Posts by Katherine

Obviously this is too late to help the original poster, but I have found that being unable to consume wheat also means I have had to eliminate oats, barley, and rye. I know this is also true for many people with celiac. Being on this...

Marshmallow goo I have made sets up too fast for piping. I have dipped them in chocolate in the past, and it worked fine.

I find you can make french fries from almost any kind of potato, but some of them have a lot more water content (waxy types) than others (bakers). The initial frying at the lower temperature will drive off the extra moisture without...

Check your state laws. In my state it is possible to get your home kitchen certified for commercial production, provided it meets strict equipment requirements and passes an inspection.

I wouldn't worry too much about it, if he's otherwise in good health. Worrying won't help, and you can't nag common sense into him. Keep in mind that the diet is so unnaturally low in carbohydrates that eventually he'll develop...

Habanero granita 2 cups water 1/2 cup sugar juice of 1 lemon habanero purée* to taste Dissolve sugar in water and lemon juice, heating if neccessary. Add a small amount of habanero puree, chill, and freeze until firm. Turn out...

Isaac's Ocean View Oyster Bar...(g)

What is it you use to substitute for the cream? (I've made vegan ganache with a walnut cream...)

thebighat and kimmie-Obviously you have recipes that work fine for you at home and in your shop without additional yeast. And lots of other bakers do, too. But during the seventies sourdough did one of its periodic resurgences and at...

You could be growing a lot of different organisms in your starters. A variety of wild yeasts, bacteria, fungi, etc, can cause fermentation. Not all of them will have equally desirable characteristics. Probably the best thing to do is to...