Posted in , Recipe Videos, Baking, Canola oil on Nov 2nd, 2010
This pound cake recipe reduces the amount of butter normally used in pound cake by half. The lemon zest and vanilla bean infused canola oil adds great flavor while reducing the amount of saturated fat. Not all fats are alike. Good fats, canola oil among them, can even improve our health if they replace bad fats in our diet. This delicious recipe features canola oil as an essential ingredient. Download this recipe and find more great recipes at our website: http://ciaprochef.com/canola/recipe5/
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Choosing dietary fats wisely is the first step toward a more healthful diet, which is why canola oil is featured in this recipe. This is one of the recipes developed by the chefs at The Culinary Institute of America at Greystone. as an industry service for CanolaInfo.org, Recipe at: http://ciaprochef.com/canola/recipe6/
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Posted in Baking, Canola oil, Healthy on Jan 22nd, 2010
Go to recipe page: http://ciaprochef.com/canola/recipe7/
CIA Baking and Pastry Instructor
Stephen Durfee show us how to make a heart healthy pie crust. In place of
butter, lard or partially hydrogenated vegetable shortening, he uses canola oil.
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Posted in Baking, Canola oil, Healthy on Jan 22nd, 2010
Go to recipe page: http://www.ciaprochef.com/canola/recipe16.html
CIA Baking and Pastry Instructor
Stephen Durfee show us how to make a heart healthy pie crust that you press
into the pan rather than roll out into a sheet of dough. In place of butter,
lard or partially hydrogenated vegetable shortening, he uses canola oil.
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Posted in Baking on Oct 2nd, 2009
Step-by-step instructions for creating beautiful decorations for both cakes and cupcakes. Buttercream roses are a classic garnish for special occasion cakes. Using a petal tip, piping bag and flower nail, the Chef prepares individual two-toned roses.
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Posted in Baking on Jun 17th, 2009
Chef Richard Coppedge makes a gluten-free pizza using one of the five flour blends he developed. This is program is one of seven podcasts that demonstrates a technique outlined by Chef Coppedge in his book, Gluten-Free Baking with the Culinary Institute of America.
Whether you're a first time baker or a professional, you'll find this technique comprehensive and easy to follow.
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