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kcetliving:

Meatless Monday: Parmesan-Crusted Asparagus

This is an easy vegetarian main course, and it’s quick to make, too — it has to be, or else the egg whites will deflate on you, as Cook’s Country explains. It’s got a lot of flavor, so serve it on its own, or with rice pilaf for a more substantial meal.

See the recipe here.

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kcetliving: Meatless Monday: Parmesan-Crusted Asparagus This is an easy vegetarian main course, and it’s quick to make, too — it has to be, or else the egg whites will deflate on you, as Cook’s Country explains. It’s got a lot of flavor, so serve it on its own, or with rice pilaf for a more substantial meal. See the recipe here.

foodopia:

lamingtons: recipe here

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foodopia: lamingtons: recipe here

thecakebar:

Snickers Macarons Recipe

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thecakebar: Snickers Macarons Recipe

foodopia:

shrimp linguine in tomato and white wine sauce: recipe here

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foodopia: shrimp linguine in tomato and white wine sauce: recipe here

gastrogirl:

strawberry sugar cookies.

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cookies
gastrogirl: strawberry sugar cookies.

foodopia:

shrimp avocado pasta: recipe here

Permalink (418 notes)Via: foodopia
pasta
dinner
foodopia: shrimp avocado pasta: recipe here
ZoomInfo

thecakebar:

