Kitchen Hint of the Day!

May 24, 2013 at 9:15 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , ,

When making a souffle, it’s best if you use egg whites from eggs that are at least a week old ( but not expired). Why? Very fresh eggs contain more water, which can make your souffle taste grainy.

Kitchen Hints of the Day!

May 20, 2013 at 10:16 AM | Posted in Kitchen Hints | 1 Comment
Tags: , , , , , , ,

Not only is homemade meringue delicious, but it will also impress your friends – especially if you use these tips for getting the best meringue and the highest peaks.

 

 

Hint #1 – How do you know if beaten egg whites are stiff enough? Just run a knife through the middle of the bowl – if the whites stay separated, they’re ready.

 

 

 

Hint #2 – Remember, if it’s rainy (or even damp) outside, the meringue peaks will not remain upright! It might be better to save your baking for a drier day.

 

 

 

Hint #3 – Occasionally, meringue will develop small droplets of water on its surface shortly after being removed from the oven. This beading is caused by overcooking, so to prevent this, bake meringue at a high temperature (between 400 – 425 degrees) for a short time – four to five minutes.

Kitchen Hints of the Day!

May 19, 2013 at 1:39 PM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , ,

Not only is homemade meringue delicious, but it will also impress your friends – especially if you use these tips for getting the best meringue and the highest peaks.

 

 

Hint #1 – Make sure that your egg whites are at room temperature. As you beat, add 2-3 tablespoons of superfine or granulated sugar for each egg used. Keep beating until the peaks stand up without drooping.

 

Hint #2 – For the fluffiest egg whites, add a pinch of salt before whipping, and use a copper bowl if you happen to have one.

 

Hint #3 – To keep peaks firmer for a longer period of time, add 1/8 teaspoon of white vinegar per egg white while beating. To get more meringue per egg white, add 2 teaspoons cold water for each egg white before beating.

 

Kitchen Hint of the Day!

April 29, 2013 at 7:55 AM | Posted in baking, dessert, Kitchen Hints | Leave a comment
Tags: , , , , , , , , ,

Kitchen Hint of the Day!

 
It’s always disappointing when you slice into your carefully prepared pie only to find that the bottom is soggy. If you have a problem with fruit juices soaking the bottom of your pie crust, brush the bottom crust with egg white before adding the filling. This will seal the crust and solve the problem. If your fruit filling is simply too wet, thicken it up. The best thickener is 3 – 4 tablespoons of minute tapioca. Just mix it with the sugar before adding to the fruit. Other solutions for soggy pie bottoms include prebaking the pie crust, partially cooking the filling, or brushing the crust with jelly before you fill it. When using a cream filling in a pie, sprinkle the crust with granulated sugar before adding the filling to keep the crust flaky.

Kitchen Hint of the Day!

April 24, 2013 at 10:06 AM | Posted in baking, dessert | Leave a comment
Tags: , , , , , , ,

Do you want your pies to glisten like those in the bakery? It’s easy with this trick: Just beat an egg white and brush it over the crust before baking. This works especially well for a pie that has a top crust, like apple pie.

 

Kitchen Hints of the Day!

April 17, 2013 at 8:18 AM | Posted in baking, dessert | Leave a comment
Tags: , , , , , , ,

Hint #1 – Never bake an angel food cake on the top or middle rack of the oven. It will retain moisture better if baked in the lower third of the oven, and always at the temperature specified in the recipe.

 

 

Hint #2 – An angel food cake can be left in the pan and covered tightly with foil for up to 24 hours or until you are ready to frost it.

Wild Idea Buffalo Dessert: Mousse au Chocolate

April 10, 2013 at 9:29 AM | Posted in dessert | Leave a comment
Tags: , , , , , , ,

Mousse au Chocolate
By: Jill O’Brien
This is my own concoction. I use both a high quality bittersweet chocolate as well as a high quality milk chocolate. The addition of beaten egg whites gives it an extra lightness with out compromising its rich creaminess!

Ingredients:

6 oz. Bittersweet Chocolate
6 oz. Milk Chocolate
1 pint Heavy Whipping Cream
1 Tb Cointreau
4 Eggs, separated
Directions:

1 – In heavy saucepan over low heat, add 1 cup cream and chocolate. Melt together stirring occasionally. Mixture should never become hot.
2 – Meanwhile, in electric mixer, beat remaining cream until stiff, scrape into other bowl and place in refrigerator until needed.
3 – Place egg yolks into mixing bowl and beat until pale.
4 – While mixer is running slowly add in chocolate mixture. Mix thoroughly to incorporate and aerate.
5 – Transfer chocolate mixture to a large bowl, cover and refrigerate until mixture is slightly cool, but not set.
6 – Gently fold whipped cream into chocolate mixture in 3 small batches.
7 – In a well chilled mixing bowl, beat egg whites until stiff.
8 – Gently fold in beaten egg whites to chocolate mixture until well incorporated.
9 – Spoon mousse mixture into steamed glassware and refrigerate until set. (3 hours or up to 3 days in advance.)
10 – Garnish mousse with additional whipped cream, dark chocolate shavings or fresh fruit.
http://wildideabuffalo.com/2012/mousse-au-chocolate/

Egg White Delight McMuffin

March 14, 2013 at 9:56 AM | Posted in Food | Leave a comment
Tags: , , , , , , ,

Egg White Delight McMuffin: McDonald’s To Roll-Out Breakfast Item Nationally
McDonald’s is rolling out a yolk-free version of its Egg McMuffin this spring.

