Tempering chocolate is an essential technique for creating confections that not only taste great but also look and feel like they came straight from a gourmet shop. By carefully controlling the temperature of your chocolate, you ensure a melt-in-your-mouth texture, a firm snap, and a beautiful glossy finish. What is Tempered Chocolate and What Is…
Brown butter is one of the easiest ways to add rich, nutty flavor to almost anything you make. With just one ingredient and a little patience, you can transform regular butter into something special. Recipe Info Here’s what you need to know about making brown butter: What is Brown Butter? Brown butter (beurre noisette in…
Cooking something in a double boiler instead of directly on the stove is a technique you’ll often use when making desserts. And for good reason: it’s super effective at warming things up slowly without risking scorching. Even better, you don’t need to buy a double boiler for that—you can make one using tools you already…
Tempering eggs is a fundamental technique in pastry making. If you’re thickening a liquid on the stove with eggs and want to avoid curdling, tempering is usually the way to go. What is Tempering and Why We Do It Tempering eggs means gradually warming and diluting the egg proteins to prevent curdling when added to…