A French term for potato starch. It is made by cooking, drying, and then grinding potatoes. It is used as a thickener and must be heated to thicken and to get rid of the starchy taste.
sexing the strawberry-Elizabeth Falkner We here at PastryScoop.com know how difficult it can be for pastry chefs to find time to get out of their kitchens to meet their fellow colleagues and for the public to meet the creators of their favorite desserts. Consider THE DISH your introduction to some of the best and finest … Continue reading →
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