Category: Question of the Week
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Question of the Week: What’s the Difference between Unsweetened and Bittersweet Chocolate?
Chocolate is made from dried, ground cacao beans (actually a fruit!) which produce both a chocolate liquor & cocoa butter (fat). Unsweetened Chocolate – Some refer to this as “bitter” chocolate, because it has no sugar added. It is a direct result of the dried cacao beans being ground (conched). In fact, unsweetened chocolate is…
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Question of the Week: Is there a Difference Between Self-Rising Flour and Bread Flour?
Deb from Ohio asks: Is there a difference between Self-rising flour and Bread flour? The resounding answer is YES! BIG DIFFERENCE! What is Self-rising flour? Self rising flour is regular All-purpose flour, which has lower amounts of the protein, gluten, than bread flour, and it has a small amount of salt added and leavening…
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Question of the Week: What is Clarified Butter?
Some recipes, both sweet and savory, call for clarified butter. You can find clarified butter on your grocers shelves, and if you do that’s great, because you would only be paying for what you need – not the watery components you will need to throw away if you make your own. If you can’t find…
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Question of the Week: Why do my Cookies look like…?
In a poll taken a few weeks ago, my readers said they would most often make cookies over pies and cakes – by a landslide! I think this is because cookies are easier to make and much quicker. If you’ve made cookies before, you have most likely experienced one of these issues that are brought…
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Question of the Week: What is a Red Velvet Cake?
Everywhere I go I see Red Velvet cakes – What is a Red Velvet Cake? It seems even amongst professional bakers this is open to interpretation. One thing for sure: the reference to Red Velvet is a flavor and texture reference as well as a color. Some bakeries just make a traditional chocolate cake…