Archive for May 2011
Parisienne is a term that can refer to a tool used for scooping balls of fruit or vegetables, or the balls themselves. They come in different sizes and range from about 1 to 3 centimeters. They’re frequently used to make pearls out of melon, potato, squash, etc. To pearl using a Parisienne scoop, press the [...]
The sun comes out and San Franciscans lose their ish. Seriously. When the thermometer creeps above 67 people sing and frolic in the streets. That being said, I am not above this behavior. We’ve had some beautiful days weeks past (we even reached EIGHTY! WOO!) which inspired the return of this quick and fresh lemon [...]
Baking cakes, quick breads, cookies, and other doughs often calls for a technique called creaming. This is a method where you beat sugar and fat together to incorporate tiny air bubbles into the batter for a light, airy finished product. Different forms of creaming will achieve different crumb structures. For quick breads (like Banana Bread, [...]
