I have a recipe for a normal Victoria sponge. I also have a huge box of Swiss hot chocolate powder. (The kind you sprinkle onto hot milk to make drinking chocolate.)
Is drinking chocolate a good way to add chocolate flavour to a cake? Or is that likely to not work?
How would I go about using it? Can I just add it, or do I need to adjust the other ingredients? How much should I use?
Drinking chocolate isn't 'chocolatey' enough to make a chocolate cake. You need cocoa powder - replace 3 tablespoons of flour with it et voila, chocolate sponge.
Possible Duplicate: Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan? When sauteing food with oil, how do the following two sequences differ in the final taste of the food? A Place oil in skillet. Turn on stove and wait for oil to heat up. Place food in skillet. B Turn on stove and wait until it's hot. Place oil in skillet. Oil should heat up in a few seconds. Place food in skillet.
minutes. Remove from heat. Gradually whisk about 1 cup of the hot mix into the egg yolks, whisking all the time. Add this back into the rest of what is in the pan. Bring to a gentle boil. Reduce... off the pies gently, got rid of that problem. This is the first time that I have had such a monumental departure from a recipe I have been following (probably luck so far). But can anyone see anything wrong with either the recipe / instructions or suggest what I have did wrong.
while other are white on the outside but inside they are coloured. I use a standard method: I cut 1kg chicken into 4-8 pieces, add 2 litres water, add salt, bring to boil, then simmer for 1 hour. On occasions I have managed to cook it all white but this is the exception not the rule. Does the size of pieces make a difference as to how well it cooks? Does size make a difference as to how I should... centre of the pot. What causes this, and is it a problem? How long are soups meant to be cooked for? Mine is usually 1 hour 15 minutes. Sometimes I add more time but it doesn't still cook the insides
on my skin. Is this normal, and how can I avoid it? I presume it is affected by the following factors: The heat of the wok is too low/high There is too much vegetable oil in the wok The wok...One of my favourite recipes calls for a 3cm piece of ginger peeled and grated. The recipe asks that I heat some vegetable oil in a hot wok, then fry the ginger for 30 seconds before adding the meat and, later, the rest of the ingredients. I am, I'm sure, a fairly lazy chef. I don't tend to buy fresh ginger root and instead I buy this: Bart's Ginger in Sunflower Oil. When I add the ginger
it's done, add the beens Two problems: A slight bitter aftertaste Not enough kick I think that the bitter aftertaste is from the cayenne pepper. I have read that cayenne pepper is quite neutral in taste (not bitter) and carries a lot of heat. Is this correct? Then I tried this: Put a couple of spoonfuls of chili on a plate. Add 1/4 tsp (approx) of cayenne pepper and mix. Taste. Well, the heat..., but not unbearably so. Most of the heat was in my throat, not in my mouth (mostly as an aftertaste), and I did have that bitter aftertaste Can something be wrong with my batch of cayenne peper? Or is this how
I've been making chocolate sponge using some Swiss hot chocolate - because I happened to have that in the cupboard. But now I've run out. So I need to go out and buy something. So is drinking chocolate actually the best way to flavour a cake? Or is there something better I could try?
, then add to the pot. Add 1 cup fresh, chopped tomatoes. Slowly add 1 1/2 cups water. Add 1/2 tsp sugar, some salt, pepper, and I actually also added a dash of hot pepper sauce since it was so blah-tasting. Simmer for an hour. .... this is where I am now, and it's just.. blah, still. The next step will be to add 1/2 pound shrimp, a bay leaf, some fresh parsley, and cook for another 30 minutes. ... could/should I add more flavor to the current batch? Process: Heat 1.5 TB oil, add 1.5 TB flour to make a dark brown roux. If I were using fresh veggies, I'd add them next. Instead, I held off. Add
My wife's birthday is coming up and I want to make a cake for her. I was thinking of making a layer of sponge cake, amarena cherry sauce (cherries, wine and sugar), chocolate mousse, another layer of sponge cake with sauce, Diplomat cream and amarena cherries on top. The problem is that I won't have time the day we eat the cake (Saturday) and the day before (Friday), so I need to make it in advance. I'm thinking of preparing the sponge cake, cherry sauce and chocolate mousse on Thursday and build the bottom layers and put it in the freezer. I can make the Diplomat cream on Friday morning
. I then deep fried them for an extra two minutes. They weren't quite as browned, but more importantly they could have been passed off as chewing gum. Why did cooling the chicken wings turn them...I prepared some chicken wings by: Place chicken wings, raw, in cool oil. Heat corn oil to ~180°F, hold at ~180°F for 3 hours (in the oven). Heat peanut oil in deep fryer to 370°F (as high as the deep fryer goes). Time such that deep fryer is heated by the end of the 3 hours. Drain now-cooked chicken wings Deep fry (while still hot) for 4 minutes, flipping half way through. These came out