November 2009
Italian Buttercream
1 lb (454g) sugar 4 oz (120ml) water 8 oz (227g) egg whites 2 lbs (907g) butter, cut into chunks - room temperature 1 tbsp (15ml) [...]
Buttercream, the differences
My step-grandmother was a bakery assistant - I was never that fond of her baking but wow could she decorate a cake! My maternal grandmother was [...]
More posts, honest
With Christmas around the corner, things are crazy at the store and real life has conspired to keep me from doing a few recipe experimentations I [...]
October 2009
Basic Veal Stock
One of the first things I learned when I worked in a commercial kitchen was the difference between stock and broth. Stock is produced from the [...]
