Absolutely loved this! I've been baking for 2ish years and I've seen my genoise beautifully rise up over time from the delayed poor fellows I'd made. Like you said, same recipe, practice over and over and learn techniques that work for you. 🙌🏽
I just wanted to share: The first time I made your EVOO Chantilly cake recipe I messed it up and I knew it was my fault. I didn't fold the batter carefully, I put my oven at 350 (way too hot and I know better), and I didn't check it early like I normally do, just set the timer and walked away. Obviously it was dry. Still tasty but REQUIRED the Chantilly cream and berries.
I just made it again and this time I actually used my head while I was baking. I timed my eggs perfectly like the recipe says, took my time folding carefully and completely, and I put my oven to 335. It baked exactly on time and it was the most luxurious texture ever.
Although I did make two tweaks to the ingredients, I sadly didn't have Graza on hand so it was regular olive oil and I subbed the whole milk for reconstituted powdered milk and it. was. incredible. HIGHLY recommend that swap. The milk flavor just takes it over the top with the delicate almond flavors.
The one way I didn't use my head this time though was trying to make Chantilly cream and frost a layered cake on the hottest weekend of the year with no AC... it was a little floppy... but soooo delicious!
Great read! And I agree, no amount of reading or watching youtube videos will sub for actually doing it over and over again, making small changes, and noticing the impact. Only that way can one begin to develop the muscle memory and intuition that allows for going "off piste."
I will say, though, that there are some recipe developers who are very beginner friendly in the way that they (over) describe technique and how to get to a proper result the first time (Stella Parks at serious eats comes to mind) which I think can be really helpful especially when you might not know what the result is supposed to feel like.
Yes!! I think finding a recipe written for your skill level is sooo important.My approach to developing and sharing recipes online is way different than someone like Stella Parks- Who is more educational + beginner friendly. Whereas my push point it to encourage people to take the recipes and have more fun with them and flex their creativity.
Even cross referencing similar recipes can be just as useful, like oh I want to make Kassie's chiffon cake- but, she's writing for a more intermediate level baker. So, maybe I'll take her ingredients but then to head to Stella's recipe for a more in depth breakdown of what the heck folding even means!
I really loved this :) my passion for baking has been growing from pouring over recipes to wanting to follow my own tastes and intuition. Would love to hear your thoughts on how amateur bakers can develop technique.
I think one of the best way to build technique would be to choose a single recipe, rather than baking different versions for the same thing, and work through different techniques on that one recipe. So rather than baking 12 different chiffon recipes, choose one. Then over time play around with technique. For chiffon that could look like whipping the eggs to softer peaks in one batch and all the way to stiffer peaks in another. Folding in the whites in a few additions or all at once. Folding with a spatula or with a whisk.
In professional kitchens you have the privilege of getting to work with and learn from so many different people on how to execute the same recipe. They all have their own background in learning the same principles. Back when I was learning how to make croissants, I had 4 different people show me how they shaped the croissants- all a little different. Some rolled them directly on the bench but Gabe would roll them in air. I'd never seen that before. I practiced every way I was taught and eventually landing on the mid air shape. Because it's what feels most comfortable to me and made the most consistent croissants.
No one was shaping them "wrong" just different because in the end everyone was getting beautiful croissants. And that's the thing about technique there are subtleties to it. Which is why I think applying different techniques and practicing them on one recipe rather than over a few will be the most beneficial to learning so you can see over time what each change does to the final product and just what works best for you in your kitchen. And to keep an open mind when you see someone doing the same task a little differently. There's always gonna be an easier/better way to do something.
I recently read an article on learning ratios and it suggested a yellow book called Ratio. Sorry if I am confusing you, but is this the place where I read?
The # is short for pound (so 1 lb of butter!) and i believe Vita Prep is a popular blender that lots of chefs like. Not 100% sure how that gets used for the curd recipe, very curious myself! 😂
exactly! The vita mix is used to incorporate the butter and get the creamiest texture possible. You can also use an immersion blender though- vita prep is easier since you dont have to stand there while it emmulsifies with your finger on a button lol
it's the # (pound) symbol! So it's a pound of butter for this recipe. Which gets added to the curd using the vitaprep/mix. Similar to the dbl boil next to the eggs, sugar, and lemon juice- this is about as in depth as written direction goes in most professional kitchens lol
Absolutely loved this! I've been baking for 2ish years and I've seen my genoise beautifully rise up over time from the delayed poor fellows I'd made. Like you said, same recipe, practice over and over and learn techniques that work for you. 🙌🏽
ugh yes we don't talk about my first oven beaten and folder flat chiffons here lol glad you enjoyed!! ♡
Really great read!
