Klaus Tenbergen

Q: I have seen professional bakers using a white cloth when infusing syrups, etc., to contain herbs and spices. What are they using?
C.R., Kenosha, Wis.

A: They are using cheesecloth, a lightweight natural cotton cloth that doesn't fall apart when wet and doesn't flavor the food it touches. Cheesecloth has a multitude of culinary uses, including straining liquids and forming a packet for herbs and spices that can be dropped into a soup or liquids. Cheesecloth is available in at least seven different grades, from open to extra-fine weave. Grades are distinguished by the number of threads per inch in each direction.

Q: What is the definition of an additive?
Priscilla, via e-mail

A: Additive is the generic name given to substances, sometimes called improvers, which are added to bakery foods, usually in very small percentages. The term encompasses humectants; sequestrates; propellants; anti-foaming, anti-caking, firming, crisping and/or anti-staling agents; oxidizing and reducing agents; and emulsifiers. Additives are used to prolong shelf life or improve products in other ways.

Q: What cheeses do you recommend for cheese straws?
B.R., Ducar, Calif.

A: I use a combination of grated Gruyere, Parmesan and Gouda in equal proportions.

Q: We want to use a blended salt to create an added layer of flavor to our panini sandwiches. Do you have a formula for a simple blend we can use?
Laura, via e-mail

A: Simply blend two cups of sea salt with one cup of jalapeño powder and ¼ cup of granulated sugar. Use as desired to add a spicy kick to paninis, vegetables, pastas or burgers.

Q: What is the range of batter temperature to achieve optimum creaming?
Tejash, via e-mail

A: The texture of the fat is important in relation to creaming quality and in obtaining velvety texture in cookies and cakes. Since any fat tends to become harder at low temperatures and softer at higher temperatures, there is a range at which each fat creams best. Optimum creaming temperatures for fats commonly used are between 75°F to 85°F (24°C to 29°C).

Q: How can I determine if I have the right sugar concentration in my sorbet base without having to buy fancy and expensive equipment or tools?
Sandra, via e-mail

A: Use an egg to check sugar density. Wash and dry an egg in the shell and float it in your base. If the exposed shell is bigger than a dime, there's probably too much sugar in the base. Add a little water or more fruit puree to reduce the concentration of sugar. If the egg sinks or less than a dime's worth of shell shows, there is not enough sugar in the base. Whisk in simple syrup, sugar, or corn syrup and continue to check with the egg.

Q: Can you share a good cream cheese filling for Danish pastry?
A.N., Flippin, Ariz.

A: Try this one.

Cream cheese filling

Method: Beat the cream cheese (room temperature) with 1.5 lbs. (680 g) of the sugar and all of the salt, vanilla, lemon and zest until light and fluffy. Add the egg yolks. Sift the flour with the remaining sugar, and add to the mixture. Combine well, and use as needed.

Q: Is it possible to make a filling from dried fruits? Do you have a formula?
M.D., Kansas Settlement, Ariz.

A: A dried fruit filling is a nice addition to any bakery.

Dried fruit filling

Method: Combine the dried fruits of your choice with the fruit juice of your choice. Simmer until the fruits are very tender. Add the sugar and salt, and continue cooking until the sugar is completely dissolved. Add the butter, and remove from heat. Blend until smooth, and cool completely before using.

* You can use apricots, raisins, prunes, figs, apples, etc.

** You can use orange, mango, apple, pineapple, grape, etc.

Q: Do you have a formula for filling that uses IQF cherries?
Darren, via e-mail

A: I have been very successful with the formula.

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