I’m on an ongoing quest for the perfect meringue—I sort of have a thing for egg whites, as you may remember. This time, we put the fluffy white stuff on top of cupcakes and cover it in more chocolate for good measure, and oh, is it ever delicious. But even though the chocolate tries to
Reason number 73 why my recent “business trip” to Portland won in every way: my sister and I made cupcakes. Giant, ridiculous cupcakes with heaping mounds of meringue and so many forms of chocolate and perfectly sleek shells. We devoured them and got chocolate everywhere just before my red-eye home, and they ranked as by
Boston no longer has sidewalks, just tunnels between towering walls of snow. And the walls just keep growing, as another blizzard is making its way toward the city this weekend. So I took off, tagging along with some friends to the still snow-covered hills of Vermont. Maybe we should have driven south instead of north?
I’ve had jobs in three different restaurant kitchens, and I didn’t feel qualified for any of them when I was hired. I’ve come to relish that feeling, most of the time at least, because it pushes me to learn the skills I didn’t have and prove my qualifications while I’m there. I love a challenge.
Egg whites are back! To finish out the series I started before I took that whole gluten and dairy break, I’ve got one more piece of the science and a home-run recipe for you. To learn more about how egg foams work and how to use whipped egg whites in all sorts of yummy desserts,
CHOCOLATE I can’t believe I’ve been blogging for multiple months and have not yet delved into the science of chocolate. This is a serious failing on my part, and I extend my deepest apologies. And I’m going to remedy it. Right now. I did my senior year independent research project on different kinds of cocoa