Did someone say Mexican ice cream?
Funny how things work out sometimes. Here I mentioned Michoacan ice cream yesterday, and today there’s a major daily newspaper story on the subject. Are they spying on me do you think?
READ ONAuthor: joepastry
Mea Culpa
Reader Erika alerted me last evening to inform me that there was WAY too much yeast in the Danish pastry dough recipe that’s up over on the right. Was she ever right. It called for several times more yeast than was appropriate. Apologies to all those who may have tried it but got wildly over-poofy […]
READ ONHow to Make Crème Fraîche
By popular demand, an easy and clear recipe for this very handy pastry component. As you can see, the home-made stuff has a very nice, thick consistency, especially after it’s been well chilled (as this has). A home made version of sour cream is what it is. Begin by pouring about 2/3 cup of cream […]
READ ONMister Spritz
Regular contributor Hans writes in with this comment on my “hearth oven” posts: Call me a skeptic. It’s important to preheat your oven to capture every last joule, but then it’s ok to open the oven door 3 or 4 times and spray relatively cold (even if it’s tap-hot) water into the oven? Do you […]
READ ONI don’t much care for candy…
…but I could have stood in front of this stall and eaten ’till I popped. And this was just one of dozens in the Candy Market in Morelia, a city that’s famous for its sweets. What’s the difference between these and those I’m used to in the States? I suppose it’s that most of these […]
READ ONSay hello to the new White House chef…
…same as the old White House chef: the obviously very talented Ms. Cristeta Comerford. Thus endeth ANOTHER very silly period of wild speculation — and demands — by some of the more obnoxious corners of the food blogosphere. Actually it wasn’t just the blogosphere, now hat I think about it. The Chicago Tribune got into […]
READ ONOn the Virtues of Improvisation
Lots of emails also this weekend about pain à l’ancienne, mostly from people without a mixer (and/or the other pieces of gear I referenced) who still want to make the bread. The answer is you don’t absolutely have to have all that stuff, though if you don’t have a mixer you’ll need to do some […]
READ ONThe Subject That Wouldn’t Die
STILL getting emails on the topic of crème fraîche, which is fine…but where were all you fermented dairy fanatics when I was getting complaints back in the fall of ’07? Most of the requests are for either a) an exact recipe or b) tips on how to make it. So in the interests of putting […]
READ ONHe Vuelto!
And what a terrific trip it was, too. Thanks mucho to Bob (a.k.a. Mexico Bob) and his wife, Gina, as well as Cristina from Mexico Cooks, both of whom went WAY out of their way to see that a niño perdido in Mexico not only felt welcome, but had a great time. Who says the […]
READ ONHere’s something you might not have expected…
I’m in Mexico. Yep, Morelia, about three hours south of Mexico City. I’m here on top secret baking business. Actually no, that’s not true. I’m here checking the lay of the land as the Pastry clan is supposed to move down here for a month or so this summer. I have to say, this place […]
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