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Baking Radio: Chef Gail Sokol's Baking Podcast

Jun 25, 2018

The origins of chocolate are discussed in detail. Learn about how cacao beans are transformed into the chocolate we all know and love. How to determine the quality of the chocolate you eat will be explored. Discover the difference between natural cocoa powder and Dutch processed cocoa powder. 

Jun 18, 2018

The flakiest of all doughs, laminated doughs are defined and discussed in detail. Learn the differences between the three types of laminated doughs: Danish, Croissant and Puff Pastry. Chef Sokol explains how each of the laminated doughs is created and the nuances of each. 

Jun 11, 2018

Discover why cheesecake is really not a cake. Typical bottom crusts for cheesecakes are discussed along with other options. Find out how a traditional cheesecake filling can be embellished with different flavors. Chef Sokol teaches you how to attain the creamiest cheesecake. A simple vanilla cheesecake recipe is shared.

Jun 4, 2018

Pâte à Choux, the basic dough from which cream puffs are derived is discussed. Chef Sokol explains how cream puffs are a special type of dough that are steam leavened. Steam as a powerful leavening agent is discussed in detail. The versatility of this type of dough is reviewed, along with the many fillings with...