Here are two methods to help keep your pie crust from bubbling up and becoming uneven.
Beans:
Cover your pie crust with parchment paper and fill with dried beans. I have also seen a product on Amazon that is small ceramic balls that do the same job.
Tin and Beans:
Place parchment paper on the pie crust, put another [...]
Posted by Becka on December 5th, 2009
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How to Blind Bake
Posted by Becka on December 1st, 2009
I brought the bread for Thanksgiving
This Thanksgiving, I escaped having to make THE dinner. We had it at my mom’s house and she cooked it all. My only responsibility was to bring bread, but instead I made some fresh stuff. I used a “soft roll” recipe and made a seasoned butter to go with. I helped supervise everything as it [...]
Posted by Becka on November 29th, 2009
“Real” Buttercream Frosting
There are many frostings that claim to be buttercream. If you ever see a cake that claims to have buttercream frosting and is white, you can be positive it is not. Buttercream is made solely from butter, and butter is not white. We made cakes in class and used shortening for part of the base, [...]
Posted by Becka on November 13th, 2009
Make your own pumpkin filling!
Fresh is always best! It is getting a little late in the season, but perhaps there is time before Thanksgiving to get some baking done.
Start with a “pie pumpkin”, they are smaller and sweeter than the ones you use to make jack-o-lanterns with. Slice it in half lengthwise and remove the seeds. Also, cut off [...]
Posted by Becka on October 2nd, 2009
Risotto
I had risotto for the first time ever in class yesterday. I was incredible! Chef added portabella mushrooms, rosemary and thyme, and of course onion was part of it. It was a tough day, we ate Chef’s risotto, then made some one our own, then some rice pilaf. We practiced flipping things in the saute [...]
Posted by Becka on September 22nd, 2009
Don’t cry… it’s just an onion!
Here are some tips for dealing with onions:
Before slicing, place onion in freezer for 10-15 minutes, or soak in a ice water bath. or…
After peeling, rinse onion in cool water.
Cut out, in a cone shape, the core, where the root comes out, this is the where the gland/source of the sulphuric compound is.
Use a sharp [...]
Posted by Becka on September 21st, 2009
Salmonella, Eggs and Cantaloupe
I learned something very important about cantaloupe and eggs in my food safety and sanitation class. There have been stories about getting salmonella from these things, and these are ways to help avoid it.
The salmonella is usually on the outside of the melon, and it needs to be washed before cutting into it. As the [...]
Posted by Becka on August 20th, 2009
Mini Cheeseburgers
These little treats looks so realistic, and besides, it’s fun to say that you are having cheeseburgers for dessert. It wasn’t my idea, originally, but made some changes, I think, for the better.
P.S. I love making desserts, more and more as I make them. It’s fun to make them pretty and unusual. I think I [...]
