I have two identical ice cube trays. When I twist the trays to remove ice, sometimes the whole cubes pop out perfectly, but sometimes they shatter and I get lots of shards with bits of ice stuck to the bottoms of the molds.
What can I do to consistently get the whole cubes out?
what i used to do for popping whole cubes is-take out the ice tray from freezer. Put it under running tap of normal temp water(for 2-4 secs) from both sides of ice tray,from top and bottom back of ice tray. then twist the trays to remove ice. It pops out shattered ice less frequently.
I read in Can raw eggs be frozen? that you can freeze eeg whites and use them later. I saw this suggestion about using an ice tray to make frozen egg white cubes (which makes it easier later on when you want to use a few eeg whites out of a frozen batch). My problem is, the frozen cubes won't come out of the ice tray! They seem to expand or for some reason stick to the tray very hard. I needed to melt them by running the back of the tray under hot water to get them out. Obviously I can't use any oil or anything like that in the tray to prevent sticking. Any suggestions?
I like preparing a large quantity of Roux and pouring them in ice trays to keep them in the freezer. However, I'm always confused about the right way of defrosting them for use. The typical use of it is to make white sauce for mac n cheese/pasta. The way i've been using them till now is to take the require amount of milk in a pan, add the cubes and then let it be for 5 minutes or so THEN start the heating. But I'm not convinced this is the best way.
cut the fish into cubes, and fry them up, then throw the cooked cubes into a tortilla, roll up with some sauce, and serve (to myself). If it turns out good it would be a great recipe to share with friends and family. However this is not something I've done before. I know fish breaks apart quite easily when cut into small bits, so is it even possible to preserve "fish-cubes" in a frying pan or will all the little cubes break into a flaky mess? Or, maybe it would be better to cook the whole fish first and then dice it afterwards? If anyone has any advice or suggestions on how to create awesome
Sometimes when making recipes that require just egg whites, I don't know what to do with the yolks so I just throw them out. Instead of throwing them out, is it possible to freeze them and keep them to use at a later date?
and then making a panna cotta from that. These were to be served as petit four with a caramelised popcorn piece on top, and so I was going to make them in ice cube trays so each one was bite size. However I... sometimes getting a skin on in the more concentrated versions. Then if I added gelatine as I would for making a panna cotta then they came out firm and rubbery. So apart from continuing to try different amounts of gelatine in my dissolved Jelly Belly mixture, does anyone have any ideas what I might be able to do to get this to work? (I'm going to try using the steeped milk/real popcorn version
- not that I expect there to be any use-the-whole-orange recipes out there anyway - but I would love some advice about starting points. What kind of recipe would you use as a base for a clementine ice cream or sherbet, using the whole fruit? Or am I over-worrying, and I can just swap orange juice/zest for clementines in an orange sherbet recipe, or add clementines to a plain ice cream base, and get...I made this clementine cake a while back, and very much appreciated the fact that it uses the entire fruit. I found a good deal on clementines today, and was thinking of trying to do something
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've had great success making 'caviar' with sodium alginate and calcium chloride. I've used both an eye dropper and a Parmesan shaker (when I needed a whole lot of spheres). But I've never been able to make the larger spheres, sometimes referred to as ravioli. I've had them in restaurants as big or slightly bigger than a grape. What's the technique to get them this large? Anything in particular I need to watch out for?
When I try to make chicken soup I usually find parts of the meat don't seemed to be cooked properly: red, purple, or brown bits which I think should be white. Sometimes some pieces come out white... 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... idea why I cannot get it right or what I may be doing wrong? Is there a sure procedure to cook chicken soup to make sure it cooks fully every time?