Super picky eater with an apparent gift of being able to cook. I love the science of cooking most of all!
I don't eat it. What, exactly is the perfect texture? I tried to cut off a thin piece tonite and it kind of crumbled. Granted the knife I was using wasn't my sharpest.It would not cut thru the fruit. I used America's Test Kitchen's recipe
hey! thanks for all the help! it makes more sense to me now. Unless my husband doesn't like the added rum for preservation, I think I've got a hit. I checked Alton Brown, but the amount of ingredients scared me. I usually go to these websites for the science of cooking. But you can't put a price on experience! Thank you everyone!
lol! No that's for me. I can't stand the stuff. I just want to understand the why's. I was born in MO.. I just gotta know
Thank you Monopod! I think I'm going to try it.
The biggest question I have, that I've searched the internet for, (is) what is the consistancy of dressing before baked. I prefer a slightly dry, fluffy end product. I can follow the same recipe 20 times and will get 3 different results. Dressing seems to be one of the few things I cannot master...That and my Grandma's Blitz Torte
I love the crockpot idea! Anyone tried it yet?
Irenemarine hasn't favorited a post yet.