Category: Tips

How To Make Custard

Not the kind that goes on trifle. Lord, I get a headache just taking out the double boiler. Buy Bird’s, I can’t make it any better than that. I’m talking about baked custard. Bread pudding is custard, Rice pudding is custard. The proteins in eggs stiffen up when heated. Even soufflé is custard, the whites…


Make a Breading that doesn’t stick to the pan

Thanks to the brother-in-law for this one, I tried for years and failed. Good thing I pay attention. There are a few secrets to good breading, I will divulge them all. You need 2 pans and a bowl, square cake pans work best because they have steep sides. Pan 1 is plain flour. The bowl…


Balance, Balance, Balance

Jamie talked about the five flavors in his food list; sweet, sour, salty, bitter and earthy (he knows the correct word; I just call it dirt flavor, raw mushrooms and soy both have it). I’m only concerned with the sour. Acid is missed so frequently. Stew that’s too beefy tasting, desserts that are sickly sweet,…