Highlight the sour in rhubarb desserts

05/3/2011 | Chicago Sun-Times (free registration)

Tony Galzin, pastry chef at mk in Chicago, highlights rhubarb in a a dessert called Pop & Pie, which pairs cold rhubarb soda with warm and gooey rhubarb pie. Rhubarb's tartness must be balanced, he says, but it's important "not to overkill it with sugar, but to balance it appropriately to make it palatable while highlighting the sour taste."

View Full Article in:

Chicago Sun-Times (free registration)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY