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Category Archives: Pastry Tips
From Zero to Dessert in 2.3 Seconds
It’s more-or-less officially Spring here in The Old North State. The days are longer (even if artificially so. Thanks, Ben Franklin) and being outside is a High Priority. At the same time, sometimes Dessert is Necessary, so what’s a hungry … Continue reading
Courage, Intrepid Bakers, You Can Master Pie Crust
I went out into the Twitter corner of the Hinternet yesterday seeking inspiration for today’s post. I asked this question unto my followers: “Oh, followers, in the pastry kitchen, what is it that strikes fear into your heart?” And the … Continue reading
Have You Heard About My Temper?
Well, my throat is sore from all the yelling, and my shoulder is sore from all the sword-wielding, but all in all, I’d say yesterday was a Good Day. For me. Perhaps not so much, for those two erstwhile k-niggits. … Continue reading
Oh, Nuts!
In certain situations, I am a huge fan of the nut. I like them dry roasted. I like them toasted and salted. I like to eat them straight up. I like them as an accent in Indian and Chinese cuisine. … Continue reading
Bathtime for Bakers
Yes, today is bath day here at PMAT. I want to talk a bit about water baths and ice baths. In the commercial kitchen, I used both on an almost daily basis. At home, I set up an ice bath … Continue reading
Posted in Pastry Questions Answered, Pastry Techniques, Pastry Tips
Tagged bain marie, double boiler, ice bath, water bath
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A Short Post Before The Long Post, or Simple Syrup, Part Deux
So, I’ve had a couple of folks ask me what to do with their bountiful supplies of homemade simple syrup, flavored and otherwise. I have put together a little list of ideas for you. If you have other ideas you’d … Continue reading
Posted in Pastry Questions Answered, Pastry Tips
Tagged simple syrup, uses for simple syrup
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The Upside of Ice
Folks, it’s cold out. In my corner of the world, we’re looking at 44 hours of below-freezing temperatures. That’s a pretty big deal here, south of the Mason-Dixon line. I’m not a cold-hater, though. Rather, I’m looking forward to my … Continue reading
Crystallized Ginger–Red Hots for Grown-Ups
Crystallized ginger is the new red hot. It is sweet, hot, spicy and chewy. It is translucent and beautiful. It smells warm and inviting. Oh, and there are tons of ways to use it to bring added punch, flavor and … Continue reading
Posted in Pastry Ingredients, Pastry Tips, recipes
Tagged crystallized ginger, Pastry Ingredients
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Saturday Odds-N-Ends
First, a story to make you smile and to underscore my one of my baking philosophies–almost any recipe can be saved from disaster by some quick thinking. Just be the “little baker that could.” A note, from loyal reader and … Continue reading
Have a Safe and Happy New Year's Celebration, People!
I am deep in the throes of baking pound cake–Miss Patsy’s top secret pound cake, sent to me by loyal friend and reader, Cindy. Late tomorrow, after the crowd devours it, I will be posting a step-by-step how-to for making … Continue reading
