Pinterest Pins
-
Tag Archives: Harold McGee
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
1 Comment
It’s gluten! Holla!
Behold my beautiful challah. Nice, huh? I made this challah recipe from “Baking with Julia” for the first time when I was in high school, pre-culinary school. The original recipe calls for “high-gluten flour, bread flour or unbleached all-purpose flour”. … Continue reading → Continue reading
Posted in Food Science
Tagged Behold, Bread, bread flour, Cake, cake and pastry flour, cake flour, challah, challah recipe, Flour, flour bread, Gluten, Harold McGee, high gluten flour, huh, mass, On Food and Cooking, pastry, pioneer, protein, protein molecules, puff pastry, purpose, purpose flour, Recipe, residue, science, science pioneer, time, Wheat flour, whole wheat flour, Woah, woah nelly
3 Comments
