Like many others, I’m a fan of Ina Garten. Growing up, her mother didn’t want her in the kitchen and she never considered cooking as a profession. After marrying her husband Jeffrey, though, he suggested she quit her government job and follow her passion, which turned out to be cooking and baking, something she discovered after buying a specialty foods store, even though she had no experience…
I was goofing around on social media the other night, conversing with someone and recollecting our fondness for our Salton yogurt makers from the 70s; bright yellow contraptions that you put white-capped jars that you’ve filled with milk and yogurt into, plugged into the wall, and waited overnight. Then, in the morning, you were magically rewarded with five pots of warm, barely quivering, just-made yogurt….
I was told by my somewhat better half that I wasn’t allowed to bring the construction crew – that is, the guys who are working on my apartment – any more treats until they picked up the pace. I don’t think the expression “No more monsieur nice guy” exists in French, but that seemed to be the tone of the sentiment expressed. However being American,…
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,…
People who write cookbooks about baking often try to avoid publishing recipes that call for candy thermometers. I’m not sure why, since you just stick it in the pot, and wait for the temperature to reach the desired degree. What could be easier? The other bonus is with your thermometer, you can make homemade candy, such as marshmallows or billowy topping for S’mores Ice Cream…
Making caramel is easy! You’re simply melting sugar and cooking it until it darkens to just the right color. And that’s it. simple, right? Yes, it is, although some have told me they are afraid to make caramel so I thought I’d offer some tips, advice, photos, and encouragement, to make your own caramel. For additional information, you may also wish to read Ten Tips…
Here are some helpful tips to prevent cookies from spreading: Don’t Overbeat the Batter Far too many recipes advise bakers to simply “Cream butter and sugar until smooth”. So many people just turn on the mixer and go check their e-mail. When you beat butter and sugar, those little crystals of sugar create air pockets between the butterfat. The more you beat, the more air…
Why temper chocolate? The short answer is that chemically, chocolate is composed of several different little crystals (six to be exact) but the desirable ones are called beta crystals. The development and formation of these beta crystals are what makes well-tempered chocolate. If you imagine a cup of chicken stock, it may seem uniform, but if left to sit, the fat will rise to the…
A
Get David's newsletter sent right to your Inbox!
Sign up for my newsletter and get my FREE guidebook to the best bakeries and pastry shops in Paris...
