This appears to be the identical product that we've bought here in Canada under the brand name Of Greblon Cool Kitchen Green Cusine.
We've been so pleased with this fry pan that we now have...
I made the Browned butter recipe, the Honey Madeleines recipe, and the Dark Rum Financiers recipe. They all turned out wonderful - even for a first time French baker like me. A few more details...
This beautiful cookbook is divided into two main sections: The Savories and The Sweets. With such a great selection of recipes in this book everyone should be able to find something that awakens...
As a former chef, I am always interested in reading “behind the scenes” books about the restaurant world so I was excited to receive Scott Haas’s new book, “Back of the House: The Secret Life of...
Come in, We’re Closed
Christine Carroll & Jody Eddy
Reviewed by Jim Berman
There are few cooks, if any, which do not tire of the food served in their own places. For one reason...
How come I can't get my yeast to proof. I make sure the water is the right temp. the yeast is not old and I add the sugar when it is suppose to go in. All I want to do is make some pizza dough.
How are you storing the yeast? To high of temps can kill it. How long are you waiting for it to proof? If you have weaker yeast it can take them a while to wake up and get going.
You may just have a dud batch of yeast. It happens. Check the date on the package, or start with a new package. If your water temp is fine, (I use slightly warmer than body temperature water) you should be golden. Otherwise, I have no idea why yeast wouldn't proof for you.
"The satisfactions of making a good plate of food are surprisingly varied, and only one, and the least important of them, involves eating what you've made" - Bill Buford, Heat