エピソード
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Learn about the different types of baked goods bakeshop owner Holly Harz makes for her customers with special needs. Listen as Chef Gail and Holly discuss the delicate art of specialty baking which includes: Gluten free, Sugar free, Keto and Paleo.
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エピソードを見逃しましたか？
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Join Chef Gail and Holly Harz, a bakery owner in the Adirondacks in New York state, in a conversation about Holly’s business and how she got started. Learn about the many types of baked goods Holly makes and the wedding cakes she specializes in.
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Learn the origins of the holiday fruitcake and why it gets no respect! Chef Gail takes you through a history of this legendary cake, why it ages well, and who is actually still eating it. She then shares her idea and recipe for the perfect fruitcake.
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Learn what soaking syrups are and how easy they are to make. Chef Gail explains their versatility in the baking world, and how they can elevate the flavor of your baked goods. Many suggestions how to flavor soaking syrups are discussed, as well as the best techniques to soak your cakes like a pro.
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Explore the world of oats. Learn about the different types of oats and how your baking can be affected by which type you use. Ever hear of a groat? Chef Gail will share her knowledge and explain all.
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All professions have their own lingo and bakers are no different. Explore some interesting baking terms with Chef Gail and the explanations behind them. Although the terms she discusses just scratch the surface, this episode will leave you wanting more!
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Explore what vital wheat gluten is and how it can improve your yeast breads. Chef Gail delves into the science of gluten to explain exactly how this magical ingredient works, and how it can up your game in creating the best yeast breads ever!
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Explore the Reuben sandwich, what it is, and how to construct one. Learn the two possible origins of this eclectic sandwich and how it became so popular. Chef Gail shares her special Reuben Braid recipe so that you, too, can make this famous sandwich for a crowd.
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Chef Gail explores the world of still frozen desserts, and specifically, the semifreddo. Learn what a semifreddo is, its’ origins, and how to up your game by creating this posh dessert which is so easy to make. The chef also shares one of her favorite recipes for this simple semifreddo.
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Learn the difference between a macaroon versus a macaron. Known for their exquisite beauty and flavor profile, they can be expensive when purchased through bakeshops. Why not learn to make them yourself with Chef Gail as your guide? She shares her best macarons recipe, and all the pitfalls you should avoid.
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Enter the world of frangipane. Learn the origins of exactly what frangipane is and how you can “up your game” when creating tempting pastries using it. Chef Gail shares a simple recipe she has used to much acclaim in the restaurants she has worked in as a pastry chef. She gives you the lowdown on how the frangipane craze actually got started!
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Learn the origin of curds, and what they are. Chef Gail explores the endless possibilities on how to use this easily made rich treat in your baked goods. She shares her tips on how to get the smoothest, richest curd ever! Her two recipes are shared and two step by step videos to watch her make them.
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Learn what a laminated dough is. Chef Gail shares her tricks and discoveries in creating the flakiest croissants ever! Learn which shape the dough should be in to create hundreds of flaky layers, as Chef Gail shares her best croissant recipe and a step by step video to watch as she creates them.
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The Popover craze is explored. Making a Popover video on her YouTube channel showed Chef Gail just how wildly popular these quick breads are as her video was viewed thousands of times. She delves into the definition of popovers, and explains the science of exactly how these quick breads grow so tall, giving her five best tips and tricks to creating the highest, best popovers ever!
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Each recipe makes a certain amount of batter to fit into a specific sized pan or pans. To change the size of your pans you need to adjust the ingredient amounts of your recipe so that you don’t have too much or too little batter. Chef Gail discusses how you can adjust a recipe to fit specific sized pans so you know you will always have the correct amount of batter.
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Chef Gail discusses wonderful memories of her paternal grandmother, Etta, and how she helped shape the chef she is today. Get her award winning recipe for Blueberry Muffins.
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After a quick review of the different types of pie crusts which Chef Gail highlighted in her “Talking Pie Crusts” show from season 1, she delves into her thought process of exactly how she came up with her Ultimate Chocolate Cream Pie recipe. Learn her secrets as she shares this special recipe with her listeners.
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