Rose Levy Berenbaum's Piemaking Tips
Rose Levy Berenbaum teaches you how to make pies with love.
Source: Washington Post
FROM THE
ARTICLE:
Beranbaum's method and appearance were neat, delicate and precise...The only actual demand she made, and understandably so, was that the lesson take place in an air-conditioned kitchen...The most important thing about pastry, Beranbaum stressed, was keeping it cool, because the minute it starts getting warm, butter is absorbed into the flour, and that can diminish the crust's flakiness...She explained scientifically how the crust's flavor, tenderness and golden-brown crispness depend on achieving the right balance of protein, fat, water and acid, and then maintaining that balance during baking.
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Marcy Goldman told me you are an expert on Passover Sponge Cakes. I have been baking the same sponge cake for years. The other day I made my lemon passover sponge cake and the lemon flavoring was only on one side of the cake. Do you know what the problem could be. Please email me if you know asap. Thank you.