# Laminated Dough
Episod podcast teratas
Dikemas kini:
laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter or other solid fat, produced by repeated folding and rolling. Such doughs may contain more than eighty layers. During baking, water in the butter vaporizes and expands, causing the dough to puff up and separate, while the lipids in the butter essentially fry the dough, resulting in a light, flaky product.
Butter Me Up!
Butter is so ordinary we barely notice it — until you stop and ask how it’s made, who made it first, and why it once symbolized power, wealth, and even ritual life. In this episode, Eva and Maite trace butter’s story from its accidental invention to its central place in religious and ceremonial ...
Cheesy Pretzel Bearclaws With Kelly Mencin Of Radio Bakery
Today’s guest is Kelly Mencin, the culinary director and co-owner of Radio Bakery, one of New York City’s buzziest places. The Cleveland native is a veteran of Bouchon Bakery, Gramercy Tavern, and Rolo’s, and she opened the Brooklyn bakery with the Rolo’s team in 2023. It quickly drew lines down ...
From Struggles to Success: Chef Ricardo Castro's Inspiring Story
The salient point of this podcast episode centers on Chef Ricardo Castro's unwavering dedication to his craft as he navigates the culinary landscape. Ricardo, a classically trained chef with Puerto Rican roots, exemplifies the spirit of resilience and creativity, as he shares insights into his j ...
The Most Intriguing Restaurant Man
Fardad Khayami is a rare gem on the Los Angeles dining scene as a hospitality jack of all restaurant trades inside Muse, his French ode to growing up a European inspired gourmand. And it's all laminated dough work, the duck pressing UK mentor, emotional lamb chops, extra butter in the notes, F ...
“Scandinavian From Scratch” Author Nichole Accettola & Her Cardamom Morning Buns
Nichole Accettola is the chef/owner of Kantine, a Scandinavian-inspired cafe and bakery in San Francisco, and author of the 2023 baking book, “Scandinavian from Scratch.” She’s long been inspired by Scandinavia, thanks to a summer exchange program in Denmark right after high school. After attend ...
74. 12 Things I Want to Learn in 2025
Join thousands of other listeners on our Substack, The Foodletter! In this lighthearted and inspiring New Year's episode, Brooke Eliason kicks off 2025 by sharing her culinary bucket list: 12 things she wants to learn or perfect in the kitchen this year. From mastering delicate pastries to explo ...
Croissants: The Surprising History of France’s Most Iconic Pastry
Croissants: The Surprising History of France’s Most Iconic Pastry
In the first episode of Season Six of Fabulously Delicious: The French Food Podcast, we’re diving into the irresistible world of the croissant — one of the most iconic pastries in French cuisine and a beloved breakfast staple arou ...
Creating the Flakiest Croissants
Learn what a laminated dough is. Chef Gail shares her tricks and discoveries in creating the flakiest croissants ever! Learn which shape the dough should be in to create hundreds of flaky layers, as Chef Gail shares her best croissant recipe and a step by step video to watch as she creates them.
You Vs Victoria: “Don’t Call Me Stupid!” — Victoria Melts Down in Trivia Showdown 😅
It’s another hilarious round of You vs. Victoria on The Jubal Show, and this one spirals fast. Brooke steps up to battle Victoria in a high-stakes trivia game for lift tickets to Mount Bachelor and a stay at The Oxford Hotel — but things get chaotic when the questions start flying.
From U.S. Pr ...
Laminated Dough
Anyone who has watched any of the dozens of baking shows on TV has marveled at the flaky magic of multi-layered dough. There seems to be several types in play here, so I asked Chef Jerry Pellegrino, to teach us the different kinds and how to make them?
See omnystudio.com/listener for privacy in ...
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