flipss's Profile
What Is More Important to Being a Great Chef? Technique or Recipes
moh, i agree. i keep that book at work, it is a great resource for food pairings. it helps to have harmony on a plate whether it's sweet or savory.
From a box or can and not so bad?
alan, have you tried the hickory smoked SPAM? can't discern that much difference between regular and hickory.....
Do you have to have room temp butter if you use a KA stand mixer?
It also depends on what you are using the butter for. If it's for a sugar dough or biscuits,
you want to mix in diced, cold butter with the dry ingredients. If you are using the butter for creaming method like cake batters and icing, then room temp is ideal.
If I'm in a jam and want to soften my chilled butter straight out from the fridge,
I nuke at the lowest to medium power (depends on your microwave), watch it every
10 seconds and feel, pretty quickly, you'll have "room temp" butter...
Why are my meringues always coming out brown?
Diana, if your oven is indeed heating up higher than thermostat, baking meringues over 200 will brown it in just a few minutes.
you can leave them overnight in the oven with the door slightly ajar with the oven off, the pilot light from the oven w/c stays on all the time will bake them
white and crisp overnight. i've tried it, with good results. also, we used to use
a little white vinegar for our pavlovas to help keep them white...
Homemade Biscuits - Any good tips?
jackattack, i've never made yeast leavened biscuits before...
how do they compare to baking powder leavened biscuits texture wise?
i do know that the combo of butter and shortening is a prerequisite for flakiness...
Kitchen Aid Mixer - which size to buy?
I thought I was the only one with the whiny, 6 quart... love it though, make those
double volume batters and doughs with ease. strong, resilient machine.
Request for unusual dessert to impress
belgian ale five spice chocolate torte with milk chocolate cream quenelle
Egg roll condiments.
love sweet chili sauce, just enough hint of chili, not too spicy and yes!, perfect for
egg rolls. *drool*
What are these called? (pictures taken at Manila Oriental Market in San Francisco)
other photo with banana leaves basket, could it be suman?
why didn't my gelatin 'gel'?
I'm assuming that you bloomed the gelatin and melted it before adding to panna cotta mixture?
It could have been the recipe too, did you get it from a reliable source?
Meal on Card/Tip in cash. Do you do this?
From a server's opinion, I appreciate the cash tips I get all throughout my shift. I, too, get my
cc tips on a bi-weekly paycheck and it is definitely TAXED...
We also have the option to declare cash tips for tax purposes if the server's cash sales are
relatively good, the numbers are declared on paper at the end of the day...
Need a buttercream icing recipe that is simple and classic!
SweettoothT, yes a good buttercream does exists. I am definitely partial to Italian buttercream since it is the most stable of all. Many high end bakeries use this method.
750 g. granulated sugar
1/4 liter of water
6 oz. egg whites
2 1/2 pounds of soft butter
2 teaspoons of vanilla extract
Bring sugar and water to 118 c. On a clean mixing bowl, whip egg whites until frothy.
Pour sugar syrup into whipped egg whites and whip until firm meringue. When cool,
add diced butter and continue whipping until light and fluffy, add vanilla.
Please look up more concise directions on making buttercreams since it can be somewhat
tricky sometimes, but the end product is well worth it, try it, you will not be disappointed.
Best and Worst Cooking Shows
Indeed some sexual tension is obvious on both sides, sometimes
I think that some of the women would rather have Curtis stay for dinner...
Casual Buffet dinner for 12
Or, how about an Asian buffet:
Vegetable Lomein
Tofu Stir-Fry
Plain or Fried Rice
Vegetable Eggrolls and/or
Fresh Spring rolls
Need your very best chocolate frosting recipe
Ditto. Sour cream in fudge frosting adds another level of flavor to the frosting, plus the texture is ideal for icing.
Epic Culinary Blunders
NovoCuisine, next time, transfer your hot brine to another pot
and submerge the pot on an ice bath to cool faster, it's worked
for me everytime.
Does anyone else not like turkey?
is it just i or are you contradicting your original post?
Does anyone else not like turkey?
El Puerco, please try brining your turkey next time, you'll
be pleasantly suprised...
KILLER desserts for New Year's Eve
bananas foster?
cherries jubilee?
crepes suzette?
flambe', chef as you know is always a good idea. how about making your own ice cream for the occassion, that would be personalized, original and impressive to your foodies and everyone else. also, very little prep and a la minute service-
that should help you out with everything else. bake a simple
cake ahead to go with any of them, the ice cream will be the
"bombe"! oooh, baked alaska?
Suggestions for Dessert Buffet
in mini, individual petit four sizes:
fruit tarts
cream puffs
lemon mousse
cannolis
mousses,chocolate and/or fruit based
pecan tarts
fruit skewers with dipping sauce
napoleons
creme brulees or flan
varied flavored cheesecakes
banana or coconut cream tartlets
key lime pies
panna cottas
tiramisu
fancy bread puddings
apple or pear or cherry crumbles
just to name a few...
as anna suggested above, chocolate fountain is a way to go.
or maybe a banana fosters station, crepes suzette or cherries jubilee ( all involves flambe'), fancy, dramatic and impressive to many people...) hope this helps.
Epic Culinary Blunders
bryant gumbel was assisting martha on making the brine solution for turkey. while the solution was still hot off the stove, she asked bryant to submerge the turkey into the hot brine ( she seemed very distracted... ) then off camera's view, someone from her staff (i presume) asked her to take the raw turkey out of the brine!...how embarassing on national t.v.
OMG, she's not perfect...
Epic Culinary Blunders
martha stewart's turkey brining demo this a.m. on t.v.!
major culinary faux pas...
Travelling with a cake
Hi Detroit Slim,
No need to thaw out layers before frosting, it's actually more manageable to frost a frozen layer (won't crack or break).It's a common practice in a lot of bakeries to brush cake layers with simple syrup as part of the frosting procedure.Your red velvet
will be smooth, moist and velvety...
Travelling with a cake
I have layers of red velvet in my freezer now for Christmas also. Although I'm not travelling with it, I'll wait until Sunday to frost it using simple syrup on the cake layers to seal in the flavor and moisture. Merry Christmas!
Tiramisu without cocoa/chocolate
kahlua, kona gold or tia maria are all nice for tiramisu.
