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Thursday, September 1, 2011 |
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High Altitude Baking
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Back by popular demand and expanded to include how to adjust baking and sugar recipes for perfection every time: Dicover the "knead" to know secrets to overcome the frustration of baking and making candies at high altitiude.
This information is for everyone that bakes a little or a lot. We will cover lots of issue to make you kitchen time a wonderful experience.
This class will be held though the Leisure Learning program: Park City School District. You may phone Jane Toly at (435)615-0215 for more registration instructions. |
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Sunday, May 29, 2011 |
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High Altitude Baking
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This will be the third time I have written this blog regarding the altitude adjust chart you must use when making caramels above 2,500 feet abouve sea level. I had such an informative blog only to lose it "who know where".
In any event, if any of you out there are having difficulties with cooking sugar or making soft, creamy caramels, watch for my posting of the Altitude Conversion Chart and my Golden Caramel recipe. Keep it close by, It will be a handy guide for now and in the future.
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Tuesday, May 24, 2011 |
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Kids Cooking camp Summer 2011
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Announcing another Summer of cooking and baking classes: Each year more new kids are signing up for classes. Of course, there are always the returning kids looking for new as well as the old favorites to cook and bake. I am looking forward to the Summer. We have a new line up of recipes waiting for the kids to arrive. Many of the kids come from many areas of the US and have not experienced baking in high altitudes. Each one will learn to make the necessary adjustements for PC as well as their home towns.
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Monday, May 9, 2011 |
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high altitude baking; challenges
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Information on this blog will address most of the challenges the home cook/baker faces in the high altitude kitchen. Such as:adjustments, tips and techniques for making breads with yeast, baking powder, baking soda; sugar cooking and most of all, mixing and baking fine textured cakes. If you have particular issues, please send an inquiry through "ask Jaxon" on this website. There will be postings of my favorite tried and true recipes that have been taught in the Park City Cooking School classes. |
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Monday, April 4, 2011 |
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High Altitude baking
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Since moving to Park City 9 years ago, I have had at least 12 to 15 emails per month requesting information on High altitude baking adjustments. The High Altitude Baking cookbook I am writing and the frequent hands on classes address such as adjustments, the ingredients, elevation adjustments and many other issue that affect a superior product.
There is a hands on class this Thursday, everyone is invited to sign up for. Even if you think you have made the acceptable adjustments, I promise you there are thechniques and tips to improve your cooking and baking. What about candy making - frustrated with overcooked mass of ???? That issue will be addressed.
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Sunday, April 3, 2011 |
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high altitude testing 8300 elevation
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The "golden caramel" formula testing came with several surprises. First, I was told the kitchen elevation was 8500 only to find out it is 8300. Not a big difference and the results are about the same. Second, the actual cooking time was twice as long and only 1 degree less than at 6419 elevation - my Fox Point kitchen. The setting time, again, was twice as long. However, best of all: the finished product was creamy and melt in your mouth yumm! A definite keeper for the new High Altitude cookbook. |
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Sunday, March 27, 2011 |
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Sabayon Recipe just added check it out
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I've been having my Groupon Cooking with Wine classes and this Sabayon recipe is a hit so I wanted to share it with you. Please check it out. It's so good sometimes I think the people will lick the bowl! |
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Sunday, March 27, 2011 |
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Testing session on Tuesday at 8500ft
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On Tuesday, I'll be testing three candy recipes at 8500 ft. I'll be making golden caramels, marshmellows, and French macarons. I will have to make changes in the temperature for the caramels and marshmellows but don't expect to have to make changes to the macarons. I'll post after my testing to tell you what I found.
If you have questions about high altitude cooking either make a comment to this blog posting or go to "Ask Jaxon" and send me your questions. |
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Monday, March 14, 2011 |
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Working on New Cookbook
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Since I moved to Park City years ago I have regularly gotten questions and even frantic calls from people who are having trouble cooking at this high altitude. I've been very successful working on my recipes (or formulas) to adjust them for the altitude. You may remember there is less atmospheric pressure the higher you get in elevation and the lack of pressure can play havoc with cooking and baking. Water boils at a lower temperature...breads act differently. So I decided to put together a cookbook that shows you what changes to make. It isn't very difficult and people don't need to throw up their hands in frustration and give up cooking and baking! I'll keep you posted in this blog as I progress. In the meantime don't forget to call or send me a message if you have questions. |
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Monday, October 11, 2010 |
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Pots de Creme with a kick
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I just added to the menus section a top notch Pots de Creme recipe.
