Jim Dodge, the expert of baking, taught 2 classes. You think making an apple pie, a sponge cake, a tart, a butter cream is ok I can do it...well I can do it, but it is not as simple as you think. Chef Dodge's tart shell needs the perfect ratio of butter, flour and cream and his perfect pie crust needs extra cold butter cut in the perfect pieces to work. The basics of baking is essential but it should be called learn from your mistakes and you will get the basics!
Overall a great teacher and he really knows how to bake! As I would like to think, I am a good listener and a great student, but he told me to stop and wait and never use your fingers to ice a cake! Hey now I know haha.
Facts and Tips:
-a good tart dough can be made in the food processor
-don't over do the sugar, let the natural sweetness of fruits shine
-everything should enhance the predominant ingredient
-focus on natural flavors and combinations while baking
-think about textures of the different components - tart shell = crispy, pastry cream = smooth, fruit = bite
-textures enhance flavors - leave the banana in larger slices
-you can get lung issues if you are a chef around a lot of flour - white lung
-learn when to use force and when to not to - rolling dough
-cold butter is important so that it remains a solid and not a liquid. Prevents gluten from forming
-bleached sugar = bleached with animal bones YUCK
-water creates steam in baking and creates moisture - can replace eggs in some recipes
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