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artemis76cat

Win a Copy of 'Paris Pastry Club'

A vanilla chiffon cake layered with vanilla pastry cream, fresh fruit, and buttercream frosting. I never have any leftovers no matter how big I mamake it!

Comfort food that freezes well.

AWESOME Thanks everyone! I have a lot of ideas to work with!

One Bowl Baking: Super Crumb Raspberry Almond Crumb Cake

These are SUPER YUMMY!!! They also stay very moist for a couple days! This goes on my make again(and again) list. :)

First Time Making Bread, help!

Another idea to proof your bread is use your microwave. Boil a cup of water in the microwave it creates are nice warm moist place for your bread much like a proof box professionals use. I place the cup in the back corner so I don't have to move it once the water is boiling. Place bowl with dough (I do covered for this part) let rise according to recipe. Then once shaped place back in microwave to proof final time (pan and all). You may have to reheat the water. Good luck!

Why would salt not be included in yeasted & sweet bread recipes?

Awesome THANKS EVERYONE!

Tea Recommendations

I have two websites I get tea from www.culinaryteas.com. They have hundreds of teas to choose from! Chocolate raspberry truffle & cherry cordial are a couple of my favs you can order small samples of the flavors as well. Second is www.annateashop.com. I get the strawberries and cream green (comes in black as well), pumpkin pie, Marsala chai, & cherry black. The fruit flavors I tend to make iced tea with & the spiced teas I love hot.

Has anyone tried osmotolerant yeast?

I was wondering if anyone has tried osmotolerant yeast. I know it is supposed to be better for danish & other sweet doughs that have a high percentage of fat & sugar. I've have used instant & cake yeast & have never found it lacking. Just curious. Thanks in advance!

What is the"custard" filling in an asian cream bun?

I recently started trying various dim sum. I'm trying to figure out what the cream filling is made of in a cream bun. I would like to recreate it as close as possible. It had an intense vanilla flavor and an almost marzipan texture, not creamy like custard. I'm curious to know everyone's thought! Thanks in advance!

Comfort food that freezes well.

I'm looking for suggestions for comfort that freezes well. I'm helping my Grandpa out and would like to stock pile his freezer with some good food. I've only ever frozen lasagna & chili. I love to cook & make everything fresh. Would mac & cheese freeze well? Any ideas/suggestions would be much appreciated. Thanks in advance!

Why would salt not be included in yeasted & sweet bread recipes?

I just bought a cookbook with traditional Swedish cakes & cookies. While doing my first read through I noticed the coffee cakes & sweet breads did not include salt. I was always taught salt is essential for flavor & to control the yeast. Should I just add salt? This is an e-book so something may be missing...Thoughts anyone?

The Best Bakeries for Cookies in Portland

When it comes to cookies, Bridgetown can hold its own. From delicate French macarons to hefty oatmeal cookies that are almost substantial enough to qualify as breakfast, you can find a cookie to satisfy every craving. Read on to discover our favorite bakeries (and what to buy there). More

Bake the Book: Cardamom and Ginger Shortbread

Sometimes, A Lighter Way to Bake doesn't mean cutting corners on everything. Rather than compromising the flavor of a good shortbread, a full stick of butter is used in this recipe. Sugar is what's skimped on here, but the modest amount included is all that's needed to set off the bold flavors of cardamom and ginger. More

How to Make Onigiri

If fine sushi-making is a culinary art form, you could think of onigiri as culinary arts 'n' crafts. More humble and practical than sushi, and with a lot of potential for cuteness, onigiri is, not surprisingly, a mainstay of the Japanese bento box and a popular quick meal. More

The Tea Cup and the Dragon: Secrets of China's Favorite Green Tea

When outsiders try to learn about tea, they're usually stymied by the industry's mindboggling complexity, and a marketplace rife with misinformation and counterfeit product doesn't do much to help. That's why I've made the journey to one of China's tea capitals: to learn how and why this little leaf from a plain-looking shrub drives a whole economy wild. More

