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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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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: gelatin
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 63 – Strawberry Chiffon Pie
Episode 63 August 14, 2011 Strawberry Chiffon Pie When I was growing up strawberry was one of my favorite flavors. Often times, instead of getting chocolate ice cream I would ask for strawberry ice cream. As an adult I find … Continue reading
Posted in Gelatin Dessert, Pies
Tagged butterflies, chocolate, chocolate decorations, cream pie, decorating, dessert, eggs, fruit, gelatin, meringue, mousse, patisserie, pie, piping techniques, rustic, strawberry, sugar, versatile, whipped cream
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Episode 16 – White Chocolate Mousse Cake
Episode 16 September 13, 2010 White Chocolate Mousse Cake One of the most interesting things I’ve ever read about chocolate is something Chef Jim Graham said in the book Grand Finales: The Art of the Plated Dessert by Tish Boyle … Continue reading
Posted in Cake, Chocolate Dessert, Gelatin Dessert
Tagged cake, cake ring, chocolate, cream, dessert, eggs, fruit, gelatin, miroir glaze, passion fruit, round cake, whipped cream, white chocolate
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