I have found caramel is hard to freeze due to its high sugar content.
I made some caramel using the method of slow heating a can of sweetened condensed milk.
Tried to roll it into small balls to freeze and cover with chocolate.
When I put the balls of caramel in the freezer they never got...
If you are apprehensive about using these rings, place a layer of plastic wrap over the lid portion before you apply the ring portion. That should eliminate any problem the corrosion might cause to the food contained in the jar.
I don’t know about fish but, when I want a batter or crumbs to stick to something, like chicken or pork, I apply a layer of corn starch first. This can be done by dredging the moist item directly in corn starch powder or applying a solution of water and corn starch with a brush or by dipping...
Used the recipe provided by Sargon back on 8/7/09.
With some mods in procedures, here’s what I got.(See images)
I did SousVide at 150 F for 3 hours after the marinade, then browned the chicken on a charcoal grill with some wood smoke. Brushed on the Brown Sauce while grilling, and at the...
I thought I would show my simplistic set-up for home Sous Vide.
As can be seen in the images I use a large pot to hold the water, a cheap digital thermometer and a clamp.
The pot is heated using one burner of a two burner hot plate with infinitely variable temperature settings.
The temp. is...
Does anyone have a picture of these? I would like to see what they look like.
Is it a common practice to 're-purpose' leftover bakery goods?
(That is, use them as the basic ingredient in making a different bakery item.)
Is this safe? I note two of the grocery chains here in Phoenix do this...