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 “dough”
7 posts
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
How now, brown cow?
Amino acids. Sugars. Flavors. And the Maillard reaction, explained simply.
August 14, 2015
You're pretty, but can you be fluffy? Yeast we can!
Enzymes. Fermentation. Carbon dioxide. 5 ways yeast can make donuts fluffier.
June 4, 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
Pulling noodles is pure torturellini.
Hooke’s Law. Proteins. Chemical Bonds. And how to pull noodles like a master chef.
February 7, 2015
Pulling a fast one on mee.
Hooke’s Law. Proteins. Chemical Bonds. And why hand-pulled noodles taste better.
October 24, 2014