I've had some success boiling the eggs, rinsing them in cold water, letting them sit for a few minutes in the water to firm up a little, then draining out all the water, holding the lid on the pot ...
I can usually remember if it's 2 or 3 of something. And if I have a bigger number than that I batch it in 2 or 3. So no matter what, I scoop three cups of flour. It's a lot easier to say "is tha...
RE: ABin5
I was only so/so on the method until I started subbing 1/2 c. gluten for flour in the 13 c. (doubled) recipe. The additional gluten really improved the texture. Other thing...
I put about a cup into cheap paper cups, let them freeze, then shove them in the back of the freezer. If there's a little fat on the top it keeps them fresh. And when I need one, I just peel the ...
I bake bread almost every day! The Artisan Bread in Five Minutes a Day book has won me over. I use the dough for small loaves, focaccia, pizza and pitas. Mix it up once every week or so, bake fo...
When I was little we used to make cinnamon ornaments. I believe the recipe was 1 c. of cinnamon and 1 c. of store bought applesauce. It makes a dough that can be rolled out and cut into shapes. ...
It's amazing in yogurt cake. I replace 1/4 of the flour with fine ground almonds (in the food processor or use commercial), and it is to die for. So rustic, so tasty!
I'm snobby in a general sense - no artifical stuff or "short cuts". I'm big on organic, local, elbow-grease kind of cooking.
I lived in China last year, and had a hankering for ravioli. I...
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I've had some success boiling the eggs, rinsing them in cold water, letting them sit for a few minutes in the water to firm up a little, then draining out all the water, holding the lid on the pot ...
I can usually remember if it's 2 or 3 of something. And if I have a bigger number than that I batch it in 2 or 3. So no matter what, I scoop three cups of flour. It's a lot easier to say "is tha...
RE: ABin5 I was only so/so on the method until I started subbing 1/2 c. gluten for flour in the 13 c. (doubled) recipe. The additional gluten really improved the texture. Other thing...
I put about a cup into cheap paper cups, let them freeze, then shove them in the back of the freezer. If there's a little fat on the top it keeps them fresh. And when I need one, I just peel the ...
I bake bread almost every day! The Artisan Bread in Five Minutes a Day book has won me over. I use the dough for small loaves, focaccia, pizza and pitas. Mix it up once every week or so, bake fo...
When I was little we used to make cinnamon ornaments. I believe the recipe was 1 c. of cinnamon and 1 c. of store bought applesauce. It makes a dough that can be rolled out and cut into shapes. ...
No way! Our Christmas letter this year is in mad libs, and I thought we were original! Oh well, I still like it.
It's amazing in yogurt cake. I replace 1/4 of the flour with fine ground almonds (in the food processor or use commercial), and it is to die for. So rustic, so tasty!
I have had great success with this basic formula from Eggs on Sunday: http://eggsonsunday.w...
I'm snobby in a general sense - no artifical stuff or "short cuts". I'm big on organic, local, elbow-grease kind of cooking. I lived in China last year, and had a hankering for ravioli. I...