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I love Cakes | Décoration de gâteaux et articles de pâtisserie - I love cakes How to Make Proper Barbecue Chicken There's a lot of misconception when it comes to "barbecue." The problem is the word itself. It's used as a synonym for grilling, refers to the grill itself, or to the meat being grilled; it also has a sauce named after it; and sometimes it's just the word for the party itself held outdoors in somebody's backyard. American purists see things a little differently. Which brings us to barbecue chicken, a staple of the summer grill. The sad fact is that often times the answer is no. The problem, and the result, is charred all over the place, a crapshoot for succulence, often dry and sad. I believe good barbecue chicken is low and slow followed by fast and hot; that's the easiest way to achieve fantastic results. This way is a vast improvement over most methods, and won't take all afternoon. the dry rub keeping half the grill hot and half of it cooler, i.e. Then, and only then, we see the appearance of barbecue sauce, when the chicken is essentially finished cooking. (makes 2 cups)

Féerie cake Energy bars you can make at home Whether you've resolved to hit the gym more or your busy afternoons require a mid-afternoon pick-me-up, energy bars are a full of foods that provide slow-burning fuel, such as dates and sunflower seeds, that will keep you going through a 12-mile run or that 3 p.m. slump. The problem? Commercial versions are overpackaged and full of sugar, and the tab for keeping my college-age runner supplied with brand-name individually wrapped energy bars would rival his tuition. I actually found it pretty easy to re-create some of our favorite bars at home, using nothing more than a food processor. Raw Lemon-Coconut Bars These tasty bars are similar to Lärabars, but contain no added sweetener and are gluten free. Ingredients: 3/4 cup plus 1 tablespoon almond meal OR 1 cup sliced or slivered almonds 1 1/2 cups pitted dates OR 1 1/4 cups chopped dates or raisins 1 cup unsweetened dried shredded coconut Zest of 1 organic lemon 2 tablespoons lemon juice Directions: Makes 12 bars. Makes 12 bars

Ustensiles de cuisine et articles de cuisine sur Mathon.fr *Offre valable du 09/04/2014 au 16/04/2014 sur les produits hors promotion avec le code REDUC15. Hors frais de port et dans la limite des stocks disponibles. Offre Déstockage valable sur produits en rubrique déstockage uniquement, jusqu'à épuisement de leur stock.

» Luscious Lemon Bars (nut-free) Against All Grain Don’t let what I am about to say turn you off from this recipe or decide that it is not incredible. Because it is. Well, according to a dozen lemon-loving testers it is incredible. I do not like lemon bars. But don’t judge this recipe by the sheer fact that I have never been a lemon dessert fan. The nut-free crust is sturdy like a shortbread and holds its own against the rich, creamy, gooey lemon filling. Enjoy these lemon bars with the special mothers in your life this weekend. tip: these seeds are fully raw and all natural. grind the sunflower seeds in a blender or coffee grinder.

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Warmed-Spiced Pecans with Rum Glaze Warmed-Spiced Pecans with Rum Glaze If you have been to a mall during the holiday season, many state fairs and sporting events then you have smelled the amazingly enticing aroma of roasted nuts. This time of year I look forward to purchasing a cone to devour while holiday shopping. Every time I see the roasted nut cart there is always an incredibly long line of people waiting to purchase these addicting nuts. Every time I tell myself there is no way I am going to stand in that line, but of course I always do! These nuts require minimal ingredients and are so easy to make! Ingredients: 2 cups raw pecan halves (8 ounces) For the Warm Spice Mix: 2 tablespoons granulated sugar 3/4 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/8 teaspoon ground allspice 1/8 teaspoon nutmeg For the Rum Glaze: 1 tablespoon rum , preferably dark 2 teaspoons vanilla extract 1 teaspoon light brown sugar or dark brown sugar 1 tablespoon unsalted butter Directions: Leave a Comment

infusing sugar June 9, 2011 | Sweet Recipes | Comments I love the idea of infusing sugar! The wonderful uses of infused sugars are endless. Supplies Sugar, citrus fruit, glass container with seal, a zest and ribbon or twine to garnish. Directions 1. 2. 3. 4. photo credit: Sugar and Charm A Visual Guide to Cooking with Onions and Garlic at Epicurious B ulb vegetables which include onions, garlic, and ramps—all related and members of the lily family—are usually just culinary accents: Add in small amounts, and they'll make a dish come alive with aromatic undertones. When used raw, they add a punch to salads and salsas. But the real magic takes place when they're cooked: A light sauté or slow roast mellows their pungent, acrid flavors and coaxes out their natural sweetness. There are many different ways to categorize bulb vegetables, so named because we consume the bulb. "Spring" bulbs, such as scallions and ramps, need refrigeration. Look for greens that are neither limp nor brown, and white bulbs that are firm. For seeds, visit your local plant nursery or visit online stores such as John Scheepers' Kitchen Garden Seeds. For buying and preparation advice for these bulb vegetables, check out our tips. Spanish onion Characteristics: This storage onion is relatively mild but not as much as sweet onions. Shallots White onion Garlic Pearl onions

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