Tag Archives: Pastry Chef Online

Know Your Fat! (Part Deux)

Posted on November 6, 2008 by onlinepastrychef

When last we spoke, I talked just a bit about butter, shortening, lard and oil as fats used in baking.  Not only do all four of these products look, taste and smell different, they also behave differently in baked goods. … Continue reading →

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Know Your Fat! (Part 1)

Posted on November 5, 2008 by onlinepastrychef

As far as I am concerned, fat is essential, both in cooking and in baking.  Even an extremely fit person has maybe 5% body fat, so I am comfortable with this statement:-)  Fat does amazing things in foods:  it is … Continue reading →

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The Creaming Method

Posted on November 3, 2008 by onlinepastrychef

The creaming method:  probably one of the most referenced cooking methods in baking in the US.  You’ve seen it, whether you know it or not:  “Cream together butter and sugar.”  Or “Cream together shortening and sugar.”  Seems like an easy … Continue reading →

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The Biscuit Method

Posted on November 1, 2008 by onlinepastrychef

Sorry about that downer of a Halloween post.  Let’s get back to pastry, shall we?  Ah, yes…the biscuit method.  The biscuit method is a method for making quick breads such as scones and, well, biscuits.  That’s American biscuits, not cookie-biscuits, … Continue reading →

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Streusel

Posted on October 29, 2008 by onlinepastrychef

    Streusel is magic!  It’s the reason that I often choose Dutch Apple Pie over regular old apple pie, even though I love crust.  Sometimes I just want homey, crunchy, buttery, golden-brown-and-delicious streusel! It’s so simple to make, but … Continue reading →

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