Here you will find explanations for techniques or terms that come up while baking and cooking.
In general the short hand I use in my recipes is:
C = cup(s)
T = tablespoon(s)
t = teaspoon(s)
*C = degrees in Centigrade
*F = degrees in Fahrenheit
Quick Links to Techniques
Onion: peeling, slicing and dicing.
I need to get this off my chest and be straight with y’all: I don’t believe in using a mixer for making animal friendly cakes (cup sized or otherwise). I don’t believe that as a baker one can gauge how … Continue reading
Chiffon: rag (French) -ade: a suffix denoting action, or a product of action (Latin) Chiffonade is a technique where herbs or leafy greens are cut into thin strips, resembling rags. It is used for leaves that are all a similar, … Continue reading
This is theboganbuddha way to chop an onion and nothing like how a professional chef does it. Never mind though because it still works great. 1) Top and tail the onion 2) Place the onion on one of its ends … Continue reading