Tue, 21 November 2006
Don't have time to bake a cake from scratch? That's okay! Make the cake from a "box" and spend a few moments whisking up deliciously silky, swiss meringue buttercream to top it off! It's the perfect way to bring a professional touch (and taste) to your home-baked treats. Great for decorating cakes and cupcakes!
If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you. Click here to download the recipe as a PDF file 4 oz (1/2 cup) egg whites 8 oz ( 1 cup) granulated sugar 12 oz (3 sticks) unsalted butter, cut into cubes Pinch of salt
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Tue, 17 October 2006
The language used in baking recipes can sometimes be vague and unclear. Grease your pan. Why? Prepare your pan. How? What do you use? Butter, a pastry brush and a touch of flour... works every time!
If you have a tip or a comment about this tip, click here and let us know, we'd love to hear from you. |
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Tue, 3 October 2006
Sorbet is a delicious and simple frozen dessert that's oh so easy to make! Pureed fruit along with a few other ingredients make this refreshing (and non-fat!) treat a welcome alternative to ice cream!
If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you. 1/2 to 3/4 pound of fresh strawberries, sliced 3/4 cup of granulated sugar ( a bit more or less depending on the sweetness of the berries) The juice of 1 large lemon (~2 tablespoons) 1/4 cup corn syrup 2 cups of cold water STEP 1 - Combine the strawberries, sugar and lemon juice in a mixing bowl. Refrigerate covered for at least one hour (preferably overnight) STEP 2 - When ready to freeze the mixture, purée strawberries, using the pulse setting on a blender STEP 3 -Add the corn syrup and cold water, and mix until combined STEP 4 -Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 generous quart |
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Mon, 25 September 2006
Egg yolk mixed with your egg white? Bits of shell in your egg yolk? Here's an efficient and nearly foolproof way to separate whole eggs. With an added bonus... you get to play with your food! (sorry Mom...)
If you have a tip or a comment about this tip, click here and let us know, we'd love to hear from you. |
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Mon, 18 September 2006
Sharp knives and moving objects. Needless to say, not the best of combinations to have in the kitchen. Be safe and concentrate on the task at hand by keeping that slippery plastic cutting board in place. See how a damp paper towel is all you need to get the job done.
If you have a tip or a comment, click the "comment" button below, we'd love to hear from you |
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Sun, 10 September 2006
Craving something a little sweet with your afternoon cup of coffee, but not quite sure if it's vanilla or chocolate that will do the trick? No need to choose 'cause buttery chocolate and vanilla checkered shortbread cookies are here for the making!
Come join our vodcast as we prepare the 2 doughs for these delicious treats and assemble checked cookie logs ready to slice and bake at a moment's notice! Vanilla Shortbread 12 tablespoons (1 1/2 sticks) of unsalted butter, softened 1/3 cup of granulated sugar 1 tablespoon of pure vanilla extract 1 large egg yolk 1 1/2 cups of all-purpose flour Chocolate Shortbread 8 tablespoons (1 stick) of unsalted butter, softened 1/2 cup of granulated sugar 1 teaspoon of pure vanilla extract 1 large egg 1 1/2 cup of all-purpose flour 1/3 cup of Dutch processed cocoa powder (sifted after measuring) 1/2 teaspoon baking soda 1/8 teaspoon of table salt (not kosher) |
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Fri, 1 September 2006
So what does "Subscribe" really mean? Basically, you set up your computer to get each episode automatically after it becomes available. Lets explain all of the different ways you can watch the show beginning with "Subscribing".
Apple Users: If you have an Apple computer, it's very simple. Just click on the link to the right that says "Mac users subscribe with iTunes". The computer will automatically take care of the "subscription" part of things for you. Windows Users: If don't have a Apple computer, (which is probably most of you) it's a little trickier. First, head on over to the Apple website and grab their free iTunes software. Follow their instruction to get it to run on your computer. Once it's up and running, come back here and click on the top link that says "PC users subscribe with iTunes". That's it. The computer will automatically take care of the "subscription" part of things for you. As you can see, we have a preference for iTunes, but just because we like it, does not mean you have to use it. There are many other pod-catchers out there that will suit your needs. portablemedia expo lists most of the working ones for you. What is the RSS Link For? RSS stands for Really Simple Syndication. The "subscribe with RSS" link comes in handy for those of you who want to subscribe to the entire Dyann Bakes website in one fell swoop. There is software and websites available, called "aggregators", that let you subscribe to certain blogs, like this one, which will update you when new news is available and when recent changes are made to a website. Visit this huge list of aggregators to find the one perfect for you. Watching Directly from the Website: You can watch the videos on your computer directly in the site anytime you see a picture with a play button in the middle of it. Click on the big play button and enjoy the show. Some Windows users may not be able to see the picture and only a blank space shows up. This is a result of Windows losing a patent dispute over how third party plugins are used in the Internet explorer web browser. We are currently working on a fix for this. Of course, your not limited to watching the show on your computer, if you own an "iPod With Video", or some other Personal Video Player, you can watch this and many other shows from anywhere you happen to be at the moment. We hope you find this information useful. If you have any questions or comments or tips, feel free to leave one below.
Category:podcasts
-- posted at: 12:02am EDT
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Fri, 1 September 2006
Do you have a question, comment or tip? Send us an email or leave a message below, we'd love to hear from you.
dyannbakes@gmail.com
Category:podcasts
-- posted at: 12:01am EDT
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