If you find yourself without buttermilk, try adding one tablespoon of vinegar (white is probably best) to one cup of milk. In many cases, you can also substitute yogurt for the buttermilk, as it possesses a similar acidity level.
About a month ago, I signed up for the Great American Pies class at The New School. I had been flirting with the idea of taking classes for awhile, and finally got so frustrated with failed pastry attempts that I decided it was time for professional intervention. Three words: so worth it!
After four hours of pie-making [...]
A small change to the below recipe that makes a big difference: use blanched, skinless almond slivers for grinding. Before, I used a pre-ground, bagged almond meal that contained the dark specks of skin; this time, I ground my own meal, using blanched slivered almonds that had been skinned. The luminous, waxy ivory makes for [...]
Following several disheartening experiences in which my beaten egg whites failed to stiffen, I’ve taken to re-washing and -drying my bowl and beaters. If there is even a trace of fat (yolk, butter, or other junk) in those whites, they won’t do much more than bubble a little when beaten.
