Oh, Paris pastries, you have that je ne sais crois-sant.
Lamination. Melting point. Emulsion. And why European butter is fat and proud of it.
October 16, 2015
Tagged “baking”
5 posts
Bath time!
Chocolate. Cheesecake. Chinese soups. And the one secret to cooking all three well.
September 19, 2015
Hot or not?
Temperature. Cooking methods. Conduction. And more about the Maillard reaction.
August 14, 2015
Half-baked, but still lava-able.
Diffusion. Phases. Temperature. And the perfect molten chocolate cake.
April 18, 2015
The dough kneaded to work hard to be a true breadwinner.
Kneading. Elasticity. Tenderness. And how gluten is the glue that holds bread together.
March 1, 2015