Ok all you amazing chef out there, I have a question for you. What to you add to YOUR scrambled eggs to really make them pop! The youth group at my church are selling sausage breakfast burritos every Sunday morning in order to raise money to go to camp this year. Two families volunteer every week to make and sell about 200 of these burritos every week. Next weekend is our turn, and I want to really spice em up. All suggestions are welcome!!
I made macaroons last night and saved the egg yolks thinking I would make a Hollandaise Sauce tonight. Now I am a little concerned about using them. How long will they last in fridge?
I just started using Xanthan gum to thicken sauces since I HAD to start on a diet. Yes, unfortunately, I like to eat and sometimes a little too much so I need to shed about 70lbs ! One way is to begin limiting my fat intake, pity, as it is what makes food taste wonderful (that and awesome spices and fresh ingredients).
So, I've been burger buns out of everything: pretzel, ciabatta, brioche, Hawaiian sweet bread, etc. but I can never, for the life of me, ever make the burger bun look great. I'll give you an example of a bun (specifically brioche) that I love the look of:
Anyone have any tips? My egg wash never makes the bread look that nice and I never get that round, high top with the relatively flat bottom. I feel the answer is quite simple but I'm just not getting "it."
I must say that this is absolutely fantastic. For many, many years I have wanted to learn good culinary techniques. I am a home cook, my children are all grown up and out cooking for themselves now. A bit of a shame, not as many guinea pigs to eat my mistakes haha. Picked up hints from tv shows but never had the opportunity to really learn. The video tutorials are very exciting and I have already learned so much. Even proper knife techniques- thank you.
This week's bread baking was all about challah. Friday nights always centered around challah and chicken soup. After two weeks, I finally corrected my original errors and created a really crispy crust and moist crumb. Great smell of yeast and honey.
Adapted this from Peter Reinhart's - Artisan Breads Every Day
This recipe makes one loaf:
Garlic confit has become something of a staple in my kitchen. My question is about botulism. A confit is warmed then kept in an anaerobic state, isn't that the perfect setup for trouble? Yet the French have been doing it forever. I don't understand it, can someone explain this to me?
I've been catching up on some shows on the telly and one of them I've discovered is Lie To Me. In it he plays a behavioral scientist and has this absolute love of beans on toast.
Can someone explain this to me? If there's one of my blind spots, it's been beans. Never really cooked them, and the only times I ever use them they come out of a can and get dropped into my chili. Yes, I know there's no beans in chili, I like them with kidney beans or pinto beans.
So, baked beans. What do I need to know about them?
Yep you guessed it, we're talking about ice cream. Superman has Kryptonite, the Wicked Witch of the West has water, and I have my ice cream. I've been wanting to get an ice cream maker for quite some time now and the Cuisinart and DeLonghi were the two I was trying to decide between. Both of them had about a 4 star review and I figured I'd wait until I found something better and save myself about $300 in the process. Over the weekend I was at William Sonoma and found the Cuisinart on clearance for $160.