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Add a little zest to your recipes

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Written by: Janice Hardy
Category: Food
Published: May 17, 2012
Hits: 2242

The perfumed outermost layer of citrus fruits is called the zest. In the case of lemons its yellow, limes its green, and with oranges its orange. Underneath the zest is a bitter white pith. Together, the zest and pith make up the rind, which is a general term for the outside of a fruit, that term isn't limited to citrus, for instance watermelon have a rind.

What makes a rind attractive in recipes is its color and the aromatic oils found in it that can life an ordinary flavor in your recipe to new heights. From an average size lemon, you’ll get about 2 teaspoons finely grated zest, whereas with larger ones you can get nearly a tablespoon and small ones about 1 teaspoon. Limes on the other hand are much more stingy. It’s hard to get more

Read more: Add a little zest to your recipes

Melting Chocolate

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Written by: Janice Hardy
Category: Food
Published: May 17, 2012
Hits: 2408

It sounds easy, melt some chocolate, but chocolate can be a clever and finicky ingredient, so here are some helps.

If you must add liquid, chocolate needs more than 1 tablespoon moisture per ounce of chocolate to melt smoothly. Too little liquid will cause the chocolate to seize up and look curdled.

Don’t put a lid on a pan of melting chocolate or the condensation will drip down into your chocolate and will cause it to seize

If chocolate seizes, remove the pan from the heat and try whisking

Read more: Melting Chocolate

Ganache! Why and How

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Written by: Janice Hardy
Category: Food
Published: May 17, 2012
Hits: 2530

Making ganache for the first time is an eye-opening experience. You will wonder what took you so long to savor the simplicity of hot whipping cream and chopped semisweet chocolate stirred together in this mysterious and irresistible chocolate sauce.

Ask a pastry chef what ganache is and he or she will answer a chocolate cake filling, frosting, or the center of a truffle. But if you look in a dictionary, a french dictionary, it says the word means “old fool”. Don’t know why, maybe because any

Read more: Ganache! Why and How

Big time cheating pickled eggs

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Written by: Janice Hardy
Category: Food
Published: April 17, 2012
Hits: 2456

I'm putting a recipe in the recipe box for Grandma Hardy's pickled eggs. But if you have time and aren't in a hurry here is the way you pickle eggs with no recipe, hardly any effort or time.

When you have emptied a jar of your favorite pickles, estimate how many boiled eggs you can fit into the jar when pressing them in firmly. Boil that many eggs to a hard boiled stage and then cool and peel them. Push the eggs into the jar, packing them firmly but not to the point of mashing them. You may

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Anything in a tortilla!

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Written by: Janice Hardy
Category: Food
Published: April 04, 2012
Hits: 2356

Frustrated by your childs sense of what is good food? Here is a secret…….a child will eat anything in a tortilla! A child will eat even more of it if it looks like fun food.

Now when you think tortillas, a lot of you think of a taco, a burrito, that’s all good, but a tortilla can be used for so much more. I’m going to share some ideas to make happy tortilla eating kids, and happy parents because your kids are eating.

1 flour tortilla, peanut butter, jam. Spread and roll up tightly, cut in

Read more: Anything in a tortilla!

  1. Handy guide of emergency substitutions and equivalents
  2. Weights and Measures
  3. Learning to cook, Part 1
  4. Comfort and Joy

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