I live with fellow speed skaters and National Team members Heather Richardson, Sugar Todd and Mitch Whitmore, and Sugar lives up to her name. She spoils our household with baked goods, and not just at Christmastime.
It's not like I'm out eating McDonald's and Del Taco every night. I eat good: my mom fixes dinner every single night - baked chicken, fish - she cooks a great meal every single night.
Mars has been flown by, orbited, smacked into, radar inspected, and rocketed onto, as well as bounced upon, rolled over, shoveled, drilled into, baked, and even laser blasted.
Every time I baked cookies for people as a kid, it made me so happy. But when I was in culinary school and working in fine-dining restaurants, that was not a thing.
Milk Bar is a quirky American bakery, where the original inspiration is the humble beginnings of American-style baked goods and loving trips to Dairy Queen.
Always bake in the center of the oven. A pan placed too close to the bottom of the oven will receive more heat radiating from the oven floor, baking it faster from the bottom. The reverse is true of something baked on the top rack. Always bake in the center for the most even baking and browning all around.
If soggy, baked choux can be re-crisped in a hot oven for several minutes.
Pate a choux is a mixture of simple ingredients - flour, water, milk, eggs - but the proper technique is essential. Unlike other doughs, the pastry is pre-cooked on the stovetop before being enriched with eggs, piped, and baked.
For baked goods where lightness is a prized attribute - almost all cakes, some cookies - it's important to start with room-temperature butter.
Replacing white flour with whole wheat generally makes baked goods denser, drier, and more crumbly because the germ and bran in whole wheat absorbs more water.
