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"The only stumbling block is fear of failure; in cooking you've got to have a what-the-hell attitude."
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"Cooking is like love. It should be entered into with abandon or not at all." - Harriet van Horne
"You don't have to cook fancy or complicated masterpieces, just good food from fresh ingredients."
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Frequently Asked Questions
You ask them - I answer them as fully as I can! Here are some of the latest questions:
Is organic really better?
Why do you weigh everything instead of measure?
What can I substitute for corn syrup?
Why are some of your cakes so complicated? I know cakes that are much easier to make.
Why do you use oil in your cakes? Why don’t you use butter?
Isn’t it better to fold in whipped eggs right away rather than letting it sit out?
What is over creaming (over mixing)?
Why do some of your recipes use shortening and not butter?
Can you substitute cocoa butter for butter or shortening?Food Word of the Moment!
Olfactory bulb and cells
Inside your nasal cavity towards near the throat is your olfactory bulb which contains millions of olfactory cells. The olfactory cells (also known as smell receptors) are where aroma is detected for flavor. Olfactory cells make it possible to taste complex flavors beyond the basic tastes of sweet, salty, sour, and bitter. When aroma cannot reach your olfactory cells flavor is perceived less or not at all. That is why when you are sick with a stuffy nose food tastes less strong.
Visit the glossary section for more food words defined!-
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Recent Comments
- Gino on Episode 5 – Eclairs and Cream Puffs
- Episode 101 – Blueberry Pie | on Episode 24 – Apple Pie with Streusel Topping
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- Rhenee on Episode 33 – Puto, Filipino Steamed Cake
- Episode 100 – Fresh Fruit Tart | on Episode 37 – Linzer Tart and Cookies
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alcohol almond breakfast butter cake caramel chiffon genoise chocolate cinnamon coconut cookies cream cream cheese custard decorating dessert eggs flour fondant frosting fruit gelatin gum paste holiday icing kid friendly lemon master recipe meringue no electric mixer no refrigeration pastry patisserie pie piping techniques round cake rustic single serving square cake strawberry sugar swiss vanilla versatile whipped cream
Tag Archives: alcohol
Episode 80 – Simple Two Tiered Wedding Cake
Episode 80 December 11, 2011 Simple Two Tiered Wedding Cake My friends and long-time fans know that of all the pastries in the world to make I tend to avoid making cakes. A lot of that stems from the crazy … Continue reading
Posted in Cake, Chocolate Dessert, Icings
Tagged alcohol, butter, cake, chocolate, decorating, dessert, eggs, flour, fondant, frosting, gold dust, icing, meringue, no refrigeration, patisserie, piping techniques, round cake, royal icing, sugar, swiss, tiered cake, vanilla, wedding
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Episode 76 – Kahlua White Russian Pie
Episode 76 November 13, 2011 Kahlua White Russian Pie The holiday season is right around the corner and if you’re looking for a different kind of pie to bring to the table then have I got the recipe for you. … Continue reading
Posted in Pies
Tagged alcohol, butter, chocolate, cookie crust, cream, crumb crust, decorating, dessert, eggs, gelatin, meringue, mousse, patisserie, pie, piping techniques, sugar, vanilla, versatile, whipped cream
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Episode 69 – Bananas Foster (Bananas Flambe)
Episode 69 September 25, 2011 Bananas Foster (Bananas Flambe) Even though Autumn is officially here the temperatures outside definitely still warrant frozen desserts. Here’s a great little recipe that’s honestly good any time of the year and can really make … Continue reading
