Why "Go Feesh"
It occurs to me that some young folks in these digital days may not know what it means to "go fish".
So, if you're one of these young'uns, you can learn something new today.
So, if you're one of these young'uns, you can learn something new today.
The Cook and the Baker
I started baking because of my mother.
Not because she's a baker.
Because she's a cook.
She's a fantastic, amazing, incredibly talented cook who is always monopolizing the stove and all the ingredients and implements around the stove and complains when I move things around and she's ALMOST ALWAYS IN THE KITCHEN which means we're always fighting over the burners whenever I get An Idea.
But she NEVER touches the oven.
So that's where I planted my flag and how we've finally achieved armistice in the kitchen.
An added benefit is that, as I get older, I find myself less and less tolerant of sugar. Maybe my pancreatic islet cells are getting lazy, or maybe it's just my having grown up with traditional Chinese desserts (which tend to be less sweet) compared to American desserts (which often seem to hide their ingredients behind sugar). By making things myself, I could have my cake and eat it too (literally).
So my emphasis in macarons is to find ways to reduce the sugar and let the other flavors have A Moment too. Granted, there ARE limits to how much sugar can be reduced in the shell itself just because of the inherent chemistry involved in how meringues work, but I promise you're never going to get a filling from me that has 5 cups of confectioner's sugar in it just to stiffen up the buttercream.
Not because she's a baker.
Because she's a cook.
She's a fantastic, amazing, incredibly talented cook who is always monopolizing the stove and all the ingredients and implements around the stove and complains when I move things around and she's ALMOST ALWAYS IN THE KITCHEN which means we're always fighting over the burners whenever I get An Idea.
But she NEVER touches the oven.
So that's where I planted my flag and how we've finally achieved armistice in the kitchen.
An added benefit is that, as I get older, I find myself less and less tolerant of sugar. Maybe my pancreatic islet cells are getting lazy, or maybe it's just my having grown up with traditional Chinese desserts (which tend to be less sweet) compared to American desserts (which often seem to hide their ingredients behind sugar). By making things myself, I could have my cake and eat it too (literally).
So my emphasis in macarons is to find ways to reduce the sugar and let the other flavors have A Moment too. Granted, there ARE limits to how much sugar can be reduced in the shell itself just because of the inherent chemistry involved in how meringues work, but I promise you're never going to get a filling from me that has 5 cups of confectioner's sugar in it just to stiffen up the buttercream.