Patty Cake, Patty Cake, Baker's Chat!
How do you temper chocolate?
Bert -- I don't type fast enough to answer your question about tempering chocolate, but you might take a look at Alice Medrich's Chocolate Ruffle Cake recipe in Baking with Julia -- it includes information on tempering --
What makes chewy brownies chewy? I love chewy brownies.
Cookie Monster -- chewy brownies often have brown sugar -- they're also a slightly different recipe from cakey brownies -- I take it you're a chewy fan?
Dorie, sometimes I use double-skim-milk (twice the powder) instead of heavy cream. Is this killing my recipes? Is it Just Wrong?
Pie Face -- double-skim milk instead of cream? At holiday time? Really?
How old were you when you first started baking?
Frederick -- I burned the kitchen down when I was in 7th grade -- that was my first experience -- ever the optimist, I knew it could only get better
Hi Josh --
I need to substitute something for milk in recipes because of lactose intolerance. Do you suggest, for baking, soy milk, rice milk, nondairy creamer, or none of the above?
Judy -- why not opt for meringues or Viennese nut tortes -- can you have butter?
Yes, I can have butter and also heavy cream in reasonable amounts (how much is reasonable? I don't know.)
Judy -- if you can have butter then there are lots and lots of great desserts you can make -- and then you can top them with a reasonable amount of whipped cream.
Thanks for your suggestions!
What's the best way to tell when baked goods are done? Is the old clean knife in the cake the most effective way?
Brendan -- not to complicate matters, but the same tests don't always work for all cakes -- but for most cakes, the knife-comes-out-clean test works.
Dorie - Are there any one week or weekend workshops in baking that you would recommend to expand a persons baking knowledge?
Kevin -- Where do you live?
Bristol Farms in Pasadena does classes, and you should look at Shaw Guides -- it has an international
listing of cooking and baking classes.
Dorie, do you ever bake with those butters that have greater fat content?
food processor -- I've used those high-fat butters for pastry -- especially puff pastry -- but my everyday butter is Land O'Lakes unsalted from the supermarket.
Josh G., do you also bake like your mom? or burn down the kitchen?
Um, I can bake.... does breakfast count? No, I wish I could. Sandwiches and 15 Minute Magic are about it
Where is your favorite place to go out for dessert in New York?
Cookie Monster -- my new favorite -- and I think it's going to be my favorite for a long time -- is Payard. The pastry chef is Francois Payard from Restaurant
Daniel, and he's really talented.
I love freshly baked bread, but it seems like such a lot of work. Are any of those "automatic" bread makers any good, or is the good old fashioned way the best method?
Brendan -- I've turned out ok loaves from the bread machine -- take a look at the bread machine recipes in Baking with Julia or look at Lora Brody's bread machine books (one on breads, one on desserts) -- she's the queen of the machine.
Okay, it's me again, the low-fat person. Sometimes I use this pureed fruit stuff instead of fat, and sometimes I cut the fat in half and use mushed up bananas to make up the rest. Does that horrify you? Are there better ways to cut the fat?
No, I'm not horrified, but I've never used that method for cutting fat, though I know a lot of people who have and who have been happy with the results, particularly with muffins and loaf cakes. I wouldn't try it in a pie crust, though.