A Life in Baking, Pastry, and Libations.
I’ve always been a stickler for calling foods by their correct names. Gelato is gelato, not ice cream. A macaron and a macaroon are not the same cookie. So, I’ll be upfront and admit this recipe should really be called a sherbet since it contains dairy. By strict definition, sorbets are frozen concoctions of fruit,... Continue Reading →
For anyone who’s made ricotta or Greek yogurt, you know that the process yields a lot of whey. At least half of the milk separates into whey that is usually poured down the sink because, well, what can you cook with it? Enterprising chefs have found many uses for whey, ranging from broths to meat... Continue Reading →
Fruit seasons can be remarkably short and I am always looking for techniques to preserve fruit to use during the off-seasons. Earlier this year, I wrote about a burgeoning obsession with harnessing the power of fermentation in desserts because under ideal conditions, most foods naturally ferment and the results are digestible and delicious. So much of... Continue Reading →
Flexi-chocolate is also known as pliable ganache or pliable chocolate. (Pliable chocolate is not the same as modeling chocolate, a blend of chocolate and glucose syrup that is also referred to as plastic chocolate.) Texturally, this ganache feels like a creamy chocolate gel but melts readily in the mouth. Like many modern culinary techniques, pliable chocolate... Continue Reading →
I love sorbet but sometimes it just doesn’t satisfy. I want something richer, but not as rich as ice cream. This sorbet cream satisfied on all counts. It had a dense, creamy texture that reminded me of ice cream but finished with the refreshing, fruity flavor of a sorbet. There are already so many terms... Continue Reading →
Although fermented foods can be an acquired taste, they are much more common than people think. Beer, cheese, wine (notably Champagne), and vinegar are all fermented foods. What we commonly think of as bread proofing is actually bread fermenting. Even cocoa, coffee, and vanilla beans are fermented to develop the unique flavors that we’ve come... Continue Reading →
Buttery. Salted. Caramel. 