Why You May Want To Use an Alternative to Cool Whip The easiest way to illustrate why it's important to have a wide array of Cool Whip substitutes on hand is to answer some questions about Cool Whip. Then you can decide for yourself if you still want to buy it or make your own alternatives. So, while Cool Whip is indeed an alternative to whipped cream, it has a few marks against it. Let's look at 7 substitutes that aren't hard to make and don't contain any weird ... continue reading...
Coffee Chocolate Chip Cookies: A Maillard Love Story
When coffee first fell into chocolate, or vice versa, nobody wasted time whining, "Hey, your coffee fell into my chocolate!" or "Oh, no! Your chocolate is all up in my coffee!" No, friends. There was none of that. Rather, angels sang, music swelled and the world became a much brighter place. As much as you may love your Reese's, the happy union of coffee and chocolate is much more profound. You guys ever heard of Maillard reactions? Well, it's all kind of technical, but here's the Very Basic ... continue reading...
Stout Toffee Sauce
Here is a little treat I used to whip up at one of the restaurants I worked at. We were always trying to find ways to add beer to our dishes, partly because the restaurant was a gastropub and partly because it was fun to go to the bar and walk away with a pitcher of craft-brewed stout or porter. You know, to use in cooking. Originally, we used this sauce on our sticky toffee pudding, but then it became our signature sundae sauce. We served it spooned over some vanilla malt ice cream along with ... continue reading...
Pastry Gems: Pate de Fruits
Tips and tricks for success While pate de fruits are not hard to make, there are some tricks to being successful with them. And I want you to be successful! They have a short list of ingredients, but the way you mix them together can have a big impact on your finished candies. Here are some of the points to keep in mind and what I will teach you: Stick with me, and when you make perfect "fruit paste", you'll be rewarded with simply beautiful The magic of making pate de ... continue reading...
Uses for Ice in Cooking and Baking
Uses for Ice in Baking I use ice to keep my water very cold when making pie dough. The way to get a flaky crust is to keep the fat in rather large pieces. The best way to keep it from mixing completely into a dough is to keep it very cold. When my caramel has gotten to be the perfect color, I kill the heat and throw a little handful of ice into it. Then, I stir madly. This shocks the caramel and keeps it from getting any darker and possibly burning. Don't worry, the little bit of extra water ... continue reading...
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