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Cooking Encyclopedia Archives - A Side of FryeA Side of Frye

Category Archive:   Cooking Encyclopedia


Here’s the next step in mastering the Tartine loaf: mixing a leaven. You can do this once you’ve trained your bread starter. You’ll use some of the leaven in your bread dough to make it rise, and you’ll save a portion that you’ll keep alive as your starter and will feed regularly. The night before you’re […]

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Instead of using baking soda or powder to leaven breads, you can make your own leavening agent by fermenting flour and water. It takes a few days, but the developed flavor (and personal touch) it gives is so worth it. I learned this method from Tartine Bread. Using a 50/50 whole wheat and bread flour mixture, […]

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Parisienne is a term that can refer to a tool used for scooping balls of fruit or vegetables, or the balls themselves. They come in different sizes and range from about 1 to 3 centimeters. They’re frequently used to make pearls out of melon, potato, squash, etc. To pearl using a Parisienne scoop, press the […]

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Baking cakes, quick breads, cookies, and other doughs often calls for a technique called creaming. This is a method where you beat sugar and fat together to incorporate tiny air bubbles into the batter for a light, airy finished product. Different forms of creaming will achieve different crumb structures. For quick breads (like Banana Bread, […]

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