No, it’s not the planet Yoda lives on. It’s a chocolate company that’s taking advantage of organic, the nutraceutical movement and all kinds of interesting stuff. Candy Industry magazine has a great write-up on them here.
READ ONAnyone you know on a gluten-free diet? My guess is you do. But who knew the market was quite this big?
READ ONFrom Sally C : Chocolate Chip Cookies 1 cup white sugar 1 cup brown sugar 1 cup shortening 1 cup cooking oil 1 egg, beaten 1 Tblsp. milk 1 tsp. cream of tartar 1 tsp. salt 1 tsp. baking soda 1 tsp. vanilla 1 pkg. chocolate chips 1/2 cup nuts, optional 3 1/2 – 4 […]
READ ONWhat’s made the chocolate chip cookie the towering cultural icon that it is? There’s its taste, yes. Yet I believe its appeal lies in its deceptive simplicity. For within that seemingly simple butter-sugar-flour-chocolate matrix lies infinite space for interpretation and variation. There’s the flat, there’s the cakey, there’s the crisp, there’s the chewy, the nut-filled, […]
READ ONWe just found out that the wife has another pastry in the oven, as it were. The poor girl gets terribly sick in her first trimester. In the brief moments when she’s able to eat, her sweet tooth comes out with a vengeance. This week’s projects come by her request. Here’s for the good times: […]
READ ONFat is the animal equivalent of a carbohydrate. Which is to say, it’s how animals store energy. You might remember from previous posts on frying that fat molecules are “E” shaped. They’re called triglycerides, which means they’re made up of three fatty acid molecules connected to a “backbone” of one glycerine molecule. The kind of […]
READ ONFatty acids are long chains of carbon molecules that have hydrogen molecules attached to them (which is why they’re called “hydrocarbon chains”). Fatty acids can be anything from three carbon atoms to about 20 carbon atoms long. The regularity with which hydrogen atoms are attached to the carbon atoms in the chain determines whether the […]
READ ONRight about here it makes sense to have a short discussion about how various fats are used, especially in baking. Bakers and pastry makers (from big time commercial operations right down to home bakers) vastly prefer solid fats to liquid fats. Solid fats are in fact the very foundation of pastry. Their ability to stay […]
READ ONWhat do Bill Gates, Prince Charles, William Shatner, G. Gordon Liddy and Calvin Klein all have in common? They’ve all been “pied”.
READ ONThere’s nothing like a trip to the bramble patch to remind you that nature is one tough place to make a living. Just securing enough berries to make a batch of jam involves dealing with a host of natural obstacles. There are competitors (birds, animals and of course, other pickers), predators (mosquitos), pests of all […]
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