Generally, I crack the eggs open in a glass measuring cup (pouring out of it is less messy than with a regular bowl). Then I add ca. 1 tbs. cream for each egg, salt and pepper. When I feel a little...
Never had this problem - I have a UFO-shaped metal thingy and when you put it in the pot with milk, the milk boils like water.
I think this is called pot watcher or milk guard.
I love my silicon pans, I have several silicone pans and all of them work wonderfully. Everyone says, silicone is to wobbly: I only have pans from Tefal (Proflex series) and they have a metal frame...
Here's the reason I have tons of egg whites in my freezer:
Portuguese Custard Tarts - PASTEIS DE NATA
sweet, creamy, crunchy, with cinnamon and vanilla - they taste like vacatio...
My absolute favorite is a classic German Gugelhupf. With yeast dough and tons of dried fruit and nuts. Makes me think of home and white Christmases. See here for the recipe (and don't be afraid of ...
Here's an old family trick: If you're going to work the butter in a bowl anyway, heat up the bowl by pouring in some boiling water. Throw the water out, put the diced butter in and wait a minute or...
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Generally, I crack the eggs open in a glass measuring cup (pouring out of it is less messy than with a regular bowl). Then I add ca. 1 tbs. cream for each egg, salt and pepper. When I feel a little...
Never had this problem - I have a UFO-shaped metal thingy and when you put it in the pot with milk, the milk boils like water. I think this is called pot watcher or milk guard.
sorry, wrong link: http://lensandlentils.blogspot.com/2009/10/cheese-fondue-gooey-and-delici...
To be honest, I like the combination of Gruyère and Emmental, but a little bit of blue cheese like Roquefort gives it a whole new meaning...
I love my silicon pans, I have several silicone pans and all of them work wonderfully. Everyone says, silicone is to wobbly: I only have pans from Tefal (Proflex series) and they have a metal frame...
Here's the reason I have tons of egg whites in my freezer: Portuguese Custard Tarts - PASTEIS DE NATA sweet, creamy, crunchy, with cinnamon and vanilla - they taste like vacatio...
My absolute favorite is a classic German Gugelhupf. With yeast dough and tons of dried fruit and nuts. Makes me think of home and white Christmases. See here for the recipe (and don't be afraid of ...
Here's an old family trick: If you're going to work the butter in a bowl anyway, heat up the bowl by pouring in some boiling water. Throw the water out, put the diced butter in and wait a minute or...