I will be 69 next week. I am a self taught baker and cook, Italian by ancestry. I am constantly learning and observing new techniques to put them in my recipes. I have over 800 recipes in my repertoire that are my own. I watch recipe video's, research each recipe I am interested in learning about on the internet and in my collection of c…
I will be 69 next week. I am a self taught baker and cook, Italian by ancestry. I am constantly learning and observing new techniques to put them in my recipes. I have over 800 recipes in my repertoire that are my own. I watch recipe video's, research each recipe I am interested in learning about on the internet and in my collection of cookbooks (not all recipes are on the internet, especially old classics). I experiment with flubs and fabulous results. I sometimes ignore baking rules and experiment with new techniques that really work. Who said rules are set in stone? My love of entering recipe contests has welcomed many wins and new recipes that I cherish. The best baking technique I have taught myself is creaming VS high ratio mixing methods. My Italian Lemon Amaretto Pound Cake (Bundt) won first prize in 1991 using the creaming method. I updated the technique for this recipe to the high ratio (paste) mixing method and won another contest just a few years ago. The crumb is fine and perfect and the batter never separates while you are mixing. Never let rules keep you from experimenting.
I will be 69 next week. I am a self taught baker and cook, Italian by ancestry. I am constantly learning and observing new techniques to put them in my recipes. I have over 800 recipes in my repertoire that are my own. I watch recipe video's, research each recipe I am interested in learning about on the internet and in my collection of cookbooks (not all recipes are on the internet, especially old classics). I experiment with flubs and fabulous results. I sometimes ignore baking rules and experiment with new techniques that really work. Who said rules are set in stone? My love of entering recipe contests has welcomed many wins and new recipes that I cherish. The best baking technique I have taught myself is creaming VS high ratio mixing methods. My Italian Lemon Amaretto Pound Cake (Bundt) won first prize in 1991 using the creaming method. I updated the technique for this recipe to the high ratio (paste) mixing method and won another contest just a few years ago. The crumb is fine and perfect and the batter never separates while you are mixing. Never let rules keep you from experimenting.