It seems like there’s a wave of macaron questions that are sweeping my way. Unlike les brownies or le gâteau weekend (poundcake), successful macarons are more the result of the technique, rather than following a mere recipe. There’s lots of tips and tricks around the web that will help you out with these little devils, including some interesting recipes, too. You can find my chocolate…
I happily eat raw-milk cheese. I’ll dive into steak tartar without any fear. And heck, I drink horse milk like it’s going out of style. (Actually, if someone could tell me that drinking horse milk never was in style, that’d be great, so I can stop drinking it…) But I have a confession to make: I wash melons.
For a number of years, this forum has been a place to ask questions about ice cream making. However after hundreds of questions, everything that could be asked and answered about ice cream making has been said. So comments have been closed and if you have a question, you can use the search feature on your browser to scan the comments. I’ve learned a lot…
Believe it or not, there’s much more to France than Paris. Or so they say. I obviously don’t get out much, but last year when I went to Camp Cassoulet, also in attendance was Jennifer of Chez LouLou. Although all who were invited I knew previously, she was the only one I didn’t. Brave girl! LouLou lives in the Southwest of France, which I think…
Gleamin’Â – copper bowls Flamin’Â – flame decals Swipin’Â – side swipe beater Beatin’Â – metro beater Screamin’Â – ice cream attachment Dreamin’Â – confectionary and candy coating attachment Beamin’Â – custom-painted KitchenAid
My chocolate has gray streaks. It is okay to use? That’s called bloom and it happens when the chocolate melts or gets warm, and then cools again without being tempered. When you buy chocolate, it is already tempered. However if it’s exposed to heat or melted, it can fall out of temper and lose its suspension. (You can read my instructions for how to temper…
Frequently, bakers and ice cream-lovers will find themselves with a few too many egg whites. So what to do with all of them? If you’re not sure what to do with them right away, egg whites can be frozen. I usually freeze them in specific quantities (i.e.; 1 cup), and label them as such, since there’s nothing more infuriating than needing 1 cup of egg whites…
People have been making ice cream far longer than the invention of electricity so there’s no reason you can’t make ice cream and sorbets at home without a machine! The advantage to using an electric or hand-cranked machine is that the final result will be smoother and creamier. Freezing anything from liquid-to-solid means you’re creating hard ice crystals, so if you’re making it by hand,…
I’ve been getting a certain amount of questions about homemade ice cream, which I’m going to answer here over the next several weeks. I’m going to start with the number one question folks have been asking: Why does homemade ice cream gets harder than commercial ice cream in their freezer? And what can be done to prevent it? Salted Butter Caramel Ice Cream (click for…
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