30 Grilled Chicken Recipes for Memorial Day

When the average American lights up their grill on Memorial Day, they've likely got a few meats ready to go. Hot dogs and hamburgers are the standards, but chicken is right up there with them. Chicken is a great meat, but its lean nature can make it tricky to grill. With a little technique, though, even a simple chicken breast can become the star of your cookout. We've rounded up 30 of our favorite grilled chicken recipes to keep you eating all weekend long. More

28 Recipes to Celebrate Spring

It may not feel like it just yet, but spring has indeed arrived! Markets are already boasting an array of bright new vegetables, from sweet spring peas to tender shoots of asparagus, aromatic ramps, and more. We've rounded up 28 recipes that place our favorite early spring vegetables front and center. More

Scotch Egg

Ah, the Scotch egg. Although apparently considered downmarket in the UK (at least according to Wikipedia), this one looks absolutely appeeling. Or, perhaps not, depending on your tolerance for sausage-encased, deep-fried foods. Scotch Eggs Ingredients 6 hard-cooked eggs, well-chilled 1 pound breakfast sausage 1/2 cup flour 2 eggs, beaten 3/4 cup fine bread crumbs Vegetable oil, for frying Procedure 1. In a dedicated deep-fryer or large pot, preheat vegetable oil to 350°F. Meanwhile, peel eggs and set aside. Divide sausage into 6 equal portions. Roll hard-cooked eggs in flour; press a portion of sausage around each egg. 2. Dip sausage-encased eggs in beaten eggs; roll in bread crumbs. 3. Cook each egg in oil for 4 to 5 minutes or... More

The Best General Tso's Chicken

If the British can proudly call Chicken Tikka Masala their national dish, then surely it's time that General Tso got his chicken in our national spotlight. Everybody knows the candy-sweet take-out joint version, but I firmly believe that it has the potential to be so much more than that. How great would a homemade version of General Tso's be, with a flavor that shows some real complexity and a texture that takes that crisp-crust-juicy-center balance to the extreme? Our version does just that. More

Stir-Fried Chow Mein With Four Vegetables

For me, a dim sum brunch isn't complete without a plate of Supreme Soy Sauce Chow Mein. A simple dish of stir-fried thin noodles cooked with bean sprouts and scallions, it's cooked with just a bit of thin, soy-based sauce that coats the noodles in a concentrated layer of flavor. I turn this snack into a meal by adding an array of colorful, crunchy vegetables and tofu. More

French Macarons

Macarons are so hot right now, it's easy to see why they've captured the attention of sweet fiends and bakers alike. They have a reputation for being fussy, but while they are not the easiest cookie to make, a few with cracked shells still taste just as good as those that emerge from the oven unscarred. This recipe is for plain, basic shells, which have a sweet almond flavor on their own, but largely take on the flavor of your chosen filling. More

Chinese Noodles 101: The Chinese Egg Noodle Style Guide

From crispy pan-fried noodles to a bowl of wonton noodle soup, fresh Chinese egg noodles are a staple of Chinese restaurants. Just like Italian pasta or ramen, when cooked properly, they should have a firm bite and springy texture, and the wide variation in thickness and springiness makes Chinese egg noodles some of the most versatile to cook with. More

Homemade Wonton Soup

A classic wonton soup made with Chinese superior stock flavored with chicken, pork, ham, and shrimp. The wontons are stuffed with a mixture of pork and shrimp. The shrimp are brined in a solution of salt and baking soda to make them extra crisp. More

Want to Open a Coffee Shop? Consider These 3 Tips First

12 years after opening my first coffee shop, I'm opening another—my sixth. I've learned a lot about opening and running coffee shops, some through making major mistakes. There's the obvious stuff (manage your cashflow, pay your taxes, etc.), the almost-as-obvious stuff (use good quality coffee, hire good people), and the stuff that nobody tells you about but may make the difference between running decent café and a really great one. Today we'll focus on that last category of advice. More