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tag: gluten

  • The Deal with Bread Dough
    The Deal with Bread Dough

    Different types of doughs require different techniques, and sometime familiarity with one dough's method takes you down the wrong path with another type of dough.

  • Salt: Pasta and Water
    Salt: Pasta and Water

    We salt our pasta water because our pasta is unsalted, but why is our pasta unsalted?

  • Melted Butter in Baked Goods
    Melted Butter in Baked Goods

    Many cookie recipes call for creaming sugar into soft butter, but one blogger found melted butter worked better.

  • Testing recipe variations

    What's the hardest part of altering recipes? In some cases, it's coming up with ideas, but in others, it's being methodical.

  • Bread: Delicate Crumb and Hearty Crust

    We've discussed gluten quite a bit, but how can we make use of that knowledge to make some artisan bread?

  • Gluten: In Depth

    My discussions of gluten, including those in the Kitchen Mysteries, have some handwaving and vagueness when discussing the process, which leads to not knowing why some basic things happen. Let's clear up some of that vagueness to learn why, for example, dough needs to rest.

  • Gummy Gnocchi

    How to keep your gnocchi light and fluffy rather than gummy and heavy.

  • To Cool, or Not to Cool

    There is nothing better than ripping into a loaf of bread fresh from the oven. Or is there?

  • One egg at a time

    A standard step with the creaming method of cake preparation is to add the eggs one at a time and fully incorporate before adding the next egg. But… why?

  • The Second Rise

    When baking bread, you're often asked to allow bread to rise, then punch it down and let it rise again. Why go through all that trouble? What does this "second rise" do for the bread?

  • The Purpose of Sifting

    The whys of sifting, and a better way to accomplish sifting without using a sifter.

  • The Cake Bump

    An uneven surface at the top of the cake is not uncommon. Here we take a look at ways to mitigate, prevent, and/or fix the problem.

  • Lifting a Choux

    Pâte à choux is useful in many culinary circumstances, and it's relatively easy to make. Still, sometimes things go wrong for no apparent reason. Let's see some of the pitfalls of this dish and how to fix them.

  • The components of Pie Crust

    When thinking of baking pie, people tend not to fear the filling; after all, filling is a relatively simple creature, mostly concerned with flavor and binding up the liquid in some sort of saucy structure. The crust, though; the crust inspires wonder and caution. This inspired me to look into what makes up a good pie crust.

  • How is sugar wet?

    Follow enough baking recipes, and you'll see the instructions that sugar is to be treated as a wet ingredient. Clearly, if you were dropped into a big pile of sugar, you would not be covered in liquid. Learn why it's considered a wet ingredient.

  • Which Flour Is Best for Pasta?

    Conflicting advice can lead you to doubt your favorite recipes, even for something as simple as fresh pasta. Do you listen to your heart, or listen to what others tell you?

  • Like syrup for candy

    Is a syrup a syrup for candy-making, or does the origin of the sweet liquid make a difference?

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