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The Basics: How to Make Roasted Chicken Breast

I thought that for safety you were never supposed to heat a pan on the stove to high without having something in it.

Sep 22, 2011
NanPad in Features

Need your very best chocolate frosting recipe

Seven-Minute Cocoa Frosting (Not a buttercream)

2 egg whites
1 and 1/12 c sugar
1/3 c water
1/4 cup unsweetened cocoa (not Dutch-processed). Will produce a medium-chocolate flavor. Increase cocoa to increase chocolate depth and darkness.
1 1/2 tsp vanilla

Combine egg whites, sugar, and water in top of a double boiler over boiling water. Beat at high speed for 7 minutes (or until frosting holds its shape). Remove from heat. Fold in cocoa and vanilla. Makes about 3 cups of frosting.

Sep 08, 2011
NanPad in Home Cooking

La Boulange -- what happened?

I've found the pastries in the La Boulange pastry shops are just the same as ever,--really good!-- but the ones sold through the grocery store chains or as part of one of their cafes are significantly worse.

Aug 05, 2011
NanPad in San Francisco Bay Area

Seriously Now -- Which countertop appliances do you leave out on your counter?

Spices and dishes: I had my contractor install a stainless steel shelf just wide enough to hold a plate over my range, at the very back so the flames don't reach it. My range is a downdraft so I didn't need an overhead vent. On the shelf I have my go-to spices, with room for a a few plates. Saves me time hunting for the spices I 've put down somewhere on the countertop ( or maybe they are still lurking in the spice cabinet) or a place to put the plates just as the food is ready. A little bit of clutter but not much. I adapted this from a restaurant kitchen I used to work in.

Aug 05, 2011
NanPad in Cookware

Peach Melba Pie

I can't eat raspberries. What might be a good substitute in this recipe?

Aug 04, 2011
NanPad in Recipes

Need advice on gas range settings

I have a new Jenn Air gas range. The two left burners are factory-set to go no lower than "medium." Many times I need to have the heat lower than "medium" . How do I accomplish this? Do I use a heat-diffuser or perhaps a flame-tamer?

Thanks,
NanPad

Aug 03, 2011
NanPad in Cookware