Hints and Allegations


Hints and Allegations

Baking is really easy most of the time. The hard part is following the instructions. As with nearly most things, practice makes perfect.

You do NOT have to put your bowl and beaters in the freezer prior to making whip cream.

Vanilla Sauce=Creme Anglaise
Sweetened Whip Cream=Chantilly Cream

It is always advisable to coat your mixing bowl with lemon juice prior to making a meringue, just to make sure there isn't any fat left in the bowl (say from the last buttercream you made).

In my humble opinion, American Buttercream is the reason why many of us don't like buttercream. Take the time to learn how to make Italian buttercream; it's worth it.

Invest in an ice cream maker (I got mine for $35 on sale during the off season). The difference will amaze you.

Regardless of what Food Network chefs and my own instructors have taught, you can refrigerate batter overnight that contains baking soda or baking powder in them and still achieve a good rise in your baked products.

Pre-scooping cookie dough and freezing them until your ready to bake them off is a very good thing indeed.


7.09.2011

Self Evaluation

Well, it has been six months since I started this blog, but although I feel I have learned a lot and have gained some self confidence in my work, I am no where near my goals for this blog.

I had wanted to concentrate on a particular area of pastry/baking each week. Sickness, learning to adapt to an overnight schedule and other excuses have gotten in the way of this.

Summer is a very busy time at the resort, and unfortunately, I am still bouncing from nights to days and back. However, I think a realistic goal is to make one thing each week, whether it is a pie, a loaf of bread or even just a new recipe for cookies. Last week I made strawberry rhubarb tartlets. And on the fourth, I made strawberry rhubarb panna cotta. Strawberry season is almost over, so I may have to make a fresh strawberry pie before it's too late.

So, please continue to visit.
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