How To Cut A Pineapple | The Online Pastry School

How to Cut a Pineapple A pineapple can be a daunting proposition for inexperienced cooks, because they require a reasonable amount of skill to break down to be ready for cooking or using in food. There are two key elements to a pineapple, and we will look at them...

How To Make Perfectly Round Cookies | The Online Pastry School

When making cookies of any kind, everyone wants a lovely round and even shape. There are a few ways that you can make sure to achieve this, so it is best to try a few of these methods and see which ones work best for you.  The first method we are going to look at...

How to use a Piping Bag

A piping bag is one of the most important pieces of equipment for any pastry chef. Commonly used in several different forms or materials, they can allow a pastry chef to apply intricate detail to a decorative piece, or to produce consistently sized products out of...

How to use a Vanilla Pod

What is a Vanilla Pod?   The vanilla pod is the natural form of the spice vanilla, which derives from orchids of the genus Vanilla, that originate in Mexico and Central America. Vanilla is an expensive spice, due to the intensity of labour required to grow it,...

How to make Toffee Sauce

Toffee sauce is a very commonly used sauce for desserts, especially for dishes like sticky toffee pudding. Toffee sauce should be a rich and sticky consistency, and provide a warming quality to a dish it is served with. Toffee sauce is very simple to make, and should...

How to use Gelatine Leaves

Gelatine is a staple product in baking, with uses in jellies and dessert items. Understanding how to use gelatine in the forms it is available is very important, as it can cause significant problems in your finished products if you do not use the gelatine properly. It...