Tag Archives: Baking Terminology

Baking Class: Eye-Full

Posted on December 16, 2009 by

It’s America’s Next Top Pastry Model. Her name is Frangipane and she’s a self proclaimed tart. Checkout her latest photo shoot. It’s fresh out the oven. For those curious, Frangipane is a filling made from almonds. It’s light, airy, and … Continue reading →

Posted in Baking Class, Baking Terminology, Epicurean, Lost in Dessert | Tagged , , | 4 Comments

Baking Class: Gnocchi

Posted on November 25, 2009 by

Here they are. My little potato dumplings in a brown butter sauce. And what is a brown butter sauce? It’s butter heated until the milk solids turn brown. (Butter is composed of butterfat, water, and milk solids) It’s the simplest, … Continue reading →

Posted in Baking Class, Baking Terminology, Epicurean, Lost in Dessert, Tips/Recommendations | Tagged , , , | 8 Comments

Baking Terminology: The Creaming Method

Posted on November 6, 2009 by

No one likes flat cakes that are dense like rocks. Don’t ask me why, but everybody wants theirs tall and light. (I would call them prejudiced, but I need the customers.) So here’s a tip to avoid flat cake syndrome. … Continue reading →

Posted in Baking Terminology, Epicurean, Lost in Dessert | Tagged , , | 7 Comments