So how’d the interview go? many of you are no doubt wondering. Let’s just say I’d never make a living as a serious journalist. Make no mistake, I prepared my question list, had my themes all worked out…and my whole elegant plan fell apart in the first fifteen seconds. Why? I succumbed to the urge […]
READ ONSince this week will be largely based on my interview with Rose Levy Beranbaum, it seems only appropriate that I make something out of the new book, Rose’s Heavenly Cakes. I put it to Rose to give me the assignment. I was secretly hoping that she’d have me do one of the more opulent recipes, […]
READ ONI’ve received a couple of comments from readers pointing out that I’ve been quite opinionated lately. I’ve been critical of Rose Levy Beranbaum, critical of Michael Pollan, and now critical of Julie and Julia. I’m just too darn critical. It’s funny because that jibes perfectly with what the Marketing & Public Outreach Department here at […]
READ ONI have a confession to make. I really wasn’t traveling on business last week. I intended to, but life intervened. Little Joan Pastry came down with pneumonia and the missus and I had our hands full taken care of her while at the same time meeting the obligations that keep the mortgage paid. The good […]
READ ONSeveral of you have shouted down from the virtual crow’s nest that Joe Pastry’s favorite white whale, Michael Pollan, is back and actively promoting his new mini-book, Food Rules. I haven’t read it yet, but I will sometime soon and respond to it. If you haven’t heard about Food Rules yet, it is a short […]
READ ONPastry chef Camille weighs in on gougères and the milk/water issue from Paris: I have strong opinions about the use of milk in pâte à choux. Namely, that it is not optional. In my experience, choux made with half milk is more tender, browned, and all-around appetizing than choux made with only water, which I […]
READ ONThere’ll be a special feature to look forward to next week: an interview with Rose Levy Berenbaum. Rose read what I wrote about her new book, and being the class act that she is, got in touch to request a little equal time, and to offer to take a few questions from Joe and the […]
READ ONI just get back in the groove and business calls. I’ll be traveling for the rest of the week — Wisconsin here I come! Now that I think about it, I’d better bring my snow shoes.
READ ONReader Charlie writes in with these additional questions: 1) I don’t understand the starch mesh. Are the starch granules burst like in a gravy? If they aren’t heated to that point- aren’t they just swollen starches (individual)? 2) True heat would denature the proteins but wouldn’t over-heating then tighten these same proteins then tighten as […]
READ ONReader Joe D. writes in with this question about choux: I’ve seen recipes that use water, milk and ½ of each. Can you tell me if the use of milk or a combination with water adds anything to the end product? Interesting question. Milk is about 87 percent water. The rest of its is made […]
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