Posts Tagged ‘Beyond’

Beyond Gourmet Unbleached Parchment Paper 71Square Foot Roll

Oct 30, 2011 Bakery Stores

Eliminate the mess and hassle of coating baking pans with grease and oil, while also feeling good about being healthy and echo friendly. Beyond Gourmet’s Unbleached Parchment Paper is designed to eliminate the need to grease or oil pots and pans. It creates a quick, healthy, mess free nonstick surface. Product is Green Seal Certified; no chlorine is used in making this parchment paper. Even the packaging is “green” – made of 100-percent recycled material. Its oven and microwave safe, so you can wrap nearly any food item with paper – veggies, poultry, fish – and bake or microwave. Oven safe to 450 degrees. Jumbo sized roll; paper measures 65.6-feet long by 13-inches wide; 71 total square feet.….more info

order button Beyond Gourmet Unbleached Parchment Paper 71Square Foot Roll

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New York Cheesecake and Beyond

Nov 11, 2010 Style Bakery

In this article we’re going to cover the more modern era of cheesecake making, starting off with the most popular New York Cheesecake, which many people say is to die for. You can come to your own conclusions on that comment.

New York cheesecake is cheesecake that is as pure as it gets with no fancy ingredients added either to the cheesecake or placed on top of it. It is made with pure cream cheese, cream, eggs, and sugar. Everybody has his or her own ideas and visions of New York Style Cheesecake. If you ask New Yorkers, only the great cheesecake makers are located in New York, and the only people who really know what a good cheesecake is are also in New York. In the 1900s, cheesecakes were all the rage in New York. Every restaurant had their special recipe. The actual name “New York Cheesecake” came from the fact that New Yorkers referred to the cheesecakes made in New York as “New York Cheesecake.” If you’re a New Yorker, your motto is that “If it’s not a cheesecake made in New York, then it’s not a cheesecake.” There are probably many who will disagree with that.

In 1929, a gentleman by the name of Arnold Reuben, owner of the legendary Turf Restaurant at 49th and Broadway in New York City, claimed that his family developed the first cream-cheese cake recipe. While there is no actual proof that this is true, nobody has stepped forward as of yet to refute that claim. All the other bakeries used cottage cheese. The legend of cream cheese cake goes something like this.

Reuben was served a cheese pie in a private home and he just fell in love with the dessert. He used the recipe for the pie and some ingredients that he provided and began to work on his own recipe for the perfect cream cheese cake. In time, he began to serve this cake at his restaurant at 49th and Broadway. In no time this cheesecake became popular with everyone who went to his restaurant and eventually word of this wonderful dessert spread all over New York. Well, at least that’s what the legend says.

But how is it that we were even able to make a cake out of cream cheese? Well, to answer that question you have to go back to the year 1872. American dairymen made an amazing breakthrough that brought about the Modern Age of cheesecakes. In attempting to duplicate the popular Neufchatel cheese of France, they came up with a formula for an un-ripened cheese that was even richer and creamier. They decided on the name, cream cheese. The method for producing cream cheese was actually discovered by William Lawrence of Chester, New York.

It wasn’t until 1880 however, that the biggest manufacturer of cream cheese ever, Kraft, got into the business of producing what was called Philadelphia Brand Cream Cheese for a distributor in New York by the name of Reynolds. In 1912, James Kraft came up with a method to pasteurize cream cheese and soon after that other manufacturers began to make dairy products with this new kind of cream cheese, including cheesecake.


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Food From the Farm, and Far Beyond

Nov 2, 2010 Style Bakery

Food From the Farm, and Far Beyond
The new restaurant Ninety Acres at Natirar sets a standard.

Read more on New York Times


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