Upper crust: Culinary science helps avoid half-baked holiday treats at DCA

Paula Nusslein, a certified home chef, demonstrates the correct technique for rolling out pie dough during a holiday baking class at the Darien Community Association. Photo: Meg Barone Chef Paula Nusslein taught students in her Darien Community Association baking class about different types of pastry doughs, culinary techniques and proper measuring.



via Darien Newswire http://ift.tt/1uXmbYn