Christopher Kimball’s Milk Street Radio Baking Myth-Busters with Stella Parks
Sep 13, 2024
Stella Parks, a baking expert and author of BraveTart, joins the discussion along with Peter Gregg, a Vermont maple syrup veteran, and experienced baker Cheryl Day. They debunk common baking myths and share tips on perfecting techniques, emphasizing the importance of ingredient quality. Tune in for stories about maple sugaring traditions, the art of blender cakes, and the sweet linguistics of honey. Cheryl also tackles listener baking queries, making this a delightful blend of knowledge and culinary fun.
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Peter Gregg’s Maple Syrup Beginning
- Peter Gregg shared how he started making maple syrup at a friend’s hobby farm with buckets and an evaporator.
- The experience was so joyful it hooked him for life, calling it "the bug."
Perfect Coating For Swedish Pastries
- Use new, non-stick muffin tins sprayed with oil or butter and flour to prevent sticking.
- After baking, dip cakes in melted butter then roll in sugar-cardamom mixture for coating.
Chill Before Re-rolling Laminated Dough
- Chill laminated dough before folding and gently reroll to avoid losing layers or ruining lamination.
- Proper temperature control keeps butter intact and dough workable.