Shirley Corriher is on Good Food this week and we had her answer some questions from you, our listeners. Shirley is the author of Cookwise and Bakewise, two must-have books for serious cooks. We didn’t have time for all of them on the show. Here are the rest of Shirley’s answers:
Laurel asks: “When developing a recipe, how do you decide whether to use baking powder, baking soda, or a combination.”
Shirley Corriher on Baking Soda vs. Baking Powder by KCRW
keep reading for more of Shirley’s answers…
Laurel again: “I would love to hear your approach to developing a new recipe from scratch. Do you begin with a ratio, a similar recipe or go on instinct?”
Shirley Corriher on How to Develop Recipes by KCRW
Good Food Segment Producer Gillian asks: “What’s the best way to proof bread at home?”
Shirley Corriher on How to Proof Bread at Home by KCRW
Lu Zeng asks: “Why does garlic turn green when steeped in vinegar?”
Shirley Corriher on Green Garlic by KCRW
Lu Zeng again: “Why do human beings like caramelization so much?”