I have alot of sites I could post, what are you looking for?
The cheapest ones don't always have the best shapes. But the ones with the most shapes are often copper and they cost the most (also tend to be less detailed the tin). I...
Oil in cakes makes great cakes, that refridgerate well. The only cakes I've done with oil where the method is important is chiffon cakes. I just can't see how your going to whip air into oil and make it hold in a baked good. That's just...
I've accidently lost count before and I think 4 turns have worked better then 3......(at least it did with the recipe in Baking With Julia). Has anyone else noticed this?
Not sure what you mean by it "leaked"? When proofing?
It's late and I'm tired........but I think that's how Gisslens mousses are made. I've made mousse recipes out of my French books that start as anglaise, many of them do.
I don't know, it's not what most of us think of as mousse (white...
URRRRRRRRRRRRRRRRRRRRR! I changed the channel when he comes on, DARN! Why didn't you call me Kevin?!
I have her cookie book. I have mixed emotions on it, but I've hear others mention her upcoming new book, can't wait to get a...
I don't own that book, but I am a huge fan of vanilla (probably more then chocolate).
I've played around with trying to intensify my vanilla flavor in items. Fresh beans really are the ultimate. Adding beans to your vanilla extract or...
I'm delighted that it's going well for you and you seem to enjoy it too!!!
I'm not totally certain why your second batch wasn't as good as your first, it should have kept for 4 days. But that's about the border line (4 days). The...
