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Granita: you can’t scoop it into a nice ball. And it’s a little watery, slushy even. But, this refreshing, versatile treat is a hot weather mainstay that features prominently in many delicious desserts around the world. Making light and flaky…
So, you’ve decided you’re ready to scale up your small food production business. Those homemade cookies, jams, or jars are simply flying off the shelf, and you’re itching to make more for your adoring fans. But, when you’re talking to…
If made well, it can have a pristine white color and be light and fluffy. But, nougat is probably one of the more daunting candies to make. Luckily, a little bit of practice can make perfect, especially if you:
You’ve successfully started a small food business. You’re selling your delicious products to friends, family, and a growing group of happy customers. But, you can no longer keep up with the demand. It’s impossible to continue making the food at…
You may not want to admit it, but isn’t roasting marshmallows just as must fun for adults as it is for kids. Isn’t it delightful to see the marshmallows shiver, sweat, turn brown, hopefully without burning or falling in the…
Gently press into a marshmallow. And let it go. What happens? It should have bounced right back up Now, drop one in a glass of chocolate milk. Does it float or sink? Marshmallows are light and airy, while being bouncy…
There are literally countless recipes for caramel sauces. But, if you look more closely, you’ll find just 3 recurring patterns in these recipes. You can use brown sugar, caramelize sugar, or, make use of the Maillard reaction to make a…
Not happy how your French meringue turned out? Make it crisper by extending the baking time, add more sugar to make it denser, or consider experimenting with stabilizers. There are several ways you can tweak a French meringue to make…
Want to make your own sugar candy? Develop your own recipes? Maybe even start your own candy-making business? But do you feel like you’re only able to follow a recipe? Scared that even the slightest tweak will result in a…
You might have seen it on a tv cooking show. Or maybe there’s an ice cream shop you’ve been to that uses it. Using liquid nitrogen sure is a spectacular way to make ice cream. But, it’s not just that.…
It’s the cream of a pastry chef: creme patissiere, or creme pat in short. A fancy version of cream. It’s thick and creamy, and works well in a range of treats – what about filling some choux pastry with creme…
Choux pastry is a little piece of magic. A small, dense, little ball of dough, turns into a light and airy hollow ball in the oven! It serves as the perfect casing for a range of fillings to make profiteroles,…