The Illustrated Encyclopedia of American Cooking: More than 5000 of the Best Recipes from America's Home Economics Teachers.Does anyone own this cookbook and give me your opinion if this is a good cookbook to buy?
Yes, I own that cookbook and I would highly recommend it!
It has great pictures to go along with each recipe and there are a variety of
cuisines to choose from.
It has really helped me expand my cooking abilities
Friday, January 20, 2012
Who illustrated snoopy?
i really need to know who drew snoopy ASAP i am doing a cooking project n im making a recipe book called cooking with snoopy and friends but i need to know who drew him so i can mention it for the copyright/
PLEASE HELP ME!!Who illustrated snoopy?
Charles Schulz, so you wold have to get permission from his estate to use him
Charles M. Shulz. It was called Peanuts, the strip was.Who illustrated snoopy?
Charles Schulz did. Good luck on your book, sounds wonderful idea!Who illustrated snoopy?
i did!
no seriously it was Charles M. Schulzhow to apply
PLEASE HELP ME!!Who illustrated snoopy?
Charles Schulz, so you wold have to get permission from his estate to use him
Charles M. Shulz. It was called Peanuts, the strip was.Who illustrated snoopy?
Charles Schulz did. Good luck on your book, sounds wonderful idea!Who illustrated snoopy?
i did!
no seriously it was Charles M. Schulz
Hard neck garlic?...difference from soft neck..where to find.?
Cook's Illustrated recommended using hard neck garlic..When I go to the store...regular soft neck...some organic...but nothing saying hard neck...I'd love to try it...ThanksHard neck garlic?...difference from soft neck..where to find.?
Common garlic Allium sativum - Soft neck Garlic, Italian Garlic, Silverskin Garlic. There are two main 'types' of common garlic - the so-called 'artichoke' garlics we buy in the supermarket, and the 'silverskins', with either very white, or white blushed rose outer skins. The bulbs of the common 'artichoke' types outer parchment is white, or off-white. There is usually a row of decent sized cloves around the outside, and irritatingly smaller, thinner cloves in the interior (altho' there are varieties with few, but quite large, cloves). As we all know, removing the skin from these cloves is not easy. The bulb is wrapped in many layers of parchment, which continues up to form a soft parchment like neck ideal for using to braid all your bulbs together on a string to hang in the kitchen! This garlic keeps well. Silverskins have the strongest flavor, and have numerous small cloves. They are very white, and the neck is sturdy and well suited to plaiting. The 'Creole' sub-group of the silverskin type is atypical, because they have only 8-12 cloves, are mild, and have a rose colored outer skin.
Hardneck Garlic Allium sativum var.ophioscorodon - Serpent Garlic, Stiffneck garlic, Rocombole Garlic, 10 clove garlic, Top Setting Garlic, Bavarian Garlic, Porcelain Garlic, Purple stripe garlic.
These garlics have a stiff, sometimes thick, neck, usually with fewer, even sized cloves arranged around the central 'neck'. Cloves number from four to twelve or so, depending on the variety. They are generally less reliable in changeable weather conditions than soft necked garlics, with the exception of the rocombole type.
The most distinctve of the three main hardneck types is 'Rocambole' Garlic. This garlic is similar to common garlic, but has two important differences. First, unlike common garlic, it throws up a flowering stem, called a 'scape'. Second, the bulb has relatively little outer parchment. This last difference has a positive and a negative side. On the negative side, the individual cloves are often exposed, can be knocked off the bulb by rough handling, and can wither a bit after long storage. In addition, the bulbs don't look anything like as attractive as bulbs of common garlic. On the positive side, they are a dream to remove the skin from -it is trivially easy- there is only one ring of decent sized cloves arranged around the woody central flower stalk and no smalls or thins, and it keeps almost as well as common garlic if stored carefully. The tall flowering scape , for reasons of its own, makes a twisting loop as it unfurls it's 'flower' head (which contains not flowers, but tiny little bulbils). Thus it's alternative name, 'serpent garlic'. Clipping the flower stalk off early on significantly improves bulb size.
It needs a cool winter and spring, and simply will not suceed in hot areas.
Purple Stripe Garlic has very white, thick, bulb skins, streaked with bright purple. They are quite a variable group, with some strongly flavored, some mild, some mid season,some late maturing. They store fairly well.
