Here I am in my whites and tall hat.
Hi! I’m Jenni Field, and as a former special education teacher/now pastry chef, I am trying to marry my two careers together. Part of that is this very blog. In it, I want mostly to focus on methods and techniques that will make your life in the kitchen easier.
I do hope that you enjoy my blog. Whether I focus on an ingredient and its functions in baking, or whether I’m giving ideas for ways to use apples, my intent is that it be both educational and entertaining in equal parts. I think that too many people are intimidated by baking, and that keeps them out of the kitchen. This is a sad thing, because Great Stuff can happen in the kitchen. I hope that, armed with some kitchen science and an understanding of mixing methods, you will be excited to get into the kitchen and make some Great Stuff!
If you’d like some more in-depth information about baking and pastry, please check out my website, Pastry Chef Online. I will be doing a major overhaul of the site, hopefully by the end of the year. (Amended: at some point). It should make navigation much easier and give the whole site a more unified, professional look. Until then, the information is still good, so please check it out.
I also Squidoo. I am having a lot of fun with that. Most of my lenses focus on cooking, but a couple are seasonal and two deal with selling a house–something I am very familiar with doing, having just sold a house in Central Florida in June 2008. If you’d like to check out the lenses, you can find them here. If you’d like more information on how to sell a house, I have a website that I designed to sell my eBook: I CAN Sell This House. I hope it will help people.
I’ve decided that, no matter what I do out here in big old cyberspace, I do it to help people. I believe in the power of our intentions and intention-driven actions, and I am recently adding to that the belief that we draw to us who we are meant to draw. I think that I find my readers and my readers find me because we each have something to offer the other. In that spirit, I am excited by this partnership, and thank you all for your participation!
Jenni
PS Please take a minute and leave a comment–I’d love to know what you like, what you don’t like and what you’d like to learn. Also, I am open to any of your tips, as well. I also have a forum page, much neglected (but I keep hoping) if you’d like to post there! Chef Talk at Pastry Chef Online.
Stumble It!
I have a question. A little while back I made cupcakes. The day I made them, the cake part of the cupcake was light and lovely. Several days latter a friend came over and I had her try one. She asked if it was pound cake?! Confused (and maybe a wee bit hungry) after she left I had one, and sure enough it was DENSE, and not so great. I have never had that happen before. Any thoughts?
Wow, hi Jenni. I love your websites, but most of all I love all your kind and generous efforts in educating your readers about baking and everything! I salute you! Thank you for the easy-to-read posts and analyses on seemingly basic baking issues. This is a true gem of a resource; and I really hope one day I could be a pastry chef too ^_^
-Nikki
Thank you so much for your kind words, Nikki! It’s comments like these that make me feel like I’m on the right track. I’m so glad that you find my sites useful:)
I found your site and blog today — I am very impressed and excited to stumble into your world. I have jumped here and there – and I loved it!! Thanks for sharing your knowledge — gayle
Hi Jenni, loved your blog too. Thank you for visiting me and for your lovely words. Now I’m your follower and will come back every week to see the new recipes and tips. Kisses…
Hey Jenni,
I’m a pastry chef in boston ma. I’ve been having a lot of difficulty with pate de fruits recently. In the fall I was making my own concord grape puree and setting it up with pectin using a very basic recipe of
4 c. puree
4 1/2 c. sugar
3/4 c. glucose
reserving
12 tbsp. sugar
8 tbsp. pectin
and using 2-4 tsp. citric acid towards the end.
Recently I’ve had many failures using purchased purees from both boiron and other producers as well as using pastry star apple pectin. I’m usually not altering the recipe very much except in miniscule amounts of sugar when I feel the fruit is already too sweet or altering the citric acid if i feel the fruit is too tart or not enough.
I figured this basic ratio should be working for such basic fruits like pears, but I’ve also had failures with funky fruits like prickly pear and lychee. Also, I read in your blog you hold a roadmap of basic ratios for great pate de fruit…might you share this and\or any advice you could. Thanks so much for your time…
-Graham Schave
Eastern Standard Kitchen & Drinks
Kenmore Square Boston, MA
Hope you got my email forever ago and that your pate de fruits are turning out just the way you want them to:)
Hi Jenni! Thanks for visiting my site – I’m also a big fan of Daily Spud so I’m glad we’ve connected through her. I saw your Foodbuzz profile noted your hometown as Cary – there are probably a lot of Carys out there but by any chance is that North Carolina? I look forward to visiting your site often for tips, tricks and a whole ‘lotta learning!
Hi! Thank you for your comment on my blog… http://tastenc.blogspot.com/
It is so neat how you are so close by! If you would like me to post your blog on my blog, I will be happy to do so. Would you like to swap? I will post yours and you post mine. I think it helps get the word out faster!
Thanks!
Do you have any experience with baked custards?
Hi there,
So glad you are displaying your site on Alphainventions again.
It’s terrific
Maureen
I love your blog! I’m glad I stumbled upon it:)
@nutmegnanny I’m so pleased you stopped by and that you like what you see
Hello,
We bumped into your blog and we really liked it – great recipes YUM!!! YUM!!!.
We would like to add it to the Petitchef.com.
We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.
Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.
To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on “Add your site”
Best regards,
Vincent
petitchef.com
Hi Jenni,
I just finished teaching a cooking class as see you posted on my site….thanks! I am new to the blogging world. I just went through your site and think it’s a wonderful resource!
Best,
Debi
Hi Jenni,
This site is great! I love the food pictures and the writing you are sharing with us…This site will be placed on my blogroll.