A Macaron Troubleshooting Guide: Useful Tips and Advice

Index

About the ingredients

About the equipement

General macaron-making questions

Making macarons

Aesthetic problems after baking

Additional info

****Click the main link above for FULL details (there is a lot more info!)

Permalink (1,686 notes) Via: thecakebar
thecakebar: A Macaron Troubleshooting Guide: Useful Tips and Advice Index What should a “perfect macaron” look like? About the ingredients What size of egg whites should I use? What is the average weight of a large egg white? Can I use ‘Egg Beaters’ or ‘Simply Egg Whites’ or other pre-separated egg whites sold in cartons? If I can’t use egg beaters, what do I do with all the leftover egg yolks? What type of food coloring should I use? Is the use of cream of tartar necessary? Is the use of powdered sugar necessary? Can I use a substitute? Can I reduce the sugar quantity? What about powdered sugar, do all brands work? Is it ok if it contains cornstarch? What is almond meal? Is it the same as almond flour? My almond meal/flour looks wet/oily. Can I still use it? Can I use nuts other than almond to make macarons? Can I grind my own almonds/nuts? What if I’m allergic to nuts? Can I still make macarons? About the equipement Parchment paper or Silpats? Can I use butter instead of parchment paper? Can I use wax paper / aluminum foil? Which pastry tip is best? What pastry bags do you use? Do I really need to use a stainless steel bowl? Will aluminum or plastic bowls do? But, won’t my electric beater scratch the stainless steel bowl? What kind of baking sheet is best? Do I need to buy an expensive one? Why do I need to double the baking sheets? General macaron-making questions There is so much sugar in macarons! How much calories is there in a macaron? Can I make them lighter? What does “aging egg whites” mean? Is there a shortcut to aging egg whites? What does it mean to dry or rest macarons before baking? What should they look/feel like after drying? What happens if I skip this step? Can I make macarons even if it’s raining/really hot/humid outside? What is the size of the “perfect” macaron? How can I make sure my macaron shells are all the same size? How is the flavor incorporated into macarons? Making macarons seems so time-consuming! How long does it really take to make them? Making macarons What should the beaten egg whites look like? I’ve overbeaten my egg whites. Help! My meringue stays loose, it won’t become firm. Why? How delicately/vigorously should I fold the almond/sugar mixture into the meringue? When should I add food coloring or flavorings? What is the right batter consistency? My batter is too thin/runny. What happened/what should I do? What is the right oven temperature? Why isn’t there a definite ‘universal’ temperature everyone can use? My batter becomes watery or runny during the resting period. Why? My macarons are spreading unevenly / are not round / are not equal in size. Why? Can I skip the resting period to make my macarons more quickly? The shells remain pointy after piping. Why? Aesthetic problems after baking No feet / crown Uneven feet / Feet bursting Hollow shells Cracked shells Thin shells (thin cap with feet) Shells that puff, then deflate Warped / uneven shells Bumpy / lumpy shells Shells are too soft Shells seem too dry or crunchy Shells look greasy or “wet” Brown or dark shells Sticky on the bottom Uncooked insides Inconsistent batch (some are perfect, others are not) My shells are not cooked through even after 15 minutes in the oven. What should I do? Additional info Preserving macarons Books Recipes Links to more troubleshooting, tips and advice resources ****Click the main link above for FULL details (there is a lot more info!)
thecakebar: A Macaron Troubleshooting Guide: Useful Tips and Advice Index What should a “perfect macaron” look like? About the ingredients What size of egg whites should I use? What is the average weight of a large egg white? Can I use ‘Egg Beaters’ or ‘Simply Egg Whites’ or other pre-separated egg whites sold in cartons? If I can’t use egg beaters, what do I do with all the leftover egg yolks? What type of food coloring should I use? Is the use of cream of tartar necessary? Is the use of powdered sugar necessary? Can I use a substitute? Can I reduce the sugar quantity? What about powdered sugar, do all brands work? Is it ok if it contains cornstarch? What is almond meal? Is it the same as almond flour? My almond meal/flour looks wet/oily. Can I still use it? Can I use nuts other than almond to make macarons? Can I grind my own almonds/nuts? What if I’m allergic to nuts? Can I still make macarons? About the equipement Parchment paper or Silpats? Can I use butter instead of parchment paper? Can I use wax paper / aluminum foil? Which pastry tip is best? What pastry bags do you use? Do I really need to use a stainless steel bowl? Will aluminum or plastic bowls do? But, won’t my electric beater scratch the stainless steel bowl? What kind of baking sheet is best? Do I need to buy an expensive one? Why do I need to double the baking sheets? General macaron-making questions There is so much sugar in macarons! How much calories is there in a macaron? Can I make them lighter? What does “aging egg whites” mean? Is there a shortcut to aging egg whites? What does it mean to dry or rest macarons before baking? What should they look/feel like after drying? What happens if I skip this step? Can I make macarons even if it’s raining/really hot/humid outside? What is the size of the “perfect” macaron? How can I make sure my macaron shells are all the same size? How is the flavor incorporated into macarons? Making macarons seems so time-consuming! How long does it really take to make them? Making macarons What should the beaten egg whites look like? I’ve overbeaten my egg whites. Help! My meringue stays loose, it won’t become firm. Why? How delicately/vigorously should I fold the almond/sugar mixture into the meringue? When should I add food coloring or flavorings? What is the right batter consistency? My batter is too thin/runny. What happened/what should I do? What is the right oven temperature? Why isn’t there a definite ‘universal’ temperature everyone can use? My batter becomes watery or runny during the resting period. Why? My macarons are spreading unevenly / are not round / are not equal in size. Why? Can I skip the resting period to make my macarons more quickly? The shells remain pointy after piping. Why? Aesthetic problems after baking No feet / crown Uneven feet / Feet bursting Hollow shells Cracked shells Thin shells (thin cap with feet) Shells that puff, then deflate Warped / uneven shells Bumpy / lumpy shells Shells are too soft Shells seem too dry or crunchy Shells look greasy or “wet” Brown or dark shells Sticky on the bottom Uncooked insides Inconsistent batch (some are perfect, others are not) My shells are not cooked through even after 15 minutes in the oven. What should I do? Additional info Preserving macarons Books Recipes Links to more troubleshooting, tips and advice resources ****Click the main link above for FULL details (there is a lot more info!)
thecakebar: A Macaron Troubleshooting Guide: Useful Tips and Advice Index What should a “perfect macaron” look like? About the ingredients What size of egg whites should I use? What is the average weight of a large egg white? Can I use ‘Egg Beaters’ or ‘Simply Egg Whites’ or other pre-separated egg whites sold in cartons? If I can’t use egg beaters, what do I do with all the leftover egg yolks? What type of food coloring should I use? Is the use of cream of tartar necessary? Is the use of powdered sugar necessary? Can I use a substitute? Can I reduce the sugar quantity? What about powdered sugar, do all brands work? Is it ok if it contains cornstarch? What is almond meal? Is it the same as almond flour? My almond meal/flour looks wet/oily. Can I still use it? Can I use nuts other than almond to make macarons? Can I grind my own almonds/nuts? What if I’m allergic to nuts? Can I still make macarons? About the equipement Parchment paper or Silpats? Can I use butter instead of parchment paper? Can I use wax paper / aluminum foil? Which pastry tip is best? What pastry bags do you use? Do I really need to use a stainless steel bowl? Will aluminum or plastic bowls do? But, won’t my electric beater scratch the stainless steel bowl? What kind of baking sheet is best? Do I need to buy an expensive one? Why do I need to double the baking sheets? General macaron-making questions There is so much sugar in macarons! How much calories is there in a macaron? Can I make them lighter? What does “aging egg whites” mean? Is there a shortcut to aging egg whites? What does it mean to dry or rest macarons before baking? What should they look/feel like after drying? What happens if I skip this step? Can I make macarons even if it’s raining/really hot/humid outside? What is the size of the “perfect” macaron? How can I make sure my macaron shells are all the same size? How is the flavor incorporated into macarons? Making macarons seems so time-consuming! How long does it really take to make them? Making macarons What should the beaten egg whites look like? I’ve overbeaten my egg whites. Help! My meringue stays loose, it won’t become firm. Why? How delicately/vigorously should I fold the almond/sugar mixture into the meringue? When should I add food coloring or flavorings? What is the right batter consistency? My batter is too thin/runny. What happened/what should I do? What is the right oven temperature? Why isn’t there a definite ‘universal’ temperature everyone can use? My batter becomes watery or runny during the resting period. Why? My macarons are spreading unevenly / are not round / are not equal in size. Why? Can I skip the resting period to make my macarons more quickly? The shells remain pointy after piping. Why? Aesthetic problems after baking No feet / crown Uneven feet / Feet bursting Hollow shells Cracked shells Thin shells (thin cap with feet) Shells that puff, then deflate Warped / uneven shells Bumpy / lumpy shells Shells are too soft Shells seem too dry or crunchy Shells look greasy or “wet” Brown or dark shells Sticky on the bottom Uncooked insides Inconsistent batch (some are perfect, others are not) My shells are not cooked through even after 15 minutes in the oven. What should I do? Additional info Preserving macarons Books Recipes Links to more troubleshooting, tips and advice resources ****Click the main link above for FULL details (there is a lot more info!)
thecakebar: A Macaron Troubleshooting Guide: Useful Tips and Advice Index What should a “perfect macaron” look like? About the ingredients What size of egg whites should I use? What is the average weight of a large egg white? Can I use ‘Egg Beaters’ or ‘Simply Egg Whites’ or other pre-separated egg whites sold in cartons? If I can’t use egg beaters, what do I do with all the leftover egg yolks? What type of food coloring should I use? Is the use of cream of tartar necessary? Is the use of powdered sugar necessary? Can I use a substitute? Can I reduce the sugar quantity? What about powdered sugar, do all brands work? Is it ok if it contains cornstarch? What is almond meal? Is it the same as almond flour? My almond meal/flour looks wet/oily. Can I still use it? Can I use nuts other than almond to make macarons? Can I grind my own almonds/nuts? What if I’m allergic to nuts? Can I still make macarons? About the equipement Parchment paper or Silpats? Can I use butter instead of parchment paper? Can I use wax paper / aluminum foil? Which pastry tip is best? What pastry bags do you use? Do I really need to use a stainless steel bowl? Will aluminum or plastic bowls do? But, won’t my electric beater scratch the stainless steel bowl? What kind of baking sheet is best? Do I need to buy an expensive one? Why do I need to double the baking sheets? General macaron-making questions There is so much sugar in macarons! How much calories is there in a macaron? Can I make them lighter? What does “aging egg whites” mean? Is there a shortcut to aging egg whites? What does it mean to dry or rest macarons before baking? What should they look/feel like after drying? What happens if I skip this step? Can I make macarons even if it’s raining/really hot/humid outside? What is the size of the “perfect” macaron? How can I make sure my macaron shells are all the same size? How is the flavor incorporated into macarons? Making macarons seems so time-consuming! How long does it really take to make them? Making macarons What should the beaten egg whites look like? I’ve overbeaten my egg whites. Help! My meringue stays loose, it won’t become firm. Why? How delicately/vigorously should I fold the almond/sugar mixture into the meringue? When should I add food coloring or flavorings? What is the right batter consistency? My batter is too thin/runny. What happened/what should I do? What is the right oven temperature? Why isn’t there a definite ‘universal’ temperature everyone can use? My batter becomes watery or runny during the resting period. Why? My macarons are spreading unevenly / are not round / are not equal in size. Why? Can I skip the resting period to make my macarons more quickly? The shells remain pointy after piping. Why? Aesthetic problems after baking No feet / crown Uneven feet / Feet bursting Hollow shells Cracked shells Thin shells (thin cap with feet) Shells that puff, then deflate Warped / uneven shells Bumpy / lumpy shells Shells are too soft Shells seem too dry or crunchy Shells look greasy or “wet” Brown or dark shells Sticky on the bottom Uncooked insides Inconsistent batch (some are perfect, others are not) My shells are not cooked through even after 15 minutes in the oven. What should I do? Additional info Preserving macarons Books Recipes Links to more troubleshooting, tips and advice resources ****Click the main link above for FULL details (there is a lot more info!)