Porcelain Garlic includes varieties with few (4-8), large fat cloves covered in a very thick, very white bulb skin. The taste is usually strong. They store moderately well if free of disease.
Porcelain image at Filaree Farms
http://thegarlicstore.com/index.cgi/hard鈥?/a>
Common garlic Allium sativum - Soft neck Garlic, Italian Garlic, Silverskin Garlic. There are two main 'types' of common garlic - the so-called 'artichoke' garlics we buy in the supermarket, and the 'silverskins', with either very white, or white blushed rose outer skins. The bulbs of the common 'artichoke' types outer parchment is white, or off-white. There is usually a row of decent sized cloves around the outside, and irritatingly smaller, thinner cloves in the interior (altho' there are varieties with few, but quite large, cloves). As we all know, removing the skin from these cloves is not easy. The bulb is wrapped in many layers of parchment, which continues up to form a soft parchment like neck ideal for using to braid all your bulbs together on a string to hang in the kitchen! This garlic keeps well. Silverskins have the strongest flavor, and have numerous small cloves. They are very white, and the neck is sturdy and well suited to plaiting. The 'Creole' sub-group of the silverskin type is atypical, because they have only 8-12 cloves, are mild, and have a rose colored outer skin.
Hardneck Garlic Allium sativum var.ophioscorodon - Serpent Garlic, Stiffneck garlic, Rocombole Garlic, 10 clove garlic, Top Setting Garlic, Bavarian Garlic, Porcelain Garlic, Purple stripe garlic.
These garlics have a stiff, sometimes thick, neck, usually with fewer, even sized cloves arranged around the central 'neck'. Cloves number from four to twelve or so, depending on the variety. They are generally less reliable in changeable weather conditions than soft necked garlics, with the exception of the rocombole type.
The most distinctve of the three main hardneck types is 'Rocambole' Garlic. This garlic is similar to common garlic, but has two important differences. First, unlike common garlic, it throws up a flowering stem, called a 'scape'. Second, the bulb has relatively little outer parchment. This last difference has a positive and a negative side. On the negative side, the individual cloves are often exposed, can be knocked off the bulb by rough handling, and can wither a bit after long storage. In addition, the bulbs don't look anything like as attractive as bulbs of common garlic. On the positive side, they are a dream to remove the skin from -it is trivially easy- there is only one ring of decent sized cloves arranged around the woody central flower stalk and no smalls or thins, and it keeps almost as well as common garlic if stored carefully. The tall flowering scape , for reasons of its own, makes a twisting loop as it unfurls it's 'flower' head (which contains not flowers, but tiny little bulbils). Thus it's alternative name, 'serpent garlic'. Clipping the flower stalk off early on significantly improves bulb size.
It needs a cool winter and spring, and simply will not suceed in hot areas.
Purple Stripe Garlic has very white, thick, bulb skins, streaked with bright purple. They are quite a variable group, with some strongly flavored, some mild, some mid season,some late maturing. They store fairly well.
Porcelain Garlic includes varieties with few (4-8), large fat cloves covered in a very thick, very white bulb skin. The taste is usually strong. They store moderately well if free of disease.
Porcelain image at Filaree Farms
http://thegarlicstore.com/index.cgi/hard鈥?/a>
How do you wrap muffins in pretty paper like starbucks muffins?
I hope i can explain myself properly, but how do you get muffins wrapped up in brown greaseproof paper so hey look pretty, a bit like how starbucks do their muffins. do you cook the muffins first or create the paper basket first. Also is there a site that i can go on that will illustrate how to do this. thanks.How do you wrap muffins in pretty paper like starbucks muffins?
You buy the paper cases and bake the muffin mix in the cases. Don't know where you live but any big supermarket in the UK sells the cases.How do you wrap muffins in pretty paper like starbucks muffins?
You can get instructions of making the wrappers on Martha Stewart.com its called Crisp Muffin Wrappers
Below is a link to a film on how to make muffins - they use silicone molds, you just buy paper molds, and do everything the same way!
happy muffin baking :)
http://images.google.dk/imgres?imgurl=ht鈥?/a>
You buy the paper cases and bake the muffin mix in the cases. Don't know where you live but any big supermarket in the UK sells the cases.How do you wrap muffins in pretty paper like starbucks muffins?
