Event: Coffee Fest - Seattle, WA September

The trade show for the specialty coffee industry will be in Seattle, WA on September 23 - 25, 2011.

The event will be at the Washington State Convention Center in Seattle. Registration is now $30.00, and can be done online, on on-site when you arrive. The trade show will have both the coffee and tea industry represented, will have educational training, and have a Latte Art championship.

Helpful links:
Save the date:

Coffee Fest
Seattle, WA
Washington State Convention Center
September 23-25, 2011.

Converting temperatures from Celsius to Fahrenheit, and Back Again

We all know baking something at the proper temperature is a good thing. But how do you convert a temperture in Celsius if it is in Fahrenheit, or in Fahrenheit if it is Celsius? A simple conversion can be done online through the many different online temperature conversions, but if you are no where near a computer, knowing how to do by hand or by calculator is a very handy.

The basic calculations for converting a temperature reading in Celsius to Fahrenheit is: Basic Formula (C*9)/5+32 = F. The basic calculations for converting a temperting reading in Fahrenheit to Celsius is: Basic Formula (F - 32)*5/9.

On PastrySampler.com, I listed step by step how to convert the different temperatures, and all it takes is a little algebra.


Haikus and Pastry: One Sweet Facebook Contest

What does a Haiku (you know, the 3 line 5/7/5 syllable poem) and a pastry dessert have in common? They both are the basis for "One Sweet Facebook Contest" presented by Dessert Professional.

What is the assignment? Pose a picture of something that you've "made, baked, cooked, decorated, etc. and describe it in a Haiku." To refresh your memory, Haikus have 3 lines and go in this order: Line 1 - 5 syllables; Line 2 - 7 syllables; Line 3 - 5 syllables.

What does the winner get? 5 winners will get top honors and 2 free passes to All Things Baking. The very top of the top will be featured in the October Issue of Dessert Professional Magazine.

View the facebook page to submit your entry or vote on your favorites.

Chocolate Tempering Marble Method (Tabling): Chef Schorner

I always referred to this method as the 'marble method' since I tempered the chocolate on a slab of marble or on a marble table. It's also referred to as 'tabling' since the chocolate is worked on a flat surface, i.e. a marble table.

Here is a demonstration that was filmed in a cooking school (or a pastry/baking school? - the video doesn't state the source) of an instructor tempering the chocolate on a marble.

Chef Schorner's tip:
Feel the bottom of the bowl that the chocolate is in. There's an old saying, if you feel it warmer than your body, it's usually too warm. If it feels colder than your body, it's usually too cold.
His method:

Bakery for Sale: Brooklyn, NY

This listing is from ReAction International:

Bakery for Sale in Fort Hamilton, Brooklyn, NY
  • 900 square feet on first floor and a basement, at $244.44/sq. ft.
  • $220,000 asking price
  • Turn-key
  • Retail bakery only (no baking on premises)

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Lining a Rectangular Tart Mold


I recently made a savory tomato tart with mozzerella for the family. Big hit, especially with the kids who have suddenly found anything with fresh tomatoes heaven (last year it was barely edible...). The first thing I did was line the pastry mold with pie dough. If you have a tart mold and are unsure of how to line it, here is a refresher course: yes, it's as simple as it looks.

  1. Roll out your pastry dough, which could be anything from standard pie dough or shortcrust pastry, or a sugar dough (pâte brisée, pâte sucrée or even a pâte sablée). Make sure it is at least big enough for your tart mold, but not so big as to create a problem when pressing it into the mold itself.
  2. Roll up the pie dough on the rolling pin.
  3. Begin to unroll it beginning on one end and ending on the other.
  4. Gently press the bottom in first, and lay the overhang around the sides. Roll the pin over the top to trim the crust.
  5. Press the sides to create an even shape and thickness.
  6. Ready for filling or blind baking.

 

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