Chefs’ Voices | 01
Dianne Rossomando
The Culinary Institute of America Baking and Pastry Arts
Associate Professor
New York, U.S.A.
I was honestly surprised to find that the apple fritters tasted good with rice flour, as it was fluffier and softer. After repeated trials, I realized that one of the reasons for the success was that the fine rice flour enhanced the taste of the apple, emphasizing the sweetness and sourness of the apple.
A video of the workshop can be viewed below.
