Dough. Heat conductor. Pastry. And why baking often calls for a marble or stainless steel countertop.
Tag: butter
Getting fat? No wonder you are not as strong.
Oh, Paris pastries, you have that je ne sais crois-sant.
Lamination. Melting point. Emulsion. And why European butter is fat and proud of it.
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Butter me up baby, I’ll be your sweet caramel.
Sugars. Amino acids. Maillard reactions. And why caramelization is part of caramel (and not the other way round).
