Posts tagged as:

tips

10 Real-Talk Blog Tips

November 7, 2011

It’s time for just a touch of real-life blogger talk. It’s not often that bloggers talk honestly about the beginning, the behind the scenes, the flops, the late nights, and all the doughnuts. Allow me to lay a tiny bit of truth speak on you. I’m the boss of me… dig it.

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Ask Joy the Baker

November 7, 2010

It seems like I’ve been exactly everywhere but my own kitchen this past week.  My oven is lonely and my kitten is pissed. Let’s play a game.  I need your company with all of this airport time I’ve got on my hands. Let’s play Ask Joy the Baker. You leave a comment asking me dang [...]

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My Kitchen Basics

October 24, 2009

  I cleared out my cooking cupboard and piled everything up on a table… I’m trying to make a point.   I think it’s important you know that you don’t need cabinets full of fancy equipment to make glorious things happen in the kitchen.   I think it’s important you know that I don’t have [...]

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Joy the Baker Answers Part One

February 21, 2009

You mentioned once that you were an English major in college. What did you want to be when you grew up? Did you ever do it? How did you move from English major to Baker Extraordinaire? I was an English major in college. Ironically enough, reading makes me fall asleep. Crazy, right? Somehow I managed [...]

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A Lesson in Nutmeg

November 4, 2008

We need to talk. It’s important. I can’t have you using that Ground Nutmeg you have in your pantry. I know it’s easy. I know it’s cheap. I just can’t in good conscience let this continue. Let’s talk about nutmeg. I have The Internets so I know everything I need to know. Nutmeg comes from a [...]

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Ode to my Bench Knife

March 8, 2008

I’m not a kitchen equipment junkie.  I more of a kitchen minimalist.  I really couldn’t do without just a few things:  stainless steel mixing bowls, my darling Kitchen Aid, a cast iron skillet, and good metal measuring cups, high temperature spatulas and my brilliant bench knife. Don’t have a bench knife?  Well you should!  A bench knife is a 3-inch by 6- inch smooth [...]

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Mis-en-place

January 13, 2008

French culinary terms always seem snooty and unapproachable to me.  Mis-en-place is no different, but it’s the concept behind the term that’s important.  Translating into “everything in it’s place” the term has everyday baking signifigance.  Simply stated, in American English, “get all your stuff together before the flour starts flying.”  Soften the butter, get the [...]

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