TheFoodGeek, contributor | September 14th, 20103 comments
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.
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.
TheFoodGeek, contributor | May 14th, 20098 comments
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.
TheFoodGeek, contributor | April 16th, 20091 comment
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.