Fri, 12 October 2007
To supreme a citrus fruit is to remove the fruit's fleshy sections from the skin, pith, membranes, and seeds. This creates glittery wedges that are the perfect addition to fruit salads and other delicious desserts. Check out how to prepare these citrus-y segments!If you have a comment about this tip, click here and let us know, we'd love to hear from you.
Comments[2075]
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Thu, 27 September 2007
Vanilla is an integral spice in the pastry kitchen. The fruit of orchids, vanilla pods are filled with thousands of fragrant little black seeds. Tune into this tip and learn the best way to extract these flavorful specks!
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Comments[2295]
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Wed, 12 September 2007
Folding is a technique used to prevent deflating a light and airy mixture when combining it with a denser mixture. Watch and learn how to master this method of mixing!
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Comments[2030]
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Mon, 2 July 2007
Getting a lot of pieces from a round cake does not need to be difficult. Thick or thin, this simple tip will help you make the exact amount of slices you need!
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Comments[2001]
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Fri, 6 April 2007
To keep your cake from sticking, many a time a recipe will suggest you line the bottom of your pan with parchment paper. Here's an easy way to cut a round of parchment paper that will fit your pan perfectly each and every time!
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Comments[1672]
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Tue, 23 January 2007
At Christmas, gingerbread makes it most impressive appearance as deliciously decorated cookies and sugary winter wonderlands with houses both big and small.
Please join us as we take a quick tour of my first attempt to make a candy covered gingerbread house! If you have a question or comment, write us a note, we'd love to hear from you. Download the recipe as a PDF file
Comments[978]
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Fri, 5 January 2007
Parchment paper cones, also known as cornets, are an extremely helpful pastry kitchen "tool" that are wonderfully easy to make! Filled with melted chocolate to adorn candies or royal icing to embellish cookies—your decorating possibilities are endless!
If you have a tip or a comment about this tip, click here and let us know, we'd love to hear from you. Click here to download the instructions as a PDF file
Comments[1535]
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Wed, 18 October 2006
The language used in baking recipes can sometimes be vague and unclear. Grease your pan. Why? Prepare your pan. How? What do you use? Butter, a pastry brush and a touch of flour... works every time!
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Comments[1274]
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Tue, 26 September 2006
Egg yolk mixed with your egg white? Bits of shell in your egg yolk? Here's an efficient and nearly foolproof way to separate whole eggs. With an added bonus... you get to play with your food! (sorry Mom...)
If you have a tip or a comment about this tip, click here and let us know, we'd love to hear from you.
Comments[1162]
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Mon, 18 September 2006
Sharp knives and moving objects. Needless to say, not the best of combinations to have in the kitchen. Be safe and concentrate on the task at hand by keeping that slippery plastic cutting board in place. See how a damp paper towel is all you need to get the job done.
If you have a tip or a comment, click the "comment" button below, we'd love to hear from you
Comments[903]
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