Baking Myth-Busters with Stella Parks

Christopher Kimball’s Milk Street Radio

Milk Street Radio

Food, Arts

4.4 • 2.8K Ratings

🗓️ 13 September 2024

⏱️ 54 minutes

🔗️ Recording | iTunes | RSS

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Summary

BraveTart is back! Stella Parks is here to set the record straight on baking. From buttermilk to pie dough, Parks reveals what can go so wrong and how to get it right. And we’re not done with the sweets yet: We also get a taste for real Vermont maple syrup with veteran sugarer Peter Gregg, we take the anxiety out of baking with blender cakes, “A Way With Words” explores the sticky history of honey, and Cheryl Day returns to answer your baking questions.

Get this week’s recipe for Blender Cake here.

To read more on Stella's interview, visit our blog.

Stella Parks image credit: Sarah Jane Sanders Webb.

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Transcript

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0:00.0	Hey Milk Street Radio listeners for our Thanksgiving episode this year.
0:03.7	I'm taking your calls with Jet Tila and Cheryl Day.
0:07.2	From sides to Pie send it's your biggest Thanksgiving cooking questions.
0:11.3	Email us at
0:15.0	again please send your Thanksgiving questions to questions at milkstreet radio.com
0:21.3	and we'll be in touch. Thanks.
0:25.0	This is about street radio from PRX. I'm your host Christopher Kimball.
0:31.0	Stella Park says baking is just like building a house.
0:36.0	Except instead of bricks, it's butter.
0:39.0	Instead of burst pipes, it's leaking pie crust.
0:42.0	Their pie is leaking butter all over the sheet pan and their frosting is dripping off the cake
0:46.8	and no one thinks like, oh, I need to manipulate the temperatures involved in my kitchen and
0:51.2	my ingredients to produce a better outcome. They think this recipe doesn't work. in my It's wintertime for some reason my pie dough is always cracking.
1:04.0	It's because it's too cold.
1:06.0	Today, Stella Parks tells hard truths about baking.
1:10.0	But first, we're talking maple syrup with Vermont sugar maker Peter Gregg.
1:15.0	A few winters ago Peter had a mission.
1:18.0	He wanted to step up his amateur sugaring operation and hit the five pounder goal producing at least five pounds of
1:24.9	syrup from each of his maple trees. He chronicled his efforts in his book
1:29.4	The Sugar Rush and he joins us now. Peter, welcome to Milk Street.
1:34.0	Oh, great to be here with you, Chris.
1:35.6	Thank you.
	...

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