Sifting Flour

The purpose of Sifting Flour is to aerate the flour and to eliminate any lumps it may have, making it easier to mix with the rest of the ingredients.

Caramel Coloring

Chef EK doesn't recommend

Caramel color is used often to make sodas and various food turn brown, but has health hazards. The coloring has been associated with risk of hypertension or high blood pressure.


When You Whisk

A Best Practice

Using a            to mix your product effectively requires you to bring your mixture to motion, and swiftly create opposite force against the rest of the liquid still moving toward it.

Why should butter be room temperature?

In a word: Consistency

A lot of recipes begin with creaming butter and sugar together. Butter is used to hold air, and the creaming process is when butter traps that air. The air then expands during the baking process and results in a fluffy and filling product.

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What is a Crumb Coat?

A Necessary Layer

A thin layer of frosting or Ganache is called the crumb coat.  It seals in stray crumbs before the Ganache or a second frosting layer is applied for decorating. You should chill the crumb-coated cake until the frosting is set. Setting the crumb coat will ensure the final layer stays applied to the cake.

A Quenelle

A Presentation Technique

 A Quenelle is a presentation technique which makes a three-sided oval shape out of soft malleable dish component like  Ganache.

Typically its done with two heated spoons rolling and forming a 3-sided oval, but the experienced chefs can roll the substance to the edge of a bowl with one spoon and form the same structure along the side