Making the world a little sweeter one pastry tip at at time.
Today is National Peach Cobbler Day. My go-to recipe for peach cobbler at home comes straight from the pages of Southern Living Magazine. I was a fan of the magazine long before my big move to the South, and have yet to try a recipe …read more
What is eau de vie? It is a fruit brandy that is clear and unaged. These brandies are good for all kinds of desserts, such as sorbets or fruit dessert sauces. For more about eau de vie and a list of popular fruit brandies, read …read more
We all know baking something at the proper temperature is a good thing. But how do you convert a temperture in Celsius if it is in Fahrenheit, or in Fahrenheit if it is Celsius? A simple conversion can be done online through the many different …read more
Think flowers, think vegetables, think…bugs? On my Old School Pastry blog, I’ve found different recipes that were done by confectioner’s long before commercial food coloring was available to the masses. How to Make Yellow Food Coloring (Saffron) How to Make Green Food Coloring (Spinach) How …read more
In Old School Pastry, read about courmarin and tonka beans – they were once used in creating imitation vanilla flavor.
Use isomalt as you would sugar. Isomalt is a chemically-produced sugar substitute perfect for candy-making as it creates a more humidity- and moisture-resistant product. When it is being boiled, it doesn’t need any anti-crystallizing ingredients as it does a great job of resisting crystallization on …read more
Invert sugar is used to help prevent the crystallization from occurring, among other things. Read more about invert sugar from PastrySampler.com.
I’ve received lots of orders, and lots of questions about that bag in recent weeks. For those of you still wondering what a ‘striper bag’ is, it is an insert placed inside a pastry bag – that has two separate pockets for different colors of …read more
I am selling my restaurant. How can I get the most money for it? (Food & Beverage Restaurant Services Buying or Selling a Business) Renee Shelton.
For those of you who have never used feuilles de brick or phyllo dough before, I found Marmiton.org’s comparison does a great job of explaining it. http://www.marmiton.org/Magazine/Tendances-Gourmandes_brick-filo_1.aspx The whole site is in French, and if you cannot read French, then use Google’s translate bar, it’ll give …read more