When granulated sugar, known as sucrose, is heated to the point that it melts and browns, it is known as caramel. Learn the science behind making caramel. Chef Sokol will explain the process of crystallization, and why it is so important to prevent its’ formation to get the smoothest caramel.
We tend to use adjectives to describe what we love about our favorite cookies. These adjectives include words like: chewy, soft, crispy or hard. Did you know that cookie characteristics can be manipulated by using specific ingredients, or changing the baking time, and even greasing or not greasing the pan the cookie is baked on? Learn how to create cookies that are customized just to your liking.
Chemical leaveners are ingredients that are typically used in quick breads, cakes, cookies and even certain candies. These leaveners include: baking powder and baking soda. Combined with certain wet and dry ingredients in the recipe, these chemical leaveners help the baked good to rise. Learn the difference between baking powder and baking soda and a bit about kitchen chemistry to understand specifically how they work.
Truffles are defined, and Chef Sokol shares a simple truffle recipe. How to form truffles is discussed along with detailed directions on how to embellish them, and store them properly for the longest shelf life. The many types of chocolate coatings that can be used to dip truffles are reviewed with recommendations.
Chef Sokol takes a closer look at cocoa butter and when it needs to be stabilized or tempered. A few simple candies and garnishes are discussed. Learn how to make these creative treats, and how to store them.
Learn how to handle and treat chocolate in various recipes. Chef Sokol takes a close look at cocoa butter, and why it needs special care. The listener will discover what it means when chocolate seizes or is in bloom.