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"The only stumbling block is fear of failure; in cooking you've got to have a what-the-hell attitude."
- Julia Child
"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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- the aubergine chef on Episode 5 – Eclairs and Cream Puffs
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- Episode 102 – Brown Butter Sage Cake and Vanilla Bean German Buttercream | on Episode 95 – A Cake for Spring
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Tag Archives: fondant
Episode 87 – Napoleons
Episode 87 January 22, 2012 Napoleons Napoleons are popular French patisserie desserts that combines several different recipes together. Napoleons are also known as mille feuille which translates to 1000 sheets (or layers or leaves – I’ve heard it translated into … Continue reading
Posted in French Desserts, Icings, Pastries
Tagged butter, classical french pastries, custard, decorating, dessert, eggs, flour, fondant, French, glaze, icing, patisserie, puff pastry, sugar, vanilla, whipped cream
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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 78 – Chocolate Raspberry Ganache Cake
Episode 78 November 27, 2011 Chocolate Raspberry Ganache Cake I hope everyone had a great Thanksgiving and holiday weekend! Let’s hit the ground running for December by starting with a huge episode the last week in November! This episode features … Continue reading
Posted in Cake, Chocolate Dessert, Sauce
Tagged butter, cake, chocolate, decorating, dessert, eggs, flour, fondant, frosting, ganache, guest star, holiday, icing, modeling chocolate, patisserie, raspberry, reduction sauce, round cake, sauce, sugar, valentine's
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