Hello!
In an attempt to make "vanilla sugar" ("Vanille Zucker" in German) for use in Viennese torten out of confectioner's/icing sugar, I have wound up with 3 Tahitian vanilla beans encased in 3 rock-hard...
Angry Chef,
I'm a bit mystified by the problem for several reasons:
1. Meyer lemons are actually far less acidic than ordinary lemons. The acid tends to break down most starches. However, you say that when you use ordinary...
I'm a bit late in posting a reply, but if your friend has already left for Europe, this might be helpful for future trips.
Belgium: Chocolate is definitely the No. 1 item. I would also suggest a tangerine liqueur called Mandarine...
Hello!
I'm a food writer and former chef, and I have a background in Austro-Hungarian baking among other things.
I'm working on a book about Viennese baking, and there are two torten I *really* want to include, both of which are...
