Bake Like a Chef

Sabayon - The Component With No Name

Whipped egg yolks (and egg yolks in general) are at the top of my list of favorite ingredients.  They add such great richness and texture to every dish they're in.  In this episode we cover one of the major ways egg yolks are added to pastries and desserts.  The component with no name (Sabayon) is critical to many pastries and is a great way to add texture, flavor, air, and leavening to many sweet dishes.  In this episode we'll cover methods, common uses, and a quick run down of yolk to sugar ratios.

Mastering Meringue, Episode 2

The second part of this series.   We discuss the basics of getting started with meringues, the methods used, why ratios matter to the process and final product. Later we venture more deeply into coloring, additions (color and fold-ins), meringue methods and how sugar-to-egg-white ratios impact the final product.

Mastering Meringue, Episode 1

Making a meringue is a critical tool in your baking tool set and before too long should become second nature.  This is the first part of a two parter were we discuss the basics of getting started with meringues and considerations that should be made.  In Episode 2 we will venture more deeply into meringue methods and talk about sugar to egg white ratios.

Techniques and Components Coming Soon

Hello Chef!  We had to take a little hiatus but will be back soon with additional episodes soon as we begin to talk about baking and pastry techniques and components starting with Meringues and Sabayon!  These are foundational and will help you level-up your baking and pastry practices.   Thank you for being a part of our audience and we look forward to hearing from you soon!

Ways to Give Better Feedback Online

How you receive others' work and give feedback can determine how they move forward professional, personally, and how they treat others.  In this episode we walk through the nature of working in the kitchen, how individuals receive feedback, how to give great feedback, and how to capture your work in photos to receive great feedback.  We also introduce the Bake Like a Chef community group dedicated to getting feedback on your progress and sharing your input with others.https://www.bakelikeachef.com/giving-feedback/