Pinterest Pins
-
Tag Archives: pastry
A Belated Sugar Rush Recap
I eagerly await Sugar Rush, Spark’s annual pastry event, every year ever since I organized it the first year! This year didn’t fail to impress with a lineup of pastry heavyweights. Continue reading
Posted in Food Event
Tagged Coi, Cooking, Ice cream, pastry, Range, san francisco, Spark, Sugar, Sugar Rush
Leave a comment
It’s getting steamy in here
Right as it’s getting hot in San Francisco, I’m the only one insane enough to use her badly insulated oven to bake bread in her south-facing apartment. It’s definitely getting hot in here! A friend asked me about the steam … Continue reading
Posted in Cooking Tips, Food Science, Recipe Testing
Tagged apartment, baguette recipe, baguette recipes, bake, boiling water, Bread, chad robertson, Convection, convection ovens, crispy, delicious bread, Dough, dry yeast, dutch, dutch oven, first five minutes, ingenious method, kitchen convection ovens, one, oven, ovens, pain, pastry, post, professional baker, pyrex dish, Recipe, role, san francisco, steamy, water, yeast
2 Comments
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
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
