How-To - Impress-Your-Friends Baking Blog at

Impress-Your-Friends Baking

Jan. 27, 2009 11:37 am 
Updated: Jan. 28, 2009 10:02 am
      One problem with being a professional cook or baker is that people are afraid to cook for you. (James Beard—or was it Craig Claiborne?—said something along the lines of, If you invite me over for dinner at your house, I'm happy just to have a hamburger.) The… MORE
Dough rolled out, ready for butter. Center of dough is thicker than the edges.
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Shaping butter for lock-in. I use my hands, and then a rolling pin on parchment to make it square.
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Locking in butter
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Locking in butter (2)
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Displaying results 11-11 (of 11) blog entries
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Home Town
Northfield, Minnesota, USA
Living In
Seattle, Washington, USA

Member Since
Feb. 2006

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Cooking Interests
Baking, Dessert

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About Me
I'm a professionally trained baker/pastry chef and also, as a friend would say, an intrepid eater. My favorite foodie character in literature? Ben Gunn, the marooned pirate in "Treasure Island": "You mightn't happen to have a piece of cheese about you, now? No? Well, many's the long night I've dreamed of cheese—toasted, mostly—and woke up again, and here I were."
My favorite things to cook
Laminated doughs. Elaborate dishes that require a day of prep work. Comfort foods, spicy foods, all kinds of food. (Although I am also happy eating a bowl of cereal.)
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