The Food Network recently asked a number of professionals about the realities of their work.
Things that only they know, that is, from the daily contact and only with the professional specifications of their cooking.
In such an interview with the award-winning Jim Lahey, an experienced baker, owner of the chain and author of many bestsellers for bread and pastries, the expert shared with the world the essence of his wisdom.
"The smaller the good you bake, the higher it must be in the oven."
This applies to all kinds of pastries, he tells us, from buns, puff pastry to cookies, crackers, breadsticks, rusks and toasts.
"For example," he explains, "I bake chocolate cookies at 260 degrees Celsius for just 4 minutes."