Nov 062006
 

With the holidays just around the corner and all the delicious goodies that are made from flour; I thought I might impart some tid bits of information for the next time you find yourself in the baking aisle getting ready to make pie crusts, cakes, breads or cookies.

To begin the difference between Cake, Pastry, All Purpose, Bread and Semolina Flour is the amount of protein and ability for gluten to form. Cake has the least and Semolina has the most.

Self-rising- I was told by a professional baker NEVER use this because every brand contains a different amount of baking soda and salt. This will change the recipe too much

So for standard baking, just use all purpose flour and watching your mixing to make sure too much gluten does not form. If it calls for bread/high gluten or semolina,I would go out and get that!

Hope this helps next time in the baking aisle

 Posted by at 6:12 pm
Oct 152006
 
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This is a perfect way to decorate a dessert plate as well as cut the richness of a rich chocolate dessert. You can either drip this around a plate with a spoon or use a bottle and squeeze it out for a more uniform look.
½ pint of raspberries
1 Tablespoon of sugar.

Blend raspberries and sugar to puree. Put raspberries sauce through sieve to get rid of all the seeds. And place in refrigerator until ready to use. This can be made two days in advance.

 Posted by at 6:13 pm
Sep 252006
 
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This is a fun and easy way to decorate a dessert, and you will WOW everyone into thinking it’s difficult! I tried this with rose, cabbage, hydrandia, and lemon leaves. The hydrandia, I felt, worked best because the veins were very pronounced.

Spray the leaves with a baking spray. Melt chocolate in a double boiler and with a brush coat well the entire back of the leaf. Let chocolate dry completely. (I placed it in the freezer for about 15 minutes). Finally peel the leaf away from the chocolate and you’re left with a chocolate leaf.

 Posted by at 6:16 pm
Aug 172006
 
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A lot of recipes call for lemon zest. Or what if you just want to add a little kick to something? My mother used to get annoyed with me growing up because I thought lemon belonged in everything! A helpful reminder when using lemon zest, it is the last ingredient that should be added to make sure all flavor is truly captured.

 Posted by at 6:18 pm
Aug 012006
 

In the gazpacho recipe it calls for peeled tomatoes, I realized that some might not beware of this fantastic trick to peeling a tomato. Boil water and place tomatoes in boiling water for about 3 seconds. After you remove the tomato from the water, the skin will just peel right off. So really it is not the nightmare you might have thought it would be!

 Posted by at 6:20 pm
Jul 172006
 

Recently, I was making buttermilk pancakes and could not find buttermilk in the store. For those who have not used buttermilk, it has a different outcome, when cooking and baking, from regular milk. Buttermilk is the sour liquid that remains after the butterfat has been removed from whole milk or cream by churning to make butter. Next time, if you are in a jam and cannot find buttermilk, a substitute can be made: add 1-3/4 tablespoons of cream of tartar to a cup of milk, or add a tablespoon of lemon juice or white vinegar to a cup of milk and let it stand for 5 to 10 minutes. This substitute should only be used as a last resort. Since, buttermilk is usually not used on a daily basis it is okay to freeze it and then use for baking and cooking when needed. It has been recommended only to keep frozen for three months.

 Posted by at 6:21 pm
Jul 072006
 
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Cookie batters usually make upwards of about 50 to 60 cookies per batch. This many is usually not necessary for me as much as I would love to eat them all. Take an ice-cream scooper and scoop out all the batter into desired cookie sizes and freeze them in an air tight container. Now they are all ready to be baked, whenver you want, so you can have a fresh cookie every night!

 Posted by at 6:22 pm
Jun 252006
 
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I don’t know about you, but I have definitely experienced the embarrassing moment when I have spilled a drink while at a dinner party. If you are the host, keep the guest at ease because they already feel awful. This is not going to be a problem. With red wine it is important to act quickly, so do not wait until dinner is over. Dab up all of the wine and then sprinkle it with salt. Usually, it is ones first instinct to grab club soda but never with red wine. Just cover the spot with a cloth and continue the rest of the evening!

 Posted by at 6:24 pm
Jun 192006
 
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I realize that some people think that place cards are too formal. It is my belief, though, that at a dinner party of more than six people they are integral to the success of the evening. There are always many kinds of personalities; some are talkative and some are not. The key is to have everyone participating and engaged in conversation. Although it has to do with the people that are attending, it also has to do with where they are sitting. For example, it is not wise place two talkers next to one another.

If you are at a party where the hostess used place cards, ahdere to them because most likely there was a reason for them. There are plenty of fun ways to be creative with them too!

 Posted by at 6:27 pm
Jun 062006
 

When boiling potatoes for either mashed or simple boiled, it is key to know when they are cooked all the way through. The easiest way to tell is to stick a knife in the potato. If it does not slide off easily then they need more time.

 Posted by at 6:31 pm