Swiss meringue and temperature
I’m on an ongoing quest for the perfect meringue—I sort of have a thing for egg whites, as you may remember. This time, we put the fluffy white stuff on top of cupcakes and cover it in more chocolate for…
Egg wash is magical
When I worked in pastry and we cycled through endless trays of egg-washed burger buns, it felt miraculous every time we pulled out the perfectly golden, shiny rolls out of the oven. Occasionally we missed one in the rush to…
Fluffy biscuits and sausage gravy
We’re still on the biscuit train, and I make no apologies. This week’s recipe has the exact same list of ingredients as last week, but both the inside and the outside tell a completely different story from one to the…
Mayonnaise
During one of my first days working at the restaurant, the baker training me told me that we were going to make mayonnaise. Wait, what? I’ve never eaten much mayonnaise, as a kid because it was super gloppy (yes, that…
