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Screen Name
BrooklynBaker
Member Since
March 31, 2009
Latest Comments...
I'm testing recipes for my menu project (pastry school). I have to create a dessert menu. My concept/theme is comfort/fun/childhood faves-with-a twist.....any ideas? it doesn't have to be a childho...
Yup, seeding's the way to go; I'm with Bittman!
It can be a pain-in-the-neck process at first, but once you get the hang of it it's second nature.
I made this chocolate ferry (http://w...
It's probably snobby of me or something, but I refuse to use anything else. I'll never forget learning how to use it in Beverages class in college- the professor made everyone do it in front of the...
Wait, hang on...switch that! The internal temp for ENRICHED breads should be 190 (or somewhere between 180-190), and for LEAN breads (aka drier, crusty ones like baguettes) it should be over 200.
Ahhhh! I got that cookbook in the 3rd grade. It was awesome then AND now...I recently brought it back with me from my Mom's. This post reminds me to pull it out and attempt some more recipes...I do...
Ahhhh! I was such a Little House nerd; when i saw the picture/title here I immediately though of Laura Ingalls Wilder, then started reading to discover that's exactly what it is! I never made this ...
No one has mentioned coriander in sweet things...Every time a chef in my school makes a pot of hot chocolate, they add it. And I've tasted marshmallows that someone put coriander and cinnamon in. I...
My mother gave me a 50 pound bag of cake flour. Which is insane, yes, especially in my apartment, but kinda cool. I'm always complaining about running out of cake flour and only being able to buy t...
Food gifts included 9 different kinds of cookies, peanut brittle, praline crunch squares, plain and espresso truffles, chocolate covered candied almonds, and chocolate boxes.
Christma...
Just temper the chocolate!
Foolproof method (they taught us this in school AFTER we mastered the hardcore old-school French methods):
-bring a pot of water to a boil
-turn...
My mother used to (maybe still does?) store all our pans in there and it drove me crazy. She rarely cooked or baked but I baked all the time (even back then in high school), and I would always preh...
Weird! I searched all over the internet yesterday for non-wholesale options! I know where to buy them in person in NYC, but I wanted to send a link to my mom that she could use to buy me some for C...
Latest Comments...
I'm testing recipes for my menu project (pastry school). I have to create a dessert menu. My concept/theme is comfort/fun/childhood faves-with-a twist.....any ideas? it doesn't have to be a childho...
Yup, seeding's the way to go; I'm with Bittman! It can be a pain-in-the-neck process at first, but once you get the hang of it it's second nature. I made this chocolate ferry (http://w...
It's probably snobby of me or something, but I refuse to use anything else. I'll never forget learning how to use it in Beverages class in college- the professor made everyone do it in front of the...
Used oil collector.
Weigh everything! Sorry. :-)
Beautiful picture as well.
Wait, hang on...switch that! The internal temp for ENRICHED breads should be 190 (or somewhere between 180-190), and for LEAN breads (aka drier, crusty ones like baguettes) it should be over 200.
Oh, they're super fun to make....when they first hit the pan and puff up....magic!
Ahhhh! I got that cookbook in the 3rd grade. It was awesome then AND now...I recently brought it back with me from my Mom's. This post reminds me to pull it out and attempt some more recipes...I do...
Ahhhh! I was such a Little House nerd; when i saw the picture/title here I immediately though of Laura Ingalls Wilder, then started reading to discover that's exactly what it is! I never made this ...
No one has mentioned coriander in sweet things...Every time a chef in my school makes a pot of hot chocolate, they add it. And I've tasted marshmallows that someone put coriander and cinnamon in. I...
What the heck does EVOO mean?
My mother gave me a 50 pound bag of cake flour. Which is insane, yes, especially in my apartment, but kinda cool. I'm always complaining about running out of cake flour and only being able to buy t...
Food gifts included 9 different kinds of cookies, peanut brittle, praline crunch squares, plain and espresso truffles, chocolate covered candied almonds, and chocolate boxes. Christma...
Just temper the chocolate! Foolproof method (they taught us this in school AFTER we mastered the hardcore old-school French methods): -bring a pot of water to a boil -turn...
Ha, this made me feel smart for getting the answer before clicking through :-)
Garlic powder gets sprinkled on a slice of pizza, and nothing else. At least that's all I've ever used it for :-)
My mother used to (maybe still does?) store all our pans in there and it drove me crazy. She rarely cooked or baked but I baked all the time (even back then in high school), and I would always preh...
Really, the JAR is cheaper?! A head of garlic is less than a dollar! I love garlic. Put as much as possible for me :-)
Weird! I searched all over the internet yesterday for non-wholesale options! I know where to buy them in person in NYC, but I wanted to send a link to my mom that she could use to buy me some for C...