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  • Burnt almond cake | Cooking Forum, Recipes Pro Chef Tips - ChefTalk
    This recipe in from "Neighborhood Bakeshop" cookbook by Jill Van Cleave Burnt Almond Cake The cake: 2 1 2 cups cake flour 1 2 tablespoon baking powder 1 2 teaspoon baking soda 1 2 teaspoon salt 3 4 cup unsalted butter (1 1 2 sticks) at room temperature 1 1 4 cups sugar 4 large eggs, at room temperature 1 cup buttermilk, at room temperature 1 2 tablespoon vanilla extract Honey Almond Brittle
  • Burnt Muffin Mystery? - Chef Forum
    Recently I've tried out this muffin recipe with the outcome being burnt seared muffins Can anyone help? Here's the recipe: Cherry Almond Muffins 14 oz cake flour 2 tsp baking powder ½ tsp baking soda 1 tsp kosher salt 8 tbsp unsalted butter, room temp 8 oz white sugar 3 large
  • Cooking Forum, Recipes Pro Chef Tips - ChefTalk
    A forum community dedicated to Professional Chefs Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!
  • Hidden secret: Japonais almond meringue cake. . .
    Perhaps the name or origin of the "Japonais" almond meringue cake - cookies filled with flavored buttercream will remain a mystery However, we know the ingredients - know how to make it and consequently we can enjoy these delicious pastries with a coffee or a tea
  • Teatime in Narnia: Mr. Tumnus Burnt Sugar Cake
    I topped the cake with my own creative twists, specifically the cherries and the nuts It's a delicious cake The burnt sugar really comes through the flavor, it's not overly sweet but rich in flavor And so moist and decadent! I will definitely be making this again, probably as cupcakes next time
  • Fruit cake | Cooking Forum, Recipes Pro Chef Tips - ChefTalk
    I do this all the time,,,, I don't like almonds in a cake, but I do like ground almond in it, so when I have all my fruit together in a bowl I then add my ground almond, yes I prefer chopped walnuts
  • BettyRs yellow cake recipe | Cooking Forum, Recipes Pro Chef Tips . . .
    Welcome to Chef Talk, AnnieW!As one of the members who has made BettyR's perfect yellow cake several times as both a two layer cake and as cupcakes(it makes a three layered cake, and I only have two cake pans and one muffin cupcake tin, so I poured the batter out that way and they came out just right!),I would not stray from the recipe
  • Authentic Paella Marinera ( Seafood Rice ) Photo - Chef Forum
    This seafood and fish rice recipe comes from Levante, Spain which hugs the Mediterranean Sea, the provinces of both Valencia and Alicante Valencia is the Meditteranean´s largest rice grower Serves 6 to 8: 250 grams of Monkfish or similar 1 head of Codfish and or Hake head All purpose
  • Carrot cake troubleshooting | Cooking Forum, Recipes Pro Chef Tips . . .
    I will also put the cake at the lowest oven level to prevent the cake from getting burnt I know using fresh ingredients is important, many times a good recipe can be ruined by substandard ingredients whereas a mediocre recipe can taste nice when the ingredients are fresh
  • Flour, baking soda and baking powder: From 4 servings to 100 servings
    Obviously, everybody knows that a cup of flour is quite different than 80 cups of flour, are there general rules to making batters that I can go off of in terms of commercial cooking? I prefer to think in weight when it comes to this but most internet recipes are simply based off of volume I am aware that baking soda reacts differently than powder, and that you should pretty much not mix in





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