Category: Baking

Open Letter to Dianne Jacob, Coach, Writer, and Editor

A Winner is Born Dear Dianne, I enjoyed working with you; (Oops, I know you hate these semicolons) and still do. You are a highly tolerant critic, a good driver (from time-to-time we may get lost but what is the GPS for?), have a great sense of humor (I trust by now you have accepted…


Ten Tips to Become a Better Baker

Rigo Jancsi: The cake is named after Rigo Jancsi, a Hungarian gypsy violinist, who helped create it for the woman he loved! There are so many books about baking, bakers, cakes, desserts, chocolates, etc., that it made me wonder how all these books are doing so well in a crowded market? How a publisher can…


The Ten Most Important Rules to Follow for Succesful Baking, Part Deux

6. Ovens The new ovens available for purchase today are just fantastic (I am still dreaming about getting a Viking or a Wolf). However, not every oven works the same way, or made from the same material and there are still plenty of old ovens in our kitchens. For us bakers, what is important in…


The Ten Most Important Rules to Follow for Successful Baking

Here is the first five: I am going to embark on an expedition of analyzing the good, the bad, the ugly (no such thing) and the beauty in baking and sharing every step of the way with you. Actually, I am hoping for more than that; I would like you to actively participate in the…


Do we really need that many “designer” sea salts?

I grew up without ever thinking about which salt shall I buy. I went to the store, picked up a blue box with that cute little girl with the umbrella on it and we had salt supply for months. Then suddenly food shows mushroomed on the TV and I was looking for nothing less than…


Standout Ingredients in Baking. Part I.

Flavoring Agent: Vanilla The most important thing you can do for assuring the high quality of your cakes, pastries, cookies, confections, etc., is buying high quality ingredients. The only way you can do that if you know the criteria for high quality for each and every ingredient you are planning to use in a specific…


An Open Letter To David Lebovitz

Dear David, The first thing I said upon finishing to read the entire 9,238 words-length post, titled “Food Blogging”, is: WOW! (Sorry David, but it calls for an exclamation mark and I am not laughing). The second thing I said: “I can’t believe I read the entire article”. Then I added: “Yes I can”. It…


Cooking together, romantic dinner, breakfast in bed

Keep the fire burning If you recall, during the days leading up to Valentine’s Day, I was wondering why we are building up anxiety, excitement, passion, sexual desire and so on and then comes Tuesday, the day after Valentine’s Day and we start to talk about business, office issues, financial problems, school events, but nothing…


MEASURING TIPS FOR SUCCESSFUL BAKING

Believe or not, I was just getting ready to bake some cookies (I have a new recipe that is actually considered a vegan recipe, so I want to try it out with respect to taste, texture, appearance, shelf-life, etc.), when I realized that I do not have my “crutch.” I never start to bake without…