Posts by stir it up

1) a modest amount of drained crushed pineapple, will give you nice moisture. Shouldn't be perceived as pineapple in the final product. 2) don't neglect the flavor quality of the carrots. I used to get them by the bushel at the...

Hi Wolfgang, If by Old World breads, you mean those great German ryes I want to know what you know! OK, for potato doughnuts, here's a recipe I got from an Amish baker, but never tried it. 1 cup sugar 1 cup mashed potatoes 1/2...

I would do the "first rise" or bulk fermentation of the dough on day 1, then when you're at the stage you would call "punch down", I would roll them out, fill them, slice them, however you do it, and put them into...

I like an "old school" Lindy's cheesecake. 5 packs of cream cheese in a 9" cake, a lemon-hinted shortbread cookie type crust, and real Bing cherries (dark black/purple) done up for a topping. Just the right hints of...

it's also an old pastry chef's trick to use the question "would you like to save the top tier" as a way to "upsell" a little extra cake to guests who haven't even thought of this, by selling them the need for more...

If there's something you like about the Revolution line, there is a Revolution X (ie "10"), instead of the 1 or 2. It holds up to 10 pounds of chocolate. Personally max capacity of a pound and a half would drive me a little...

tip for nicer Linzertorte: don't use full-on raspberry jam/preserves, blend the jam with fresh or frozen raspberry puree (no seeds of course). By the time the jam bakes, it's reduced further... the taste and texture (and color) is much...

DIEGO, it's also very possible that your bay leaf plant doesn't like the humidity where you are, and that is a fungal thing.

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hoping for a recommendation, I have none at home and I'm craving it. for drinking and for things with prune and Armagnac. Any other knowledge or tips on Armagnac also appreciated. :smiles: Thanks!