I just wanted to share: The first time I made your EVOO Chantilly cake recipe I messed it up and I knew it was my fault. I didn't fold the batter carefully, I put my oven at 350 (way too hot and I know better), and I didn't check it early like I normally do, just set the timer and walked away. Obviously it was dry. Still tasty but REQUIRED the Chantilly cream and berries.
I just made it again and this time I actually used my head while I was baking. I timed my eggs perfectly like the recipe says, took my time folding carefully and completely, and I put my oven to 335. It baked exactly on time and it was the most luxurious texture ever.
Although I did make two tweaks to the ingredients, I sadly didn't have Graza on hand so it was regular olive oil and I subbed the whole milk for reconstituted powdered milk and it. was. incredible. HIGHLY recommend that swap. The milk flavor just takes it over the top with the delicate almond flavors.
The one way I didn't use my head this time though was trying to make Chantilly cream and frost a layered cake on the hottest weekend of the year with no AC... it was a little floppy... but soooo delicious!
Oh i'll have to keep that reconstituted milk powder tip in mind for the next time I make the recipe!
Ugh yes a chantilly cake sounds so refreshing during a ehat wave until you realize you gotta work with it in a 90 degree kitchen LOL
I love this! I just had a "duh, I knew better from experience" moment to humble me this week 😂
I have a duh, I knew better moment every other day! LOL
Great read! And I agree, no amount of reading or watching youtube videos will sub for actually doing it over and over again, making small changes, and noticing the impact. Only that way can one begin to develop the muscle memory and intuition that allows for going "off piste."
I will say, though, that there are some recipe developers who are very beginner friendly in the way that they (over) describe technique and how to get to a proper result the first time (Stella Parks at serious eats comes to mind) which I think can be really helpful especially when you might not know what the result is supposed to feel like.
Yes!! I think finding a recipe written for your skill level is sooo important.My approach to developing and sharing recipes online is way different than someone like Stella Parks- Who is more educational + beginner friendly. Whereas my push point it to encourage people to take the recipes and have more fun with them and flex their creativity.
Even cross referencing similar recipes can be just as useful, like oh I want to make Kassie's chiffon cake- but, she's writing for a more intermediate level baker. So, maybe I'll take her ingredients but then to head to Stella's recipe for a more in depth breakdown of what the heck folding even means!
i loved this so much!!! <3
I really loved this :) my passion for baking has been growing from pouring over recipes to wanting to follow my own tastes and intuition. Would love to hear your thoughts on how amateur bakers can develop technique.
I think one of the best way to build technique would be to choose a single recipe, rather than baking different versions for the same thing, and work through different techniques on that one recipe. So rather than baking 12 different chiffon recipes, choose one. Then over time play around with technique. For chiffon that could look like whipping the eggs to softer peaks in one batch and all the way to stiffer peaks in another. Folding in the whites in a few additions or all at once. Folding with a spatula or with a whisk.
In professional kitchens you have the privilege of getting to work with and learn from so many different people on how to execute the same recipe. They all have their own background in learning the same principles. Back when I was learning how to make croissants, I had 4 different people show me how they shaped the croissants- all a little different. Some rolled them directly on the bench but Gabe would roll them in air. I'd never seen that before. I practiced every way I was taught and eventually landing on the mid air shape. Because it's what feels most comfortable to me and made the most consistent croissants.
No one was shaping them "wrong" just different because in the end everyone was getting beautiful croissants. And that's the thing about technique there are subtleties to it. Which is why I think applying different techniques and practicing them on one recipe rather than over a few will be the most beneficial to learning so you can see over time what each change does to the final product and just what works best for you in your kitchen. And to keep an open mind when you see someone doing the same task a little differently. There's always gonna be an easier/better way to do something.
♡
I recently read an article on learning ratios and it suggested a yellow book called Ratio. Sorry if I am confusing you, but is this the place where I read?
This is a great read, tbh living in the other side of the world where the ingredients are very different I almost never follow a recipe exactly.
Also helpp I can't make out the perfect ratio of butter in the curd recipe 1?? Butter & vita prep(?)
The # is short for pound (so 1 lb of butter!) and i believe Vita Prep is a popular blender that lots of chefs like. Not 100% sure how that gets used for the curd recipe, very curious myself! 😂
exactly! The vita mix is used to incorporate the butter and get the creamiest texture possible. You can also use an immersion blender though- vita prep is easier since you dont have to stand there while it emmulsifies with your finger on a button lol
it's the # (pound) symbol! So it's a pound of butter for this recipe. Which gets added to the curd using the vitaprep/mix. Similar to the dbl boil next to the eggs, sugar, and lemon juice- this is about as in depth as written direction goes in most professional kitchens lol
So you gonna hook us up with a formal
method for that lemon curd, or what? ;)
https://ibakemistakes.substack.com/p/creamy-meyer-lemon-curd
xoxoxoxoXOOxxxx (;