Bigger Bolder Baking with Gemma Stafford
@biggerbolderbakingUnited States2.9M subscribers330M views
The kettle’s always on and the oven’s always warm — easy baking recipes for home bakers, new every week. No fancy equipment. Just bold, delicious results. My name is Gemma Stafford — professional chef, cookbook author, and host of Bigger Bolder Baking. After 20+ years in professional kitchens and appearances on Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, and The Today Show, I’m here to help you bake anything with confidence. I also created GemmaMade — a kitchen and home line inspired by Irish hospitality. Because baking is about making people feel loved, fed, and welcome.…
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Recipes from Bigger Bolder Baking with Gemma Stafford
Techniques from Bigger Bolder Baking with Gemma Stafford
How to store homemade extracts for best infusion and shelf life
Store extracts in a dry cupboard out of direct sunlight for at least five weeks; they can then be kept indefinitely.
How to choose vodka for homemade extracts
Use a mid-range vodka—avoid the cheapest and the most expensive—when making extracts.
How to avoid bitter citrus extract: zest without the white pith
When zesting citrus for extract, remove only the colored zest and avoid the white pith to prevent bitterness.
How to split a vanilla bean to expose the seeds for extract
Slice a fresh vanilla pod lengthwise to expose the seeds, then cut it in half so it fits in the jar before adding alcohol.
How to make homemade extracts using alcohol (basic method)
Put the flavoring ingredient in a sealable jar, cover completely with pure vodka (alcohol), seal, shake, and let it infuse in a cupboard for several weeks.
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