Its funny to think, how just a week ago, I was typing up a post in New York City, having just completed my three weeks of interning at Jean Georges. After all the traveling required to get back to school and immediately getting back into class, it seems so much longer. However, I’m loving my new class, baking techniques.
At first, it was a little hard to get back into the school mindset. Then, I realized, “I get to learn how to make puff pastry in this class!” and that was the end of that. Since then, I’ve been nothing but excited everyday even doing methods I’ve done countless times before such as the creaming and blending method.
What surprised me, was how much more there is to the creaming method than you really think about while in the process of baking. I’ll admit, I now realize I probably rushed through the method countless times. I never thought about why you “cream” the butter and sugar together before. I just did it until, well, I guess it looks right. And adding eggs? Sure, I added them in additions, I’d follow the recipe, but I now know, I did that way too fast!
The biggest surprise to me was that eggs are an emulsifier in the creaming method. I learned they emulsify in culinary skills and baking ingredients and equipment technology, but never really processed that information until we were learning the creaming method and how to make pound cake. If the eggs were added too quickly and not given enough time to mix in, you could break your emulsification. This is what happens when that curdly looking appearance occurs.
With this new information in mind, I managed to pull off a few very nice looking poundcakes however!