Happy Tuesday! It’s “Ask Blaise the Baker Q&A” time so let’s get started!
Today’s top 5 questions are the following…
(each week I’ll pick my top 5 most asked questions and answer them here)
Q: Do you always use unsalted butter in your baking?
A: Yes! Absolutely. It’s best to use unsalted butter in baking so that YOU can control the amount of salt in the recipe.
Q: Can I substitute frozen shrimp for fresh in your recipe for “Shrimp Scampi and Angel Hair Pasta”?
A: Yes! Use the same amount called for – but using fresh would be fine.
Q: What condiment could you not live without?
A: Sour cream. It’s a pretty close tie between mayonnaise and sour cream – but I’ll have to say sour cream. I love it in chocolate cakes, a little in chocolate fudge, baked potatoes, mashed potatoes, cold salads…
Q: How long does it take for you to develop a recipe?
A: It really depends. Once I have an idea for a recipe I immediately start doing research. It helps me to know the history behind a recipe and the facts about it. Where did it come from? Why does it call for that ingredient instead of this ingredient? Stuff like that. Then I jot down notes (I have notebooks filled with possible recipe ideas and food related notes) for how I want to do the recipe. How do I want it to taste? What am I looking for in the finished dish? Then I hit the kitchen running and try and try and try until it’s perfected. Sometimes I get it right away – other times I’m still trying a couple weeks in. It’s a process but I enjoy it.
Q: Do you use a hand mixer or stand mixer when making your cookies?
A: No – I don’t. I really prefer doing things by hand. Don’t get me wrong – mixers of all kinds are nice, but I like the physical work of stirring with a wooden spoon. Plus – it helps me get my exercise! Ha!
Have a question for me? Email me at firstname.lastname@example.org and watch here every Tuesday for more answers.
Thanks for asking!