What You Need to Know
Shirley O. Corriher is an American biochemist and author of CookWise: The Hows and Whys of Successful Cooking, winner of a James Beard Foundation award, and BakeWise: The Hows and Whys of Successful Baking. CookWise shows how scientific insights can be applied to traditional cooking, while BakeWise applies the same idea to baking. Some compare Corriher's approach to that of Harold McGee and Alton Brown. She has made a number of appearances as a food consultant on Brown's show Good Eats and has released a DVD, Shirley O. Corriher's Kitchen Secrets Revealed.
Steps
- 1.
Tender Pie Crust (American South): Scientific approach to gluten development
- 2.
Flaky Biscuits (Southern US): Controlled fat distribution for layering
- 3.
Moist Cake (French patisserie): Precision in emulsification and aeration