foodopia:

strawberry scones: recipe here

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foodopia: strawberry scones: recipe here

gastrogirl:

inside out chocolate chip cookies.

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gastrogirl: inside out chocolate chip cookies.

gastrogirl:

lasagna stuffed portobello mushrooms.

Permalink (414 notes)Via: gastrogirl
gastrogirl: lasagna stuffed portobello mushrooms.

foodopia:

crispy mushroom, spinach, and avocado quesadillas: recipe here

Permalink (263 notes)Via: foodopia
foodopia: crispy mushroom, spinach, and avocado quesadillas: recipe here

foodopia:

black bean nacho pizza: recipe here

Permalink (467 notes)Via: foodopia
pizza
foodopia: black bean nacho pizza: recipe here
Permalink (98 notes)Source: passionate-bakerVia: foodopia
Chorizo & Roasted Pepper Quesadillas

foodopia:

thin crust pizza with caramelized onions, sausage, and roasted red peppers: recipe here

Permalink (347 notes)Via: foodopia
foodopia: thin crust pizza with caramelized onions, sausage, and roasted red peppers: recipe here

foodopia:

thin crust pizza with caramelized onions, sausage, and roasted red peppers: recipe here

Permalink (347 notes)Via: foodopia
foodopia: thin crust pizza with caramelized onions, sausage, and roasted red peppers: recipe here