I believe you already know that the first cakes baked in America were small loaves of sweet bread. And start looking at those beautiful decorated cakes we make nowadays to notice how far we certainly have come. Home bakers really should not be anxious by the elaborate cakes being created today. Through the know-how and …
Make sure any ground beef you use is 80/20 or 85/15. Anything lower is to greasy and anything higher doesn’t have enough fat and you actually have to fry it in margerine so it defeats the purpose of buying extra lean ground beef. Most of my recipes require an hour or an hour and thirty …
This red `On Food and Cooking, The Science and Lore of the Kitchen’ by Harold McGee is a new edition of what is the most widely quoted culinary work in English. It may be almost as influential on the thinking of culinary professionals as Julia Child’s `Mastering the Art of French Cooking’ was on attitudes …