May 22, 2018
Gluten is defined. How gluten develops, and its importance to baked goods is discussed. Some of the ingredients used in gluten-free baking are reviewed. A recipe for Chef Sokol’s favorite gluten-free flourless chocolate cake is shared.
May 15, 2018
The eastern European cookie known as rugalach is discussed. Chef Sokol gives the listener a standard rugalach dough recipe from which many varieties can be created. Two different methods of shaping rugalach, and both sweet and savory fillings are reviewed.
May 8, 2018
Quick breads are defined and their ease of preparation is discussed. The three mixing methods used to prepare quick breads, the creaming method, the muffin method and the biscuit method are defined and reviewed in detail. Chef Sokol shares the recipe for her award winning blueberry muffins.