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Angel Food Cake
Make sure you allow enough time for your egg whites to reach room temperature.Use cake flour, not all-purpose flour.Sift flour repeatedly (many old recipes say to sift four times).Fold batter gently, but make sure flour is completely incorporated.Make sure all utensils and containers are free of grease.Use a Bundt or angel food pan.When you remove cake from oven, the pan must hang upside down while cake cools (otherwise it may collapse). Put four glasses on your counter, and rest the cake pan upside down on them. You can also balance the tube part of the pan on a wine bottle or a funnel. Or, turn the entire pan upside down and let it rest inside a clean, dry colander. If your cake pan has little feet, do not rely on them to hang the cake properly. The cake will sag.To slice the cake, use a serrated knife and saw gently. Don`t push down on the knife. Or, you can use two forks and pull the cake into pieces if you are making a trifle or using the cake for dunking.
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Chimichangas
ChimichangasSee instructions for folding under "." Place completed burritos in a deep fryer heated to 350?F and fry them until golden brown. Hold the burrito down with long handled tongs so that it does not open up. (Upload by user)
ChimichangasSee instructions for folding under "." Place completed burritos in a deep fryer heated to 350?F and fry them until golden brown. Hold the burrito down with long handled tongs so that it does not open up. (Upload by user)
Coconut
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Burritos
BurritosSee instructions for folding under "." To serve, place them on plates with the seam side down. (Upload by user)
BurritosSee instructions for folding under "." To serve, place them on plates with the seam side down. (Upload by user)
Cooking on a seasoned plank
Cooking on a Seasoned PlankSoak a 1 inch thick hardwood plank in cold water overnight. Weigh it down, so every surface soaks. Dry it well and rub with oil. Place in a 350 degree F oven for an hour. Once seasoned, follow as directed in recipe. A trough around the edge will catch meat juices; other (Upload by user)
Cooking on a Seasoned PlankSoak a 1 inch thick hardwood plank in cold water overnight. Weigh it down, so every surface soaks. Dry it well and rub with oil. Place in a 350 degree F oven for an hour. Once seasoned, follow as directed in recipe. A trough around the edge will catch meat juices; other (Upload by user)
Achiote paste
Achiote PasteTo make achiote paste from annatto seeds, soak them in water for at least 1 1/2 to 2 hours; drain them, and grind them in a spice grinder or blender. Tightly wrapped, it will keep for months at room temperature.As the cooking liquid can permanently stain clothing and (Upload by user)
Achiote PasteTo make achiote paste from annatto seeds, soak them in water for at least 1 1/2 to 2 hours; drain them, and grind them in a spice grinder or blender. Tightly wrapped, it will keep for months at room temperature.As the cooking liquid can permanently stain clothing and (Upload by user)
Corn on the cob
Corn on the CobuMethod 1/uFill a large kettle with two inches of fresh water. Add a steamer basket to the bottom of the kettle, and bring the water to a boil.Meanwhile, shuck the corn, removing all silk. Arrange the corn in a single layer in the steam basket, and place the (Upload by user)
Corn on the CobuMethod 1/uFill a large kettle with two inches of fresh water. Add a steamer basket to the bottom of the kettle, and bring the water to a boil.Meanwhile, shuck the corn, removing all silk. Arrange the corn in a single layer in the steam basket, and place the (Upload by user)
Meatloaf filler
Meatloaf Filler that Tastes FullerWhether you use ground beef as your meat base or some mixture of ground beef with veal, pork, or lamb, add the following: 1 grated carrot, 3 tablespoons grated onion, 1 egg, a large splash of whole milk, a few tablespoons of catsup and approximately 1 cu (Upload by user)
Meatloaf Filler that Tastes FullerWhether you use ground beef as your meat base or some mixture of ground beef with veal, pork, or lamb, add the following: 1 grated carrot, 3 tablespoons grated onion, 1 egg, a large splash of whole milk, a few tablespoons of catsup and approximately 1 cu (Upload by user)
Mirepoix
MirepoixThe term mirepoix refers to a combination of diced vegetables typically carrots, onions and celery. It is the classic French flavor base of many stocks, sauces, stews and soups. It is often used as a bed for braising meat. The approximate proportions for a mirepoix are 50 perce (Upload by user)
