BVKCREATIONS.CA

kitchensavvy.com

Food and Drink - KitchenSavvy

http://www.kitchensavvy.com/journal/food_and_drink

Jul 26, 2015. What is a 'Mimosa'? Daniel In the culinary world, 'mimosa' can mean one of three things: A drink, typically served at breakfast or brunch, made from equal parts of champagne and orange juice; A preparation, similar to a deviled egg, where a hard boiled egg is cut in half lengthwise, the yolk is mashed and combined with mayonnaise and other. Read more →. If you have food or cooking questions, send them to Questions@KitchenSavvy.com. Lost Hobbit Enterprises 2004 onward. Aug 22, 2012. A collea...

kitchensavvy.com

Dairy and Eggs - KitchenSavvy

http://www.kitchensavvy.com/journal/dairy_and_eggs

Nov 08, 2015. Why is it that whenever I make scrambled eggs they end up in a puddle of yellowish water? Gwen As is so often the case in cooking, the culprit is overheated protein. When you scramble eggs, initially the protein molecules in the eggs unfold into long strings that cross-bind with each other to form a network. That network holds. Read more →. If you have food or cooking questions, send them to Questions@KitchenSavvy.com. Lost Hobbit Enterprises 2004 onward. Nov 08, 2015 in Dairy and Eggs.

kitchensavvy.com

Docking Maneuvers - KitchenSavvy

http://www.kitchensavvy.com/journal/2015/06/docking-maneuvers.html

For Everything . Using Olive Oil to Season Cast Iron. Jun 08, 2015. I have a recipe for vol-au-vent pastry that says to dock the shell before blind baking it.  I know what blind baking is, but what is docking? Small, canape-sized vol-au-vent may not be docked since the center is usually lifted out, but for larger ones, the area inside the top ring of dough should be. Note for (both) frequent readers of KitchenSavvy: I am going to be away from the computer for the next several weeks and therefore not post...

kitchensavvy.com

Equipment - KitchenSavvy

http://www.kitchensavvy.com/journal/equipment

For Everything . Using Olive Oil to Season Cast Iron. For Everything . Using Olive Oil to Season Cast Iron. May 31, 2015. Is it okay to use extra virgin olive oil to season a pan? Mary I wouldn't recommend using extra virgin olive oil, simply because you are paying a premium for the extra virgin part. That said, pretty much any cooking oil can be used to season frying pans. I use regular olive oil to season my cast iron pans,. Read more →. Lost Hobbit Enterprises 2004 onward. May 31, 2015 in Equipment.

kitchensavvy.com

Kitchen Basics - KitchenSavvy

http://www.kitchensavvy.com/journal/kitchen_basics

Getting into the Thick of It - Beurre Manié. Getting into the Thick of It - Beurre Manié. Mar 13, 2016. I have a recipe that calls for flour and butter and then says to combine them to make a "beurre manié" but it doesn't explain what that is or how it is made. Can you please explain. - Josh Beurre manié (pronounced Burr mahn-ee-AY) is a common way of using flour to thicken sauces, stews or soups. The term means. Read more →. Lost Hobbit Enterprises 2004 onward. Mar 13, 2016 in Ingredients. Jan 04, 2016.

kitchensavvy.com

For Everything ... Using Olive Oil to Season Cast Iron - KitchenSavvy

http://www.kitchensavvy.com/journal/2015/05/for-everything-using-olive-oil-to-season-cast-iron.html

Converting Weight to Measure. For Everything . Using Olive Oil to Season Cast Iron. May 31, 2015. Is it okay to use extra virgin olive oil to season a pan? Seasoned pans should not be washed in the dishwasher or scoured with abrasive cleaners or pads, as this will remove the coating.  Wash in warm water with a small amount of dish soap and dry immediately. If you have food or cooking questions, send them to Questions@KitchenSavvy.com. Lost Hobbit Enterprises 2004 onward. May 31, 2015 in Equipment. Your c...

kitchensavvy.com

Ingredients - KitchenSavvy

http://www.kitchensavvy.com/journal/ingredients

Getting into the Thick of It - Beurre Manié. Getting into the Thick of It - Beurre Manié. Mar 13, 2016. I have a recipe that calls for flour and butter and then says to combine them to make a "beurre manié" but it doesn't explain what that is or how it is made. Can you please explain. - Josh Beurre manié (pronounced Burr mahn-ee-AY) is a common way of using flour to thicken sauces, stews or soups. The term means. Read more →. Lost Hobbit Enterprises 2004 onward. Mar 13, 2016 in Ingredients. Jul 26, 2015.

kitchensavvy.typepad.com

KitchenSavvy

http://kitchensavvy.typepad.com/journal/page/25

Mar 26, 2007. I have heard that there is a faster method to soak dried beans rather than leaving them overnight. What is it? Also, is it true that if you discard the soaking water you will reduce reduce flatulence? Diana The traditional method for soaking dried beans is to pick through them to remove any foreign matter and shriveled or damaged beans,. Read more →. If you have food or cooking questions, send them to Questions@KitchenSavvy.com. Lost Hobbit Enterprises 2004 onward. Mar 19, 2007. Mar 12, 2007.