Recently in Baking Tips category:

My chocolate has gray streaks. It is okay to use? That’s called bloom and it happens when the chocolate melts or gets warm, and then cools again without being tempered. When you buy chocolate, it is already tempered. However if it’s exposed to heat or melted, it can fall out of temper and lose its emulsification. (You can read my instructions for how to temper…

Continue reading...

Often bakers and ice cream-lovers will find themselves with a few too many egg whites leftover. So what to do with all of them? It seems I, too, always have a few in a container in the refrigerator. Liquid egg whites can be frozen just as they are. I usually do it in a specific quantity, and label it as such, since there’s nothing more…

Continue reading...

People have been making ice cream far longer than the invention of electricity so there’s no reason you can’t make ice cream and sorbets at home without a machine! The advantage to using an electric or hand-cranked machine is that the final result will be smoother and creamier. Freezing anything from liquid-to-solid means you’re creating hard ice crystals, so if you’re making it by hand,…

Continue reading...

Now that everyone out there’s been churning up ice cream, I’ve been getting a certain amount of questions about homemade ice cream, which I’m going to answer here over the next several weeks. I’m going to start with the number one question folks have been asking: Why does homemade ice cream gets harder than commercial ice cream in their freezer? And what can be done…

Continue reading...

I sometimes get messages from people pointing me to bargain deals they find on vanilla beans online, but I’m happy to spend a bit more on the top-quality beans that my friend Patricia Rain sources, someone who’s dedicated herself to doing the right thing for the native farmers by working to ensure that the producers she works with get their fair-share of the profits. I…

Continue reading...

Several of you had asked about how to avoid cookies from spreading out during baking, which can be rather vexing…especially when you’ve gone through all that trouble of getting the counter all covered with flour, then rolling ’em out, and cutting them into all those nifty shapes. So here are some tips…

Continue reading...

There are a few options to consider when buying an ice cream maker, but rest assured that there’s certainly one that’ll fit within any budget. I’ve had several readers inquiring about ice cream makers and in addition to the extensive information in my book, The Perfect Scoop, here’s additional information about the various kinds that are available, to help you make your decision. Cuisinart ICE-50BC I’ve…

Continue reading...

Although we can’t expect things to be like ‘back home’, many of us do miss certain things that we are used to in American recipes. While French has wonderful ingredients, for bakers, it can be a challenge to adapt to new ingredients or ones that behave differently than what we’re used to. Here’s a list of commonly used baking ingredients and where you can find…

Continue reading...

Some people love it, and others leave it. It’s White Chocolate, that controversial melange of cocoa butter, sugar, and milk (more on that later). Often there’s vanilla, or vanillin (a synthetic vanilla-like substance) added as well. Many people will say they don’t like white chocolate, citing a preference for the dark side. “It’s not chocolate!”, you’ll hear. Well, no, it’s not. It’s different. A different…

Continue reading...