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MirepoixThe term mirepoix refers to a combination of diced vegetables typically carrots, onions and celery. It is the classic French flavor base of many stocks, sauces, stews and soups. It is often used as a bed for braising meat. The approximate proportions for a mirepoix are 50 perce (Upload by user)
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Egg whites
Egg WhitesHere is the way to perfectly whip egg whites. A copper bowl is ideal, because copper reacts with the albumin in egg whites and makes for better foaming.Wash your bowl with vinegar and kosher salt, then rinse well just before adding the whites. Use a whisk or an electric (Upload by user)
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Egg WhitesHere is the way to perfectly whip egg whites. A copper bowl is ideal, because copper reacts with the albumin in egg whites and makes for better foaming.Wash your bowl with vinegar and kosher salt, then rinse well just before adding the whites. Use a whisk or an electric (Upload by user)
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Roux
RouxMelt butter in a small, heavy pan over low heat. (For most recipes, three tablespoons of butter and three tablespoons of flour are the right amount.) When the butter is melted, whisk in an equal amount of flour, continuing to whisk until the mixture is smooth. Allow the mixture to bu (Upload by user)
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RouxMelt butter in a small, heavy pan over low heat. (For most recipes, three tablespoons of butter and three tablespoons of flour are the right amount.) When the butter is melted, whisk in an equal amount of flour, continuing to whisk until the mixture is smooth. Allow the mixture to bu (Upload by user)
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Searing
SearingSearing is a cooking method that uses high heat to capture the natural juices and flavor of a cut of meat or fish. It can be used on its own or in combination with other cooking methods, such as roasting or braising. Keep heat medium high to high throughout the searing process. It (Upload by user)
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SearingSearing is a cooking method that uses high heat to capture the natural juices and flavor of a cut of meat or fish. It can be used on its own or in combination with other cooking methods, such as roasting or braising. Keep heat medium high to high throughout the searing process. It (Upload by user)
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Toasted almonds
Toasted AlmondsSpread almonds in an ungreased baking pan. Place in 350 degree F oven and bake 5 to 10 minutes or until almonds are light brown, stirring once or twice to ensure even browning. Note that almonds will continue to brown slightly after removing from oven. (Upload by user)
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Toasted AlmondsSpread almonds in an ungreased baking pan. Place in 350 degree F oven and bake 5 to 10 minutes or until almonds are light brown, stirring once or twice to ensure even browning. Note that almonds will continue to brown slightly after removing from oven. (Upload by user)
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Yeast
YeastFollowing these guidelines can help ensure the desired results when using dry active yeast.Start with fresh yeast. It has a very short life span. Buy small amounts and always check the expiration date before using.If you refrigerate yeast, always allow it to return to (Upload by user)
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YeastFollowing these guidelines can help ensure the desired results when using dry active yeast.Start with fresh yeast. It has a very short life span. Buy small amounts and always check the expiration date before using.If you refrigerate yeast, always allow it to return to (Upload by user)
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Yeast dough
Yeast DoughDissolve one package of dry yeast into 1/4 cup of water that is slightly cool to the touch, about 85 degrees F. Yeast is killed at temperatures of more than 105 degrees F, so while cool water may slow proofing time, it will avoid killing the yeast.Add one teaspoon of su (Upload by user)
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Yeast DoughDissolve one package of dry yeast into 1/4 cup of water that is slightly cool to the touch, about 85 degrees F. Yeast is killed at temperatures of more than 105 degrees F, so while cool water may slow proofing time, it will avoid killing the yeast.Add one teaspoon of su (Upload by user)
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