From my experiences working with crusts, the result of shrinkage is gluten developement. Is the shortbread overmixed? Maybe try letting it rest for 20 minutes or so before you bake it.
baking soda does have an effect on the color of fruits. we did an experiment to show that in one of my early baking classes. baking soda is chemically classified as a base - above 7 pH- in order to work, baking soda must be combined...
while we are on the subject of learning, may i have all of your professional opinions?
i am currently attending the culinary institute of america (cia) and contemplating whether or not it is worth staying here for my bachelor's...
Instead of adding all the butter in with the flour and salt, try cutting it into pieces and adding a few softened (but not melted)pieces at a time. Fully incorporate the butter after each addition. What happens is the butter is a...
In addition to the useful knowledge on yeast, here's a note on over-fermenting (over proofing):
The fermentation of the yeast produces a wonderful flavor as mentioned above, but if the dough ferments for too long, the gluten strands...
O. K. here's the details:
The cook off is designed to come up with new ideas for the pre-set, 40year-old, traditional menu of Woodloch Pines. This year's theme is "lo-cal". Woodloch Pines has 3 resort kitchens, each...
I am looking for help coming up with a dessert that is tasty but low in calories. It is for the annual kitchen cook-off held at the resort where I work. Any ideas would be helpful. Thanks!
I have found that the easiest way to remove a cheesecake from the bottom of the pan is to first cover it generously with foil. Then construct the pan as usual. When the cheesecake has baked and cooled, remove sides and chill or freeze...
