Ingredient Function

Please click on the links to learn all about the basic ingredients (you might end up learning more than you ever wanted to know)! Many of these links go to a Squidoo lens I wrote all about Knowing Your Ingredients, so if they look different than the “normal” PCO stuff, that’s why.

Want to learn more about an ingredient? Want to know about an ingredient I haven’t covered yet? Leave a comment below and I’ll be sure to add a page or three for you.

Flour
Fat Part 1, Part 2, Part 3
Sugar
Salt
Eggs
Liquids
Leaveners

kikisayshi

I recently discovered the awesomeness that is pastry while making cream puffs on a whim. I love your site and I’m learning so much!! Do you recommend investing in a pastry board rather than using a countertop for rolling, kneading, etc? If so, does it matter what kind?
- http://www.pastrychefonline.com/ onlinepastrychef
  
  Hi, Kiki! glad you’re here and super glad you’re loving the site and, more importantly, learning! Yay! Honestly, I wouldn’t bother with a pasty board. My counter–and it’s not even fancy marble–works just fine for me. And it’s cheaper, too! I also often use the flat top stove for rolling out sweet dough for cinnamon buns, for example, since it is a very slick, flat surface that stays pretty cool (as long as you don’t have the oven or burners on, that is)! Another thing I’ve learned is to use a light coating of oil/butter/pan spray on both my hands/rolling pin and the work surface. It keeps things from sticking and prevents you from adding too much flour to your dough.
http://www.facebook.com/Holland.Kinney Holland Kinney

Oh my goodness I took the Kosher salt for granted at work and now I know why this is the ONLY salt we use. Thank you for your knowledge on salt, I know it is totally going to make me a better cook/baker! I agree, adding salt with each step of a recipe increases the flavor while making it the last touch gives it a sea water flavor. Here Here!
- http://www.pastrychefonline.com/ onlinepastrychef
  
  Hooray! Knowledge is power, baby!