The last photograph shows the caramelization that happens on the side of the cookie that is against the tray. This is traditionally the "presentation" side.
Living life through my sweet tooth
4/5/14
Palmier
Such a simple puff pastry application and so delicious.
The last photograph shows the caramelization that happens on the side of the cookie that is against the tray. This is traditionally the "presentation" side.
The last photograph shows the caramelization that happens on the side of the cookie that is against the tray. This is traditionally the "presentation" side.
Picture Pile-Up
I've got so many unshared pictures of food! Gosh, what a problem to have. Lots of baking has been going on over here.
I am still working on my baguette recipe. The baking is the part I'm struggling with. At school we have deck ovens (pizza ovens) which are amazing for baking baguette. They come out with a beautiful French bake, dark and crusty all over. Anyway, it's tougher in my home oven...much harder. I'll be sharing the recipe soon.
As frustrating as it is to adjust to my home kitchen from professional kitchens, I enjoy the challenge.
I am still working on my baguette recipe. The baking is the part I'm struggling with. At school we have deck ovens (pizza ovens) which are amazing for baking baguette. They come out with a beautiful French bake, dark and crusty all over. Anyway, it's tougher in my home oven...much harder. I'll be sharing the recipe soon.
As frustrating as it is to adjust to my home kitchen from professional kitchens, I enjoy the challenge.
3/26/14
Focaccia
Focaccia is super yummy straight from the oven. I'm salivating just thinking about it. It is an easy bread because it only takes 1 rise and you can use a French bread dough to make it.
3/23/14
How ya doin', Pumpkin?
Here is yet another recipe that I will be developing to suit my tastes. I made a classic pumpkin pie that I learned at school to see how it worked in a home kitchen. There were no problems, so now I'll start fiddling with new flavors. I really want to add some maple syrup or hickory syrup...perhaps even honey. We'll see what happens and I'll post my pumpkin pie adventures and recipes.
Hopefully we'll all learn not to be afraid of pie making.
3/22/14
Coming Soon: French Bread Recipe
I'm currently developing a baguette recipe for myself. I learned a bit about baguette at school and have made it 3 times now. The difficult part is adjusting the recipe to work well in a home kitchen. There are so many variables, ovens, room temperature, product brands, type of pans....and the list goes on... I also want to try to sneak some whole wheat flour into the equation.
This time around I learned that I'll need to make each loaf smaller to fit better in the pans. I may want a hotter oven and more steam to develop a better crust. Plus, I'll be trying out more several flours.
Here are a few pictures of my first try making baguette at home!
This time around I learned that I'll need to make each loaf smaller to fit better in the pans. I may want a hotter oven and more steam to develop a better crust. Plus, I'll be trying out more several flours.
Here are a few pictures of my first try making baguette at home!
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