pastry Archives - Page 2 of 2

Understanding Food Ingredients

Wheat protein/gluten development – Bread vs Scones

Food chemistry is one of my favorite topics to discuss, especially when combined with actual food :-)! That’s why this month is food chemistry month. Gluten-free is currently a hot topic in baking and cooking, but...

April 27, 2016

6 min read

Food Chemistry Basics

Chemical formulas in food

Ever wondered which molecules make your bread turn brown? Or what molecules might sit in a pear? Or what exactly fats and carbohydrates are? Ever wondered what molecules are nutritious and which aren’t? All of the...

April 5, 2016

4 min read

profiteroles + creme patissiere, ready to fill

Understanding Recipes

Making creme patissiere (for profiteroles)

You can never have too much creme patissiere. If a recipe calls for it, it’s better to make a little more than too little, it eats great, just by itself. The name already signifies that, both in french as well as...

February 24, 2016

6 min read

Understanding Food Ingredients

Thickening with starch – Pie fillings

If you’ve ever made a meat pie, stew or sauce you know that one of the challenges is to get that right consistency. You don’t want it to be too runny, nor too thick. One of the most common tricks you might...

February 22, 2016

7 min read

Understanding Recipes

Pie Cookie Crust – The Basics

There are a lot of different pie crusts, too many to count or mention here. One very interesting type is the cookie crust, yes, that’s right, a cookie crust. It’s a pie crust that’s made with cookies...

February 5, 2016

3 min read

Recipe

Making cookies with short crust pastry – Trinidadian Kurma

Since I miserably failed making a short crust pastry and ever since I found out how to fix it, I’ve been making far too many short crust pastries! I’ve made a chocolate tart, with short crust pastry, a...

January 26, 2016

3 min read

Understanding Recipes

The science of choux pastry in profiteroles

Choux pastry truly is a little piece of magic. It starts out as a small little ball of dough, but turns into a light, airy and fluffy little hollow ball in the oven! It makes delicious profiteroles, éclairs, cream puffs...

December 11, 2015

9 min read

Tag - pastry

Wheat protein/gluten development – Bread vs Scones

Chemical formulas in food

Making creme patissiere (for profiteroles)

Thickening with starch – Pie fillings

Pie Cookie Crust – The Basics

Making cookies with short crust pastry – Trinidadian Kurma

The science of choux pastry in profiteroles

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How pressure cooking works – Using an InstantPot

Shelf life determination – Scaling up food production

What makes Trappist beer unique

Science of tomato ketchup

How an ice cream bar is made

An introduction to sous vide cooking

Tea Bag Science – Dunking vs. Steeping

The beer brewing process – Beer science at home

LoafNest: How a new way to bake bread was developed

Almond paste recipe – A seasonal bread: Kerststol

How maple syrup is made – visiting Maple Row Sugarhouse

Hydrox vs. Oreo cookies

Puff pastry – Science of flaky layers

How mozzarella is made

How (alcoholic) apple cider is made

Tag - pastry

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Looking for something?

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Just curious