Baking Boot Camp
Experience the intensity of Baking and Pastry Boot Camps are the most influential chefs in professional vocational school (Time Magazine) BAKING Boot Camp In” chalky” doughs, flour fat layer, thereby preventing the formation of a lot of gluten, fat actually shorten the protein strands, limiting their development. Suddenly a light went on in my head: that” s why it” s called the shortening! Pastry Boot Camp Today was the day I” d expect ourlesson puff pastry! Perhaps more than any otherkind dough, puff pastry thechefs distinguished from employees. Tender, flaky, lightas WISP – if I could make the dough like this, I” d excited. Day by day, lesson lesson, Darra Goldstein takes you along as he works his way through two tough boot camp courses.
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