Are all flours created equal? No!! Starting from the climate where the wheat is grown, to the way the flours are milled will determine the type of flour. Because of that, each country’s wheat can be quite different and the very same recipe with wheat from different locations can therefore yield a very different product. For example, flours grown in colder climates ( great northern plains and Canada) produce a “strong spring wheat” which are high in gluten and make great yea
If my cookie recipe calls for whole eggs, can I get away with just using the equivalent weight of just yolks or whites? By understanding what each part of the egg contributes to our recipe you will be able to decide which way to go. EGGS: We can use whites, yolks, whole eggs or a combination. Eggs are proteins. When cooked, the proteins bind together to form the structure ( shape ) of the cookie. Texture: Egg whites dry things out. Yolks are made up of fat containing lecithi
How many of you has tasted a cookie that was so perfect; crispy on the outside and perfectly chewy and soft on the inside? A cookie whose recipe you are thrilled to get and try? And then it comes out dry and tasteless? Or, the wonderful cookie that you tasted was nice and puffy and your cookie is thin and flattened out with bumps of chocolate chips sticking up like unsightly blemishes? What went wrong? Do I need to add more fat? Less flour? More liquid? How do I know how to d
Although Chicago greeted me this December with cold weather, I was greeted "warmly" by the many participants in the Chanukah Themed Cake decorating class! Not only did we learn how to properly assemble and frost a cake, but we also learned many unique decorating techniques. Dreidels, menorahs, candles, and more adorned each cake. It was amazing to see how every single cake was uniquely creative. Great job!!