Posts tagged: food

Chef Melanie’s Kitchen Tip of the Day: Baking Powder

Ran out of baking powder?: make your own. Sift together ¼ cup cream of tartar, 2 tablespoons baking soda & 1 tablespoon corn starch. Sift this mixture a few times and store in a jar.

Sunday January 10th, 2010 in , , , | No Comments »

Chef Melanie’s Kitchen Tip of the Day: Baking a Chocolate Cake

1 .When baking a chocolate cake and the directions call for buttering and flouring the pan, substitute cocoa powder for the flour. Your cake will not show any white marks and turn out a dark chocolate color.

Saturday January 9th, 2010 in , , , , | No Comments »

Chef Melanie’s Kitchen Tip of the Day: Discolored Chocolate

Has your chocolate discolored? Do not be alarmed..this will not hurt the taste. It would not be suggested to be used for tempering for dipped items, but just fine in cookies and cakes.

Saturday December 26th, 2009 in , , , | No Comments »

Chef Melanie Remembers: The Chef’s Credo !!!

To all the Chef’s out there, or the aspiring ones. The following is a credo given to me  a long time ago in culinary school from a French Chef . Of course a that time  had no right to follow any of it. Many years later I find myself following these words of the Credo….Hope [...]

Monday December 14th, 2009 in , | No Comments »

Chef Melanie’s Weekly Recipe: Strawberry Bavarian Cream #food

Strawberry Bavarian Cream
Servings: 4
Ingredients:
2 cups (480 ml) fresh strawberries, washed, hulled and halved - or 2 cups frozen, unsweetened strawberries, defrosted.
1/2 cup (125 ml) sugar
1 teaspoon (5 ml) lemon juice
2 unbeaten egg whites room temperature
pinch of salt
2 teaspoons (10 ml) unflavored gelatin
2 tablespoons (30 ml) cold water
1/4 cup ( 60 ml) chilled heavy cream
1/4 teaspoon [...]

Monday December 14th, 2009 in , , , , , , | 1 Comment »

Chef Melanie’s Kitchen word of the day: Tomalley

Tomalley:  This is the green-colored liver of the Lobster. It is considered a delicacy. It may be eaten as is or may be used to enrich seafood sauces and soups.
www.ammonoosucinn.com

Saturday December 12th, 2009 in , , , , , , | No Comments »

Chef Melanie’s Kitchen tip of the day: Lemons & Limes

If you have too many lemons & limes that you know you will not use in time. Squeeze the juice from them and pour it into ice trays. After they are frozen put the cubes in freezer bags and take one out as needed. Ice cube trays work greatfor egg whites too. Bon Appetit!!

Saturday December 12th, 2009 in , , , , , , , , | No Comments »