Shirley O. Corriher – Her Kitchen Secrets Revealed

8 Aug 2006 | Featured in: Special Event Podcasts

Shirley O. Corriher- her Kitchen Secrets Revealed: Play Now | Download

Meet our nation’s most famous food scientist, cooking instructor, and the food industry’s reliable problem solver. Shirley Corriher keeps audiences spellbound with her descriptions of how food and recipes work.

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8 Responses for "Shirley O. Corriher – Her Kitchen Secrets Revealed"

Muffaletta December 10th, 2006 at 7:18 pm
I just love Shirley O’ Corriher. She is a wealth of scientific knowledge yet so personable and sweet.
dusty April 3rd, 2008 at 11:34 am
What an intelligent, sweet Southern Belle! I could listen to her all day.
Barbara December 25th, 2008 at 9:21 pm
Hi -
Why do the two layers of turtle bars seperate? What can we do to avoid it? Thanks!
MARGE JOSTEN January 2nd, 2009 at 11:00 pm
In Shirley Corriher’s “Bake Wise”, she talks about “how ovens work”, but says nothing about convection ovens. Any idea why?
Jenn Beisser January 6th, 2009 at 2:30 pm
Hi Marge, Great question about BakeWise. Convection ovens can be so effective for baking too. We’d love to hear more about your thoughts on the book! I am making a putting it on our shelves promptly. I’m pretty psyched the book is out and we have really enjoyed her support here at ChefsLine.
Sharon Beck November 10th, 2009 at 9:34 pm
Hello,

I was wondering if anyone knows how I can send Shirley an email? I met her at the meeting of Bake! Napa Valley, where she was the guest speaker. I made a little video of it and put it up on Youtube. I would like to somehow let her know it’s there because she was so wonderful and I feel like I was able to get wonderful video of her talking about making the perfect cheesecake. Wonderful evening. I am a new baker and feel like I have become addicted. Today I made three of her recipes. See what I mean?

Your site is new to me and just beautiful. I am going to bookmark it.

Thanks so much,
Sharon…and if you want to see the little video, just go to YouTube and put Bake! Napa Valley in the search box.
MiMi Brittner January 30th, 2010 at 5:52 pm
I am trying to make jelly candies using prickley pear juice.
What do I need to do to make the candy jell properly?
Mine is still soft after I have added powder pectin.
Any info on this subject would be greatly appreciated.
MiMi Brittner February 3rd, 2010 at 3:18 pm
I am trying to make jelly candies using prickley pear juice.
How can I figure out how much pectin I need for certain types of juice used in these candy and jelly recipes?
Is there a scientific formula?

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