Last Night's Chocolate Soufflé From The Cannondale Schoolhouse. Delicious!
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Tiny New York Kitchen Goes To Momofuku
Tiny New York Kitchen Goes To Momofuku Tiny New York Kitchen was graciously invited to spend the afternoon at Momofuku Ssäm Bar. I was treated to Pulled Duck Buns with tzatziki, harissa and pickled ramps along with a delicious Broccoli Salad with smoked bluefish vinaigrette and crispy duck skin. I passed on the Lucky Peach […]
Providence, Rhode Island’s Farmstead
I just returned late last night from a Saturday in Providence, Rhode Island.
Fresco Trattoria
I love this place. I repeat I love this place. I discovered Fresco Trattoria about a month ago and I am really glad that I did.
Tips from Victoria
Chemical Leaveners
Baking soda and baking powder are used in baked goods to expand the air bubbles that are created when you cream butter and sugar or whip eggs. They do not make the bubbles themselves. Both of these leaveners depend on chemical reactions between alkali and acidic ingredients to create the carbon dioxide that leavens the batter or dough. And although their names are similar, they are not interchangeable. Baking soda (bicarbonate of soda), an alkali, reacts with the acidic ingredients in a recipe, such as buttermilk, yogurt, sour cream, molasses, and brown sugar, to form carbon dioxide that expands the air bubbles in a batter. Read More
