Meringue, Meringue Recipe, Egg White Meringue, How To Make Meringue, Perfect Meringue, Making Pie Meringue, Egg White Recipes Baking Corner | Regional Foods | Cooking Articles | Hints & Tips | Culinary Dictionary | Newspaper Columns Egg White Meringue - How To Make Perfect Meringue Whipping egg whites are much like blowing air into a balloon. Beating or whisking causes the protein in the egg whites to unfold, forming films that trap the air bubbles, and the sugar stiffens the foam. A meringue is really nothing but a foam, and foam is a big collection of bubbles. Age of Eggs: Meringue recipes work better with eggs that are at least 3 or 4 days old. Don't make egg white meringues on a rainy or really humid day (remember that they are mostly air and if that air contains a lot of water, it will have an effect). Separating Eggs: Cold eggs separate more easily than those at room temperature because the whites hold together better. To separate an egg: Crack the egg and hold the shell halves over a bowl. Bowls and Utensils: Copper, stainless-steel, or glass bowls work best for making meringues. Adding Sugar: Using Meringue:
Coconut Macaroons. - Sallys Baking Addiction Homemade coconut macaroons that are sweet, moist, and chewy on the inside with a delightfully crisp exterior. Enjoy my recipe in 4 different varieties! Welcome to Day 5 of Sally’s Cookie Palooza! But first… coconut macaroons! Coconut macaroons are actually quite simple to make at home. And guess what? All four varieties I’m sharing with you today start the same. The other ingredients you’ll need are: egg whites, vanilla extract, and sugar. A few helpful tips: Beat your egg whites, sugar, and vanilla with a mixer before adding the coconut. As you’re mixing the coconut into the wet ingredients by hand, make sure the mixture seems wet. I like to use my cookie scoop (in size large) for portioning the macaroons onto the baking sheet. Now… the fun part. Version #1… add 1/2 cup of sprinkles to the coconut mixture before baking to create Funfetti Coconut Macaroons! Version #2… you could also press 1 almond on top of each coconut mound before going into the oven. Almond Joy Coconut Macaroons.
Towards the perfect soft boiled egg » blog.khymos.org Many cookbooks suggest the following for boiling eggs: 3-6 min for a soft yolk, 6-8 min for a medium soft yolk and 8-10 min for a hard yolk. If you are satisfied with this, there is no need for you to continue reading. But if you’ve ever wondered whether the size of an egg has any impact on the cooking time you should read on. A formula for boiling eggs? I still remember the very first time I heard about a formula to calculate the cooking time for eggs. And thanks to the internet, google and Peter Barham’s book “The Science of Cooking” – I have been able to find out much more. Whenever possible one should use weight measurements in the kitchen, but some times an accurate balance is not available and in those cases we can turn to the Peter Barham’s formula which is published in “The science of cooking”. Former colleagues of mine at the University of Oslo have made a nice flash animation to do calculations with Barham’s formula if you’re not too keen to dig out your calculator. Share
Spinach Lasagna Rolls Perfectly portioned individual lasagnas. This is one of those family friendly recipes everyone in your home will love. A great way to get your kids to eat spinach too. I personally find one to be filling for me, served with a garden salad on the side. Spinach Lasagna RollsGina's Weight Watcher RecipesServings: 9 • Serving Size: 1 roll • Old Points: 4 pts • Points+: 6 ww ptsCalories: 224.9 • Fat: 5.1 g • Fiber: 3.4 g • Protein: 13.0 g • Carbs: 31.5 Ingredients: 9 lasagna noodles, cooked10 oz frozen chopped spinach, thawed and completely drained15 oz fat free ricotta cheese (I like Polly-o)1/2 cup grated Parmesan cheese1 eggsalt and fresh pepper32 oz tomato sauce9 tbsp (about 3 oz) part skim mozzarella cheese, shredded Directions: Preheat oven to 350°. Place a piece of wax paper on the counter and lay out lasagna noodles. Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. To serve, ladle a little sauce on the plate and top with lasagna roll.
