Experimentation
Someone asked me recently something to the effect of, “So, you look at a recipe, think that could be better, and just try it?” Um…yeah. Some times I’m wrong. Usually I’m not. Maybe not on the recipe, per se, but on explaining a step better. For example, I read...
Neapolitan Cookies
Inspired by 100 Cookies but tweaked quite a bit. I wouldn’t play with the strawberry content too much as the freeze-dried strawberries really pack a punch even at just 9 grams. But the color isn’t very strawberry-ish, so I really recommend adding a couple of drops of food coloring....
Basic Macarons
Okay, this uses a French Meringue not the traditional Italian Meringue you’re supposed to use for Macarons. (Why a French cookie should be made with an Italian, rather than French, meringue is beyond my level of comprehension.) A pretty easy recipe, although every Macaron recipe I’ve read uses the...
Tare
Here’s a helpful tip, either write on your bowls the weight of them or keep a list somewhere — that way you can just plop it down on the scale and know the weight of the contents by doing some simple math. Need to know how much that dough...
Chopped
On Chopped the contestants have to use weird ingredients and make an appetizer, a main course, and a dessert. Too easy. They should only be allowed to use what they find in a random college kid’s dorm room. And only be allowed to use tools and appliances that kid...