Workbench with Klaus Tenbergen

The Workbench 

Jan 1, 2005, Modern Baking staff

Question: We are using a lot of crme frache, but want to make our own. Can you help? J.G., via e-mail Answer: To make crme frache, you need heavy cream...

The Workbench 

Jan 1, 2005, Modern Baking staff

Question: We are using a lot of crme frache, but want to make our own. Can you help? J.G., via e-mail Answer: To make crme frache, you need heavy cream...

The Workbench 

Jan 1, 2005, Modern Baking staff

Question: We are using a lot of crme frache, but want to make our own. Can you help? J.G., via e-mail Answer: To make crme frache, you need heavy cream...

Workbench 

Dec 1, 2004

Question: What gives the distinctive flavor to a traditional linzertorte? E.H., Salina, Kan. Answer: Finely ground hazelnuts, orange and lemon zest as...

Workbench 

Dec 1, 2004

Question: What gives the distinctive flavor to a traditional linzertorte? E.H., Salina, Kan. Answer: Finely ground hazelnuts, orange and lemon zest as...

Workbench 

Dec 1, 2004

Question: What gives the distinctive flavor to a traditional linzertorte? E.H., Salina, Kan. Answer: Finely ground hazelnuts, orange and lemon zest as...

The Workbench 

Nov 1, 2004, Klaus Tenbergen

Question: We are not happy with our chocolate ganache as a coating for our tortes and cakes. Are there any alternatives to ganache? -S.B., Bay City, Mich....

The Workbench 

Nov 1, 2004, Klaus Tenbergen

Question: We are not happy with our chocolate ganache as a coating for our tortes and cakes. Are there any alternatives to ganache? -S.B., Bay City, Mich....

The Workbench 

Nov 1, 2004, Klaus Tenbergen

Question: We are not happy with our chocolate ganache as a coating for our tortes and cakes. Are there any alternatives to ganache? -S.B., Bay City, Mich....

The Workbench 

Sep 1, 2004, Klaus Tenbergen

Question: Do you know how to make pan coating? We have tried several variations with no luck. -K.V., via e-mail Answer: Use equal parts vegetable oil,...

The Workbench 

Sep 1, 2004, Klaus Tenbergen

Question: Do you know how to make pan coating? We have tried several variations with no luck. -K.V., via e-mail Answer: Use equal parts vegetable oil,...

The Workbench 

Sep 1, 2004, Klaus Tenbergen

Question: Do you know how to make pan coating? We have tried several variations with no luck. -K.V., via e-mail Answer: Use equal parts vegetable oil,...

The Workbench 

Aug 1, 2004, Modern Baking staff

Question: Is there a quick way to make a good tasting buttercream? D.V., Dallas Answer: Boil 1 lb. (500 g) each of glucose, granulated sugar and water....

The Workbench 

Aug 1, 2004, Modern Baking staff

Question: Is there a quick way to make a good tasting buttercream? D.V., Dallas Answer: Boil 1 lb. (500 g) each of glucose, granulated sugar and water....

The Workbench 

Aug 1, 2004, Modern Baking staff

Question: Is there a quick way to make a good tasting buttercream? D.V., Dallas Answer: Boil 1 lb. (500 g) each of glucose, granulated sugar and water....

The Workbench 

Jun 1, 2004, Klaus Tenbergen

Question: We make lemon curd from scratch, but most of the time the curd coagulates. What are we doing wrong? -P.W., Kansas City, Mo. Answer: When making...

The Workbench 

Jun 1, 2004, Klaus Tenbergen

Question: We make lemon curd from scratch, but most of the time the curd coagulates. What are we doing wrong? -P.W., Kansas City, Mo. Answer: When making...

The Workbench 

Jun 1, 2004, Klaus Tenbergen

Question: We make lemon curd from scratch, but most of the time the curd coagulates. What are we doing wrong? -P.W., Kansas City, Mo. Answer: When making...

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