Home Cooking

BakeWise(Shirley Corriher) and Upping Sugar to Up Moisture; Plus Lemon Concerns

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 10

BakeWise(Shirley Corriher) and Upping Sugar to Up Moisture; Plus Lemon Concerns

opinionatedchef | Dec 8, 2011 05:51 PM

This has not been done as a cookbook of the month, right? (i did a 'search' ).
I am FInally going through this (multi-renewed) cookbook. So far, I've read some really cool tips about using potato starch and whipped cream to lighten and make more silky- cakes. But now i'm reading of her increasing sugar to moisten dry cakes. Taste-philosophy wise, this instinctively bothers me, because i am almost always trying to make things less sweet (adding coffee powder and various peppers to choco desserts; adding more salt....) Do any of you have my leanings and have read this book? Does Shirley like really sweet desserts(she IS southern, after all) :-}.........

Thanks much.

p.s. isn't the use of brown sugar>white sugar a good way to add moisture to a baked good? Do you think you could have a successful flavored very lemon cake using demerara or light brown sugar instead of white sugar? (I don't care about cake color; depth of flavor interests me much more than color. ) She also recommends using lemon extract and that makes me very uncomfortable because of the fake taste of extract, have you created a very very lemony cake w/o lemon extract?

Want to stay up to date with this post?