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toni

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  1. It is so sweet of you to take the time to give me this information, Annabelle. I will look in a used book store very soon for The Good Cook, and I thank you. It sounds very interesting.
  2. There are some things you have to be careful about beating for a long time. If you beat flours with gluten (such as wheat flour), the gluten will develop and be tough -- good for bread, not good for cakes or biscuits.If you're adding something you want to stay light -- such as beaten egg whites -- you don't want to beat too much, because they'll deflate. But beating a butter/sugar combo, well, you can go pretty much as long as you like. That is very helpful, thank you.
  3. I'm going right now to check that one out...and thank you!
  4. Maybe adding more powdered sugar would have been good. I was just thinking that it was so thick (dense) already, and I was worried it might end up even thicker by adding more powdered sugar and also be too sweet. But because it had so much chocolate, maybe it would have been okay to be a little sweeter. Annabelle, yes, I guess it was more like an American buttercream. I started making this frosting so many years ago, and I tend to want to improve or change things up. I remember wanting to make it more chocolatey a few years ago (and it was really quite chocolatey already) and I should
  5. Thank you, Lisa. That sounds interesting. I'm a little worried that it could make it too sweet, though. What do you think: I have about 4 cups of frosting. Should I add about 1 cube of butter and about 1/2 cup powdered sugar and what would happen if I just added more butter? I'm surprised that you say that adding the cream wouldn't affect the flavor much. Some frostings are made up of whipping cream, sugar and the cocoa, right? Do you ever combine unsweetened cocoa and the chopped chocolate like I did? I don't know if I should ever do it again. Thank you again for responding. I'll let
  6. I'm wondering what to do to make a chocolate frosting that I already made not so dark and dense. It was made with butter, powdered sugar, unsweetened cocoa powder, and then I added 2 oz. of unsweeteed chocolate and 2 oz. of bittersweet chocolate. I'm sure I made a mistake by trying the added chocolate, but what can I do now to lighten the frosting up? I've made a 5 layer chocolate cake and I've filled it with chocolate buttercream that is nice and light. I thought the darker, richer frosting would be good, but this is ridiculous. Can I add whipping cream before it is whipped to the frost
  7. Your cake is beautiful! I love how white and billowy it looks. How would you describe its taste? Does it taste like marshmellow and how sweet? Thanks, and I am so glad that you persevered and got what you wanted.
  8. "Sensation" is not giving enough credit to that fantastic creation! Beyond words!!!
  9. It is so awesome of you to take the time to share your recipe, Gfron1! I am printing it out and will make this for sure. I like that you suggested mixing thighs and breasts and that is what I'll do. It sounds really good and I'll be sure to let you know how mine turns out. Thank you again sooooo much!
  10. Thank you so much for the encouragement and your experience.
  11. How did you know that I was picturing myself holding the match, turning on the gas and adjusting the flame in order. I will look into this torch. You know my husband is wondering why I am so determined to figure out the caramelization because he says the creme is so outstanding by itself. Go figure!
  12. I'm surprised to hear that because I've heard to dab the top of the creme if it has moisture on it after taking it out of the refrigerator. It does make sense that the sugar would stick better if the top were damp, though. Thank you for your thoughts. ← I think the poster meant to spray the sugar to dampen it slightly for an even caramelization. The only reason I would disagree with this is because it would take longer to caramelize in order to evaporate the water. With the little torch, this would be prohibitive I think. ← Oh, thank you.
  13. I would love to know more. Is Barbara Tropp the author of a book that I could get to help me? Maybe I should go this route. Do you like poaching a whole chicken better than perhaps roasting a whole chicken to get chicken for recipes using chicken? ← Barbara Tropp was an incredible cookbook writer, chef, teacher, and restaurant owner. She describes the method in both her books: "Mastering the Art of Chinese Cooking"- page 129, and in "The China Moon Cookbook" - detailing "no-poach chicken" in the margins of pages 116 & 117. I usually am cooking smaller quantities and favor barely s
  14. i think another tip is to make sure that the creme brulees have had a chance to sit in the fridge and get very chilled before attempting to torch or broil them. i don't think home broilers get hot enough to do a good enough job before the creme brulee gets too warm/liquidy. edited to add: the great thing about needing them nice and chilled is that you can make your creme brulees (cremes brulee?!) up to three days ahead of when you want to serve them. they keep fine, covered, in the fridge. torch them when you are ready to serve them. here's my method (after torching literally thousands of
  15. I'm surprised to hear that because I've heard to dab the top of the creme if it has moisture on it after taking it out of the refrigerator. It does make sense that the sugar would stick better if the top were damp, though. Thank you for your thoughts.
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