In the recent thread about the Cooks Illustrated pie crust recipe, someone noted that they replaced the shortening with lard, to great success. I was wondering if other fats could also be used in lieu of shortening. Could duck fat...
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This tart (recipe in Molto Mario) is a glorious, sophisticated tart with it's wonderful combination of bitter chocolate and anise. I have made it several times. One thing about it - and it detracts little - is that the crust...
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i'm thinking about making some brownies, and i was wondering what everyone's favorite brand was, and also is anyone knew how schokinag rated against the other brands like schaffen berger....
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As I've mentioned before, my biggest shame in the kitchen is my inability to make a decent pie crust. I've tried for years -- about 20 of them! I've used all the tricks, various recipes, and whatever. It's literally driven...
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I am a pretty advanced baker - meringue buttercreams don't scare me and tempering chocolate is easy. I have Elizabeth Falkner's Demolition Desserts, which I'm dying to get into (although I don't have an ice cream maker so I can't...
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I am up baking and trying to finish up by tomorrow. Making Jam Thumbprints here. What is everyone up to? Care to share? Hollar out! 12 kinds done and 6 to go here....
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How many times can you melt and refrigerate good, semi-sweet baking chocolate? I over-estimated how much chocolate I would need for a faux-truffle recipe and now I have a container full of chocolate in my fridge that I'd like to...
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Anne of redactedrecipes.com and myself are jumpstarting The Mini Pie Revolution with a blog event (and there will be a baking-related *prize* for the winner). To find out more, visit: http://www.minipierevolution.blogspot.com I'll repost the rules here: Your Mission Bake a...
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Can I use real alcohol in place of extacts in baking? Does the alcohol flavor "bake out" in comparison to baking extracts? I was specifically thinking about replacing rum extract with real rum in a recipe....
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People who make cut-out cookies have so much patience...I have never mastered a successful recipe let alone the technique...However, I am in awe of all the endless shapes & varieties...made of tin, plastic & copper with some leaving detail imprints....
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