What a marble-ous conductor! Dough. Heat conductor. Pastry. And why baking often calls for a marble or stainless steel countertop. Continue reading… Facebook Twitter Google+ LinkedIn
Oh, Paris pastries, you have that je ne sais crois-sant. Lamination. Melting point. Emulsion. And why European butter is fat and proud of it. Continue reading… Facebook Twitter Google+ LinkedIn
How now, brown cow? Amino acids. Sugars. Flavors. And the Maillard reaction, explained simply. Continue reading… Facebook Twitter Google+ LinkedIn
You’re pretty, but can you be fluffy? Yeast we can! Enzymes. Fermentation. Carbon dioxide. 5 ways yeast can make donuts fluffier. Continue reading… Facebook Twitter Google+ LinkedIn
The dough kneaded to work hard to be a true breadwinner. Kneading. Elasticity. Tenderness. And how gluten is the glue that holds bread together. Continue reading… Facebook Twitter Google+ LinkedIn
Pulling noodles is pure torturellini. Hooke’s Law. Proteins. Chemical Bonds. And how to pull noodles like a master chef. Continue reading… Facebook Twitter Google+ LinkedIn
Pulling a fast one on mee. Hooke’s Law. Proteins. Chemical Bonds. And why hand-pulled noodles taste better. Continue reading… Facebook Twitter Google+ LinkedIn