Product Description
From coffee cakes to snickerdoodles, there’s a whole lot of science going on behind the scenes of your favorite baked treat. When it comes to baking, a little knowledge goes a long way for incredible and delicious results. Many people who love to improvise and get creative in the kitchen enjoy cooking, but sometimes even the most dedicated home chefs draw the line at baking. Why is baking so difficult? Well, part of the reason is that baking relies on the fundamentals of science to produce successful results. For this reason, it’s often referred to as the chemistry of cooking.
Old Fashioned Brown Butter Oatmeal Cookies
How to Bake Book: The Art and Science of Baking
Homemade Cream Puffs, A classic French dessert made to impress! Crispy hollow shells of choux pastry baked until golden brown then filled with whipped cream., By Jessica Gavin
Jessica Gavin's Honey Hoisin Garlic Chicken - Budget Bytes
Baking (Dry-Heat Cooking Method) - Jessica Gavin
Braising (Combination Cooking Method) - Jessica Gavin
The Maillard Reaction - Modernist Cuisine
Easy Culinary Science for Better Cooking: Recipes for Everyday Meals Made Easier, Faster and More Delicious: Gavin, Jessica: 9781624144844: : Books
Simmering (Moist-Heat Cooking Method) - Jessica Gavin
Mouthwatering flavorful baked chicken breasts? Yes, please! Learn the
Salt Roasted Carrots (aka the Magic of Salt Preservation) - Jessica in the Kitchen
Roasting (Dry-Heat Cooking Method) - Jessica Gavin
Roasting (Dry-Heat Cooking Method) - Jessica Gavin
Cooking Tips (Shorts) Jessica Gavin