Looser in consistency than other doughs, batter bread is beaten rather than kneaded in order to develop the flourâs glutens.
Isomalt is a sugar substitute made from sugar alcohols but is white, crystalline, and odorless like table sugar. Isomalt, which can be spun, pulled, blown, and cast like sucrose, is often preferred by experienced sugar artists because it is relatively uneffected by humidity and does not crystallize. However, it is not recommended for
Two heads are better than one, so they say. And with this cooking duo it’s true. Read on to find out about the mad geniuses behind the food tech classes at The French Culinary Institute Passion Fruit Methocel F50 Meringue with White Chocolate-Fennel Cream Filling and Coconut-Lime Fluid Gel Stopping by the hydrocolloid (think … Continue reading →
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