Derived from the cassava plant, tapioca is a starch used as a thickener for soups, fillings, and sauces. It is available in the form of granules, flakes, and pearls.
A technique used in making some types of doughs, especially pie doughs, where pieces of chilled butter or other fat are incorporated into the recipe’s dry ingredients. The fat should be combined with, but not blended into, the dry mixture so that the fat remains in small distinct pieces.
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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