Tips and tricks for baking success
Ok. So you have a recipe and it says to “cream some butter with sugar” or “whip the cream with the sugar”. And you ask yourself which tool do I use? Keep reading, help is on the way. My electric mixer is great. Amazing actually! It is one of my most beloved and MOST used pieces […]
To Paddle or Whip: that is the question Read More »
Did you ever wander through a hardware store, and see so many items that could be used in the kitchen? For instance, every time I see PVC pipes, I want to fill them with chocolate mousse or ice cream. I always crave a spackler every time I’m spreading frosting or tuile batter, and don’t get
Hardware store or a baker’s paradise? Read More »
In any meringue recipe, the recipe always calls for room temperature egg whites. Why, you might ask? Good question. This is because there is surface tension within the egg whites’ albumin (which is a protein). When the whites are brought to room temperature, the surface tension relaxes, and makes it easier for you to beat
Teaching egg whites how to relax… Read More »