Cooking is a wonderful art to learn. Whether it is purely for nutritional purposes or for the joy of creating a meal from scratch for your family and friends, the relaxation that can be associated with this skill is immense. But if you were never taught the basics of cooking, and finding your way around a kitchen is not your forte, here are a few handy hints you need to know.
To make a fast and easy roux, you need a stick of butter and two to four tablespoons of flour. Melt the butter over medium heat until it is melted. Then add the flour.
To make a fast and easy roux, you need a stick of butter and two to four tablespoons of flour. Melt the butter over medium heat until it is melted. Then add the flour. Remember, a smaller amount of flour is less likely to scorch. Stir constantly until the mixture is the color of milk chocolate.
If you want to make chocolate peelings, try a vegetable peeler! A vegetable peeler is a great way to get large, firm shavings from a hard piece of chocolate.
Store cooking chocolate correctly. Cooking chocolate must be stored below 70 degrees, which means the refrigerator, especially in warm weather. Wrap it tightly and keep it away from any strong smelling foods.
When it comes time to use it, leave it in the wrapping until it reaches room temperature. Dark chocolate will keep in the fridge for up to one year, milk chocolate for up to six months. All chocolate can be kept in the freezer for up to one year.
Wrap it tightly and keep it away from any strong smelling foods. When it comes time to use it, leave it in the wrapping until it reaches room temperature.Dark chocolate will keep in the fridge for up to one year, milk chocolate for up to six months. All chocolate can be kept in the freezer for up to one year.
By using the tips in this article, you can add to your cooking repertoire, and put that extra money towards something you really need.
To make a fast and easy roux, you need a stick of butter and two to four tablespoons of flour. Melt the butter over medium heat until it is melted. Then add the flour.
To make a fast and easy roux, you need a stick of butter and two to four tablespoons of flour. Melt the butter over medium heat until it is melted. Then add the flour. Remember, a smaller amount of flour is less likely to scorch. Stir constantly until the mixture is the color of milk chocolate.
If you want to make chocolate peelings, try a vegetable peeler! A vegetable peeler is a great way to get large, firm shavings from a hard piece of chocolate.
Store cooking chocolate correctly. Cooking chocolate must be stored below 70 degrees, which means the refrigerator, especially in warm weather. Wrap it tightly and keep it away from any strong smelling foods.
When it comes time to use it, leave it in the wrapping until it reaches room temperature. Dark chocolate will keep in the fridge for up to one year, milk chocolate for up to six months. All chocolate can be kept in the freezer for up to one year.
Wrap it tightly and keep it away from any strong smelling foods. When it comes time to use it, leave it in the wrapping until it reaches room temperature.Dark chocolate will keep in the fridge for up to one year, milk chocolate for up to six months. All chocolate can be kept in the freezer for up to one year.
By using the tips in this article, you can add to your cooking repertoire, and put that extra money towards something you really need.
About the Author:
If you would like to learn all there is with regard to cooking and baking with chocolate then go to the authors site to learn her secrets.chocolate delight
0 komentar:
Post a Comment