There have been a couple of questions recently about making fudge, and a comment which came up twice in answers has got me wondering about something. (I'll admit, both answers are by Sobachatina, but I think my question could be answered by anyone.) Both the recipe for fudge I grew up with, and another recipe I found online instruct ingredients to be added as the fudge is taken off the heat (butter and vanilla, in the linked recipe). But Sobachatina seems very adamant about this being a BAD time to disturb the fudge, as it will cause crystal formation. So, if I'm not supposed to stir the fudge, how do I add the butter and vanilla?
Butter is typically added when the fudge is first taken off the heat- but it isn't mixed in. The butter is allowed to melt across the surface to keep it from forming a skin on top.
Vanilla, nuts, and all other additions are mixed in at the end of the cooling period when the fudge is stirred.
Alton Brown, with some help from Shirley Corriher, explained the process well.
This question has answers which explain the difference between vanilla essence and vanilla extract, and which tell you when you may want one over the other - if I am correct in thinking that "vanilla essence" is the same as "vanilla flavouring"? My question is - in baking where colour is not an issue, how do I substitute one for the other? For example in a recipe that asked for 1tsp of extract, how much essence would I use in it's place?
I was making a butterscotch pie for the weekend, by following a recipe from the net. The ingredient list was 1 cup dark brown sugar 1/4 cup cornstarch 1/4 teaspoon salt 4 cups half-and-half cream -- (used UK double cream) 5 egg yolks , seperated slightly beaten save whites for Meringue 1/4 cup butter , sliced up 2 teaspoons vanilla extract I followed the instructions (I.... I tried just whisking the lot, but it refused to recombine, so I poured off the oil. The remaining substance (with a little oil) whisked fine when reheated slightly, so I added the butter and vanilla
Buttermilk is one of those pantry items that I buy for a specific recipe, then don't know what to do with the leftovers (and I think this is not uncommon). In my question about buttermilk in soda bread, the topic of alternate uses came up in the comments. I'd like to make a list of these uses. Here's what I have so far: pancakes (instead of milk or yogourt) quick breads, scones (instead of milk) cakes mashed potatoes (instead of milk) low-fat muffins (replacement for oil) (Note: This should be a community wiki item, rather than a question, but I'm not sure how to flag that.)
Possible Duplicate: What does it mean to “fold in” an ingredient into a mix? I made pancakes this morning using a recipe on the back of the package. I mixed up the dry ingredients, poured in the water/egg yolks, and then I was supposed to "fold in" the beaten egg-whites. What is the purpose of "folding in" the beaten egg whites? What is the proper technique? How do I know... really had no idea what I was trying to accomplish. I don't know if I did it right, but the pancakes turned out well! :) I would like to know how to do it correctly for next time though.
After reading through the cookbook thread from front to back, I bought a couple of the recommended works, including How to Cook Everything by Mark Bittman. I went straight to the index to look up what it says about rabbit which came as a surprise to me (p. 653 in the 2008 print): But you can substitute rabbit---which really does taste like chicken---for virtually any recipe for braised chicken... rabbit once every other month, or more often; definitely more frequently than chicken. That said, I don’t recall rabbit to taste anything like chicken up to the point that apart from soup I don’t value
Possible Duplicate: How to rest meat but not let it get too cold? I have been over the last year perfecting the home cooked steak to my liking and have read with interest the questions and answers on cooking steak How do you properly cook a steak? and How do you cook a steak like those found in fine steakhouses? But I find that when I rest it properly it gets too cold and the marbles fats cool too much becoming undesirable (in scotch fillet) . If I wrap it in foil and a cloth it seems to loose the nice crisp surface. SO what is the best way to rest it?
Possible Duplicate: How do I pick a watermelon at the supermarket? I always pick out watermelons based on the tips that people provide (dried up ends, root area gives in slightly when pressed, heavy for their size, etc.) but often times, I still end up with an overly ripe or unripe watermelon. So, instead of how to pick out a good watermelon, what "bad" signs should I avoid for 1) an unripe melon and/or 2) an overly ripe one? Many thanks!
Possible Duplicate: How to make ice cream made without a machine? I need an method for making ice cream at home, without access to an ice cream machine.
I routinely hear that breadcrumbs are added to burgers and meatballs to bind them. For example, see the answers to this question: how to stop meatballs falling apart. On the other hand, I have heard professional chefs say that the bread does not bind the meat. The egg is added to bind, the bread is added as filler. I have never put bread or breadcrumbs in my meatballs or burgers and I don't have problems with them falling apart. I do however, put an egg yolk in and work them long enough that they don't break when pressure is applied. So which is it? Filler, binder or both? If it's a binder