So Lauren and I are making tiramisu for our final project. There are two main components: the ladyfingers and the mascarpone cream. Because of this,…
Tag: rweisenthal
Photo Credit to Food Network https://www.foodnetwork.com/recipes/food-network-kitchen/tiramisu-recipe-2131631 Assumption I thought aromatics were only spices, and I associated them specifically with Middle Eastern food for some reason.…
Let’s not kid ourselves here. That’s what it is. To begin making the Panna Cotta, we bloomed the gelatin by putting it in milk and…
Recipe #11: Sformati Is there thickening/setting/solidifying due to protein denaturation and coagulation? The thickening agent is the eggs, which are beaten (or lightly agitated) and…
Assumption I didn’t know much about olive oil. I was confused about its nutritional value because my parents use it in place of vegetable oil…
*UGH this was really hard and OH NO I sliced my thumb with the knife and burned my pinky finger on the oven and the…
Margherita pizza from “Punch” pizzeria in Naples, ItalyUploaded by user OgreBot on Creative Commons Assumption I assumed that different types of flour existed solely for…
This week we made pitta ‘mpigliata, a rose-shaped Italian cinnamon roll usually stuffed with cinnamon, honey, walnuts, and raisins. Professor Viale told us that pitta…
Blog by Rachel Weisenthal, Pictures by Lauren Fitz Our first actual baking experience of the semester was Grissini! It went pretty well, I’d say. Lauren…
It’s me! I do! My name is Rachel Weisenthal and I am a sophomore Theater Major with an Italian Studies minor struggling through her first…