Why Not a Layer Cake? Hey, I love a good layer cake. I'm all about a beautiful 3-layered red velvet cake or even a birthday ice cream cake, but sometimes, sheetcake is what is needed because it is: Easy to make--no dividing the batter between pansNo turning out of the panNo stacking or icing the sidesTakes less time Mint Oil or Mint Extract? This is a personal preference, but I like to stick to mint oil. Mainly because the mint flavor is extremely pure and concentrated so you only ... continue reading...
The Best Mint Buttercream | Mint Swiss Buttercream
Different Types of Buttercream The buttercream many Americans are familiar with is American buttercream. This is butter-based and contains a lot of powdered sugar and some flavorings. Maybe a touch of additional liquid to achieve a nice spreading consistency. French buttercream is made by cooking whole beaten eggs with a hot sugar syrup while whipping them. To that whipped base, you slowly add bits of softened butter until it comes together in a very rich, smooth, silky ... continue reading...
Traditional Pretzel Buns for Burgers and More
What Makes a Pretzel Bun a Pretzel Bun? What sets a pretzel bun apart from other buns is the surface treatment. Before baking, the shaped dough gets a one-to-two minute dunk in a 3% lye solution (1000g water with 30g food-grade lye dissolved in it) before baking. (So, no jumping straight to the recipe, y'all. You need to read the list of precautions.) I tried the lye bath a couple of ways: dunking the balls directly after shaping, then allowing them to rise, slashing and ... continue reading...
Grits Bread or What To Do with Leftover Grits | #BreadBakers
Why Grits in Bread? For the same reason I use potatoes in bread: for the swelled up starches in the grits. The starches swell through cooking in water, and the water slowly penetrates the hard little bits of corn, gelatinizing the starches in them. When grits cool off, do they turn back into dry coarse crumbs? Nope. They cool into sort of a gummy, cold slab of a bunch of starch that is holding onto water even once cool. And those cooked grits will keep holding onto that water, ... continue reading...
Racism. Born and Bred in the South, I Actively Reject It Daily
Reposting on May 28, 2020 in light of the murder of George Floyd at the hands of white police officers on May 7, 2020. We must do better. My thoughts on Racism in the South, especially in light of the domestic terrorism we witnessed in Charlottesville over the weekend. Our country is hurting. I hope we are not broken, and I don't know how to fix it. I know you usually come here for the food, so please consider this food for thought, because I'm a human being and an American before I'm a food ... continue reading...
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