County Club!!! 

Oh, 100%! Within the context of this interview, I’m speaking as a pastry chef and aiming my comments at baking alone. Sous vide is a fantastic tool for savory applications, I’ve no gripe there! I am just inundated with readers asking me how to sous vide cookies and how to sous vide meringue and how to sous vide fudge,…

Soy milk is particularly delicious with chocolate! It has a way of coaxing out the nuttier flavors in cocoa, rounds out the overall flavor.

Thanks for having faith in my ingredient choice! I’m not a fan of the APF + cornstarch thing because bleached cake flour has been processed in a way that reduces the absorptive capacity of its starch, so while cornstarch succeeds in lowering the protein content of the APF it makes doughs and batters tighter than they…

It’s more like general baking advice than anything recipe specific. When room temperature climbs above 73F the ambient heat changes how any butter-centric recipe will behave, from cakes and cookies to pie dough. So keeping the butter cool, between 65 and 70, will help the recipe behave like it should (ie, you won’t…