TUTORIAL

Step-by-Step Tutorial

How to Shirley Corriher

PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES

American biochemist

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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. 1.

    Buttermilk biscuits (American South): Acid-base reaction for lift

  2. 2.

    Chocolate soufflé (French cuisine): Protein stabilization

  3. 3.

    Pavlova (Australian/New Zealand): Sugar crystallization control

Common Mistakes

Over-emulsification

Cause: Excessive mechanical agitation

Fix: Gentle folding technique

Protein denaturation

Cause: High heat exposure

Fix: Lower temperature cooking

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