This is a really good question. On the one hand an argument can be made that they’re that way because the triangle is the original, most authentic shape for a scone. That’s true, since the original Scottish scones were fairly large, flat cakes, cooked on griddle, then sliced into sections like a pizza. Yet there’s […]
READ ONWell, it’s happened. Wal-Mart has announced a new, major push into organic foods. Depending on where you come down on the purported virtue of organics, this is either the beginning of the end or the end of the beginning. It most certainly marks the end of the heyday of organic farming. And by that I […]
READ ONWell it was a big weekend here at the Pastry household. After some 9 tries this past winter, I finally busted the Gino’s, or at least Gino’s-style, deep dish corn meal pizza crust. I say Gino’s-“style” because it’s almost certainly not the actual recipe. But it is darned close. And I can say for certain […]
READ ONAs threatened, I’ve taken all the yeast out of my Chicago-style corn meal pizza crust recipe this week, going for a straight pie dough approach. I’ve got a good feeling about this, so if you’re in the mood to experiment with me this weekend, please feel free to join in.
READ ONA comment came in from my friend Sally C this morning asking whether anything can be done about pizza dough that doesn’t want to roll out. This is a typical problem with high-gluten doughs, but it does indeed have a solution: time. You may recall from my previous posts that gluten networks are made up […]
READ ONThe winners of the annual James Beard Foundation Awards were announced this week. The winner in the Baking and Desserts book category was Richard Bertinet for his book Dough: Simple Contemporary Bread. I must confess that beyond not having the book, I’m not familiar with Richard Bertinet either. What I do know is that he’s […]
READ ONWeird drinks, desserts, tuiles…oh yes, my friends, it’s all starting to come together.
READ ONDoes the name tuile have a familiar ring to it? Have you been to Paris before? Then maybe the connection your brain is trying to make is to the Tuileries Palace and Gardens. That area is so-named because tile (tuile) manufacturers, attracted by rich underground clay deposits, originally occupied the site.
READ ONDon’t know if you read the New York Times, but today’s food section has a terrific article on science behind the bar.
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