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Video: Mr. Bean Makes a Sandwich
This is genius! Angus looks so young!
Cakespy: Homemade Candy Corn
I cooked mine to the temps listed in the Washington Post link, and they turned out super soft, like when I made tall narrow pumpkins out of it within 15 minutes they were short and flat. They didn't hold their shape at all. Next time I'll cook it longer.
pictures here: http://sarahjbakes.blogspot.com/2009/10/home-made-candy-corn.html
Cakespy: Homemade Candy Corn
butterfinger- Corn syrup (like Karo) isn't high in fructose, but is mostly glucose, one half of what makes up sucrose (the other being fructose) and is usually used to reduce uncontrolled crystallization and make a creamier mouthfeel and more consistent result in home-made confections. It's used in making caramel or other sugar syrups for the same reason. It also lends an appealing shine to the product. Any other glucose syrup or invert sugar should have the same effect.
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Frozen Mousse to Serve with Coconut Ice Cream?
Posted by sarahj, April 14, 2008 at 6:31 PM
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French in a Flash: Chouquettes
I remember my mom making these when I was little (minus the pearl sugar) we'd cut them open and spread them with jam (the "leftovers" from whatever she was making them for) They were like tiny Dutch Baby when they were still warm from the oven.
Video: Mr. Bean Makes a Sandwich
This is genius! Angus looks so young!
Cakespy: Homemade Candy Corn
I cooked mine to the temps listed in the Washington Post link, and they turned out super soft, like when I made tall narrow pumpkins out of it within 15 minutes they were short and flat. They didn't hold their shape at all. Next time I'll cook it longer.
pictures here: http://sarahjbakes.blogspot.com/2009/10/home-made-candy-corn.html
Cakespy: Homemade Candy Corn
butterfinger- Corn syrup (like Karo) isn't high in fructose, but is mostly glucose, one half of what makes up sucrose (the other being fructose) and is usually used to reduce uncontrolled crystallization and make a creamier mouthfeel and more consistent result in home-made confections. It's used in making caramel or other sugar syrups for the same reason. It also lends an appealing shine to the product. Any other glucose syrup or invert sugar should have the same effect.
This Weekend in 'New York Times' Food News
As a professional baker I have to admit that while I use a bakers balance at work I usually bake with cups and spoons at home. I do have a great little kitchen scale that I use from time to time, but I find cups and spoons to be faster at home and my recipes usually turn out fine. Also, most recipes for home use are written in cups.
$25,000 Cupcake Car For Sale in Neiman Marcus Christmas Book
The cupcake car was developed by some people in Berkeley, CA for Burning Man a couple of years ago. I hope they're getting some of the profit.
Cook the Book: 'The Craft of Baking'
I recently made a tres leches cake with coconut milk that was incredible. I'll definitely make it again.
Cook the Book: 'Gourmet Today'
My mom bought be a copy of the Lion House Cookbook when I graduated from high school. It's got lots of Mormon classics, from funeral potatoes to jello salads.
The West Coast Pink Bakery Box Theory
Here in the Silicon Valley pink boxes are for cheap bakeries and white for higher-end bakeries. So, donuts=pink, Grocery-store type bakeries= pink boxes, and pricier bakeries=white
The Best in the West: A Rib Sampler
YAY! for willy's!!
The Organic Milk Business Has Gone Bad: Are You Buying Less Organic Milk?
As we go through at least 8 (and up to 16!) gallons a week, we've never bought organic milk, or much organic anything else. If it's organic and happens to be cheaper, we'll get it. It's all about the money. We do, however, grow our own vegetables, so those are pretty much organic (I don't know much about it, my allergies keep me indoors most days) Providing for a family on the same budget for the past 12 years, it's always about the money.
Psycho Donuts Takes Doughnuts to the 'Next Demented Level' in California
the guy that owns it seems kinda crazy to me, but if you're looking for a job in the Campbell area, he's having a hard time getting good workers, or was a couple of weeks ago.
In Videos: Funny Fictional Cocktails
What about the cocktails at the end of each episode of A Bit of Fry and Laurie?
Soupy Twist!
I Got A Rice Cooker. Its Awesome! So what do I do with it?
I have a really basic rice cooker (the kind with one button) and use it for all kinds of things. I hard cook eggs, poach chicken, cook rice (duh) make and serve fondue (I'm pretty casual, my dishes don't even match) keep food warm for people getting home late, cook oatmeal...
I really like that it doesn't heat the house as much as the stove and doesn't use a burner. Also, I've never cooked rice without a rice cooker (which was really embarrassing when I was a cooking TA in college)
Seriously Delicious Holiday Giveaway: Edible Chocolate Box from Charles Chocolates
Chocolate Brownie Tart, an underbaked brownie in a cookie crust topped with caramel or raspberry sauce. Yum!
