BettinaAuSucre's Profile
Favorite Barefoot Contessa Recipes?
I cant believe no one liked her Grown-up Macaroni and Cheese recipe. I made it the other day and it was fantastic.
She is my go-to recipe cook when I wanna make something delicious and simple.
What's your best artichoke recipe?
I simply enjoy them with melted butter and lemon juice.
There are variations, such as stuffing them with cheese. But i have yet to try them.
I absolutely prefer fresh, as canned or frozen tends to be overpowering and over-salted.
Cold brewing coffee without grinding
Nope. The hot water, I theorize, softens and aids in the release of the beans goodness.
there are such things as cold brew teas but those are specially processed.
Artisan Bread Bullocks-Need Hard Crust Advice.
Thanks for that suggestion. I will try both. I had been doing the water and feared it wouldnt rise in the oven without the steam.
Artisan Bread Bullocks-Need Hard Crust Advice.
I make my dough ahead, as per the recipe in "artisan bread in 5 mins a day" book. Everytime I have made it, the crust has been incredibly hard but the inside is perfectly soft.
I do knead a bit before i put it in my oven on the preheated pizza stone for 25 mins., attempting to create the gluten coat i was told was essential to good bread baking. Often it breaks during cooking, and leaves me with an armour like exterior.
Is there something I am missing?
I have tried to make the bread the old-fashioned way, and while it turned out fine the one time I did it, i dont have the time to spend 5 hours rising and kneading.
Am I kneading too much? Is the stone too hot? Am I baking too long?
TIA
