Ok, here we go, this is getting serious…
Before explaining the ultimate French croissant recipe, we first need to master the making of the puff pastry.
The puff pastry is this dough, usually used for desserts, formed of interlacing layers of butter and dough. Most people usually buy this dough frozen from the grocery (I find mine […]
Not really a recipe in itself, but a good example of how good quality ingredients can go a long way. There are only two ingredients but it’s very important to choose them carefully.
1. Get a good milk, such as the one from my last post about Good quality cooking ingredients
2. Pour a glass of milk […]
Good cooking starts with good quality ingredients. But there are so many brands… What should you use?
For example, when I first came to the USA, I had hard time to find a good quality milk, like the one I was used in France. They all tasted “funny”, and very diluted, as if the producers were […]
My first post about cooking. I’ll start with the yeast since I’m planning to write quite a bit about bread making and yeast-ed pastry (such as French croissants).
Buying, storing and using yeast can be confusing at first: there are different types of yeast and each one of them call for a different way of handling. […]