Note that the word "oil" doesn't appear in this recommendation. You can try oil, then make a batch using "fat". You've got to experience the difference to fully understand it.
Well, Thanksgiving is far too long gone for me to have any left over turkey, but I'm gonna pick up some turkey breasts and light the oven. This recipe has got to be a winner... :lips:
Making excellent bread by hand is accomplished routinely by many people. My grandmother made excellent bread, without a recipe, several times a day. She had a "feel" for it. Some of us got it; some don't. I am just one of...
As Greyeaglem mentioned, if you've got a tough piece of meat the pressure cooker is a great tool. It will also overcook vegetables; if you like them that way. Some restaurants (chicken fast food places come to mind) use pressure...
Well, as it turns out, not everyone has expert ability in every facet of the culinary arts. When I make bread from scratch I get satisfactory results, but I don't get excellent results. :o
Therefore, when I find a device that can make...
I believe that, if you do some research on the two types of chocolate, you will find that their components differ significantly. As I recall, white chocolate contains no cocoa, only cocoa butter. Perhaps your research will explain what...
Seems to me that, if drawn butter is simply melted butter, we'd call it "melted butter". Why would we need a special name for it?
When a recipe calls for drawn butter, I use clarified butter. When it calls for clarified...
I've never found any difference in the flavor of sauces made with organic ingredients vs those made with common good quality produce. IMHO, as far as flavor is concerned, organic is more marketing hype than meaningful culinary...
Looks to me as though you've already got a pretty good handle on the recipe. Only thing I can see that's missing would be the amounts of each ingredient. Go for it. Heck, if it doesn't work as well as you'd like you haven't lost...
