Folding is a critical skill where the Egg Foam Method is concerned. Sadly, it is also one of the most misunderstood techniques in all of cookingdom. For most people it simply means “stirring with a spatula”. In fact folding is a far more delicate thing than that, since very often the intent behind it is […]
READ ON…as in this flourless chocolate cake. Would you believe our farmer’s market still has raspberries? No, neither would I. I bought these giants at the grocery store. In general I like my flourless chocolate cakes a bit firmer. In this case all I didn’t have all the chocolate I needed on-hand. Usually I use a […]
READ ONSeems New York City’s trans fat ban applies everyhere in the five boroughs but at city hall.
READ ONThe front page of today’s Dining In section of the New York Times contains a feature on seltzer water, which is so July. At least around here.
READ ON…are some of the simplest sweets you can make with egg foam. Nothing but whipped whites, sugar, cream of tartar and vanilla. Of course if you want to sneak a few chocolate chips in there, I won’t tell anyone. You can tell I made these hastily because they’re covered with tiny cracks. A proper drying […]
READ ONI’m planning on starting a new content stream here on joepastry.com called The Pro’s Knows, whereby I’ll briefly interview professional bakers and/or pastry makers about their specialties and share any tips they might have. If you or anyone you know are a professional in the field and would like to be interviewed, please drop me […]
READ ONThe next stop on our Big Five Mixing Methods tour will be the Egg Foam Method. Of all the various mixing methods out there, the Egg Foam Method has the virtue of being the most direct, the simplest. For indeed, instead of spending time and effort to create the conditions most likely to produce gas […]
READ ONSo I’ve been putting a little time in on the oven lately. The bread oven, you know… that thing I started four months ago but can’t seem to get finished. Not because I’m lazy, but because I’m not talented. I have no brick laying ability. Thus I’m at the mercy of various contractors, none of […]
READ ONThe wife and I staged an impromptu breakout from Pastry Pen on Friday, and lit out for Bardstown, Kentucky, a small historic berg about 30 miles south of Louisville. We were only gone two nights, but with the amount of relaxation we worked in, it felt like two weeks. I’m still feeling lazy. Bardstown is […]
READ ONAren’t we all. So in the interest of helping keep a spring in your step as you stride out the door in the morning, I thought I’d point this out to you. What is it? Why, they UN’s State of the Future report for 2007, the latest in an annual series of publications about, well…everything. […]
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