How To: Substitute Honey for Sugar in a Recipe | 100 Mile Challenge May 26, 2009 This is one of the most straightforward switcheroos in local eating, but it still takes a bit of figuring to get it right. Here's how to do it: Honey can be substituted for sugar in equal amounts up to one cup (250 mL). For example, you can substitute one cup of honey for one cup of sugar called for in a recipe. Honey is sweeter than sugar, so when a recipe calls for more than one cup of sugar, use between 2/3 and 3/4 cup of honey for every cup of sugar. Honey is a liquid, so to compensate for adding liquid to the recipe, you'll need to reduce the liquid elsewhere (e.g. milk, water). Honey causes baked goods to brown more quickly, so reduce the oven temperature by 25 degrees F and watch carefully as cooking time comes to a close. Got any local cooking tips you'd like to share?
Old-Fashioned Sour Cream Crumb Cake. - Sallys Baking Addiction Skip the bakery and make indulgently rich and buttery sour cream crumb cake at home this weekend! First, thank you SO MUCH for helping me schedule Sally’s Candy Addiction Fall 2015 book tour! Reading through those comments has been the highlight of my week. You can help me schedule the tour by voting for your city here. Now, let’s talk about breakfast. Re-al-it-y check. Weekend mornings = frantically running around the house, doing laundry, maybe working out, running errands, “did I forget to take off my make-up last night?” Well. Especially all you moms out there. I made today’s sour cream crumb cake just for this very special spring weekend. This is a recipe every baker should have in their repertoire. I took what I love about this super crumb coffee cake recipe and this banana chocolate chip crumb cake recipe. It wasn’t quite that simple and took me a few tries to truly perfect the cake, but all you need to know is that this recipe is blissfully good. The batter is rich and thick. Cake
How to Seed and Dice a Jalapeño or Chile This is a great way to remove the seeds from a jalapeño or chile while minimizing contact with the seeds or having the chile squirt at you while trying to scrape the seeds out. Slice off the tip To make the chile more stable while you are cutting it, slice off a small amount of the tip. Slice off flesh Insert your knife in the top of the chile, blade down and slice the flesh off of the chile in a downward curve. Repeat Continue to slice the flesh off in downward strokes. Remove all the flesh Continue slicing until all of the flesh is removed leaving only the seeds and stem behind. Prepare chile strips Lay the chile flesh down in a row. Slice the chile strips lengthwise Place the skin side down and slice the strips into match-stick sized pieces. Slice the strips again Now slice the strips the opposite way to create little cubes. Your diced chile is now ready The chile is now ready to be used in your recipe calling for "seeded and diced" jalapeño or chile.
Peanut Butter Oatmeal Chocolate Chip Cookies . Kitchen Explorers . PBS Parents Pin It When I was a kid, if my siblings and I wanted fresh baked cookies we had to make them from a cookie mix kit or slice them from a sleeve of pre-made cookie dough. Neither kind ever tasted quite right, but when you’re 9 years old and lack the ingredients to make real homemade cookies from scratch, the packaged variety is the only option available. However, looking back on my childhood I do owe those kits some credit. Today I’m sharing with you a recipe my kids and I love making and baking together. These cookies are a once in a while treat that fond childhood memories are made of. Enjoy! These peanut butter oatmeal chocolate chip cookies are irresistible! Ingredients 1/2 cup salted butter, softened 1/2 cup packed brown sugar 1/2 cup white sugar 3/4 cup peanut butter (creamy or crunchy) 1 egg 1 teaspoon vanilla 1 cup all-purpose flour 3/4 cup quick-cooking oats 1 teaspoons baking soda 1/4 teaspoon salt 1 cup milk chocolate chips Instructions Preheat the oven to 350 degrees F.
