Posts by CowtownBrewster

Where did you run into trouble the first time 'round?   There are several different ways; the 'traditional' technique is to take a big chunk of butter, smash it into a square shape, wrap it in dough, and then just keep...

Hey slepax, I can think of three possibilities off the top of my head.   First, you could have cooked your egg yolks with the heat from the cream, which would definitely give you a lumpy texture.  There's not really...

Thanks Pete, that's a really helpful article!  I keep meaning to read up for my wine knowledge, and I always get distracted.  Traditional ciders, like you mentioned, are a lovely alternative and I'm so glad you suggested them...

Oh geez - I could probably write about this for ages, but I’ll try not to go on for TOO too long. I am assuming that, considering the time of year, we are talking about thanksgiving?   First off, I’m going to advocate my...

Hi caejam;   Melted chocolate and cocoa will act differently in your baking; while cocoa powder is just cocoa solids, chocolate is a combination of cocoa solids, cocoa butter, and sugar (plus some emulsifiers and...

Hi Mei, shortening can usually be found at any local supermarket in the baking supplies; Crisco is a pretty common brand name.    If it's for buttercream though, consider using actual butter; hydrogenated vegetable fat...

chefedb, Barb, Kippers, glad I could help, and thanks for the commendation!   Prettycake; for the record, it's 'she' is a beverage expert , and brewer (ie. beer) to be more precise.  I've dabbled on and off as pastry chef...

Hi Sonya; are you using a muffin or creaming method for mixing up those cupcakes?  http://pastrychefonline.com/mixing-methods/   If creaming, you maybe need to be adding in your dry and wet ingredients in 'stages' -...

Chana Ruth, have you tried adding some oil or honey to the recipe?  They will impede gluten chain formation, and will help the dough rise and result in a lighter crumb, if that's the texture you're looking for.   Siduri...

Check out 'The Brewmaster's Table' by Garrett Oliver to start with.  Then stop by your local breweries and speak to the brewers; ask them what they eat beside each beer.  The general principles for pairing (similarly to wine)...