Notes from Traci
While I cannot be in the kitchen with you, I can provide you guidance through each recipe. I encourage you to use your judgment throughout the cooking process and taste as you go as each person’s palette is different. Our ovens are probably not the same. Oven temperature fluctuations, uneven baking and burner types can vary. I cook on propane which burns hotter than natural gas and electric. My simmer on low may mean simmer on medium for you. Use your judgment and intuition and make adjustments when needed. Also, working with cake batter, pastry and sometimes cookie dough can take practice and a bit of technique. If a cake doesn’t turn out just right or scones didn’t quite come together, keep practicing. Knowing how a dough should feel or cake batter should look takes hands on experience. I’ve listed a few excellent baking and pasty books I have on my shelf that you may find helpful (these are affiliate links):
- The Grand Central Baking Book
- Heavenly Cakes
- The Bread Baker’s Apprentice
- Bouchon Bakery
- King Arthur Flour, The Baker’s Companion
Most importantly, if an event is coming up and you want to make a recipe from Vanilla And Bean, please make the recipe at least one time before the event just to make sure it suits your flavor palette and needs.
To help offset costs associated with Vanilla And Bean, I run advertising in my side bar. I have little control over what ads are shown and do not endorse or necessarily recommend products or services seen herein. For recommended products see affiliate links located within my posts and/or recipes.