Here’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 […]
READ ONI’ve been asked about this subject — rolling pie and tart dough — so many times now I think it deserves its own separate post and spot under the Techniques menu. It is the single biggest stumbling block to home baking that I’m aware of. Thousands, I’d even speculate millions, of very well-intentioned bakers get […]
READ ONOr frangipani as it’s also called. Good question. To put it succinctly, it’s a filling, one that’s frequently flavored with nuts (usually almonds, but also hazelnuts or pistachios) and used in pies, tarts and cakes. It’s egg-based, which puts it in the custard family, though of the “still” (i.e. baked) variety. That’s as specific a […]
READ ONLet’s clear about something: I have no problem whatsoever with canned pears. They make perfectly good pear tarts (to say nothing of great late-night snacks, at least for me). A truly exceptional pear tart, however, starts with homemade poached pears, which allow you to bring flavors to the party that you wouldn’t be able to […]
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