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Tag Archives: fat
What fats do in baked goods
Ahh butter — pretty much the best part of life. Butter, lard, shortening and oil all refer to different types of fat or for the science people, triglycerides. But, what do fats do in baked goods? Thanks to Alton … Continue reading
Posted in Food Science
Tagged Alton Brown, Baking, Butter, Dough, fat, Flour, Harold McGee, Shortening
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What makes flaky dough puff?
I was talking to F on the bus two nights ago about why I didn’t want to test a croissant recipe in my Flaky Dough series on the blog. Me: “Croissant dough is so finicky. If you get it too … Continue reading → Continue reading
Posted in Food Science
Tagged art and soul, bake, baking soda, blog, bready, bus, buttermilk, carbon dioxide gas, chemical, cornmeal, croissant, croissants, Dough, fat, flakiness, Flaky Dough, flaky pastry, flaky texture, Flour, Gluten, leaven, leaveners, oil, pastry, pate a choux, pie, pie dough, powder, powder and baking soda, Pratha, privacy, protein, puff, puff pastry, Recipe, roti, scones, series, Steam, thin layers, water, water absorption, yeast
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