The world’s biggest hamburger chain says the “Egg White Delight” will be made with a whole grain muffin, Canadian bacon and white cheddar cheese. It will be available nationally April 22 and clock in at 250 calories, compared with 300 calories for a regular Egg McMuffin.

The Oak Brook, Ill.-based chain says the egg whites will be cooked on the grill with a spatula. Customers can request the egg whites for Egg White Delight McMuffinother breakfast sandwiches as well. When asked whether there would be an extra charge for the egg white substitutes, McDonald’s spokeswoman Ofelia Casillas said in an email that the company doesn’t stipulate pricing to franchisees.

McDonald’s had announced last year that it was testing the breakfast sandwich. It was revealed as part of the company’s announcement that it would begin posting calorie counts on menu nationwide ahead of a new federal regulation.

The move was also intended to address criticism that fast-food chains such as McDonald’s Corp. contribute to rising obesity rates and appeal to customers looking for healthier menu options.

The launch date was reported earlier by The Daily Meal, a website that covers food news.

Spicy Party Mix

March 9, 2013 at 1:00 PM | Posted in Uncategorized | 1 Comment
Tags: , , , , , , ,

Spicy Party Mix
Ingredients:

13 cups freshly popped popcorn
2 egg whites, Egg Beater’s Egg Whites (1/2 cup)
1 1/2 teaspoons Worcestershire sauce
1/2 cup Splenda No Calorie Sweetener, Granular
2 tablespoons sweet Hungarian paprika
1 1/2 teaspoons cayenne pepper (less if you don’t like spicy heat)
3/4 teaspoon sea salt
1 1/2 cups dry roasted salted peanuts
1 1/2 cups whole almonds, toasted
1 cup pecan halves, toasted
2 1/2 cups low fat mini pretzels
Directions:

Preheat oven to 325°F (160°C). Spray two 11-x13-inch jellyroll pans with cooking spray and set aside.
Pop popcorn and set aside.
Blend egg white, Worcestershire sauce, SPLENDA® Granular, paprika, cayenne and salt in a small mixing bowl.
Toss peanuts, almonds, pecans and pretzels together in a large mixing bowl. Add egg white mixture and stir until thoroughly coated. Add popcorn and toss until thoroughly coated.
Place on prepared baking pans. Bake for 20 to 25 minutes or until mix begins to get crispy. Remove mix from oven and pour onto parchment or waxed paper to cool. Cool to room temperature before serving.
Note: Store mix in an airtight container

 

Nutritional Information Per Serving: Serving Size 2/3 cup; Total Calories 150; Calories from Fat 100; Total Fat 11g; Saturated Fat 1g; Cholesterol 0mg; Sodium 130mg; Total Carbohydrate 11g; Dietary Fiber 2g; Sugars 1g; Protein 5g

Kitchen Hint of the Day!

December 13, 2012 at 1:20 PM | Posted in cooking | Leave a comment
Tags: , , , , , , ,

If you are preparing hamburger or meatloaf with very low – fat meat, mix in one well beaten egg white for every pound of meat. This egg white will give the meatload a richer flavor without adding a lot of fat. Add a package of instant onion soup mix to a pound of meat for tons of flavor, and mix in some cottage cheese or instant potatoes to keep it moist and make less meat feed more people!

« Previous PageNext Page »

Blog at WordPress.com.
Entries and comments feeds.

Mitchell Meals

Family recipes from the Mitchells and more

K and M Kitchen Adventures

Exploring the world through our kitchen

simple thriving life

everyday life. everyday joy.

#dinnergrams

Just a home chef sharing recipes with tidbits of #mombosslife and my ever changing hair color.

Diet Mango

Discover and Eat Better!

Confinement Kitchen

Inspired by all my time at home during the pandemic, I decided to create @confinemnt_kitchn. Here are some of my original recipes and the stories behind them. Enjoy!

Kitoloves

Online magazine

Cat Among the Pilchards

A pescetarian/vegetarian food blog

The Artful Gourmet :: Food Stylist | Photographer | Blogger | Recipe Writer

Celebrating the art of food & cooking through colorful recipes, stories and photography

Katie Drane Blog

Homestyle Recipes

Midwest mattie

just living my best life in the midwest.

Justine Snacks

eat what you want

Bake on Through to the Other Side

Chronicling my attempt to bake and cook through my extensive recipe collection.