For one because it’s handy. Bakeries tend to like doughs that are multi-taskers, and is brioche ever one of those. You can use it for brioche (obviously), both loaves and têtes, monkey bread, doughnuts, cinnamon rolls, the list goes on. But then I suppose the question becomes why is brioche so darn useful? If I […]
READ ONSeems we have the beginnings of pro-Vienna culinary history movement going on among the readership. Reader Todd writes in to say: This email is in regards to the Viennese getting the short end of the recognition stick. My passion is coffee and I think most Americans think that the French and especially the Italians are […]
READ ONReader Nick writes in to ask: I was reading your blog and saw the process you posted on making the envelope. I was wondering if you knew if that is the same method used for making vol-au-vent? In fact I didn’t. For those who may not know, vols-au-vent are light puff pastry shells usually filled […]
READ ONApparently while I’m a decent baker, I’m lousy at physics (which I should have known already given the grades I once got in Sister Ellen’s classes). Reader Sandra (of Cornell no less) points out: Actually, the earth’s axis is *always* at 23.4 degrees to the orbital plane. It points “towards” or “away from” the sun […]
READ ONHere’s a standard brioche dough that will make twelve 1.6-ounce brioche à têtes, one single loaf, or a batch of cinnamon (a.k.a. “sticky”) buns. Start by putting into a bowl: 2 tablespoons milk 1 tablespoon sugar 1/4 teaspoon instant yeast 3 ounces all-purpose flour 1 egg Stir all of it together withe a fork until […]
READ ONWhy French-ified? Because in most (though by no means all) bakeries, cinnamon buns are made with brioche dough. And brioche is French. Or at least the word brioche is French. As for the bread itself, I confess I have my doubts. It was the Viennese who were really the true masters of the baking arts […]
READ ONAll those who answered “Cinnabon” may now feel free to go over to YouTube to watch that video of that kite surfer being slammed into that building again. (Ow). I mean where — geographically, historically — do cinnamon buns come from? As with so man of these things, it’s hard to say. Food historians like […]
READ ONThe Danish posts from the last ten or so days have prompted a few readers to write in and ask about proper cinnamon rolls. Why not? I say. Let’s make a few.
READ ON…and I still can’t seem to balance an egg. What, you mean you’re not acquainted with the myth that you can balance an uncooked egg straight up on a table top on the equinox? Maybe it’s just the monotony of the cooking life, but this was big stuff in every kitchen I ever worked in. […]
READ ON…is now officially over. Hope you enjoyed it. Whew, was that ever a lot of photography! Forgive me all of you who’d been waiting so long for me to update my defunkt Danish posts. Now that it’s done you can see why it took me so long…there was a lot to it! All I can […]
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