There are all kinds of ways to do a yule log, this is just one of scores of possible directions. So, take the below as a general guide and improvise as you see fit. I’ll try to point out opportunities for variation along the way. Actually, here’s one right off the bat. There’s a school […]
READ ONAll nerds love TED. It’s the place you go to find out about emerging liquid-filled eyeglasses technology, ultra-high altitude sky diving, the latest on string theory, and whether or not rats can really be trained to find land mines. I’ve watched a few food-related talks on TED, but this week onlineclasses.org has compiled a list […]
READ ONMaking meringue mushrooms is fun work. It’s a pity it’s a step that’s so often rushed, because you can really do some fun things. I’m the type of person that likes a lot of mushrooms on a yule log. Call me crazy, I like to array them in bunches on the log since they seem […]
READ ONWork anyplace long enough and odds are you’ll end up trying your hand everybody else’s job. Your coworkers come in late, get sick, hurt themselves, take a long break — whatever — but the work still needs to get done and somebody’s got to do it. I’ve done a lot of weird things out of […]
READ ONReader Sarah from Vancouver writes: LOVE your gingerbread house …. are you not going to DECORATE it?!?!? I feel like we’ve waited so long and now all of a sudden, it’s buche de noel time! No Mini-wheats thatched roof? No candy cane eaves-troughs? No Jr. Mint patio? What’s up with that? Great point, Sarah. In […]
READ ONMost of us know how to whip sugar and egg whites together, but since this multi-purpose meringue requires an extra folding step, I thought it would be worth a few photos. First, you’ll need to sift the powdered sugar and flour together: Easy. Now set that bowl aside. Place your egg whites in the bowl […]
READ ONHaving tried quite a few French meringues, I can say I prefer Roland Mesnier’s version hands down. Not only is it good and sturdy, it actually has flavor beyond mere sugary sweetness. When I made meringue mushrooms out of it, the missus wouldn’t believe that I hadn’t added any additional flavorings. It’s that complex and […]
READ ONReader Laura asks: I thought marzipan was almond paste with more sugar added. Correct? If so, then what would the ratio of nuts and sugar be for making almond paste instead of marzipan? Another question: I have always used my mini food processor for grinding nuts. Is a spice grinder that much better at doing […]
READ ONReader Neha asks: Why are we always asked to remove something from heat and then stir in vanilla extract? Is it something to do with the alcohol? But that doesn’t make sense, because there’s so little of it! I’m confused. That’s a very good question, since it comes up a lot in recipes. The reason […]
READ ONIf you mean the cake, reader Henry, it doesn’t have a very long history. Certainly, it dates no further back than the late 1800’s, probably to the the turn of the last century. The ever-resourcesful Jim Chevalier did some of his usual sleuthing yesterday, and found no printed references that date back before the first […]
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