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46 Comments
Lynn M.
January 6, 2020
I'm a former pastry chef with 30 years professional experience. A few problems with your supposed new-found expertise stood out as I read this:
1. How does one get paid for three years writing about food, yet knows so very little about what it actually takes to produce it? I'd like to meet your boss.
2. Any baker with real chops know that cutting fat into flour with your fingers yields tough, greasy, crumbly pastry. It melts the fat which then saturates the grains of flour rather than creating distinct layers of fat and flour which results in flakiness.
3. This quote regarding gluten-"Once the flour is in, handle the mixture as little as possible" is just plain wrong. As long as you have not added any liquid, you can toss dry mixtures around as much as you want to no ill effect. It's the incorporation of liquid and mixing in a batter or dough that develops and strengthens gluten proteins.
One piece of advice, don't write as if you are an expert until you actually are one.
1. How does one get paid for three years writing about food, yet knows so very little about what it actually takes to produce it? I'd like to meet your boss.
2. Any baker with real chops know that cutting fat into flour with your fingers yields tough, greasy, crumbly pastry. It melts the fat which then saturates the grains of flour rather than creating distinct layers of fat and flour which results in flakiness.
3. This quote regarding gluten-"Once the flour is in, handle the mixture as little as possible" is just plain wrong. As long as you have not added any liquid, you can toss dry mixtures around as much as you want to no ill effect. It's the incorporation of liquid and mixing in a batter or dough that develops and strengthens gluten proteins.
One piece of advice, don't write as if you are an expert until you actually are one.
jennifer P.
January 6, 2020
re flour comment: the comment was referring to adding flour to your wet ingredients... so its true...the statement explains that you should not to overwork your doughs (cookie, borownie, cake or otherwise) after adding flour...maybe work on not being so smug in 2020, and remembering that you can always opt to say nothing.
Lynn M.
January 6, 2020
About gluten- the writer was not clear about how the flour was being used-whether adding it to wet ingredients or starting out with dry-but making a blanket statement about its use which leads to confusion. There are many ways flour is incorporated into batters and doughs. This vague description, not to mention the reference to Kanye, is not useful. Especially if one is not an expert in pop culture.
What really troubles me most about this particular piece of food writing is its ambiguity and the author's admitted lack of food experience. Food 52 is a source of information about cooking and baking. This article just does not stand up to its usual quality.
What really troubles me most about this particular piece of food writing is its ambiguity and the author's admitted lack of food experience. Food 52 is a source of information about cooking and baking. This article just does not stand up to its usual quality.
jennifer P.
January 6, 2020
Reminder: This is a 4 year old feature article about the experience of a non-experienced person working in a bakery for just one week.
Joedildo
October 23, 2021
Damn, I think the advice was really great and certainly helped me as a non-professional baker. You suck.
AmandaS
January 3, 2020
Accurate depiction of THE key lessons gained by transitioning from home baking to a professional kitchen. Brings me back to 2000 when I made a similar move and these are the tricks I still stand by today back in my own kitchen. Thank you for the fun read.
Debbie L.
December 28, 2018
Stupid article w no real useful tips! Thanks for wasting my time
Lorin K.
December 29, 2018
A lot of people did like this article and find it useful, and the fact that you didn't doesn't make it stupid. At least here, on a baking site, can't there be polite comments?
Meg
January 4, 2019
No, it’s a stupid article. One week in a bakery and you’re an expert? Please. This is common knowledge. Food52 needs to get over itself.
Terry B.
January 5, 2019
Wow. How rude some have become, thinking it appropriate simply because they think it.
Jfelt
February 27, 2019
Actually, Meg, I’ve learned that common knowledge is not always common. I teach high schoolers how to cook and bake. They’ll enjoy this article and maybe learn something too. Oh, and since they are reading, it will be great literacy exercise. No reading is a waste of time. Thanks Food52.
Amber
December 5, 2019
Perhaps you are a perfect baker.
The rest of us are trying to be.
For myself, I got a lot of great reminders and tips.
The rest of us are trying to be.
For myself, I got a lot of great reminders and tips.
Amber
December 5, 2019
Common knowledge?
Not if you are trying to learn.
Perhaps you might consider that not everyone is as experienced as you.
Not if you are trying to learn.
Perhaps you might consider that not everyone is as experienced as you.
Lorin K.
December 5, 2019
Amber, yes! And true experts always know there's more to learn. Also, there's *a lot* of baking knowledge. I do a fair amount of baking (including occasional wedding cakes and a key lime pie that three people from Florida stood around, agreeing that it was the best one they'd ever tasted), but never make cookies. I just offered to make a slew of them for a holiday concert, and the reminder in this piece that no matter what the recipe says, resting the dough for a long time always helps, is useful!
Deb S.
September 17, 2018
Using your hands is key, but wear gloves please. I realize the raw product does get baked at a high temp, but it does save the wear and tear on my hands and nails.
Meg
January 4, 2019
Some folks have an allergy to latex, which is a common glove material. If you’re going to insist on using gloves instead of clean hands, at least use latex free gloves.
Nancy K.
September 15, 2018
Best advice: check to see if the cake/brownies are done 5 minutes before the recipe indicates. Nothing ever dries out that way. Thanks for an interesting article. I wonder if the author is still in the same job.
sydney
November 9, 2016
That's a lot of really, SERIOUSLY great advice. Chef's hat off to the chef-author. Thanks for rerunning it. I never saw it the first time around.
Ginger S.
September 16, 2016
Everything tastes better with a little cardamom. Also fresh citrus zest and juice. Can't wait to get my
cookbook!
cookbook!
dharma C.
September 16, 2016
My best baking tip is having a dedicated plastic tablecloth for baking,(the flannel backed kind). I cover my counter with it and measure, roll out pie crust with ease and then just shake it out afterwards. It lives in a ziplock bag in my baking drawer. Get a big one, cut it in half and give half to a baking buddy!
Skylar K.
December 7, 2015
When making bread and rolling out doughs, my college professor always said "flour is your friend". I think of him and his mantra every time I make a rolled or kneaded dough.
natalia H.
September 23, 2015
I've never been to this website before but I loved this article so much, I'm going to browse the night away. Wonderful tips and I loved your writing style so thank you!
Nancy M.
September 22, 2015
Oh I envy you! I would love working in a professional kitchen. These are great tips, I especially concur with letting cookie dough rest and cleaning as you go. Thanks for this fun read!
Mary O.
September 22, 2015
Truth in every word! I remember the cinnamon and sugar pie scraps from my mother were the ultimate prize, or the frosting leftovers used to frost graham crackers. This is all good advise, now I need to get baking!
Patricia L.
September 22, 2015
Best advice from my dad, the baker....read that recipe several times, take your eggs out the night before, use your hands, bake with love! Thanks, pop!
Haute I.
September 22, 2015
This is truly my goal in life. My blog is my outlet for now, but the more I bake the more I know it's something I want to pursue.
Two T.
September 22, 2015
Love the last line...the last minute intuitive snip of Rosemary or teaspoon cardamom in a dough is your signature!
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