Category Archives: Science of
A Tale of Two Cookies
December 16, 2018
As you know from previous posts, I love to tinker with recipes. You might wonder how I could tinker with quite possibly the most foolproof of all cookies, the sugar cookie! In a quest to bake the ultimate super soft … Continue reading
Posted in baking, cookies, Science ofTagged browned butter, egg yolks, super soft cookies
Science of Custards & Creams …and a Fruit Tart
April 3, 2012Spring is here! It has put me in the mood for fresh berries and fruit tarts! While making pastry cream for the first time, I decided to delve into how it all works and was intrigued by the science … Continue reading
Posted in baking, brunch, desserts, Science ofTagged coagulation, creams, custards, eggs, fruit tart, pastry cream, science of
Science of Chemical Leaveners… and a Muffin
February 17, 2012It feels like eons since I have posted a “Science of…” Post. Granted, I have only posted two posts of this kind before (here and here), it was my goal to periodically delve into the science of baking and … Continue reading
Posted in baking, breakfast, muffins, Science ofTagged baking powder, baking soda, Lemon, muffins, penzey's, poppy seeds
Science of Cookies
June 4, 2011I got some great feedback about A Little Something about Cakes… So I decided I am going to continue posting periodically about the Science behind various groups of baked goods and treats and create a new recipe each time based … Continue reading
Posted in baking, cookies, Science ofTagged butter, cakey, cookies, cupboard, eggs, Harold McGee, science, sugar
A little something about cakes…and an experiment!
May 22, 2011A friend of mine, Tima, got married at the courthouse last week. Although she wanted to keep it simple… Every bride needs a wedding cake.
Posted in cakes, Science ofTagged angel, butter, cake depot, chiffon, egg whites, eggs, fat daddios, genoise, pound, science experiment, wedding