Search results

Not exactly a cake, but this 4-layer dacquoise with hazelnuts, almonds, and espresso ganache was definitely the most work I've put into a dessert in a while. I think I got the recipe from ATK. Very pretty and very tasty.

yes, that's pretty likely. I don't think there's any way to avoid it unless you keep every part of your kitchen surgery clean. But like others have said, it just requires a little elbow grease to get rid of, and it doesn't really harm anything if you don't mind it.

Most commonly it's small amounts of oil that get spilled on the bottom of the pan. This burns at high temperatures - this is usually very dark. At lower temperatures, oil polymerizes and turns the lighter brown color I think you're describing. It's similar to the seasoning on a cast iron pan...

Made this strawberry cake from Cooks' Country (paywall, you can find the recipe pasted on other sites, but I like sourcing to the content creator). I'm quite proud of the result.

Sure, I understand that most people on this forum are experienced chefs who probably would not use it, at least in the current form. The fact that someone is not the target market or consumer of something doesn't have to mean it can't be meaningfully discussed. However, I didn't join this forum...

Lot of negativity here, but I might have some insights on this particular product. :lol:

To answer the original question, yes it looks like a good coarseness for hashbrowns. I personally like to use the grater attachment on my food processor because it's super fast for shredding lots of potatoes (or cheese) and i've shredded my knuckles on the manual ones a few time. If you want...

I used to not like tortellini very much, but when I was in Italy, I discovered that not all tortellini was filled with cheese or spinach. I had beef, seafood, and ham and proscuitto tortellini -- so much better. Some pricey Italian restaurants have housemade non-cheese ones, but at grocery...

Just a passing thought. To get around the thickness consistency problem, could you roll the dough through a pasta machine? You would lose some of the perfect roundness. But then you don't have to buy an extra tool (if you already have a pasta roller), and you get the exact same thickness every time.

That's brilliant. I had always used leftover chili to stuff peppers, but I'm going to be making a bunch of jambalaya this weekend, but I'll be sure to save some leftovers to try stuffing peppers. To OP, I would use cooked rice unless the rest of your filling is really watery. Long rice absorbs...