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.
Jondon Aldinay Chefs share their time and money saving secrets with home bakers. Compiled by Jaimee Young. PastryScoop.com asked professional pastry chefs from restaurants and bakeries around the country to give us their best tips for home bakers. Here’s a sample of what we heard: Leslie Mackie, Macrina Bakery and Café, Seattle, Washington “Since butter can be … Continue reading →
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