* * * I obviously did not use the recipe for “Shirley’s Mile-High Popovers” to make these* * *
I’ll be talking to Shirley O. Corriher, food scientist and chef extraordinaire, about Bakewise, her new book. She uses her knowledge of chemistry to create recipes revered by chefs and foodies alike. Do you have any questions about your own baking mishaps? Do you wonder what baking soda is for anyway?
Is there a baked good you are famous for? Maybe Corriher can help you make it even better!
Or do you have a baking secret passed down in your family? Is it an old wives’ tale or is there some valid scientific reason for it?
Corriher and I will talk next week, in anticipation of her visit to Miami Book Fair International. Deposit your wonderings here.