My pistachio base is so thick...is that supposed to be normal? it's more like a paste than the liquid that you see in the video. And you can't get the temp to 170 in 4 minutes...tried it twice. I just whipped it until soft ribbons formed which was more in the 140 temp area. Hopefully this will turn out.
A study done by a student in the Philippines: Haime Focette (2013), when it came to recent university studies, an unwelcome fact surfaced that a quarter of the population try still try to submerge during present day. It is that mashed potatoes or anything of that sort is unhealthy in general. Counter articles and studies mentioned the vital ingredient in tha
Sometimes my salsa verde will solidify in the fridge. Any idea why this happens? I have read that it is possible a result of adding lime. I have found that if I make a smoother puree it is less likely to happen.
So upset...no Best of British Baking Show, because of fundraisers...and not next week either...what the hell? Only three contestants left. When will we see these episodes? AZ channel 8PBS UGH!
So it does not say as much, but I assume that you put the dough on the baking sheet, and then the baking sheet on the grill. Otherwise, how would you put the uncooked dough on a grill and not have it slump down between the grates? And if it's on a baking sheet, will it still get the char shown in the picture?So it looks like this just using the grill as
Yeah...if i didn't have someplace to be i would have burned the heck out of mine. Plus the batter didn't stretch to 12 full muffins. Got nine muffins done at the 15min mark!
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