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Change to Roux: Butter

In the recipe handed down through my family, the oil used to create the roux was the drippings from the bacon that would eventually be added into the pot of Gumbo. This important distinction added a more enhanced flavor to the dish, as many of the fatty acids in the bacon break down during cooking …

About Me

About me: Mary-Austin Tutt

Hey everyone! I’m Mary-Austin. I’m a first-year from the DC area and a projected educational studies major. I love to hang out with my friends, binge TV shows, travel, and bake! Quarantine and being stuck at home with nothing to do got me super into baking. I’ve made cookies, log cake, and cheesecake! I love …

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Modifications to the Pancake Recipe

The simplest modification to be made with this recipe is altering the degree of Maillard Browning in the end product. The Maillard Reaction occurs when the amino acids in proteins and some sugars combine and break down, producing a distinct taste along with a golden brown color. The reaction itself is fairly complex, but ways …

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The Science Behind the Process

1. Combine flour, baking powder, baking soda, salt, and sugar in a medium bowl and whisk until homogenous. Transfer to an airtight container. This step is to incorporate all the dry ingredients before the leavening agents are activated. This is important because the baking powder and baking soda, being chemical agents, will react very quickly …

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Chocolate Chip Oatmeal Muffin Adjustments

* Adjustments to the recipe and predicting/explaining the impact it has on the finished product: When adjusting the recipe, peanut butter was both substituted and omitted. This will impact the final product in different ways. The batch with almond butter will marginally shift from the batch with peanut butter, because they have similar properties, ingredients, …