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First of all, when you’re whipping cream, it’s very important that you use a stainless steel bowl. An aluminum bowl can turn your whip to cream grayish in color, it could also result any metallic taste in your whipped cream. You would also want to keep your bowl and the whisk in the freezer till it’s very cold right up until the time that you’re whipping your cream. It would result to a much greater volume in your whipped cream.
You never ever want to throw that last bottle of wine away. Instead, you can pour it into an ice cube tray and freeze it, each ice cube is exactly once ounce. In that way, you know when you have a recipe that calls for, say a half or a cup of white wine, you’ll have white wine already in your freezer, you’re just going to grab a few cubes.
If anybody wants to make chicken stock all the time, ideally, you should make your chicken stock in large batches and the best way to freeze it is an individual freezer bags which you can then put in smaller measuring cups so that you know the exact amount that you’re measuring out using a one-cup measuring cup here and just pour it right in the freezer bag. Squeeze out the extra air. Seal the bag and you can freeze it. And then when you need stock in a recipe, you can either defrost that or sometimes even put it right in still frozen.
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