UNCgal Profile - Allrecipes.com (10147164)

cook's profile


Home Town:
Living In: Burlington, North Carolina, USA
Member Since: Sep. 2007
Cooking Level: Expert
Cooking Interests:
Hobbies: Gardening, Photography, Charity Work
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Recipe Reviews 35 reviews
Kentucky Biscuits
I made this recipe with the ingredients exactly as directed. I did cut my biscuits with a biscuit cutter just because of personal preference. Since there were no directions about how to handle the dough, I did follow Chef John's directions about the quarter folds. I rolled them and and cut with a biscuit cutter. The beauty of rolling the dough out, folding; and repeating results in a light, fluffy biscuit in which you can actually see the layers to the biscuit.I couldn't believe the difference the sugar makes. Plus, I baked in a convection oven. Absolutely brown ad crispy on the outside, and that's the way we like them--with a brown crust. The only way I will ever make buttermilk biscuits again. Thank you for sharing!

0 users found this review helpful
Reviewed On: Feb. 16, 2014
Chef John's Scones
ANOTHER UPDATE! I LOVE it. This last time I doubled the recipe to have enough to share. I also substituted buttermilk instead of plain milk, just because I like the taste of buttermilk biscuits, and I liked it. The other thing I did differently and am not recommending: I patted the dough out thicker--probably closer to 3/4 inch before cutting into triangles (and I use a knife with a serrated blade for 'clean' cuts). I was not as pleased with the thicker scones. I prefer the thinner ones that are lighter in the middle with a crusty exterior (enhanced by sprinkling sugar on top prior to baking.) As far as using dried fruits, I used dried cherries that I 'reconstituted' in a small bowl of water in the microwave. I let them cool and poured off the 'juice.' I much prefer the softer fruit than the dried fruit in these scones. Going to try blueberries next. Have fun with this recipe! I sure am! Thanks again, Chef John!

0 users found this review helpful
Reviewed On: Dec. 27, 2013
Overnight Eggnog French Toast
UPDATE: CONVECTION OVEN Couldn't access my original rating of 5 stars. Two things I forgot to mention earlier: I don't cook the brown sugar mixture until I am ready to assemble and put in the oven. I couldn't grasp putting a hot sugar mixture in the casserole to be topped with the bread/egg mixture to sit in the fridge overnight. Something about that just did not compute. Secondly, I have a convection oven. I baked this recipe as directed EXCEPT I did not use the foil on top at all. The result was a beautiful golden color and crispy on top. Will upload a photo.

0 users found this review helpful
Reviewed On: Dec. 26, 2013
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