How to Drink Vodka - Best Way to Drink Vodka Ask Börje Karlsson, master blender of the vodka that carries his last name, if he'd like a cocktail made with his product, and he'll look at you as if you had just asked to teach his daughter pole dancing. If you think about it, he's not wrong. The cocktail was created to make distilled spirits docile and fit for polite company. But spiking them with bitters and sugar or lemon juice and imported liqueurs and waltzing them around with ice isn't the only way to accomplish that. You can also put your rough, raw hooch in a barrel and age it for a generation or so in the hope that the impurities will evaporate before all the alcohol does. That last one is the traditional approach in vodka's homeland, the northern and eastern parts of Europe. First of all, the vodkas should be chilled to viscousness — a couple hours in the freezer at least. A few of my favorites: Russian Standard ($22), which is enormously popular in Russia.
Garlic Brown Sugar Chicken The best and easiest chicken ever, baked to crisp-tender perfection along with the most amazing sweet garlic sauce! So I’ve been on a major chicken-thigh-kick lately. It’s weird because I never even thought I liked chicken thighs until I used it in this slow cooker honey sesame chicken. From there, I was hooked. From the honey mustard chicken to the chicken and mushroom skillet, I’m just loving the whole sear-first-then-roast method since it makes the most crisp-tender chicken thighs ever. And this sweet brown sugar, garlicky crust is to die for. Garlic Brown Sugar Chicken The best and easiest chicken ever, baked to crisp-tender perfection along with the most amazing sweet garlic sauce! Ingredients Instructions Preheat oven to 400 degrees F.
The Perfect Pizza Dough Recipe About 4 or 5 years ago, we had my brother-in-law, Jeff, and sister-in-law, Katie, over to our house for dinner. While the boys were out golfing, Katie and I brainstormed on what to make. That is when she first introduced me to the fool-proof pizza dough recipe her aunt had given to her. I recently made a delicious pizza using this dough recipe (recipe coming later) that I am super excited to share. The Perfect Pizza Dough Recipe Author: Nikki Recipe type: Bread 2 cups warm water1 Tablespoon yeast1 Tablespoon salt5 cups flour, divided4 Tablespoons olive oil (2 Tablespoons per pan) Mix warm water and yeast and let sit 5 minutes until yeast proofs.Add 2 ½ cups flour with proofed yeast and mix well in Kitchen Aid or with a dough hook.Add additional 2 ½ cups flour and salt, knead until smooth. Enjoy!
Replacing Canned Tomatoes with Fresh | Spontaneous ∂erivation With almost everything, one wonders how to substitute something canned for something fresh. But with tomatoes, the question is reversed; almost every recipe I’ve seen in a cookbook or online that deals with tomatoes will almost always referred to the canned version. And since tomato product cans always use an epoxy lining that contains BPA, that may bother one. It took a while to find this advice, thus I’m blogging it for the future. Can fresh diced tomatoes be substituted for canned ones? And now I think I can make some stew and curry in peace. Like this: Like Loading...
20 Ways to Eat More Cabbage Cabbage is having a bit of a moment. People are finally getting behind all this brassica can do. We know it can make a crowd-pleasing slaw and a tangy batch of kraut, but we're not stopping there. 1. A tangy vinaigrette turns this humble vegetable into an inexpensive side dish that is perfect for pairing with roasted meats and sausage. 2. Inspired by stuffed cabbage, this thick and meaty casserole is built on the sweet and sour flavors of cabbage, tomatoes, and vinegar. 3. This simple side dish is a fun way to up your roasting repertoire. 4. A quick broil mellows the funky flavor of shredded cabbage, and adds a note of charred smokiness to this warm fall salad. 5. Whether you're in it for the cabbage or the coconut-infused peanut sauce, this stir-fry does not disappoint. 6. Thanks to the pressure cooker, this tender braised side dish goes from prep to your plate in about 15 minutes. (Image credit: Gabriela Herman) 7. For a slaw with a twist, red cabbage takes center stage. 8. 9. 10. 11.