Basic facts on pie dough: The best flour to use is pastry flour. Fat used is regular hydrogenated shortening; however, butter, lard and other fats may also be used in place or blended with the shortening. The water or milk needs to be cold when added to the flour mixture, it should be 40*F or [...]

Quick Breads are valued for the ease and speed with which they can be made. They are made without yeast. A quick bread does not have to rise (proof). They have a cake like appearance and a lighter texture than yeast breads. Quick breads are grouped according to the type of mixture which they are [...]

So here we go, starting week #11 if culinary school. This term we will be in, “Intro To Baking”, “Nutrition” and “American Regional Cuisine”. If you notice there is a letter right after the week number. This will address the various classes and separate the multiple posts for the blog. My goal is to blog [...]

Heart disease was quite rare before 1920—Apparently, no one suffered from clogged arteries at that time. But by the mid-1950s, heart disease was the leading cause of death among Americans. Today, heart disease causes at least 40% of all deaths in the United States each year. In “The Skinny on Fats” Fallon 2001 the well-known [...]