11-24-05 - 6


Why in the world would you use a double boiler to melt chocolate these days? It's such a pain in the ass! Microwaves work perfectly well, just don't overheat it (which would ruin the chocolate). Heat little by little and stir, until just melted.

There's no need to stock things like "light brown sugar" and "dark brown sugar", or "light corn syrup" and "dark corn syrup". Just buy some molasses, and you can make any shade of sugar.

Cooking For Engineers has a good review of chef's knives .

No comments:

old rants