Search results

Bearnaise Sauce in Immersion Blender Anyone have a recipe for Bearnaise Sauce using an Immersion Blender?

What do you do with the leek fronds (the floppy green leaves). Besides the obvious use of a bouquet garni, can you use these things for anything edible?

I checked some online reviews. The los angeles times did a review and said the kitchenaid was superior; and that the braun was noisy and unrefined. I also heard about Bamix immersion blenders. Does anyone have one of these? Are they worth the extra price? What about these "Wolfgang Puck"...

I want to buy potted herbs--already grown, in a pot with soil. So i can have my own little garden in the kitchen area. But where can I do to get this? A nursery?

i dont get the green onion. I like them in principle but somehow I dont understand how to prepare them. Do you prepare them like a leek, and cut off the dark green part? Because I thought the dark green end was the good part, and the stem area was bad. Confused? Do you eat the dark green...

Well I like the beginning instructions that Cooks Illustrated gives. It's their recipes. THey keep experimenting to find the best and easiest way, but it never seems to work for me. It's as if it is customized for their kitchen, and doesn't seem to translate well. They also are finnicky. They...

Here it is: KitchenAid®: Hand Mixer Accessories

I am looking for an immersion blender, to puree soups inside the pot, as well as make emulsion sauces (i heard this is well suited for that job) I know the kitchenaid one is considered the best. Right now, though, I have the top-of-the-line Kitchenaid HAND mixer, which has an optional...

I used to think cooks illustrated was the best of all cooking magazines. Is there anything better? Their equipment reviews are great. But their recipes seem to be too finicky and involved. And many seem to turn out disappointing.

Yes I'm processing it as little as possible, but how do i know when to stop? I am refrigering it for an hour. Maybe I am blind baking it too much?

I tried both all purpose flour, and whole wheat pastry flour. I use the food processor. Cooks Illustrated says the food processor works better.

I'm trying to make Pate Brisee (Pie Dough), everytime I do it, the thing ends up very hard and brittle. It does however hold together. BUt it isn't nearly flaky enough. Why is this? I keep trying different things but nothing works. I am using "French Desserts" by Laura Washburn's recipe...

I put extra virgin olive oil on high heat by accident, and then covered it up. Next think I know it was smoking and I took the lid off and it flamed up like crazy. Now the bottom of the pot is all tarnished looking at weird. I tried cleaning it was "bar tender's helper" but it didn't do...

Ill try these things. I wasn't washing the rice. It's long grain rice, so it takes 45 minutes to cook. The instructions say 2 1/4 cup water for each cup of rice. It's this brand they have it all over the place: Amazon.com: RiceSelect Long Grain Texmati Brown Rice, 36-Ounce Jars (Pack of 4): Grocery

I am making "Texmati" texas grown longgrain basmati rice. I follow the instructions but whatever I do, the rice is edible but sort of "mushy" with the grains somewhat oily and clumped together. Am I doing something wrong? Is the mushiness because I peeked under the lid during the cooking...

I found samples from the book The Best Bread Ever by Charles Van Over - Betsy's Cookbook Heaven

I've only heard good things baout the "Best Bread Ever: Great Home Bread Using your Food processor", by Charles Van Over. Unfortunatley the books are selling for over 75 dollars used. Does anyone have the book? Was it really worth it? Also, what kind of thermometer should you use?

I bought recently the kitchen aid ultra-wide 12 cup food processor, thinking it would be better than my neighbor's regular 12 cup version because it could fit more. However, to my dismay, the interlocking safety system prevents me from stacking things higher. Worse, when I was trying to thinly...