Over the past 2+ years, I have talked to you a lot about pie crust. I’ve even given you a step-by-step tutorial for how to make one. Pie crust is an important topic ’round these parts! But I am yet to really delve into that definitive pie crust ingredient: fat. But not just any fat. …
A former college professor of mine recently reminded me of a very important fact: fruit pie season is upon us. And, indeed, with the first appearances of my beloved rhubarb gracing the produce stands – which will soon lead to deep red strawberries, plump blueberries, tart-sweet blackberries, and juicy peaches – he is correct. With …
There are few things in this world as annoying as being in the middle of a recipe and suddenly realizing…you are completely out of a key ingredient. Some people might give you a lecture about being more diligent about actually having a grocery list and putting things on said list before you run out…but since …
Earlier this week we talked about yeast: what it is, how it works, and the differences between types of yeast. Today we are going to continue that lesson by learning about sourdough. Sourdough is a special type of dough that differs from other yeast dough in that it contains naturally occurring yeasts (as opposed to …
It’s time for another installation of everyone’s favorite series…Back to Basics! For those of you who are just joining us, this is a series that will cover a variety of topics, but all of them will deal with cooking or baking situations that, although they seem like they might be intuitive, can actually be quite …
It’s time for another installation of everyone’s favorite series…Back to Basics! For those of you who are just joining us, this is a series that will cover a variety of topics, but all of them will deal with cooking or baking situations that, although they seem like they might be intuitive, can actually be quite …
