In the rest of the English-speaking world, the term “cider” means an alcoholic beverage made from fermented apple juice. It’s only here in America that “cider” has come to mean fresh-squeezed apple juice (a thing known as “sweet cider” elsewhere). The reason for that is something we’ll get into a bit later, for now the […]
READ ONIt’s that time of year again here in Kentucky: cider squeezing. And happily for the Pastry family, this past Saturday we were again invited to the hilltop home of my good friend Mose for his annual cider making party. He has a cider press that’s been in his family for maybe 100 years, and every […]
READ ONReader Jo writes: Perhaps you already knew this, but I just discovered for myself that the same technique you showed for fixing siezed chocolate (mixing in a little water) works really well for rescuing split mayonnaise as well. I had only ever encountered the standard advice about using another egg yolk to save split mayonnaise, […]
READ ONI always put my foot in it when I express opinions. An email or two asking that essential question floated in overnight. The answer is I don’t buy food magazines all that much. When I remember, I’ll renew my on again-off again subscription to Cook’s Illustrated, the content of which, as you can probably guess, […]
READ ONI’ve received several notes from readers over the last ten days asking me if I had any comment on the demise of Gourmet magazine. One in particular asked if, as a member of the “new food media”, I felt in any way guilty about it. I confess that was a bit of a laugher, though […]
READ ONA few of the true Opera cake cognoscenti out there have emailed me over the last several days pointing out that I left instructions for creating a truly “authentic” Opera cake out of my tutorial. That’s true enough if you don’t consider an Opera cake to be an Opera cake without with the name “Clichy” […]
READ ONFifty thousand page views yesterday. All as a result of StumbleUpon again. Someone there put up my chocolate chip cookie tutorial and, well, let’s just say I’m glad I have an ISP that can deal with that sort of volume (much as I wanted to kill them a month ago). So settle in all you […]
READ ONSo at long last we get around to the opera cake tutorial I’ve been meaning to put up for a week. What can I say, I’m easily distracted by food science. And chocolate, well, it’s terribly interesting stuff. You’ll thank me for all those posts later, I promise you. Well…maybe not. So anyway, opera cake. […]
READ ONHere reader Aaron, an apprentice chocolatier who really has a handle on how to make a suerior ganache, weighs in. All those who aspire to use ganache to make candies like truffles, you’ll want to pay close attention. If I may submit a few tips on making a ganache. In my opinion, it is actually […]
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