1,000 Ideas for Decorating Cupcakes, Cookies & Cakes by Sandra Salamony, Gina M. Brown

By Sandra Salamony, Gina M. Brown

A sugar-coated dinner party for the eyes and the imagination—this intriguing 1,000 assortment provides wonderful full-color images of gorgeous, outrageous, and deliciously embellished truffles, from extravagant marriage ceremony and birthday muffins to cupcakes and cookies which are miniature works of art.

Like the entire books in our 1,000 sequence, this isn't an academic publication, fairly, it's a visible exhibit designed to supply unending concept for somebody who loves ornamental baking and enjoyable.

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25cm) thick and tender, such as sliced summer squash, salmon, or beef steaks. The technique of broiling is a form of grilling but with the flame above the food rather than below. The basic steps of grilling are: • Season and oil the food. • Place the food on the hot grill and cook halfway. • Turn the food and cook the rest of the way. Frying Frying uses hot oil to cook food. The process of deep-frying is often confused as a moist-heat cooking technique, but moist cooking uses water to penetrate the item being cooked in order to heat the food.

The basic steps of simmering are: • Heat the liquid to a boil. • Season the food. • Submerge the food in the liquid. Adjust the heat to keep within the 180° to 210°F (82° to 99°C) range. Poaching Poaching cooks food in a flavorful acidic liquid at 160° to 180°F (71° to 82°C). This technique can be used on tender, thin-cut foods. Cooking at this low temperature preserves more nutrients and the natural flavors of the food. This technique is often used for chicken or fish. Shallow poaching is a variation in which the liquid covers the food halfway and the pan is covered.

So if you’re cracking your eggs into a stainless steel bowl, you don’t need to worry about fishing out stray shell pieces. 40 BREAKFAST Variations Want to bring the basic scrambled eggs up a notch? Try these variations to give your breakfast a kick. Herbs: Always use fresh herbs with eggs. Dried herbs won’t have time to soften in the eggs. Chives, Italian parsley, chervil, and tarragon are classically paired with eggs. Fold in 2 teaspoons of the chopped herb at the end of the cooking process for each recipe.

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