Jessica Batalana
Products they talk about
50 Pies, 50 States👍 Recommends
…introducing the guest author and her award winning cookbook on pies
“And I'm thrilled to have her on Things Bakers now. Because Stacey May-Yen Fong is a pie pro in a totally different league from you and I. She is the author of the award-winning book, 50 Pies, 50 States. She lives in Brooklyn, New York now, but she was born in Singapore, raised in Indonesia and Hong Kong, and calls this cookbook, which she wrote while she was waiting for her green card, a love letter to America.”
on Things Bakers Know: The King Arthur Baking Podcast
Biscoff Cookies👍 Recommends
…suggesting cookie-based pie crust alternatives for pumpkin pie variations
“And obviously, if you are baking gluten-free, you have to factor that in. But I often make a pumpkin pie with a sort of alternative crust. You know, I'll do Biscoff cookies, which are not gluten-free. But ginger snaps, there are gluten-free ginger snaps out there. And I think that is really nice. Or chocolate cookie crust.”
on Things Bakers Know: The King Arthur Baking Podcast
Fry Away👍 Recommends
…discussing how to dispose of used frying oil in an environmentally friendly way
“But Fry Away, for anyone who didn't hear me talk about in that last episode is it's like a powder that you sprinkle on your cooled oil. You gotta cool your oil and then you sprinkle it on and it turns your oil into like a solid disk. It's so cool. It's so cool. I mean, it's amazing. So then you cut that up and you spread it on toast... and then it's obviously much easier to discard like a solid disk.”
on Things Bakers Know: The King Arthur Baking Podcast
Guittard Chocolate👍 Recommends
…chocolate wafers eaten as afternoon snack with peanut butter
“I was saying that before we came on to record this episode, I did what I do most afternoons around two or three o'clock, which is go to my pantry, root around in a bag of Guittard wafers, pull out a handful. Sometimes I dip them in peanut butter and then carry on with the rest of my afternoon.”
on Things Bakers Know: The King Arthur Baking Podcast
King Arthur Silicone Pie Weights👍 Recommends
…comparing silicone pie weights to ceramic and bean alternatives
“I want to shout out this new product that we're selling at King Arthur from our employee owners of the company developed this product and then sent it to be manufactured. And I think it's very cool. So it's, they're silicone pie weights instead of the ceramic ones, which are just a little bit easier to deal with, easier to wash if they get gummy. But what I think is really... You can put them in the dishwasher. You could put them in the dishwasher. They come in this pouch, kind of like, you know, like a little drawstring. Like a net of muscles. So you lay this pouch in there with the weights in it. And then when it comes time to pull it out, you just cinch up your little silicone pouch with your pie beans inside of it and lift the whole thing out.”
on Things Bakers Know: The King Arthur Baking Podcast
Lloyd Detroit Pan👍 Recommends
…recommending specialized dark anodized aluminum cookware for achieving crispy detroit pizza crust
“And I did invest in one of the Lloyd Detroit pans, which are, um, you know, the anodized aluminum, dark anodized aluminum, which makes a huge difference. Like you really get a truly crisp crust and that like Frico edge.”
on Things Bakers Know: The King Arthur Baking Podcast
Sweet & Salty👍 Recommends
…writing and developing a new children's baking cookbook with recipes for kids
“So, then, about a year and a half ago, I started working on the manuscript for this kid's book for us, Sweet and Salty. And I was like, I need to adjust my attitude, right? Like, I need to let— You needed to gain some expertise in the field of baking with kids. And I felt like I needed to sort of, like, walk the talk, right? Where I'm like, I really believe that teaching kids to bake and, you know, allowing kids to bake is a really important thing.”
on Things Bakers Know: The King Arthur Baking Podcast
Tartine (book)👍 Recommends
…chocolate pudding recipe from tartine cookbook
“I use Liz Pruitt's recipe from the first Tartine book, which I think is an unimpeachable recipe. And she introduced me to a very hot tip for pudding making. Those are a sentence I've never said before. But after you make this pudding, she advises that you blend it using an immersion blender for a full five minutes.”
on Things Bakers Know: The King Arthur Baking Podcast
Tartine No. 3👍 Recommends
…Jessica's collaboration on Chad Robertson's advanced sourdough book with specialty grains
“Building off of that book, he went on to write this Tartine Book 3, which sort of then pushed the envelope. It was, like, breads that have, like, more inclusions, have soaked grains, have sprouted grains, have, you know, I wouldn't say unusual flours, but, you know, outside of just, like, white flour, whole wheat flour. And you worked on that book with him. And I worked on that book with Chad.”
on Things Bakers Know: The King Arthur Baking Podcast
The Big Book of Bread👍 Recommends
…discussing co-authored comprehensive guide to bread baking
“Mel and I work together very closely on The Big Book of Bread, and I have never met a more rigorous, disciplined, analytic baker. Basically, Mel is the opposite of me.”
on Things Bakers Know: The King Arthur Baking Podcast