Maybe I’m trying to hold on the last remnants of summer. It isn’t that difficult to do. The weather has been warmish and there’s still technically about a week before the autumnal equinox. Friday at 4:02pm to be precise. Regardless, I’m loving using fruit syrups to add a little extra oomph of flavor to my buttercream.… Continue reading A little oomph
Inevitably, I end up with leftover buttercream. It always happens. Well, almost always. I started to think of ways to use it up. In the past, I would make bite-sized buttercream-filled truffles. Recently, I was teaching my students about the creaming mixing method. As part of the hands-on activity, I wanted them to make a batch… Continue reading Inevitable
Julia Child knew what she was talking about. However, I would argue that transforming this everyday ingredient with the addition of heat, transforms it into a complex flavor that makes anything taste amazing. Browning butter does amazing things to baked goods. Boiling the butter causes the water evaporate. Then the fun begins. Butterfat caramelizes and the Maillard… Continue reading “With enough butter, anything is good”
Kneading English 