You can get instructions of making the wrappers on Martha Stewart.com its called Crisp Muffin Wrappers
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How do you wrap muffins in pretty paper like starbucks muffins?Below is a link to a film on how to make muffins - they use silicone molds, you just buy paper molds, and do everything the same way!
happy muffin baking :)
http://images.google.dk/imgres?imgurl=ht鈥?/a>
Delia Smith's recipe for meringues?
Please, can anyone out there provide me with the meringue recipe from her cook book, "Delia - Complete Illustrated Cookery Course" - with her on the cover wearing a red top? I just need the simple meringue recipe, in which she tells readers to bake it in a hot oven, turn it off after a while, then leave overnight for delicious chewy goodness??? I'd be very grateful! Thanks!Delia Smith's recipe for meringues?
Meringues with Summer Fruit
In the summer, soft fruit make the perfect filling for meringues, as their sharp acidity contrasts beautifully with the sweetness of the meringue.
Serves 8
Ingredients
For the meringues:
2 large egg whites
4 oz (110 g) white caster sugar
For the filling:
9 oz (250 g) mascarpone
7 fl oz (200 ml) 8 per cent fat fromage frais
1 rounded dessertspoon caster sugar
1 teaspoon vanilla extract
For the topping:
1 lb (450 g) of strawberries or raspberries or a mixture of redcurrants, raspberries and strawberries
a little icing sugar
Pre-heat the oven to gas mark 2, 300掳F (150掳C).
You will also need a 16 x 12 inch (40 x 30 cm) baking sheet lined with silicone paper (baking parchment).
To make the meringues, place the egg whites in a large bowl and, using an electric hand whisk on a low speed, begin whisking. Continue for about 2 minutes, until the whites are foamy, then switch the speed to medium and carry on whisking for 1 more minute. Now turn the speed to high and continue whisking until the egg whites reach the stiff-peak stage. Next, whisk the sugar in on fast speed, a little at a time (about a dessertspoon), until you have a stiff and glossy mixture.
Now all you do is spoon 8 heaped dessertspoons of the mixture on to the prepared baking sheet, spacing them evenly. Then, using the back of the spoon or a small palette knife, hollow out the centres. Don't worry if they are not all the same shape 鈥?random and rocky is how I would describe them. Next, pop them on the centre shelf of the oven, immediately reduce the heat to gas mark 1, 275掳F (140掳C) and leave them for 30 minutes. (For important information about gas mark 1, click here. )After that, turn the oven off and leave the meringues to dry out in the warmth of the oven until it is completely cold (usually about 4 hours) or overnight. The meringues will store well in a tin or polythene box, and will even freeze extremely well.
To assemble the meringues, whisk the filling ingredients together, spoon equal amounts into each meringue and top with equal amounts of the fruit. Then dust with icing sugar before serving. Nice made with a sauce of pur茅ed fresh raspberries sweetened with a little icing sugarDelia Smith's recipe for meringues?
These are the instructions, directly from Delia's website on how to make the basic meringue.
Delia Online: How to make meringues
This must be the most popular egg-white recipe of all, whipped with fine sugar into tall, stiff, shining peaks, then very lightly baked so that the surface is crisp and the centre is soft and chewy. The tricky bit is whisking the egg whites, but the way the meringues are cooked is important, too. The oven should be pre-heated to gas mark 2, 300掳F (150掳C) but do make sure you are not going to be using it for anything else, since the meringues stay in the oven until it is completely cold, so that they partly bake and then slowly dry out.
The eggs must be spanking fresh as this makes them easier to separate. Separate 3 large eggs, one at a time, placing each white in a cup or small bowl before adding it to the whisking bowl. This means that if an accident occurs with, say, the third egg and you break the yolk, the other two are safe.
The proportion of sugar is always 2 oz (50 g) for each egg white. So, for 3 whites weigh out 6 oz (175 g) caster sugar onto a plate and have ready a clean, grease-free tablespoon.
Switch the whisk on to a slow speed and begin whisking for about two minutes, or until everything has become bubbly (this timing will be right for 2 to 3 egg whites; you'll need slightly more time for 4, 5 or 6).
