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Has anyone used Valrhona Absolut Crystal neutral glaze particularly to thicken a coulis or to glaze a tart? If so, how did you like it and is there another glaze you think worked as well but is less expensive or can be purchased in smaller quantities?
Red Velvet Cake
It does use a large amount of oil - 2 cups, but it sure ain't "dry." Red Velvet Cake was very popular back in the late 60's & 70's and there were frequently "Red Velvet Cake cookoffs." This recipe won the blue ribbon at several state fairs.
2-1/2 c sifted cake flour 2 c sugar 1 c buttermilk 1 tsp soda 1 tsp vanilla 1 tsp salt 3 eggs 2 T cocoa 1 T white vinegar 1 oz red food color 2 C vegetable oil - regular "buttery flavor" is good but, if you can't find it, use 1 Cup Orville Redenbacher Buttery Flavor Oil for Popcorn (available in the popcorn section at the store) and 1 cup regular vegetable oil to make a total of 2C oil Cream cheese frosting:
1 stick butter 1 tsp vanilla 8-oz pkg cream cheese 1 16-oz bag powdered sugar dash salt 1 c chopped pecans Cake
Combine all ingredients; mix well and pour into 1 large or two small buttered and floured cake pans. Bake 300º for about 40 minutes, or until done
Cream well, then frost well-cooled cake.
Keywords: Dessert, Cake
( RG466 )
I'm trying to make a Roasted Poblano and Black Bean Enchilada recipe and I don't know if the tomatillo cream sauce will be freezer-friendly. Basically I process the following ingredients in a food processor to make the cream sauce. I plan on freezing the sauce in ice-cube trays for individual servings. The sauce will then be thawed and spread on a baking dish and also used to top the enchiladas and cook in a 400 degree oven. Thanks! INGREDIENTS: -26 ounces canned tomatillos, drained -1 onion -1/2 cup cilantro leaves -1/3 cup vegetable broth -1/4 cup heavy cream -1 tbsp vegetable oil -3 garlic cloves -1 tbsp lime juice -1 tsp sugar -1 tsp salt
What do you all think is the safety level of leaving raw shortbread out at warm room temp (75-80f) for 18 hours? Assume no eggs, just butter, sugar, and flour....
It will be baked, but I still fear that pathogens could grow. Or maybe it’s my years of pastry experience wherein cold dough has always been easier to handle and that’s why it seems so wrong. 😂
(This is not my doing, I have a renter in my kitchen.)
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