From deep, rich cakes and cookies, to brownies and other treats, the ingredient that brings some of your favorite chocolate desserts to life might not be what you expect. Instead of chocolate, these sweets often start with a hearty dose of cocoa powder. But do you know why?
New Year’s revelers will be heading out to all kinds of parties tonight, and chances are a good percentage will be tempted by the presence of a chocolate fountain—just a teensy bit of indulgence before those resolutions kick in. Perhaps those with a scientific bent could find themselves pondering, just for a moment, the complicated physics involved in all that chocolaty goodness.
The recipe calls for half-and-half – effectively off limits for lactose intolerant, and depending on strictness – vegetarianism. There is vitamin K in half-and-half too – we don’t get out unscathed either.
Evaporated milk is not condensed milk. Or, I need to find a recipe that uses evaporated milk… 😉
All traditional ice cream has a custard base (cream, milk, sugar, and egg yolks). For more information on that, see this NYTimes article. The difference between frozen custard and ice cream is mainly two things (and one of them is not a non-custard base): 1) milk fat percentage; and 2) serving temperature.
Tea’s distinctive flavors—woodsy and vegetable or ripe and sweet, pleasantly astringent or perfumed—add layers to sweet and savory dishes that no other ingredient can touch. Sure, you may have heard of green tea ice cream and tea-smoked duck, but a pinch of tea leaves can do so much more. Here are some ideas to make full use of its grocery potential.