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here are currently approximately 1.3 to 1.5 billion cows grazing, sleeping, and chewing their cud at any given time on planet Earth. There are an estimated 300 million cattle in India where the cow is a sacred animal.
Thickeners
D
o you like gummy bears? I love all gummy stuff, except the sour ones. I know it is not the healthiest food in the world, but I really enjoy its chewy texture, various colors, and different flavors. I don’t eat them every day, of course, but every once in a while, I wonder out to the candy section of the supermarket and treat myself with a bag of cola bottles, jelly beans or gummy bears.
Flour
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hile I was in Paris studying pâtisserie, I ate two baguettes a day! Yes, you’ve red it well, TWO. I absolutely love great baguette, and in Paris you can find one in any neighborhood boulangerie, especially if in the name of the place it proudly says “MOF boulanger” (I will tell you all about MOF some other time). In Paris, 85% of bread sales are baguettes. French bakers sell about 10 to 12 billion of the long breads per year!
Fats
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at. Now, that is one depressing word, right? The first thing that comes to mind is obesity, followed by cholesterol, cardiovascular diseases… Brrrrr! But let’s not think about that now, happy thoughts, please! A slice of warm, crunchy baguette, with a layer of melting butter on top, crispy slices of bacon, French breakfast full of buttery croissants and brioches, foie gras, duck confit, French buttercream, beurre noisette, oh I’m so hungry now… So, in order to master the art of baking, what do you need to know about fats?
How to Cook Sugar Syrup
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hat is so special about sugar syrup? Not unusual ingredients for sure, since, in most cases, it contains only sugar and water. So what is so difficult in mixing some sugar and water?
Sugar and Other Sweeteners
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an you imagine that I really like my coffee black and with no sugar whatsoever? I just love that taste of deep, warm bitterness spreading through my mouth. And with that indulging sip of afternoon coffee, there is nothing better than a bite of something sweet!
How to Make Meringue Like a Pro
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ould you care for some crispy, sweet meringue kisses, possibly filled with dark chocolate ganache? Or, maybe, you’ve just felt a sudden craving for a bite of light, melt-in-your-mouth Pavlova – a meringue and crème Chantilly goodness, topped with fresh, seasonal fruits and drizzled with passion fruit coulis? Want to learn how to make all that? You are just in the right place!
