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I was lucky enough to get hold of this book during our weekly visits to the library. I like to borrow all books related to bread making...even though I may not even try any of the recipes from the books I borrowed. However, this is one book that I will try not just one, but several recipes. Sometimes I do borrow books just to look at the illustrations and try to learn, or more exactly, 'copycat' the style, composition and angle of the beautiful shots :') Well, if you were as keen as me, you may have already clicked on the above link, and would have realised that I have did just that :)
Japanese and Chinese breads are well known and loved because they are deliciously soft and fluffy. When Yvonne Chen published The 65 C Bread Doctor, she made the water roux method (tang zhong) very popular. I tried two other highly rated asian bread recipes before attempting this and the water roux method (tang zhong) was, by far, the best. My family absolutely loved it. This results in bread very similar to those sold in Hong Kong (Cantonese/Chinese) bakeries. By changing the way you shape the bread and by adding various ingredients, you can use this as your base for all sorts of buns and breads.
I love cooking with beer and there's no exception when it comes to desserts. Of all beers, stout is the perfect one for desserts because of its distinct chocolate and coffee notes. Pairing it with actual chocolate is the obvious choice. These cupcakes are light in texture but heavy in the chocolate department.
Ingredients 12 ounces Guinness stout 2 cups heavy cream 2 cups whole milk 3/4 cup granulated sugar 1 vanilla bean, split in half lengthwise 6 egg yolks Dark Chocolate-Honey Sauce, recipe follows Directions In a large saucepan, simmer the Guinness until reduced by 3/4 in volume, about 8 minutes. Combine the cream, milk, and sugar in a medium, heavy saucepan . Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves.
Posted: Sep/07/2008 12:15 PM PST This was posted on another forum that I frequent Haven't tried it yet, but I sure plan too 1 Coffee Mug 4 tablespoons flour (that's plain flour, not self-rising) 4 tablespoons sugar 2 tablespoons baking cocoa 1 egg 3 tablespoons milk 3 tablespoons oil 3 tablespoons chocolate chips (optional) mini chips would be the best Small splash of vanilla Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
I made some simple butter cookies yesterday and decided to add some lemon. Then I decided to add some lime because I thought it would be prettier. Then I heard my oranges crying from their lonely produce drawer in the fridge because their citrus compadres were having all the fun.
To paraphrase E.B. White, the perfect sentence is one from which nothing can be added or removed. Every word plays its part. In my more giddy moments I think that a simple comic strip featuring Calvin, a preternaturally bright six year-old, and Hobbes, his imaginary tiger friend, features some of the most lucid sentences committed to print. And when I sober up, I usually think exactly the same.
Learning to cook risotto is like learning to make pasta: Once you master it, a world of dinner possibilities opens. This basic, rather healthy risotto is a great launching point for a first-time risotto maker. Once you get comfortable with this method, let your imagination run wild. An Italian friend once added blackberries to her risotto—the result was surprising and delicious.
Day 59. It's Slow Cooker Thursday! Yay!
Bring cream, milk, 1/2 cup brown sugar, and nutmeg to a simmer in a heavy medium saucepan over medium heat, stirring. Meanwhile, whisk together eggs, remaining 1/4 cup brown sugar, and 1/8 teaspoon salt in a large bowl. Add cream mixture in a slow stream, whisking. Return to saucepan and cook, stirring with a wooden spoon, until mixture coats back of spoon and registers 175°F on an instant-read thermometer (do not boil). Immediately strain custard through a fine-mesh sieve into a metal bowl.
• Olive oil cooking spray • 2 cups blueberries, fresh or frozen • 1 tbsp honey • 1/8 tsp sea salt • 1/2 tsp cinnamon • 1/4 tsp nutmeg • 1 tsp lemon juice • 2 tsp arrowroot flour • 10 phyllo sheets (each about 9 x 14-inch; 5 per strudel) • 1 tbsp maple flakes Preheat oven to 375ºF. Spray baking sheet lightly with cooking spray. At the stove, place next 6 ingredients in a medium saucepan. Turn heat on medium-high and cook until blueberries are bubbly and hot, about 3 to 4 minutes, and then adjust temperature setting to low. In a small bowl, whisk together flour and 2 tbsp water and slowly pour into blueberry mixture, stirring constantly until thickened.
It seems like I've reached a lot of milestones with my online activity today. 100th post on the baby blog . 10,000 photos on my Flickr account. And this is the 900th post on (never home)maker. That's a lot of hours spent online. Certainly more than I've spent in the kitchen.