George Foreman may be the modern day king of foods cooked between two hot metal plates, but the idea goes back at least to the Greeks. They cooked flour pastes between two pieces of fire-heated iron to produce obleios. These flat, savory pastries (which were often served filled) were the distant ancestor of both the […]
READ ON…and you can potentially win a brand new (pink) KichtechAid mixer and all the accoutrements. Plus, you’ll help the cause of breast cancer research. Everything you need to know is right here!
READ ONThat last post left my own personal, internal peanut gallery asking: why should I care about crispy waffle crusts? There’s more to a waffle than it’s exterior, isn’t there? Actually no, there isn’t. Because a waffle is pretty much all surface. And God bless it for being so, for surfaces are where most of any […]
READ ONI think everyone who’s ever set out to make waffles at home for the first time has had the same reaction to a waffle recipe. It’s either wow, that’s a heck of lot of fat, or jeez, that’s a ton of sugar. All I can say is, that’s the way it is in the wonderful […]
READ ONHere’s a recipe that doesn’t call for either beaten egg whites or butter, but these are nonetheless extremely light and flavorful waffles. For an interesting twist, substitute 1 1/2 tablespoons of malt powder for the 2 teaspoons of sugar. 6 ounces (1 1/2 cups) cake flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 […]
READ ONOK, I admit it, I’m on something of an American history jag at the moment, especially as it pertains to that old American Sphinx, Thomas Jefferson. Not coincidentally, it was Thomas Jefferson who helped popularize the waffle in America in the late 1700’s. Many people don’t know that when Jefferson wasn’t composing the Declaration of […]
READ ONIt’s been a month at least since I tackled anything on my request list (which is getting longer all the time), so I’d better get back down to business. This week we’ll be discussing a very interesting subject indeed, one rich in historical significance (not to mention sugar and butter): waffles. Are waffles really pastry? […]
READ ONMy, I’ve put up a lot of pictures this week, haven’t I? Normally my keyboard runneth over. This week though, I’ve posted about five separate tutorials on everything from poaching pears to almond cream to crust rolling and pre-baking. It’s taken quite a while to get here, in other words — so let’s bake us […]
READ ONReader Laura has this suggestion on pre-baking crusts: Instead of spraying oil on the foil, have you tried the no-stick foil? It’s coated with a non-stick substance and then you don’t need to worry about missing a spot … I had no idea such a thing even existed, but I’ll try it!
READ ONPre-baking, also known as par-baking, also known as blind-baking is a common technique among tart bakers, especially when they’re planning to employ an especially dense and/or wet filling. The idea is to bake the crust through before it becomes sodden and won’t bake up at all (think pumpkin pie). The crust is inserted into a […]
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