What a marble-ous conductor!
Dough. Heat conductor. Pastry. And why baking often calls for a marble or stainless steel countertop.
January 11, 2017
Tagged “butter”
4 posts
Getting fat? No wonder you are not as strong.
Cross-links. Protein. Butter. And how to make fluffier omelettes.
February 2, 2016
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
Butter me up baby, I'll be your sweet caramel.
Sugars. Amino acids. Maillard reactions. And why caramelization is part of caramel (and not the other way round).
August 4, 2015