|Posted on December 20, 2015 at 7:05 PM|
|Posted on September 13, 2015 at 8:30 PM|
|Posted on June 13, 2012 at 8:40 AM|
I have been using Freshware silicone bakeware to make my Viennoiseries. It allows easy-release of baked items without pre-greasing, and I can even coat my brioche completely with beaten egg and it will brown all around, still coming out clean from the bakeware when done. Click here to see this fabulous silicone pan at M-J's Elegant Cook Shop.
©M-J de Mesterton 2012
|Posted on April 17, 2012 at 7:50 PM|
|Posted on April 17, 2012 at 11:35 AM|
|Starbucks' Blonde Willow Coffee: Do Not Confuse Light Roast with Weak Cup!|
|Posted on May 30, 2010 at 1:44 AM|
"That's It" on-line company carries the old-fashioned sort of metal ice-tray that easily releases cubes with a lever, and makes ice more quickly than plastic modern ones. A friend and I were reminiscing about these lately, so I decided to search the 'net for something like them. We had copper-coated ones when I was a child.
|Posted on April 21, 2010 at 11:12 AM|
A safe ant-repellent for your kitchen and bathroom is a solution of 50% vinegar and 50% water. Vinegar will leave a fresh, clean smell and is employed widely as a household deodorizer. Use this vinegar and water mixture to clean floors and counters, or just spray it onto your surfaces.
|Posted on April 18, 2010 at 12:19 PM|
My Swedish grandmother taught me to cook eggs as slowly as possible for the best texture and flavour. This advice applied to both scrambled and fried eggs. Keeping the cooking temperature as low as possible and cooking your bacon very slowly will keep it in good shape.
|Posted on February 11, 2010 at 10:26 AM|