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
I love his roasted canned tomatoes. It really gives them a great flavor.
Recommendations for sour dough making/bread baking books?
Rose Levy-Berenbaum's Bread Bible has a fantastic chapter on sourdough.
Have any of you cooked with tobacco?
If you soak a cloth in that tobacco tea and apply it to a bruise, it can help it heal a lot faster than time would. Kinda like tobacco poultices for healing injured cattle.
Cocoa Powder
ChelleyD01, I totally agree with you on the Hershey's. I do the same with butter. Butter for me, margarine for people who can't tell the difference. Cuts cookie making costs by a lot.
Cooking Challenge
I just made croissants for the first time this week and they turned out almost perfect. I added almond paste to half. YUM! The last time I tried I was 15 and they were a total failure.
I too would really like to make cheese. I've asked for one of those cheese-making kits for christmas and am looking forward to homemade mozzarella next year.
I think my challenge now would be spun/blown sugar. I've done some sugar work, but nothing too fancy. Or maybe a real wedding cake. I did one before, but due to time constraints (and being the photographer, shower organizer, and invitation maker) ended up renting pans from the library, making cakes from a mix, putting it together in rather a hasty manner, covering it in whipped cream icing, and covering the exposed top of each tier with fresh raspberries. It worked, but I'd like to do better.
Why don't professional chefs use a garlic press?
I personally like AB's smash-it-with-a-hunk-of-granite technique.
The Next Food Network Star, Episode 3 Recap: The Kelseybot
I love Kelsey, just for the Provo-ness she brings to the show. I'm pretty sure she's being sincere in her crazy cheerfulness, although she is more peppy on this show than she's ever been on her own (I think there are clips on her show's website). Having lived in Provo for several years now, and been around BYU students for most of them, I've met and known dozens like her.
(YAY! for moving to CA in 6 weeks!!)
When life gives you cherries?
Clafoutis is traditionally made without pitting the cherries (be sure to warn anyone eating it!)
I'm sure you could find a recipe online somewhere. (I'd give you mine, but it's buried in the mess of moving to a new home)
It's usually a crepe type batter poured over cherries in a cast iron skillet and baked in the oven. Quite rustic and best served warm from the oven. The pits help to keep the cherries from floating to the top and not cutting them keeps the red juices inside the cherries and not turning the batter pink.
Let's Talk CHOCOLATE...What's your favorite "eating" chocolate?
Guittard bittersweet. YUM!
Or Joseph Schmidt. I love the orange truffle, but only for sharing. His truffles are HUGE!
Eating in Salt Lake City
I also recommend the Lion House, next to Temple Square, because of the pies and cakes, and the servers in period costume.
French in a Flash: Chouquettes
Julia uses 3 TBS of butter to the 1 cup of water and 1 cup flour. 4 large eggs. she also says beat in the eggs while the pastry is still in the warm - not hot - pan. saves using - and washing - a bowl.
I like the gougere with a mix of crumbled/grated blue and gruyere cheeses with finely chopped chives in modest amounts in the dough. modest amounts so they still puff well.
or, to the dough, add a bit of sugar with the salt and fill them with chocolate mousse.
French in a Flash: Chouquettes
Oops, Sorry. I meant Bon Appetit magazine. haha.
It was in their Hosting a party on a budget issue
French in a Flash: Chouquettes
@moonlyt, Gourmet magazine had a great recipe for blue cheese gougeres. Last time I made it, everyone loved them!
French in a Flash: Chouquettes
I have made choux a few times over the years. One piece of advise when adding the eggs is don't think you messed up when it doesn't look right around the 2nd egg time just keep stirring. First time I made the dough I thought i messed something up and started over then the second time i just kept stirring and it turned out. SO JUST KEEP STIRRING!
French in a Flash: Chouquettes
These are my favorite treats while in Paris, sold in bags of 7.
Each patisserie has a different way of making them.......I didn't realize how simple they are to make!
I will try it tomorrow!
Thanks!
French in a Flash: Chouquettes
Agree these are absurdly easy. Have just been doing some cooking with a novice cook recovering from surgery, as hand/arm therapy, and this was one of the first things I made with him. He was thoroughly enchanted by being able to do this.
Both Shirley Corriher and Alton Brown alter the recipe slightly and would add an egg white or two to your recipe (most recipes for 1 cup flour use 4, not 3 eggs) and lower the fat content slightly. The added egg white helps the choux dry out and stay crisper longer.
