Category Archives: basics If you heat and cool chocolate without controlling the temperature, the crystallisation of cocoa butter will result in crystals forming, and your chocolate will bloom – that is to say it will appear matt and covered with white patches. It will also crumble unpleasantly rather than snap. In order to avoid this you will need to…   Risotto is a rice dish cooked in the traditional northern Italian way. For best results, follow these guidelines: HG Use a large saucepan and do not cover. A wide pot is best, to contain the rice in as thin a layer as possible, allowing for even absorption of the stock. Risotto should be made at…  No Sunday night roast is complete without mashed potatoes! Yukon Golds in particular yield a fabulous buttery texture and golden colour. Add chèvre and heavy cream and you’ll go absolutely over the top with this recipe. For a lighter version with a bit of a tang, replace the heavy cream with buttermilk. I like to…  This recipe will make enough dough to line two 9-inch (23 cm) pie plates or to make one double-crust pie. If only using half the recipe, freeze the remaining. For best results, use very cold butter. 1/2 lb (250 g) cold unsalted butter 2 cups (500 mL) unbleached flour 1/4 cup (50 mL) sugar 1/2…  Here’s an easy method for making dark, rich chicken stock. You can use any quantity of chicken (or turkey) you have available. Add the veggies as you like, depending on your flavour preferences. If you make stock often, I recommend keeping a Ziploc in the freezer to collect carrot ends and peels, onion skins and… |
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