Thanks!
Phil Edwards
(pmespeak.com)
Jennie Thanks for writing on my blog. My husband wants a moister cake. Nothing eitherial for him. My idea is to change to a little oil, and add a little cream. Also in the formulas I do not know where you count chocolate. On your recommendation I am purchasing Cooking with out a recipe.
I feel that you are going through a sad time of life, blessings to you.
Hi there! I understand wanting a moister cake.
I think you are on the right track to use oil and add some cream. The added fat should make it moist and rich. As far as chocolate, if you’re using cocoa powder, reduce the flour measure for measure for cocoa powder. If you want to add 3T of cocoa, take out 3 T of flour. To add melted chocolate, it depends on what percentage of chocolate is in the bar. A good place to start would be to sub 1/2 the weight of the chocolate for some dry and some fat, so if you have 1 oz. chocolate, remove 1/2 ounce each of flour and fat.
I accept your blessings; my post from yesterday was my small way to share in others’ sadness. Thank you so much.
Hi Jenny,
What a great!
Why does the eggs in the genoise cake recipe need to be warmed up before whipping?
Ty
Hi, Ty. Thanks for stopping by.
You’ll get better volume in your egg foam if you warm the eggs slightly. It’s not strictly necessary (I don’t think), but it will make your whipping go a little more quickly, too. I usually put the eggs and sugar in the mixing bowl and whisk over a pan of simmering water until the mixture is no longer grainy and feels just barely warm–you’re not looking to go much above 100F or so, just slightly warmer than body temperature.
Hi I’m a student from Waubonsie Valley High school. I’m researching colleges and careers right now and becoming a pastry chef has always appealed to me because I’ve always enjoyed foods class. I was wondering if you could answer a few questions about this job field, it would be greatly appreciated.
Would be happy to, Sharan. Just email them to me at onlinepastrychef [at] yahoo [dot] com. Thanks for stopping by; kudos to you for doing your research early. Lots of folks don’t, so you’re ahead of the game!
Hi Jenny,
How do you convert the measurements for dry active yeast as opposed to the fresh yeast? And what are the differences between all those yeast out there?
Thanks
Ty
Hi Jenny,
How do you convert the measurements for dry active yeast as opposed to the fresh yeast? And are difference between all those yeast out there?
Thanks
TY
Hi, Ty! My rule of thumb is to use 1/3 the amount of dry yeast. For example, if the recipe calls for 1 oz. fresh yeast, I’d go with about .3 ounces of dry yeast.
There are differences among the different types of yeast–some are “optimized” for a single rise, and some work better with two or more rises.
The thing to remember about all yeast though, is that the amount you use affects the rising time. All yeast multiply at an alarming rate, so eventually, even if you just use a pinch of yeast, you’ll get a huge colony, as long as they have food to eat. If you have the time, err on the side of using less yeast. It will take longer for your dough to rise, but the flavor will be better developed.
Don’t be intimidated by yeast. Yeast is a one-celled fungi, and you, my friend, have two thumbs and a fore brain. When it’s you versus yeast, yeast is going down, so just be confident and have fun with it!
Jenni
Thank you so much! I’ll give it a try.
[...] I didn’t have to search for long. Jenni, The Online Pastry Chef Herself, has a basic recipe that she kindly linked me to, and, now that I [...]
Hi Jenni,
I really enjoying visiting here and thought it was time to say hi again. Hope you are well. Your site is terrific, as always.
Best wishes
Maureen
Thanks so much, Maureen–glad to see you again, too! I must swing by your place and see what you’re doing; it has been way too long!
hi Jenni,
I have a selection of wonderful Australian cake and cookie recipes that I brought with me to America – but due to the ingredient and altitude changes, can’t seem to get working.
Would you help translate some recipes into American ingredients?
Email me..
Janet at GreenesRelease.com
Hi there !
Found your blog by a coincident, and really liked it !
I am a chef in Stockholm, Sweden.
Do you mind if I link to your blog from mine ?
I´ve got a cooking blog too, even though it´s in Swedish. You are more then welcome to check it out ! Trying to post lots of photos of my daily work as an inhouse chef at a lawfirm.
http://scubachef.blogspot.com
Best regards
Bjorn Gunnebro
Hi Jenni,
I found you via MJ’s blog a while ago and read about you and your mum going to the Idol concert. (I think your mum is a real gem!)
I’m an Aussie mum of three and a fellow Adam Lambert fanatic and a Glee fan as well. I also love cooking, so I’m sure I will find plenty about it on here. (I just found you again through MJ’s while reading the Glee blog).
I love what I have read so far on your blog. You make me laugh at so many of your stories. Keep doing what you are doing it’s great, and don’t forget to mention the glittered fabulous one (Adam) occasionally.
Tracey.
Hi, Tracey! So glad you found me–it sounds like we have a lot in common. My mom is a gem; a few people have commented about her. Maybe we should form a “Jane-bert” fan club!
I will be sure to reference Adam whenever possible–so looking forward to his single, 2012, and his album! Hooray!
I think you will have to make some “Jane-bert” T-Shirts for her fans & groupies.
Idol will never be the same again without our Glittery Alien from the planet fierce, I’m afraid. I wonder how many Adam “wanna-bee’s” have auditioned for season 9 so far??
I’m doing an article on quinoa for our co-op’s newsletter. I stumbled across your bit on quinoa. I’m wondering if I could “steal” your comments on quinoa to include in our newsletter?
Thanks!