Results tagged baking from David Lebovitz

Can I Freeze Cream?

creme excellence

I was recently at Metro, a members-only store that sells things for professionals in large quantities with lots of food items. However unlike “members-only” stores elsewhere, you need to have some professional affiliation to join. Excitedly, I stocked up on lots of the things that I use a lot of, including cassonade sugar sold in bags close to 5-pounds, hazelnuts, tin containers for giving away treats from recipe-testing, and I picked up a few cases of wine, just because there happened to be a little extra room in the trunk of the car that needed filling.

(I like to think my wine consumption is somehow tied to my professional activities, too. But maybe it’s just because of them?)

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My Timer

kitchen timer

I wasn’t planning on writing about my kitchen timer. But I was in the middle of a couple of baking projects yesterday, and realized that I was gazing at it lovingly. Like, a little too much, perhaps. And as the tears welled up in my eyes, I decided that I’d share my affection for my new buddy in the kitchen.

One of the hardest transitions for me – from being a professional baker, to writing recipes for folks at home baking in their jammies – was figuring out precise baking times. In the restaurant, you just kept checking in the oven, or used that special sense that bakers develop when things are ready to come out. Sure we used timers, but they were more back-up reminders; a majority of pro bakers just know when things are done, or simply keep checking and pull things out when they’re ready.

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Candy Thermometers

candy thermometer

A friend once told me that the one word which terrifies people, enough to dissuade them from tackling a recipe, was the word “thermometer.” Candy making generally requires the use of a thermometer and I’m not sure why people get uneasy around thermometers because like kitchen scales, when things are in precise measurements – like degrees, pounds, or grams – it’s pretty straightforward. In fact, when you think about it, grilling meat or fish to the right point require far more savvy than simply reading the numbers on a thermometer.

Candy (also know as deep-fry thermometers) are readily available in houseware stores and almost every supermarket in the states. So there’s no reason to be wary of them as some baking, and candy making projects really do require the use of one. But sometimes recipes don’t turn out as intended and although candy making is famously persnickety (factors such as temperature of ingredients, weather, and variations in ingredients, like various chocolates, butters, and sugars can affect the results) many candy making issues can be resolved by verifying the accuracy of your thermometer.

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How to tell if baking powder is still good

baking powder test

Baking powder does not last forever. Because it’s sensitive to moisture and humidity, it generally has a shelf life of between six months to one year. Baking powder should be kept in a cool, dry place, such as inside a cabinet, and should be discarded when it is no longer active. (Its cousin, baking soda*, has an indefinite shelf life, although some manufacturers recommend changing it every three years.)

baking powder

To test if baking powder is still active, spoon 1/2 teaspoon in a bowl and pour 1/4 cup (60 ml) of boiling water over it. Right away it should bubble up violently. If it does, it’s still good. If it doesn’t, discard it and open a new tin.

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Holiday Recipes

snowman cake

In my recent winter newsletter, I sent out a list of some of my favorite recipes that are great candidates for the holidays. Here I compiled more recipes from the site for sweets and treats that I hope will make your holidays a little happier.

Nibbles & Drinks

The Best Holiday Nut and Pretzel Mix: This it the best snack I know of to go with festive drinks. I can’t get enough of it. Make this for your next cocktail gathering!

Spritz: Want a holiday drink that’s lighter than a cocktail, and more festive? Try pouring a Spritz (or two) this year for guests.

Roasted Squash: Could this recipe be any easier? Oven-roasted slices of squash, which you can customize with different herbs and spices. Leftovers are great cubed and tossed in a salad of winter greens with toasted pecans and dried cranberries.

Sardine Pâté: Silky fish pâté is great spread on toasts with flutes of sparkling Champagne.

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Favorite Cookbooks of 2010

2010 was a very big year for cookbooks. And when I say “big”, I don’t just mean there were plenty of great cookbooks published this year, but some of them were huge. Ready for Dessert tipped the baker’s scale at over 3-pounds, and subsequent books that continued throughout the year tested the limits of my strength, such as Bon Appétit Desserts, which weighs in at a whopping 6-pounds.

But as they say, “Size doesn’t matter” and I found myself attracted to a variety of cookbooks of all dimensions. Here are a few cookbooks, baking tomes, and food-related books that were released this year or that I featured on the site in 2010.


Around My French Table

You’d never know that Dorie Greenspan only spends one-third of her time in Paris because after reading through this massive collection of three hundred fabulous recipes, she nails the city and the food, including stories and recipes from the restaurants, markets, and most endearingly, her stable of Parisian friends—which makes mine look like the unwashed masses. Her moist French Apple Cake was enjoyed from breakfast around here, and eating cake for breakfast probably isn’t very French, but tant pis.

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Almond Cake

almond cake

Seeing as I don’t get out as much as I’d like to, I’ve never really thought about what would be my “desert island” cake. Or should I say “dessert island” cake? As in, what is the one cake that I would want with me if I couldn’t have any other kind. Chocolate figures largely into the equation, but as much as I love Chocolate Orbit Cake or a custard-filled Coconut Cake, I’d have to say that this Almond Cake would be the one that I would choose to sustain me through thick and thin.

We made almond cake at least once weekly when I baked at Chez Panisse, which I’ve adapted from one of my baking bibles, Chez Panisse Desserts by Lindsey Shere. Lindsey was the executive pastry chef of the restaurant, and co-owner, since the beginning, and she told me she used cook and bake everything in a home oven stowed away in a shed behind the restaurant, which is those days, was akin to the backyard in Berkeley. I always imagine something like a kid’s rickety fort, except one that smelled a little better.

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It’s Ready!


Today is the release of my newest book, Ready for Dessert—a hefty volume of my all-time favorite recipes!

Ready for Dessert

You’ll find everything I love in this book, from the Chocolate Chip Cookies that won over les Parisiens to a French inspired Apple-Frangipan Galette. I figured out the secret to truly chewy Peanut Butter Cookies, and frosted Black and Whites finally get their due. I riff on Gâteau Basque (okay, there are two riffs), there’s a cool and creamy Butterscotch Flan, and…at long last, the cookie recipe that I spent almost ten years perfecting.

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