cutting a cake by francis galton
Purely for fun, Sir Francis Galton, (FRS, knighted in 1909), described in the publication Nature in 1906 how to cut a cake in a way “so as to leave a minimum of exposed surface to become dry”. Essentially, you cut out the middle, push the remaining cake halves together. Then, you keep cutting the center parts and pushing …
Kitchen thermometers are about as common as skewers and are now in just about any supermarket’s kitchen supplies aisle. But what if you were making candy say 80 years ago and they weren’t so common, or more expensive than your budget allowed? Well, you’d still make candy; you’d just use the The Cold Water Test. …
On the Pastry Sampler Blog, I posted an article on the research and proposed labeling for baking powders sold at the time. Interesting stuff, and people were concerned with ‘truth in labeling’ even in the 1880s.
Everyone’s favorite stop at the dessert table or the focal point at a formal dinner is the showpiece. And the traditional pièce montée has been around a very long time. In 1864, the Parkinson’s confectionery family talked about creating gum paste vases, nougat baskets, and spun sugar webs in The Complete Confectioner, Pastry-Cook, and Baker. Jump to the …
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