A Life in Baking, Pastry, and Libations.
When people think of vinegar, salad dressings and pickles usually spring to mind. Rarely does one think of fruit. But after staring wistfully at the couple hundred apple cores left from Thanksgiving pies, I researched fruit vinegars to use these fruit scraps that would otherwise be resigned to the trash heap. There are many ways... 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 →
Sourdough starters are unparalleled in their ability to coax flavor from flour. Even if you don’t make bread regularly, sourdough starters can be used in cakes, beignets and even bread pudding. No pastry kitchen should be without a sourdough starter and you can start one in less than two weeks. Once you’ve created your starter,... Continue Reading →
The Caribbean is not a cheese-centric culture so for much of my life, cheese existed in two forms: orange and white Cheddar. It wasn’t until I embarked upon my journey as a pastry chef (and by default, was in charge of the cheese program) that I began my cheese education in earnest. I already knew... Continue Reading →
Fermentation draws a fine line between fresh and rotten. And if you’ve ever popped the lid on a bulging tub of soup, you’ll know that fine line usually veers towards rotten. But in notable cases, like yogurt, beer, cheese and bread, fermentation makes food desirable to eat. In bread, fermentation refers to the metabolic action... Continue Reading →
Buttery. Salted. Caramel. 