Here's a Tip!
 When gliadin and glutenin proteins join together with the aid of moisture they form gluten. The more gluten in your flour, the more water required to hydrate these proteins into gluten. This is why bread flour requires more water than cake flour.
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Food Photography Tips
Use these food photography tips to make your treats really pop out:
- It's important to use as much natural light as possible when taking pictures of food. Those compact flourescents you just installed in your kitchen are great energy savers but they'll make your recipes look slightly stale and less vibrant. Taking the finished treat outside is sometimes a great way to get it bathed in natural light.
- Try not to use a flash. Leave flash photography for those intensely choreographed shots whe your aunt Myrtle visits.
- Use Macro Mode on your camera. That's usually the little flower icon. Macro Mode is great for close-up shots when you really want to get intense detail.
- Try to have a plain background if possible. Plain white backgrounds will give your recipe maximum pop-out-ability. Your dishes in the sink in the distance will not.
- Take a several pictures from different angles with different lighting, different backgrounds and take the best one from the lot. Usually the first picture is not the best one.
To submit an picture please click the link below.
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Spotlight On...
 Particularly used in the food industry, Clear Jel is the trade name for a type of modified corn starch manufactured by National Starch Company. It's used as a thickener in sauces, ice creams and pie fillings. It works similarly to corn starch, tapioca flour and arrowroot flour. It's pretty hard to find in regular grocery stores but once you find out more about it you may choose to track it down and add it to your ingredient arsenal. |
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Read more... |
Try This
 The more I use yeast instead of baking powder for sweetbreads the more I notice that yeasted breads produce far better flavor results. How did we get into this bad habit of 'chemically' leavening our sweet breads with baking powder and baking soda? One word: convenience. Yeasted breads take about 3 times longer to make because we have to wait for the yeast to do it's thing. Yeast leavened breads are usually considerably more flavorful than chemically leavened breads because as the yeast ferments and spits out C02 that rises the bread, it also produces a multitude of complex flavor compounds. This is not the case with chemically leavened breads where few flavor byproducts are produced during the chemical reaction between acid and alkalne that produces the C02. This is now my go-to banana bread recipe. |
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Read more... |
Here's an Article...
 It was just an innocent little food craving that started my foray into the depths of vegan baking in the late nineties. I had no idea what I was doing back then (and arguably now in many cases) but one thing that has definitely happened is that my sense of taste has matured greatly. As you bake, cook and pay attention to taste, your sense of taste will improve too. This article will inform you on how our sense of taste works and teach you the tricks to improving your taste so you can become a better baker.
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Read more... |
Product Reviews
 When it comes to things like pizzas, it's a good idea to increase the fun factor by topping it with some vegan cheese. Vegan cheeses have improved vastly over the last decade and it's often difficult to keep up with the latest offerings. We've always wondered how vegan cheeses would fair side by side in regards to flavor, meltiness and overall authenticity. In this review we'll show you how well these cheeses faired in those regards and let you know which topping came out on top.
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Read more... |
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