Posts by Culprit

EVO, EVOO - Extra Virgin Olive Oil. Some feel the acronym is used to impress, others believe it's legitimately used as a shortened form of the full description. But you'll see it quite often on this and other forums, in recipes and...

Trying the recipe at a lower temperature may help. But I'd preheat the oven to 400 prior to placing the prepared batter into the oven. 400 degrees isn't unusual for cakes or cake like baked goods. A moderate oven temperature ranges...

First of all, buy medium or small eggs. The whites of smaller eggs contain less water so, whatever you decide to use them for, they'll be more dense. You could use them for a facial (if you're into that kind of thing) or you could use...

One of my first culinary instructors was a former Army cook. He could prepare a scrumptious meal whether there were five guests or five hundred guests. His advice for scaling recipes was to prepare the necessary quantity of food by...

1/4 cup mayonnaise 1 tsp vinegar 1/8 tsp turmeric 1 Tbsp ground mustard

Shel, I believe what Myplaceoryours meant by "quality" bread crumbs is something like Panko (also know as "Japanese Bread Crumbs") or a variety that isn't corrupted with a bunch of flavoring and seasoning. Those are...

The wording of your post tells me you're using an espresso machine and not making stove top espresso. Basically, machines have a water reservoir into which a measured amount of water is poured and a basket into which espresso grind...

I liked Emeril's original program format and respected him for his professional abilities. It offered a serious adult level approach to food preparation and I looked forward to watching his program. I don't watch him any more. His...

It's possible you either over heated it or cooled it too fast. When your ganache gets too hot the oil divorces itself from the chocolate and rushes to the top of your preparation. That, as well as cooling it too fast, is what usually...

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