March 15, 1987 |
Scientists in Wisconsin and Massachusetts are perfecting a process to remove more than 90 percent of the cholesterol from butter and 80 percent from egg yolks. Although the researchers are not making big promises, their work does raise the likelihood of easing consumer worries about cholesterol in those products - and could reverse a decline in their consumption. The process, "super-critical fluid extraction," does not alter the flavor, appearance or consistency of either product, say the scientists at the University of Wisconsin-Madison and Phasex Corp.
March 2, 1988 |
Ask 10 chefs how to prepare hollandaise sauce, and you could well end up with 10 recipes and a lot of disagreement. But each chef would concur that the hollandaise is one of the culinary world's most sumptuous and luxurious gifts. This rich and delicious sauce is a creamy blend of egg yolks, butter and lemon juice. It is generally served warm over a number of foods, including eggs, chicken, seafood and vegetables. The smallest dollop adds a dimension to both taste and, alas, the waistline.
February 7, 2008
Q: For Valentine's Day, I am making my boyfriend's favorite dessert, lemon meringue pie. I have his family's recipe, and the last time I made it, I followed the recipe exactly. It looked great and tasted great, but there was one problem: The golden meringue pulled away from the edges of the pan, and underneath the meringue was very watery. Can you please send me another recipe and tell me how to prevent this mistake? Is there a way to fix the recipe I have? - Lynn H. No, it's not me weeping - all that sobbing is coming from your meringue.
August 14, 2003 |
Many desserts call for a sauce known as creme anglaise. The marriage of milk, sugar and eggs is the foundation for one of the most luxurious, silky sauces in the French repertoire. In plain English, we know it as cooked vanilla custard sauce. A Frenchman may have created the formula, but it took an American to simplify it. The recipe that I'm about to explain is a foolproof technique for your bag of cookery tricks. For many home cooks, making creme anglaise is fraught with risk.
February 14, 2013
A dessert duet, to be shared by two, of delicate, frozen Soufflé Glacé Grand Marnier and a rich, molten Chocolat Chaud from Bistro St. Tropez on Market Street. You will need a candy thermometer for these recipes. FROZEN GRAND MARNIER SOUFFLÉ WITH RASPBERRY COULIS 1 cup sugar 1/2 cup water 8 egg yolks 3 cups heavy cream 5 tablespoons Grand Marnier 2 tablespoons cocoa powder 1/4 cup water 1/4 cup sugar 2 pints raspberries In a small, heavy-bottomed pot, combine the cup of sugar and half-cup water and bring to a boil.
May 24, 1989 |
When you make a salad dressing, you stir the oil, vinegar and seasonings together. But in a matter of seconds, the oil and vinegar separate; the ingredients seem to defy being combined. Each time the dressing is used, it has to be shaken or stirred. Any number of liquids, such as oil and vinegar, seem incapable of forming a stable mixture. As the old expression about water and oil says, they just won't mix. Not without some help, anyway. What's needed to get stubborn liquids together is a substance compatible with both.
July 26, 2007
8 poblano peppers 2 1/2 cups Monterrey jack cheese mixed with 1/2 cup sharp cheddar cheese 2 tablespoons minced fresh cilantro 2 tablespoons minced fresh oregano 1 garlic clove, pressed 1 teaspoon ground cumin 8 egg yolks, cold 8 egg whites, room temperature 1/2 cup flour 2 tablespoons cold water Pinch sea salt Fresh ground pepper to taste Light olive oil Roast, peel and seed chiles, taking...
November 20, 1996 |
Creme brulee, a creamy and rich baked custard with a caramelized top makes a handsome and delicious Thanksgiving Day dessert - albeit high in calories and cholesterol. But as a special holiday treat - you don't have to eat the entire ramekin at a single sitting - it works well. In some circles, this dish is often referred to as a Cambridge cream, because its roots are traced to Trinity College in Cambridge, England. It is basically egg yolks mixed with sugar and cream that is scalded, not boiled.
August 6, 1986 |
Forget those sticky, soggy, packaged powder puffs they call spongecake at the bread counter. Homemade spongecake is something else - golden on the outside, light and airy in the middle, thirsty for the tangy juices of whatever fruit you choose to use. Strawberries, raspberries, blueberries, peaches, pineapple - with a sunny summer harvest ahead of us, it's time to think of the most fruit-happy cake there is! A slice of spongecake piled high with strawberries or juicy ripe peach slices looks and tastes like a million calories.
May 10, 1989 |
Do you own a microwave? If so, then it's time to discover the In a Hurry casserole. Today's hot and hearty casseroles are considerably quicker to cook than their predecessors and are considerably better for the families they feed. Once a catchall for everything in the refrigerator and pantry, the casserole has become an easy way for nutrition-minded cooks to get family members to eat healthful ingredients that might otherwise be avoided. A particularly good example has ground turkey, rice and corn as the main ingredients, lots of good spices for flavor, and absolutely no extra cooking fat. The casserole is almost a meal in itself, but salad lovers might like to preface it with a salad that's an appetizing mix of fruit, nuts and vegetables.