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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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"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
- Episode 101 – Blueberry Pie | on Episode 24 – Apple Pie with Streusel Topping
- the aubergine chef on Episode 33 – Puto, Filipino Steamed Cake
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Tag Archives: piping techniques
Episode 99 – 40 is the New Black Cake
Episode 99 April 16, 2012 40 is the New Black cake Here’s another cake I did for a friend. My hairdresser’s boss’ sister had a birthday a little while ago and she asked me if I would help her out … Continue reading
Posted in Cake
Tagged butter, cake, decorating, dessert, eggs, flour, no refrigeration, piping techniques, square cake, sugar, vanilla
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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 95 – A Cake for Spring
Episode 95 March 18, 2012 A Cake for Spring The first day of Spring is just a few days away so what better time to celebrate than with a cake made just for the season! You may remember back in … Continue reading
Posted in Cake, Fillings, Icings
Tagged cake, decorating, dessert, eggs, flour, frosting, fruit, green tea, matcha, piping techniques, round cake, strawberry, sugar, vanilla, white cake
1 Comment
