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Tuesday, May 26th, 2009
Spun Sugar 1 cup sugar 1/2 cup hot water 1/8 teaspoon cream of tartar In a small, heavy saucepan, combine the sugar, hot water, and cream of tartar. Insert a candy thermometer into the syrup and heat until the mixture reaches 310°F, or it just begins to turn an amber color. Turn off the heat [...]
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Tags: Amber Color, Baking Sheet, Balloon, Candy Thermometer, Cup Sugar, Few Minutes, Hot Sugar, Hot Water, Lattice Design, Mixture, Paper Towel, Saucepan, Spun Sugar, Strands, Sugar Syrup, Swirls, Teaspoon, Utensil, Vegetable Spray, Whisk
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Tuesday, May 26th, 2009
Nuts Macadamia Nuts Macadamias are extremely hard, and round, making them very difficult to crack. They are readily available already shelled, but if you wish to do the job yourself, preheat the oven to 150°F. Spread the nuts in a single layer in a baking sheet and roast for 2 hours (very large nuts may [...]
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Tags: Airtight Jar, Baking Sheet, Boil, Caramel, Chopping Block, Cool Place, Cup Sugar, High Heat, Indent, Macadamia Nuts, Saucepan, Shallow Pan, Sidewalk, Single Layer, Skillet, Sugar Drain, Sugar Mixture, Toasting Nuts, Toasting Sesame Seeds, Unsalted Nuts
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Tuesday, May 26th, 2009
Tomatoes To peel and seed tomatoes: Cut out the core of the tomato. With a knife, make an X on the bottom of the tomato. Plunge the tomato into boiling water for exactly 10 seconds. Remove with a slotted spoon and plunge into a bowl of cold water, then drain. Peel off the skin. Cut [...]
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Tags: 60 Minutes, Baking Sheet, Boiling Water, Briquettes, Charcoal, Charcoal Grill, Cold Water, Fire Area, Mesquite, Oven Dried Tomatoes, Paring Knife, Plum, Plunge, Salt And Pepper, Smoke Flavor, Smoker, Smoky Flavor, Spoon, Tomato, White Ash
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Tuesday, May 26th, 2009
Phyllo Dough Excellent phyllo dough can be purchased frozen. Keep it frozen until ready to use. Let thaw in the refrigerator overnight. Dampen a cloth dish towel or similar piece of cloth with warm water and wring it out. Unfold the phyllo on a lightly floured surface. Lifting gently, separate into layers and place the [...]
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Tags: 4 Sticks, Aluminum Foil, Baking Sheet, Cookie Cutters, Cutting Board, Dish Towel, Melted Butter, Parchment Paper, Pastry Triangles, Phyllo Dough, Piece Of Cloth, Refrigerator, Sharp Knife, Sprinkle, Squares, Sweet Sugar, Thaw, Unsalted Butter, Warm Water, Work Surface
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Tuesday, May 26th, 2009
Tuile Cookies Makes about 18 4-inch cookies 2/3 cup confectioner´s sugar, sifted 3/4 cup (1-1/2 sticks) unsalted butter at room temperature 7 egg whites, slightly beaten 1-1/3 cups all-purpose flour To make the tuiles: Preheat the oven to 350 F. In a large bowl, beat the sugar and butter together until light and fluffy, scraping [...]
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Tags: Baking Sheet, Cookies, Cup Confectioner, Diameter Circles, Egg Whites, Inch Diameter, Parchment Paper, Purpose Flour, Room Temperature, Tracings, Tuiles, Unsalted Butter
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Tuesday, May 26th, 2009
Crystallized Flowers Violets, rosebuds, rose petals, nasturtiums, or other edible blooms (grown without pesticides) Egg white or reconstituted egg white powder Superfine sugar Line a baking sheet or baking sheets (depending on how much you are making) with waxed paper. Paint the blossoms or petals lightly with the egg whites; cover completely. Let any excess [...]
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Tags: Airtight Container, Baking Sheet, Baking Sheets, Blooms, Blossoms, Drip, Egg White Powder, Egg Whites, Flowers Rose, Nasturtiums, Paint, Pesticides, Petals, Rosebuds, Single Layer, Sprinkle, Sugar Coating, Tissue Paper, Violets, Waxed Paper
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Friday, May 15th, 2009
Chocolate Garnishes Chocolate can be very tricky, ‚“seizing‚” (stiffening) instantly if a drop of water accidentally falls into the pan. ‚“breaking‚” (separating) if heat is applied incorrectly, and requiring a ‚“tempering‚” process for coating and molding work. Yet sculpted flowers, leaves, geometric pieces and filigree designs is worth the effort of learning to work with [...]
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Tags: Baking Sheet, Bittersweet Chocolate, Blow Dryer, Chocolate Curls, Chocolate Garnishes, Chocolate Shapes, Cookie Cutters, Dessert Plates, Double Boiler, Drop Of Water, Filigree Designs, Garnish, Geometric Pieces, Heat Lamp, Narrow Strips, Sharp Knife, Smooth Layer, Spatula, White Chocolate, Work Surface
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Friday, May 15th, 2009
Coconuts Shelling a Coconut: Puncture one of the ‚“eyes‚” of a husked coconut with a sharp, pointed tool such as an ice pick. Pour out the coconut water, reserving if desired, then crack the coconut by hitting it with a heavy hammer in the middle where the shell is the widest. Continue rapping around the [...]
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Tags: Baking Sheet, Cheesecloth, Coconut Meat, Coconut Milk, Coconut Strips, Coconut Water, Coconuts, Fresh Meat, Grated Coconut, Grater, Heavy Hammer, Kitchen Towel, Outer Skin, Paring Knife, Pointed Tool, Steel Blade, String Place, Thin Strips, Toasting Coconut, Vegetable Peeler
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Wednesday, May 6th, 2009
Glazed Nuts Preheat the oven to 275 F. Spread hazelnuts or other nuts in a single layer on a baking sheet. Bake 12 to 15 minutes, until the nuts just begin darken. Remove and let cool just enough to handle, then rub the hot nuts with a towel to remove the bitter skins. Let cool [...]
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Tags: 15 Minutes, Baking Sheet, Cakes, Candy Thermometer, Corn Syrup, Crack, Garnish, Grease, Hazelnuts, Hot Nuts, La Pyramide, Lifter, Saucepan, Single Layer, Skins, Spoon, Sugar Corn
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Wednesday, May 6th, 2009
Tuile Cups Makes 8 7 tablespoons unsalted butter 7 tablespoons sugar 1/2 cup all-purpose flour 3 egg whites Preheat the oven to 350 F. Invert a large baking sheet and spray the back very lightly with vegetable oil spray. In a medium saucepan or skillet, melt the butter and sugar over low heat. Transfer the [...]
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Tags: Baking Sheet, Circles, Cool Place, Cup Shape, Egg Whites, Heat Transfer, Hot Place, Medium Bowl, Medium Saucepan, Mixture, Purpose Flour, Serving Spoon, Skillet, Spatula, Unsalted Butter, Vegetable Oil Spray
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