By Michele Scicolone
ISBN-10: 0547508042
ISBN-13: 9780547508047
Plug it in and prepare dinner with French Flair
“I’d wager that if French chefs may perhaps get their palms on Michele Scicolone’s French gradual Cooker, that's jam-packed with shrewdpermanent, useful, and handy recipes, they’d by no means allow it go.” — Dorie Greenspan, writer of Around My French Table
With a sluggish cooker, even beginners can end up dishes that style as if they got here instantly out of the kitchen of a French grandmère. Provençal vegetable soup. Red-wine braised red meat with mushrooms. bird with 40 cloves of garlic. Even bouillabaisse. With The French sluggish Cooker, all of those are so simple as environment the timer and jogging away. Michele Scicolone is going some distance past the standard slow-cooker standbys of soups and stews, with Slow-Cooked Salmon with Lemon and eco-friendly Olives, Crispy Duck Confit, and Spinach Soufflé. And for dessert, how approximately Ginger Crème Brûlée? With The French sluggish Cooker, the implications are continually magnifique.
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Additional resources for The French Slow Cooker
Sample text
CAKE: Cake mixes, homemade cakes, and store-bought cakes can all be used to create cake pops. Avoid using cakes that are extremely moist or that contain fruit, because when combined with frosting, the texture can become, for lack of a better word, gooey. You can combine any flavor frosting with any flavor cake you like. Homemade frostings also work. If you’re using frosting with perishable ingredients, such as cream cheese, make sure you store finished treats in the refrigerator. If you’re using ready-made frosting, avoid the whipped varieties.
The coating should be about 3 inches deep for easier dipping. ) When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled. One at a time, dip about 1⁄2 inch of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into a cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating, and tap off any excess coating, as described on page 36.
When it dries, you can break off the unwanted coating for a cleaner look. ” They are also extremely useful when adding decorations. After your cake pops are coated and dry, you can use any remaining candy coating left in your dipping bowl as glue. Apply it to candy or sprinkles with a toothpick and attach them to the cake pop. You can also apply the candy coating to a coated, dry cake ball and then place the add-on into position. Use a tiny amount of coating to attach the smallest items, such as sprinkles for eyes.
The French Slow Cooker by Michele Scicolone
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