The Italian cheesecake is moist and creamy versus the typical American cheesecake which I find very dry and not really flavorful. I prefer to bake an Italian cheesecake with a crunchy, sweet crust which is a nice contrast to the creamy texture of the cake.
To register for an Italian Cuisine Cooking Class, check the calendar of Cooking & Pastry classes or email us.
Curry Powder can be used in savory, as well as in sweet/savory recipes like canard a l’orange with curry where curry powder will add a more powerful and flavorful taste to the sauce. This orange and duck stock-based sauce will be even better if you add some Grand-Marnier liquor since curry also mixes very well with alcohol cooking like shrimp flambé with French Pastis, an anise-flavored liqueur. Curry also mixes well with any mustard-flavored sauces which compliment any white meat and even white seafood and fishes. Curry powder is also a great addition to savory baking like bread and to sweet baking like muffins or crepes which can then be used for savory appetizers or sweet desserts like curry crepe stuffed with sautéed and flambéed with brown rum pineapple. The list of recipes you an create with curry or add curry powder to, is only limited by your own creativity.
If you like curry dishes, Indian and Asian cuisine and would like to learn how to make your own curry powder, check our schedule and take our Curry Class or email us.
The salt brings out flavor, aroma, color, texture and also controls moisture and density, while helping with conservation. When you are making any dough, batter or crust always add salt to it, even if the recipe does not call for it. Add 1 1/4 tablespoons of salt to 2 lb. of flour.
Before baking a tart crust, cookie dough or anything made with puff pastry, put the oven ready tray in the refrigerator for at least 10 minutes or until the fat contained in the crust, dough or puff pastry becomes strong. You will have a better result at the end since the fat will not melt before starting to cook. This does not apply to dough containing live yeast, fresh or active dried (like bread), since the dough is supposed to raise at a warm temperature before being baked.
When handling a hot pot, pan, tray or any kitchen utensils remember to never use a damp or wet towel or glove, the heat passes through humidity instantly and you will burn yourself.
Viennoiseries, which translates to “things of Vienna” are baked goods including French specialties such as croissant, brioche, pain au chocolat, chausson aux pommes, pain au raisons… These baked goods would also include items like apple turnovers, cinnamon buns… They are typically served with breakfast or brunch rather than as an after dinner dessert.
Take a look at the pictures from our Viennoiseries class below: