Posts by gerdosh

I don't bother cooking the stems--once you peel the thin but tough fiber-rich outer skin with a paring knife, the inner part is crisp and delicious to eat raw or slice up into salad. They are yummy! George

I just received a new baking book as a gift--it's beautiful, well-illustrated and written with excellent sidebars and plenty of interesting recipes. I am a good and experienced baker tackling anything except the most taxing pastries and...

I make biscuits often (as well as all sorts of yeast products) and the 2 secrets of good, fluffy biscuits is: 1. do not overwork the dough;combine ingredients and work as lightly as possible and just until combined--no longer, and 2....

Thanks for your kind remarks. Harold McGee is my hero and his book, Food and Cooking, remains my bible. His food knowledge is awesome! My writing is similar to his but I bring my down to kitchen level to make it more accessible to...

welcome! I am even newer then you are. I love baking too and have no formal training but many years of experience that I believe is equivalent to formal training (professional pastry chefs disagree). Geo

In this situation I would sprinkle the fruit with fine breadcrumbs (if juicy) to absorb excess moisture--the cake should be seamless. George

As a brand new member, I look forward being part of this interesting site. Hope I can contribute something useful to the group. George