Good Food
Questions for Shirley Corriher
Shirley Corriher is on Good Food this week and we had her answer some questions from you, our listeners. Shirley is the author of Cookwise and Bakewise, two must-have books…
By Harriet Ells • • 1 min readShirley Corriher is on Good Food this week and we had her answer some questions from you, our listeners. Shirley is the author of Cookwise and Bakewise, two must-have books for serious cooks. We didn’t have time for all of them on the show. Here are the rest of Shirley’s answers:
Laurel asks: “When developing a recipe, how do you decide whether to use baking powder, baking soda, or a combination.”
Shirley Corriher on Baking Soda vs. Baking Powder by KCRW
keep reading for more of Shirley’s answers…
again: “I would love to hear your approach to developing a new recipe from scratch. Do you begin with a ratio, a similar recipe or go on instinct?”
Shirley Corriher on How to Develop Recipes by KCRW
Good Food Segment Producer Gillian asks: “What’s the best way to proof bread at home?”
Shirley Corriher on How to Proof Bread at Home by KCRW
Lu Zeng asks: “Why does garlic turn green when steeped in vinegar?”
Shirley Corriher on Green Garlic by KCRW
Lu Zeng again: “Why do human beings like caramelization so much?”