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HOW TO ROLL OUT PIE DOUGH

Watch and learn how easy it is to roll out pastry dough for pies and tarts. Use this technique to make one of our pies recipes.

Posted on Aug 26, 2009

HOW TO MAKE SWISS BUTTERCREAM

Swiss Meringue Buttercream is made by heating the egg whites and sugar in a bain marie until the sugar is dissolved and then whipped until a stiff foam forms. Lastly, it is beaten with butter until smooth and fluffy.

The Swiss Meringue Buttercream icing is light, creamy, delicious and buttery. It does not require a cooked sugar syrup. If you use butter, this icing will not hold up if the temperature gets over 80 degrees F unless you use a hi-ratio shortening. This buttercream can be tinted and used for piping decorations.

After watching the video you make the smoothest, creamiest icing and filling that stays soft on a cake, and easy to cut through.

4 oz (1/2 cup) egg whites
8 oz (1 cup) granulated sugar
12 oz (3 sticks) unsalted butter, cut into cubes
Pinch of salt

*** For directions watch the video.

Posted on Aug 19, 2009

HOW TO MAKE GENOISE CAKE

Watch the video and learn how to make a versatile sponge cake called génoise, which can be used in layer cakes, trifles, and petit-fours. This cake involves some tricky steps, but you will learn the proper ribboning and folding techniques to ensure success every time.

3 large eggs
1/2 cup plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)
1/4 teaspoon salt
1/3 cup granulated sugar
1/2 teaspoon pure vanilla extract
2-1/2 tablespoons unsalted butter, melted and cooled

***For the directions watch the video.***

Posted on Aug 12, 2009

HOW TO MEASURE FLOUR CORRECTLY

It is very important to know how to measure flour correctly. Watch the video and learn how to make sure you are getting the right amount of flour every time.

Posted on Aug 5, 2009

HOW TO CHOOSE, OPEN, AND GRATE FRESH COCONUT

coconutExtracting the meat from a coconut is not as difficult as you may think. There are two ways to open a fresh coconut:

1. Clean the strands of husks from the coconut. Use the largest drill bit that will fit in the coconut’s eye that is below two coconut’s eyes, and twist by hand through the meat.
2. Drain the thin, fairly clear liquid into a bowl and smell or taste it. If it’s oily, or sour rather than sweet, the coconut is rancid and should be tossed out.
3. Bake the whole coconut in a shallow baking pan at 400°F until it cracks, about 20 minutes.
4. When it’s cool, wear gloves and goggles, wrap it in a towel and break it apart with a hammer.
5. Pry the flesh from the shell with a flat head screw driver or a sturdy grapefruit knife, and peel off the brown membrane with a vegetable peeler.
6. Rinse the coconut under cold water and dry.

Another way to crack open the coconut, is by using the back side of a meat cleaver. Wear gloves and goggles.
1. Look for the seam that runs between the “eyes”. Hold the shell with the eyes facing down.
2. Follow the seems around the coconut and hit the shell firmly about a third of the way down from the top.
3. Start with a light firm strike and increase until the shell cracks. Rotate the coconut slightly after each hit.
4. Once you have cracked the coconut all the way around, pull the two halves apart.

How to grate the coconut:
We prefer using the medium shredding disk of a food processor or the medium teardrop-shaped holes of a four-sided grater. After done grating, chill, covered, until ready to use, or freeze it.

or, use a coconut shredder, that looks a little like a meat grinder. You hold the coconut against the blade, and turns a crank, it grates the coconut very fine.

or, a Thai wood coconut scraper with stainless steel blade. You drag the blade along the coconut to create both long fine shreds as well as wider coconut curls.

How to choose fresh coconut:
1. Gently shake the coconut, to feel if there is liquid inside the coconut.
2. Make sure there are no signs of mold or mildew outside of the coconut, especially around the eyes.
3. Make sure there are no cracks on the coconut shells.

CAUTION!
* Never put a whole coconut in the oven without draining the coconut water first. It might explodes.
* When the coconut begins to crack it may pinch your skin when you hit the coconut. Be careful not to get any part of your hand caught in the crack.
* Coconut water stains!

Still not sure on how to open a fresh coconut? Watch the video.

Posted on Jul 28, 2009

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