My mom will be traveling via plane this holiday season. She has a frozen apple pie.
By the time she arrives at her destination (my sister's house), the pie will have thawed. Could she then cook it and refreeze it before bringing it to my house?
There are too many days in-between for her to cook it at my sister's house and then leave it in the refrigerator.
I am trying to find a good way to freeze chicken pot pies...I am assisting a person that is low income next week and we are working on making healthy meals for her to freeze instead of buying processed food. She loves chicken pot pies so what I was thinking was (since she has limited kitchen equipment in her house) was using my large ramekins, put parchment paper in the bottom, line... the top foil off so that the top can brown, then she can eat and enjoy. Does this sound reasonable? I have looked online and Iha ve not found anything like this so any help would be appreciated.
I'm trying to figure out to make an apple pie like KFC/McDonalds, something crispy and delicious, such as one of these: (above - McDonald's Apple Pie) (above - KFC Apple Pie) I do not want the consistency of a typical homemade or store-bought apple pie, such as the one below: What is the difference between the first two pies and the last? What do I need to know in order to make the crisp, gooey pies in the first two photos?
My friend wants to make coconut milk separate so that she can use the cream for whipping. Can anyone suggest a way of accomplishing this? Edited to add: I asked her to confirm that it was full-fat and she said 'yes, I'm not that dumb'. She's storing it at room temperature (rather hot lately in NYC lately) but is going to try chilling it to see what happens.
My mother is confounded by whipping-cream. Some 20 years ago she started making cream-puffs which quickly became her pastry calling card. They always came out great and were always a hit. Some 15... used before, as my and my sister’s tongues can attest to), seems to help, but even that is only temporary. She has even tried putting the whipped cream in the freezer, and while it does harden, once...?) Whipping for too long causes heat build-up due to friction, which melts it (doesn’t excessive beating turn it into butter?) She tried using different bowl, a chilled bowl, a different mixer, (even
So over the thanks giving holiday my wife asked me to go get the apple pie out of the chill chest. However there were three different pies in there and they all looked alike, and neither of us knew which was which. We ended up cutting all of them to find the right pie, and made the blueberry pie we took to my parents house look really bad. I was wondering how can I determine what type of pie is in the refrigerator without breaking the structural integrity of the crust? Because I'm sure I'll do it again in the future.
I was recently out of town for a business trip and heard some people talking about some type of drink that they had at a party called Apple Pie in a Jar. I was curious if anyone else has heard of this and would know how to make it? It sounds interesting especially since I like Apple Pie.
I am a relatively new cook and like to make things in my spare time. My wife and I were in a restaurant recently for her birthday where she tried some Panna Cotta. She really liked this dessert and I was curious if there was a way that I could make it at home for her as a surprise? I do not have a lot of equipment if it would require fancy or specialized tools. Additionally, I would like to find a way to keep the cost reasonable and the total steps needed such that it is not too elaborate. Are there lessons learned that you have experienced when making Panna Cotta that I should be aware
In my great-grandmother's recipe for Open-Face Apple Pie, she writes, "Cut apples in eighths if they are not quick-cooking." I assume that this means some apples will cook more quickly than others, but I can't find a list of such apples anywhere.
So a friend of mine went to harvest some spinach and lettuce she planted, only to find lots of aphids. Assuming she can clear off the aphids is there anything preventing her from eating the produce? What's the proper method for cleaning that's sure to make it edible?