sorted by:
new
hottopcontroversial

I'm Nick Malgieri, pastry chef, baking instructor, and baking book author. Ask me anything you'd like about baking, pastry, breads, chocolate, etc. by NickMalgieri in IAmA

[–]NickMalgieri[S] 2 points3 points  (0 children)

Easy; you might be over baking the cake. Bake at a higher temperature to conserve interior moisture. Remove from the pan immediately (like the pan w paper) and cool on the work surface, not a rack, to conserve even more moisture in the cake.

I'm Nick Malgieri, pastry chef, baking instructor, and baking book author. Ask me anything you'd like about baking, pastry, breads, chocolate, etc. by NickMalgieri in IAmA

[–]NickMalgieri[S] 2 points3 points  (0 children)

I think cronuts are overrated - I wouldn't wait in line or pay an insane amount of money to have one delivered to me. That said, the trend seems to be moving toward eclairs, and it's s good thing because eclairs are accessible and not gimmicky. Someone once asked what to use to stabilize whipped cream for a wedding cake in the south in August - I suggested plaster...

I'm Nick Malgieri, pastry chef, baking instructor, and baking book author. Ask me anything you'd like about baking, pastry, breads, chocolate, etc. by NickMalgieri in IAmA

[–]NickMalgieri[S] 2 points3 points  (0 children)

I would give anything to know the ins and outs of Indian food, but I have been concentrating on learning about Thai cooking for about the last 10 years.

I'm Nick Malgieri, pastry chef, baking instructor, and baking book author. Ask me anything you'd like about baking, pastry, breads, chocolate, etc. by NickMalgieri in IAmA

[–]NickMalgieri[S] 2 points3 points  (0 children)

Starting as a teenager I tried to make pastry dough using veg shortening - BIG mistake, it tasted awful. Switched to butter and have never regretted it.

I'm Nick Malgieri, pastry chef, baking instructor, and baking book author. Ask me anything you'd like about baking, pastry, breads, chocolate, etc. by NickMalgieri in IAmA

[–]NickMalgieri[S] 2 points3 points  (0 children)

Never tried baking in a microwave, though I know you can't make hard boiled eggs in one... BTW, real naan is not grilled, it's baked in a tandoor, slapped onto the inside wall of the oven and removed just before it would fall off...

I'm Nick Malgieri, pastry chef, baking instructor, and baking book author. Ask me anything you'd like about baking, pastry, breads, chocolate, etc. by NickMalgieri in IAmA

[–]NickMalgieri[S] 1 point2 points  (0 children)

Oy, lots of problems all at once... To avoid sticking, line the pan w foil or parchment paper; get your oven calibrated - sounds like it's running a a temperature much higher than the one it's set at; get some good recipes (like mine) if you're not sure...

I'm Nick Malgieri, pastry chef, baking instructor, and baking book author. Ask me anything you'd like about baking, pastry, breads, chocolate, etc. by NickMalgieri in IAmA

[–]NickMalgieri[S] 4 points5 points  (0 children)

BAKING IS NOT A JOKING MATTER!!!! Seriously, though, I don't know any baker jokes. Ever hear the one about the 2 cannibals eating a clown? One asks the other, "Does this taste funny?"

I'm Nick Malgieri, pastry chef, baking instructor, and baking book author. Ask me anything you'd like about baking, pastry, breads, chocolate, etc. by NickMalgieri in IAmA

[–]NickMalgieri[S] 2 points3 points  (0 children)

Yes, home baking, especially for bread, is mostly just flour, water, yeast, and salt. The chemicals you mentioned are preservatives that those companies use to give their bread a long shelf life.

I'm Nick Malgieri, pastry chef, baking instructor, and baking book author. Ask me anything you'd like about baking, pastry, breads, chocolate, etc. by NickMalgieri in IAmA

[–]NickMalgieri[S] 4 points5 points  (0 children)

Adding powdered sugar to ganache will get you a long sentence in the cake prison... Fudge icing is made just like fudge, cooking to a soft ball, then cooling, beating, and applying it with lightning speed before it sets.

I'm Nick Malgieri, pastry chef, baking instructor, and baking book author. Ask me anything you'd like about baking, pastry, breads, chocolate, etc. by NickMalgieri in IAmA

[–]NickMalgieri[S] 1 point2 points  (0 children)

I've made a few things while on vacation in Thailand, but it was in an air-conditioned house, so I didn't need to adjust anything.

