Certain baking techniques require special equipment, but you can fake it and save money by using what’s already in your kitchen:
- how to make your own kitchen torch
- how to make your own piping bag
- how to caramelize sugar toppings
- how to make a water bath
- how to slice a cheesecake
Instructions for working with tricky ingredients:
- butter & margarine
- brown sugar
- Chocolate 101 – types of chocolate
- Chocolate 102 – storage & handling
- Chocolate 201 – working with chocolate (tempering technique)
- Fudge 101 – introduction to fudge
- Fudge 102 – fudge for newbs
- Fudge 201 – beating fudge
- Fudge 202 – it’s all over but the crying
- flavour extracts
- ingredient temperatures
- leavening agents
- vanilla – extract, beans, paste
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