Month: March 2022
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Making Cheese & Tofu
I was raised on soy rather than milk. Once I grew teeth, my kiddie diet included soy milk, fried tofu, and soy sauce, but hardly any milk, and certainly no cheese. When I moved to the United States, I was surprised to find that despite the numerous tofu varieties available, none tasted like the ones…
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Yeasted Sweet Bread: The Panettone
On the other end of the yeasted sweet bread spectrum, we have the panettone, packed with eggs and butter, tower tall and impossibly fluffy like a bed of soft cloud. In the south of France, it is called the brioche aux fruits, also known as the gâteau des rois, or the Twelfth-Night cake – reserved…
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Yeasted Sweet Bread
It all started with the holiday baking project – fermenting flour, sugar, and butter into decadent, fluffy, and buttery panettoni. Yeasted sweet bread suddenly seemed so fascinating, arousing in me a desire to learn more about this mouth-watering arena of bread baking. I’ve learned to appreciate textures that only a yeasted sweet bread can give…
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Horn Salt
Horn salt, aka piss salt, is deer horns ground into salt, used as a leavening agent for baking. It does bewilder me to consider the first one to think of grinding antlers into powder, and then proceeded to add it to flour to be baked into flat breads and cookies, especially that it smells like…
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