After that, switch to a medium speed for a further minute, then whisk at the highest speed and continue whisking through the soft peak stage until stiff peaks are formed. The whites should be all cloudy and foamy at this stage. Another test is to look at the whites on the end of the whisk 鈥?they should form a stiff peak without falling off the whisk. It's very important not to over-whisk the whites 鈥?this will stretch the surface of the bubbles that have formed and they will burst and collapse into liquid.
Next, whisk the sugar in on fast speed, about a tablespoon at a time, until you have a stiff and glossy mixture with a satin sheen. Spoon onto baking sheets lined with silicone paper (baking parchment) ready for baking.
My own method of baking has stood the test of time and, provided your oven temperature is correct, it will never let you down. You will find the exact temperatures and timings in each individual recipe. These differ according to the size of the meringues and the degree of colour called for, but the general principle is 鈥?they go into the oven at gas mark 2, 300掳F (150掳C), the temperature is then immediately reduced to gas mark 1, 275掳F (140掳C) for the actual baking and, once baked, the oven is turned off and the meringues are left in there, undisturbed, until the oven is completely cold.
Meringues with Summer Fruit
In the summer, soft fruit make the perfect filling for meringues, as their sharp acidity contrasts beautifully with the sweetness of the meringue.
Serves 8
Ingredients
For the meringues:
2 large egg whites
4 oz (110 g) white caster sugar
For the filling:
9 oz (250 g) mascarpone
7 fl oz (200 ml) 8 per cent fat fromage frais
1 rounded dessertspoon caster sugar
1 teaspoon vanilla extract
For the topping:
1 lb (450 g) of strawberries or raspberries or a mixture of redcurrants, raspberries and strawberries
a little icing sugar
Pre-heat the oven to gas mark 2, 300掳F (150掳C).
You will also need a 16 x 12 inch (40 x 30 cm) baking sheet lined with silicone paper (baking parchment).
To make the meringues, place the egg whites in a large bowl and, using an electric hand whisk on a low speed, begin whisking. Continue for about 2 minutes, until the whites are foamy, then switch the speed to medium and carry on whisking for 1 more minute. Now turn the speed to high and continue whisking until the egg whites reach the stiff-peak stage. Next, whisk the sugar in on fast speed, a little at a time (about a dessertspoon), until you have a stiff and glossy mixture.
Now all you do is spoon 8 heaped dessertspoons of the mixture on to the prepared baking sheet, spacing them evenly. Then, using the back of the spoon or a small palette knife, hollow out the centres. Don't worry if they are not all the same shape 鈥?random and rocky is how I would describe them. Next, pop them on the centre shelf of the oven, immediately reduce the heat to gas mark 1, 275掳F (140掳C) and leave them for 30 minutes. (For important information about gas mark 1, click here. )After that, turn the oven off and leave the meringues to dry out in the warmth of the oven until it is completely cold (usually about 4 hours) or overnight. The meringues will store well in a tin or polythene box, and will even freeze extremely well.
To assemble the meringues, whisk the filling ingredients together, spoon equal amounts into each meringue and top with equal amounts of the fruit. Then dust with icing sugar before serving. Nice made with a sauce of pur茅ed fresh raspberries sweetened with a little icing sugarDelia Smith's recipe for meringues?
These are the instructions, directly from Delia's website on how to make the basic meringue.
Delia Online: How to make meringues
This must be the most popular egg-white recipe of all, whipped with fine sugar into tall, stiff, shining peaks, then very lightly baked so that the surface is crisp and the centre is soft and chewy. The tricky bit is whisking the egg whites, but the way the meringues are cooked is important, too. The oven should be pre-heated to gas mark 2, 300掳F (150掳C) but do make sure you are not going to be using it for anything else, since the meringues stay in the oven until it is completely cold, so that they partly bake and then slowly dry out.
The eggs must be spanking fresh as this makes them easier to separate. Separate 3 large eggs, one at a time, placing each white in a cup or small bowl before adding it to the whisking bowl. This means that if an accident occurs with, say, the third egg and you break the yolk, the other two are safe.
The proportion of sugar is always 2 oz (50 g) for each egg white. So, for 3 whites weigh out 6 oz (175 g) caster sugar onto a plate and have ready a clean, grease-free tablespoon.