This recipe always gets outstanding reviews because of the lush flavors
in it. Let me know what you think when you make it and serve it |
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Saturday, August 21, 2010 |
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Demonstration at Park Silly Market on August 22
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I'll be demonstrating a 10 minute risotto recipe made in a pressure cooker. The recipe can be found in the menu section of the website. It is easy and a great way to cut the time for making risotto. Please stop by and see me at the market. Or if you can't do try the recipe. It is very good...and versatile too. |
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Thursday, May 20, 2010 |
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Check out the new recipe
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No matter what you call it...it is a puffy pastry. Check out the recipe I just added for this delicious pastry. Whether you add cheese and make it into a grougere or pipe it into a log and fill with pastry cream, this is an easy recipe that is sure to delight everyone. Cream Puff or The Eclair |
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Tuesday, May 11, 2010 |
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Summer Kids Programs Announced
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Once again I'll be conducting kids cooking camps this summer. These classes are so much fun for me and the kids love them too. We'll be starting the weekly classes on June 7th and they will continue until August 19th. The classes are Monday thru Thursday. For kids 7 years old to teens the classes will be from 10 am to 1 pm. For the 5 and 6 year olds the classes will be 2:30 to 4 pm. The cost is $135 per week. Sign up for one week or the whole summer.
Then on Friday afternoons I'll be holding the Teens Pastry Arts classes. The techniques and recipes the teens learn will amaze everyone...and families will certainly reap the rewards of these classes! The classes start on Friday June 11, and are held from 11 am to 4 pm. The cost is $35 per class.
I have so many students who return to these classes to learn more. The highlight of my summer is working with the kids. I'll get some pictures of the kids working and post them as soon as the camps begin. |
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Tuesday, March 30, 2010 |
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Spring Community Education Classes
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I'll be teaching this spring at the Park City School District-Community Education classes. These classes are held at Park City High School.
Check out the list of classes under the Community Ed tab on my website or check out the Compass Directory for all Community Education classes. |
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Monday, January 4, 2010 |
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Check out Community Education Classes
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I'm excited to once again teach adult classes at Park CIty High School in the evening this winter.
It all starts with "The Art of Cake Decorating". A three night class that covers baking cakes at high altitude, intro to piping techniques, and making fillings. This class is on February 9, 10, and 11th.
On February 22 I will teach "Sumptious Spain" After spending some time in Spain this summer I decided it was time to teach how to cook some of the traditional foods.
Then on March 18th I'll have a parent/child class making Easter candy.
And finally on March 24 I'll teach the "5 Classical Mother Sauces." Once you learn these you'll be able to create many other sauces...impress your friends and family too!
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Wednesday, November 18, 2009 |
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TV Cooking demonstration
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Tuesday morning I demonstrated my Dark Chocolate Chipotle Glaze recipe on Good Things Utah .
I always have fun working with the SLC TV stations. My appearance was to promote the Utah Chocolate Show this coming weekend. I'll be demonstrating Friday night at the show and conducting a class on Saturday. Here is the link to see my recipe and video Click here |
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Sunday, November 15, 2009 |
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Exciting week ahead
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Wow, I can tell the holidays are quickly approaching because people are getting into the kitchen. On Monday night I have an exciting class called "Taming the Holidays". So often people get stressed about the holidays and what to cook. This class will give you some great recipe ideas and help you de-stress the holiday cooking so you can enjoy.
Then on Tuesday morning I'll be making an appearance on " Good Things Utah" where I'll be demonstrating 2 unique chocolate recipes that I'll be using at the Utah Chocolate Show on Friday night, November 20th (http://utahchocolateshow.com/.
Tuesday and Wednesday nights I'll be teaching High Altitude Baking for the adult education program at Park City High School... .
Friday I've got my regular Teens class...hmm, I wonder what exciting recipes we'll make this week. Then Friday night demonstrating at the chocolate show and finally on Saturday I'm teaching a class at the show..."Over the Top Dipped Apples" I enjoy being busy teaching about cooking and baking. |
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