tag: glutenin
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Gluten: In Depth
3 commentsMy 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.
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Gummy Gnocchi
4 commentsHow to keep your gnocchi light and fluffy rather than gummy and heavy.
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No Need to Knead Bread
1 commentKneading is important to bread dough, but it's not vital, and sometimes can do some damage.
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One egg at a time
2 commentsA 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?
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The Second Rise
11 commentsWhen 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?
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The Purpose of Sifting
3 commentsThe whys of sifting, and a better way to accomplish sifting without using a sifter.
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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.
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The components of Pie Crust
8 commentsWhen 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.
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How is sugar wet?
1 commentFollow 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.
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Which Flour Is Best for Pasta?
6 commentsConflicting 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?
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