Julie Kendrick is a freelance writer who lives in Minneapolis. Follow her on Twitter @KendrickWorks.
If you watch enough fancy baking shows for long enough, you’re sure to eventually be exposed to “the talk.” That’s when the pastry chef of the moment pulls out the It’s important to know that not every ingredient needs to break the bank — just the ones that will have the most prominent flavors. Oh said she mixes and matches pricey ingredients with cheaper ones, swapping in pricier choices that will make the biggest difference in a particular dish.
Or you can save even more with a DIY option. “Where I might save money in baking is making my own vanilla,” said baker and food journalist.” After using vanilla pods to make custards or syrups, she gives them a second life by rinsing and drying the pods, then placing them in a bottle of vodka or simple syrup. “Vanilla extract is so expensive, and you get so much flavor from something you would have otherwise thrown away,” she said.
That’s especially true when it comes to the most chocolatey recipes. “I often use premium chocolate when that’s the main flavor, like in a mousse or ganache,” Foster said. On the other hand, it’s important to know your audience.
As these experts have said, choosing to go with a premium product might depend on the occasion or the type of recipe you’re baking. Here’s some further guidance from pastry chef, who teaches applied baking and pastry production at The Culinary Institute of America: “Save up and treat yourself to top-quality ingredients.”
“Don’t waste your money on fancy and silly tools — instead, go to farmers markets and local food shops and talk to people who cook with and sell these products,” he added. “Trust your own taste and learn your own style.”By entering your email and clicking Sign Up, you're agreeing to let us send you customized marketing messages about us and our advertising partners.
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