Posts tagged “carbohydrates

French Bread

Posted on March 26, 2010

Actually the French stole this one too. The reason the bread has such a lovely crust and creamy holed interior is from steam, lots of it! And the process for steaming your ovens came from Vienna, the place that all those lovely pastries came from. But the French did adopt it for their own and turned it into a baguette and much more. They have taken it to new heights and continue to develop it as it isn’t done yet. Improvements and new ways are still being discovered.

Melba Toast

Posted on March 22, 2010

Melba toast is a very dry, crisp and thinly sliced toast often served with soup and salad or topped with either melted cheese or pâté. It is named after Dame Nellie Melba, the stage name of Australian opera singer Helen Porter Mitchell. Its name is thought to date from 1897, when the singer was very ill and it became a staple of her diet. The toast was created for her by chef and fan Auguste Escoffier, who also created the Peach Melba dessert for her. The hotel proprietor César Ritz supposedly named it in a conversation with Escoffier. Melba toast is usually made by lightly toasting bread in the normal way of making toast. Once the outside of the bread is slightly firm, it…