Posts by stir it up

If you want something a little easier to obtain than fresh buffalo mozzarell, try to get the mozzarella cheese from an Italian domestic cheese company, that comes in a round-ish ball, shrinkwrapped, not a square brick.

We have a friend who brings us hunted deer sometimes. What I've done with the "stewing" roast cuts is "confit." You'll need a small-ish pot with a lid, not much bigger than the roast, that can go in the oven, so...

maybe if you google cake with "ground almonds" or almond flour. There are lots of really nice cakes you can make where finely ground almonds substitute for some or all of the flour. I wouldn't do what you said with almond...

Trust me that this is how you get what you're after without worry. I just did one this week. It will give you pink and deliciously juicy, but not overly rare as you said. I shudder at the idea of well done leg of lamb, I wouldn't...

I have a dear friend who is a fan of chocolate and peanut butter together, so I've made a few things in that department. Martha Stewart had a great recipe a while ago, for a chocolate cookie (chocolate cookie dough), with small...

lavine, don't soak the bagel baker. The reason people sometimes soak a clay baker is to attempt to try to get extra steam. A significant purpose of steam is to try to max out the "oven spring" so your bread will rise...

another tiny tip I thought of with the soft rolls you're after, is to put a clean tea towel on them when they're cooling. That will re-direct the steam into the top crust, so with the crust more moist, it won't draw as much moisture out...

what about a bit of a simple syrup to soak the cake with rum, lime juice (lime oil also if you want), mint (you could do fresh peppermint in a pestle & mortar or use other methods). just want to make sure it says "mojito"

I've actually never made crullers, but most recipes for them contain eggs. If you think of their texture that makes sense. I was also thinking the name Pointex just sounds like a shortening (liquid), but maybe foodpump is on to...

not true, foodpump is on the right reason, the reason to not use chocolate chips, is they are made to hold a chip shape when you bake your cookies at 350F, not for melting purposes. Sadie, your cake sounds great though, and very...