Category Archives: Pastry Techniques

What To Do with a Bag O' Cranberries, Part Deux, or Cranberry Ketchup, or Why "Tomato" is an Adjective in the Phrase "Tomato Ketchup"

Posted on March 24, 2010 by onlinepastrychef

I was considering ketchup the other day.  Of course I was.   I mean, who doesn’t?  Right?  Ahem. At any rate, it’s often written as tomato ketchup on bottles.  Sure, we shorten it to ketchup:  “Hey, pass the ketchup,” “Oh poo, … Continue reading →

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PMAT Live! Episode 3b After the Twist (The Highly Anticipated Sequel to "Doin' the Pretzel Twist")

Posted on March 20, 2010 by onlinepastrychef

Yes, friends, it is finally here.  Between the foster cats and the deaths and What Not, it has taken me awhile to get around to the actual baking of the pretzels.  But, it’s done.  And they are Awesome. Here’s a … Continue reading →

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The Beloved's Birthday Dessert Extravaganza Plus The Weeping Radish.

Posted on March 18, 2010 by onlinepastrychef

The Beloved’s birthday was this past Friday, the 12th.  As part of our celebration, I created a Big Ass Dessert for him.  Well, let me amend that.  It wasn’t so much one Big Ass Dessert as it was Individual Desserts.  … Continue reading →

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What’s So Fine? Meringue, Meringue, Meringue

Posted on March 9, 2010 by onlinepastrychef

When most of us think of meringue, we think of the poufy, soft white stuff on top of a lemon or chocolate pie filling.  That kind of meringue is Lovely and certainly has its place, but there’s a lot more … Continue reading →

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Garnish: It’s More Than Just a Sprig O’ Mint

Posted on March 3, 2010 by onlinepastrychef

Growing up, I thought that garnish was green frilly stuff.  It was the anemic lettuce leaf under the crab salad, the parsley nestled between the steak and potato, the mint shoved into the whipped cream on top of the chocolate … Continue reading →

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PMAT Live! Episode 3a: "Doin' the Pretzel Twist"

Posted on February 23, 2010 by onlinepastrychef

One of my jobs at the restaurant was to be the Pretzel Lady.  No, I didn’t just open a bag of Rold Gold and be done with it, thank you.  Smart aleck.  No, I made chewy bread pretzels and baked … Continue reading →

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My Must-Have Treat After Being Killed in the Park Multiple Times by Multiple Imaginary Creatures

Posted on February 20, 2010 by onlinepastrychef

First, I’m not really dead.  But I was killed yesterday–many, many times–by an 8-year-old with an Incredible Imagination.  His mother, lovely Neighbor Roberta, invited me to go to the park with them yesterday, and I, without realizing what this Outing … Continue reading →

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Things to Do With a Bag O' Cranberries: Part 1

Posted on January 13, 2010 by onlinepastrychef

[youtube=http://www.youtube.com/watch?v=RQhYCSHNnFA&hl=en_US&fs=1&color1=0x5d1719&color2=0xcd311b]I try to stay away from sneaky Spend-More-to-Save-More campaigns.  I’m looking at you Kohl’s.  “It’s like getting paid to shop” my Hiney.  Sure, it sounds all innocent, but the thought process is, “I’m going to spend a Very Ton now … Continue reading →

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You Asked for It: Puff Pastry Certification PP301

Posted on January 7, 2010 by onlinepastrychef

You guys know I have polls on my website, right?  Don’t go look right this very second, ’cause maybe they aren’t exactly updated right now, but still.  Anyway, last month, one of the polls asked something along the lines of … Continue reading →

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Creamy, Dreamy, Spicy Fudge, and Not a Jar of Marshmallow Fluff In Sight.

Posted on December 17, 2009 by onlinepastrychef

I might make a couple of enemies around here with my next statement, so get ready:  I think that fudge made with marshmallow fluff is Cheating.  Fudge is all about achieving a very singular texture through temperature and crystallization control.  … Continue reading →

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