I bought one of these just for making osso buco. I found myself using it for a lot more than just that. I make tomato sauce in it, chili, any excuse I have to bust it out, I do. I absolutely...
I have always loved Indian food but like many who have never travelled to india itself i have often wondered how authentic the Indian food i have eaten actually is. This book has convinced...
I've owned one of these for over 3 years now, using it daily. I've never had to sharpen (grind) it, just an occasional run along a fine steel, and it's held a wonderful edge for everyday prep....
I purchased my first Smart grinder nine months ago. I was thrilled with it and thought I had found the perfect grinder for a French press grind that would change settings quick and...
1 1/4 cups cornmeal (half fine, half course)
1 cup flour
1/3 cup brown sugar
1/3 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk
3/4 cup vegetable oil
Came out OK, but I need it just a LITTLE sweeter and a more moist....any suggestions?
Change the sugar to 2/3 cup white sugar + 3 tbs molasses. White sugar is sweeter than brown. Brown sugar is white sugar with molasses. So the new volume of white sugar will sweeten the product, while the molasses will retain the caramel-like quality of brown sugar -- in addition the "fresh" molasses will give the bread a little back-of-the-throat bite.
For moisture, three suggestions, the last one is the best :roll::
First: Replace some of the milk with evaporated milk.
Second, Forget the evaporated milk and try adding 1/2 can or so of cream-of-corn. Cream of corn might not be "New Jersey," though. I couldn't say. Cream of corn makes for a very cake-like product.
Third: Try using a table spoon or so of hot bacon fat on the bottom of your molds instead of a light greasing with cold butter or shortening. You know what Emeril would say...