Switch the whisk on to a slow speed and begin whisking for about two minutes, or until everything has become bubbly (this timing will be right for 2 to 3 egg whites; you'll need slightly more time for 4, 5 or 6).
After that, switch to a medium speed for a further minute, then whisk at the highest speed and continue whisking through the soft peak stage until stiff peaks are formed. The whites should be all cloudy and foamy at this stage. Another test is to look at the whites on the end of the whisk 鈥?they should form a stiff peak without falling off the whisk. It's very important not to over-whisk the whites 鈥?this will stretch the surface of the bubbles that have formed and they will burst and collapse into liquid.
Next, whisk the sugar in on fast speed, about a tablespoon at a time, until you have a stiff and glossy mixture with a satin sheen. Spoon onto baking sheets lined with silicone paper (baking parchment) ready for baking.
My own method of baking has stood the test of time and, provided your oven temperature is correct, it will never let you down. You will find the exact temperatures and timings in each individual recipe. These differ according to the size of the meringues and the degree of colour called for, but the general principle is 鈥?they go into the oven at gas mark 2, 300掳F (150掳C), the temperature is then immediately reduced to gas mark 1, 275掳F (140掳C) for the actual baking and, once baked, the oven is turned off and the meringues are left in there, undisturbed, until the oven is completely cold.
What food related activity can water be a part of?
Water is - or has been - part of everything we eat. I can think of popping corn, dissolving gelatin, melitng ice, cooking rice, making steam, and freezing juice. What other FOOD related activity can you think of besides those that I thought of that can illustrate this concept?What food related activity can water be a part of?
adding water to dehydrated products e.g. instant coffee, packets of soup powder, Pot NoodlesWhat food related activity can water be a part of?
Juicing fruit would be a pretty graphic illustration.What food related activity can water be a part of?
Pretend your kids are in jail (They probably feel they are anyway) and all they can have is bread and water from an old tin pail.
adding water to dehydrated products e.g. instant coffee, packets of soup powder, Pot NoodlesWhat food related activity can water be a part of?
Juicing fruit would be a pretty graphic illustration.What food related activity can water be a part of?
Pretend your kids are in jail (They probably feel they are anyway) and all they can have is bread and water from an old tin pail.
Hot water bath for cheesecake: Is it really necessary? ?
I have double-wrapped and triple-wrapped Cook's Illustrated's highest rated springform pan (glass-bottom type) and I still get water leaking into my cheesecake. Argh!
Is the bain marie really necessary? I have read about people setting a pan of water on the rack below the cheesecake. Does this work? Hot water bath for cheesecake: Is it really necessary? ?
It would work but not quite as well, the water helps it so there is indirect heat around the pan instead of hot metal to hot metal. The water in the oven helps create a moist environment for the cheesecake so it doesn't crack and dry out, try it out by not putting the springform in the waterbath, rather just putting on the rack above the waterbath. I bet it will work. Hot water bath for cheesecake: Is it really necessary? ?
it is not necessary, but it makes a much better cheesecake, just wrap the springform pan in tin foil. and put the cake in hot water in a large roasting pan and bake as directed.Hot water bath for cheesecake: Is it really necessary? ?
well use aluminum foil as if your baking with an inferior spring form pan Wrap the foil around the bottom to trap the insides and fence off the water.
Heck, With a custard pie, I set the pan IN the waterwrinkles
Is the bain marie really necessary? I have read about people setting a pan of water on the rack below the cheesecake. Does this work? Hot water bath for cheesecake: Is it really necessary? ?
It would work but not quite as well, the water helps it so there is indirect heat around the pan instead of hot metal to hot metal. The water in the oven helps create a moist environment for the cheesecake so it doesn't crack and dry out, try it out by not putting the springform in the waterbath, rather just putting on the rack above the waterbath. I bet it will work. Hot water bath for cheesecake: Is it really necessary? ?
it is not necessary, but it makes a much better cheesecake, just wrap the springform pan in tin foil. and put the cake in hot water in a large roasting pan and bake as directed.Hot water bath for cheesecake: Is it really necessary? ?
well use aluminum foil as if your baking with an inferior spring form pan Wrap the foil around the bottom to trap the insides and fence off the water.
Heck, With a custard pie, I set the pan IN the water
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