French in a Flash: Chouquettes
Not to be nit-picky, but "pâte à choux" actually refers to the dough, the "choux" are the pastries but "la pâte à choux" is the 'appareil' or dough used to make the pastry, so choux dough might be a better translation. I happen to be a cook and a translator and spend my days actually pondering this kind of thing. Which is kind of weird if you think about it.
I like to impale sweet choux on the tip of a can of whipped cream and pump them full of cloudy goodness before stuffing them whole in my mouth. But I must say, I do prefer gougères (same dough, no sugar, added grated cheese) made with comté and parmesan cheese!
French in a Flash: Chouquettes
I found these at the best bakery when we lived in Portland, Oregon: St. Honore Boulangerie. The were sold by the dozen in little paper sacks. It was always our lucky day when we got the "last" bag of the day.
Video: Mr. Bean Makes a Sandwich
@DanielJ: Not sure if you are being sarcastic on the Monty Python thing, but anyway, this springs to mind:
http://www.youtube.com/watch?v=BlK62rjQWLk
Video: Mr. Bean Makes a Sandwich
I love Mr. Bean! Thank you for posting this!
Video: Mr. Bean Makes a Sandwich
@ HeartofGlass - you are so right!
Video: Mr. Bean Makes a Sandwich
I grew up with Mr Bean and I haven't seen this in years still so funny, love it
Cakespy: Homemade Candy Corn
I made these over the weekend and they came out great. Everyone loved them. I did use vanilla bean paste instead of vanilla so it had a richer taste, but other than that, they were very tasty. I need to do some work on making them hold together better, but I only had about 1/4 lose their tips. I did discover if I lightly misted the rolls with cold water before pressing with the rolling pins, it helped stick together better.
Cakespy: Homemade Candy Corn
I made these and was lucky enough to have the consistency come out great! I used a thermometer and went a little over the recommended temp of the Wash. Post but way under the cooking time in the recipe posted here. I may try using some honey next time, as recommended. I thought they tasted 'ok' but not really like real candy corn (which I do have a problem with...I am unable to stop eating them once I start) but everyone else that tasted them really liked them because they didn't taste just like candy corn. In any case, they were so cute I didn't care that they didn't taste just like I expected.
Cakespy: Homemade Candy Corn
Whoa, be very careful with this recipe! I was following these instructions, was boiling the corn syrup, butter and sugar. I turned off the heat and added the vanilla, and BOOM, the candy EXPLODED! I was lucky enough to be out of the way.
Follow the instructions on the Washington Post article. They tell you to put the vanilla in to boil, rather than putting it in later.
Otherwise, it's very good so far! That was just a scary moment.
Cakespy: Homemade Candy Corn
You can't just go by a time for boiling when making candy. Your altitude (and I suppose you attitude so some degree . . .) changes the boiling point. The higher the elevation, the longer it takes to get to the boiling point. We need to know the "ball" stage.
Cakespy: Homemade Candy Corn
Okay so I just made this and followed the recipe exactly. I completely agree with the other comments that said that it was boiled too long on a high temperature. The end result was a bunch of crumbs as hard as rocks. My advice is to cook the wet ingredients on medium heat and then turn it down to low and continue stirring for 3 or 4 minutes. It was fun anyway! :)
Cakespy: Homemade Candy Corn
I've made two batches now One came out hard as a rock; probably boiled it too hard for those five minutes - should have simmered! I found that adding about a tablespoon of honey with the corn syrup, then adding another tablespoon of honey with the vanilla gets you closer to that Brach's taste. I also dabbed paste colors on - orange and yellow - the colors were fine.
Cakespy: Homemade Candy Corn
I was wondering if I could use honey instead of corn syrup. I like the taste of Brachs candy corn made with honey.
Cakespy: Homemade Candy Corn
Beckyleeprice: Generally the paste food colorings are super concentrated, so you would want to add a lot less. I don't have much experience with them but it's worth a shot. I would just add a very little bit at a time.
Cakespy: Homemade Candy Corn
Would paste (or gel) food colors work the same as liquid food coloring or do you think the color would be too intense?
Cook the Book: 'The Craft of Baking'
It was a to-die-for yellow cake with pink frosting (yes, pink) at a popular bakery in NYC!
Cook the Book: 'The Craft of Baking'
Tunnel of fudge cheesecake :)
Cook the Book: 'The Craft of Baking'
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Cook the Book: 'The Craft of Baking'
For me, it's a tie between my mom's homemade peach pie and her homemade cookies from scratch.
Recent Posts
Frozen Mousse to Serve with Coconut Ice Cream?
Posted by sarahj, April 14, 2008 at 6:31 PM
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I remember my mom making these when I was little (minus the pearl sugar) we'd cut them open and spread them with jam (the "leftovers" from whatever she was making them for) They were like tiny Dutch Baby when they were still warm from the oven.