Sort of. Someone who clearly knows more than a few things about fry oil wrote in over the weekend to say I missed a key type of oil degradation reaction in my Friday discussion: polymerization. Yes, it’s true, I did skip over it. The reason I did so, however, is because frying fat is so […]
READ ONThere’re really aren’t many to begin with. On the Food Network the only actual pastry show is Sweet Dreams with Gale Gand, which is a really good show. Other than that you’ve got Sugar Rush, which is of almost zero use to the home baker, and then the various Jaques Torres chocolate shows. And while […]
READ ONWhen studies reveal that conventional pesticide levels are so low they can barely be detected; when multinational food companies enter the market with mass-produced product; when “local” can mean anything within a 400 mile radius…what does “organic” really stand for? What do farmer’s markets stand for? Some folks in New York are trying to figure […]
READ ON“Our customers have given us permission to extend the experience.” Don’t the rest of us get a say in this?
READ ONYes, just a little while ago I said that convection is a term applied to moving liquid. Yet it’s also applied to air, at least by oven salesmen. Convection ovens are much like conventional ovens (they can be either gas or electric), except that they contain little fans. The fans circulate air around the interior […]
READ ONThe wife thought a touch more corn flour might make the pizza that much more perfect. I’m going to give it a try.
READ ONBut then don’t we take just about everything for granted nowadays? Shame on us! Oops, sorry, I turned into Pat Buchanan for a second there. Whipped cream wasn’t always easy to come by in days past. You see it takes cream with a butterfat content of at least 30% to make whipped cream of any […]
READ ONEver wonder how something like cream, especially clotted cream, can have so much darn butterfat yet not have the taste, texture, or properties of butter? I mean, really well made clotted cream can contain 70% butterfat. If some butters are 87% butterfat, why doesn’t clotted cream look like butter, melt like butter, or taste greasy […]
READ ONSpeaking of ice cream, there was in fact a clotted cream ice cream parlor in Exeter (the town in Devon where I went to school). It was right down by the cathedral yard. Their most popular item was simple single scoop of vanilla ice cream on a cone (who after all needs more than one […]
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