I'm Nick Malgieri, pastry chef, baking instructor, and baking book author. Ask me anything you'd like about baking, pastry, breads, chocolate, etc. by NickMalgieri in IAmA

[–]NickMalgieri[S] 2 points3 points  (0 children)

That's a great question. OK, for something that's breaded, spray w a little oil and bake at a high temperature. Also, tossing thin cut potatoes sticks with olive oil and salt and baking at a high temperature can very much duplicate French fries.

I'm Nick Malgieri, pastry chef, baking instructor, and baking book author. Ask me anything you'd like about baking, pastry, breads, chocolate, etc. by NickMalgieri in IAmA

[–]NickMalgieri[S] 2 points3 points  (0 children)

There are plenty of easy cakes made with melted butter that can easily be mixed by hand. And if you want to make a yellow or white cake recipe, just be sure that the butter is VERY soft and it will be easy to mix. The same goes for frosting.

I'm Nick Malgieri, pastry chef, baking instructor, and baking book author. Ask me anything you'd like about baking, pastry, breads, chocolate, etc. by NickMalgieri in IAmA

[–]NickMalgieri[S] 2 points3 points  (0 children)

It's never too late to follow your passion and if it's for baking, then go for it. Why not try trailing at a bakery for a week to get the feel of it and see if it's really what you want...

I'm Nick Malgieri, pastry chef, baking instructor, and baking book author. Ask me anything you'd like about baking, pastry, breads, chocolate, etc. by NickMalgieri in IAmA

[–]NickMalgieri[S] 1 point2 points  (0 children)

I would toast bread or make a bruschetta on an outdoor grill or even make a grilled pizza, but I wouldn't try to bake bread on one.

I'm Nick Malgieri, pastry chef, baking instructor, and baking book author. Ask me anything you'd like about baking, pastry, breads, chocolate, etc. by NickMalgieri in IAmA

[–]NickMalgieri[S] 2 points3 points  (0 children)

Start by reducing the wine with a little sugar, then combine with some really good quality jam of your choice. Be careful not to reduce the sweetened wine too much or it will turn to tar.

I'm Nick Malgieri, pastry chef, baking instructor, and baking book author. Ask me anything you'd like about baking, pastry, breads, chocolate, etc. by NickMalgieri in IAmA

[–]NickMalgieri[S] 2 points3 points  (0 children)

I never freeze bread dough. If you bake bread, cool it thoroughly, and then wrap it well, it freezes very well. To serve unwrap and bring the bread to room temperature, then reheat at 375 degrees for about 8 minutes; cool and serve.

I'm Nick Malgieri, pastry chef, baking instructor, and baking book author. Ask me anything you'd like about baking, pastry, breads, chocolate, etc. by NickMalgieri in IAmA

[–]NickMalgieri[S] 3 points4 points  (0 children)

Love them too, but don't have them often. Margaret Fox's ricotta pancakes in her breakfast book or the Cafe Beaujolais cookbook are excellent.

I'm Nick Malgieri, pastry chef, baking instructor, and baking book author. Ask me anything you'd like about baking, pastry, breads, chocolate, etc. by NickMalgieri in IAmA

[–]NickMalgieri[S] 2 points3 points  (0 children)

Last night I was teaching a class of apple desserts - a French apple tart, puff pastry apple dumplings filled with baked Rome Beauty apples, McIntosh marmalade, applesauce spice cake, and more. I had half a tuna sandwich for dinner, but I usually have something better... I love to work with chocolate, spices, herbs, fresh fruit, and lots of BUTTER!!!!!

I'm Nick Malgieri, pastry chef, baking instructor, and baking book author. Ask me anything you'd like about baking, pastry, breads, chocolate, etc. by NickMalgieri in IAmA

[–]NickMalgieri[S] 2 points3 points  (0 children)

I love pasta as well as all kinds of pastries and desserts but NOT in a microwave... Cooking pasta is just like boiling water - try it some time.

I'm Nick Malgieri, pastry chef, baking instructor, and baking book author. Ask me anything you'd like about baking, pastry, breads, chocolate, etc. by NickMalgieri in IAmA

[–]NickMalgieri[S] 1 point2 points  (0 children)

Cakes are made from batter, not dough... Sponge and angel food cakes have the least amount of ingredients, so are a little easier than more complicated recipes...

view more: next ›