| Cooking Class | |
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| Topic Started: Mar 22 2014, 05:42 PM (15,918 Views) | |
| Plus 1 | Dec 2 2014, 12:24 AM Post #461 |
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I'm going to skip tomorrow's cooking class. We just rolled in from a weekend in the mountains. Chopping wood and trying to cook for five people on an old fashioned wood stove wore me out! :-) I'll regret it, I'm certain of it. We are starting on Christmas recipes! Tomorrow's lesson is about butter vs margarine in baking. I'll report back from Thursday's class, but tomorrow I'm sleeping in! :-) |
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| Plus 1 | Dec 2 2014, 09:58 PM Post #462 |
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After a great day of relaxing and catching up on much needed resting, I'm ready to resume my normal cooking classes again. I received several texts from classmates saying they missed me, today. :-) |
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| VoiceofReason | Dec 3 2014, 06:06 AM Post #463 |
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| U Thant | Dec 3 2014, 08:59 AM Post #464 |
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I'll be waiting for your Christmas ideas! |
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| Plus 1 | Dec 3 2014, 09:53 PM Post #465 |
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I'm excited for tomorrow's class. We are making fudge and learning to prepare a beef tenderloin. |
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| Moon Pie | Dec 4 2014, 10:02 AM Post #466 |
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Plus 1, it's National Cookie Day. Is your class going to bake any special cookies, or have a cookie exchange?
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| Moon Pie | Dec 4 2014, 04:30 PM Post #467 |
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An article about my favorite drink, COFFEE! The Easy Way to Make Coffee Taste Less Bitter http://abcnewsradioonline.com/health-news/the-easy-way-to-make-coffee-taste-less-bitter.html
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| Plus 1 | Dec 4 2014, 04:43 PM Post #468 |
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Well, we will bake cookies, I'm certain. But there was no mention of it being Cookie Day. That's interesting! :-) |
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| Plus 1 | Dec 4 2014, 04:56 PM Post #469 |
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Beef Tenderloin is too expensive for my humble budget so today's instructions will be a waste in my kitchen! The "average" cost is about $10 / lb. My oh my! Here is what I learned today: Preheat oven to 450 degrees Bring the tenderloin to room temperature Trim the fat and skin tissue; the butcher can do it for you as well Truss the meat to keep it "round"; the butcher can do that too Please watch a YouTube video on Trussing, it's too difficult to explain Use paper towels to dry the meat, rub with oil, rub course salt & ground pepper all over it sear the meat in a high heat skillet on all sides to lock in flavor Place in roasting pan, uncovered, until internal temps reach: Rare = 120 degrees Medium rare = 125 Medium = 130 Turn tenderloin halfway for even browning. Serve with your favorite sauce. We will discuss those next week. Our tenderloin was delicious and tender but at the price, I would never serve this to my family at Christmas. Ham is much more cost affective. Maybe I'd make this for a special person on a special occasion! |
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| Plus 1 | Dec 7 2014, 07:17 PM Post #470 |
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Last week we made a spicy fudge, it was really good! It's something different, if you wanted to make it for a gift to give to someone else. :-) Spicy Fudge 3 cups milk chocolate morsels 1 can sweetened condensed milk 1 tsp vanilla extract 1 tsp cinnamon 1/4 tsp cayenne pepper (more or less, depending on your taste) Line an 8 inch square pan with aluminum foil or parchment paper. Heat chocolate and canned milk over medium low heat; until the chocolate is melted. Be sure to keep stirring so it melts evenly. Add in vanilla and other spices. If you are concerned about the spiciness, add only 1/8 a tsp of the cayenne pepper and taste it, adding more slowly. After everything is thourghly combined, immediately pour the fudge into the pan. Allow it at least four hours to "set" in the refrigerator. Remove from the pan, cut and enjoy. |
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