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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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Recent Comments
- the aubergine chef on Episode 5 – Eclairs and Cream Puffs
- Gino on Episode 5 – Eclairs and Cream Puffs
- Episode 102 – Brown Butter Sage Cake and Vanilla Bean German Buttercream | on Episode 95 – A Cake for Spring
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- the aubergine chef on Episode 33 – Puto, Filipino Steamed Cake
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Tag Archives: patisserie
Episode 100 – Fresh Fruit Tart
Episode 100 April 30, 2012 Fresh Fruit Tart Can you believe it!? 100 episodes! As I mention in the video, I’m actually really surprised I made it this far. I have the kind of personality where I start something with … Continue reading
Posted in Custard, Fillings, Fruit, Tarts
Tagged blackberry, blueberry, butter, cream, custard, decorating, dessert, eggs, flour, fruit, kid friendly, kiwi, mango, pastry, patisserie, pineapple, raspberry, strawberry, sugar, tarts, vanilla, versatile
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Episode 96 – Dobos Torte
Episode 96 March 25, 2012 Dobos Torte As I get further and further along in my episodes I begin to realize which pastries and desserts I prefer to make over others. This episode is probably one of my best so … Continue reading
Posted in Cake, Chocolate Dessert, Fillings, Icings
Tagged almond, butter, cake, caramel, chocolate, decorating, dessert, eggs, flour, frosting, icing, meringue, patisserie, piping techniques, round cake, sugar, swiss, vanilla
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Episode 90 – Tiramisu and Ladyfingers
Episode 90 February 13, 2012 Tiramisu When I was in high school, I remember eating a good deal of tiramisu. I think for me this was because high school was the Age of Coffee where I loved all things coffee … Continue reading
Posted in Cookies, Fillings
Tagged chocolate, cookies, cream, cream cheese, dessert, eggs, espresso, flour, meringue, patisserie, rustic, square cake, sugar, vanilla, versatile, whipped cream
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