safire Profile - (10322470)

cook's profile


Home Town: Seattle, Washington, USA
Living In:
Member Since: May 2007
Cooking Level: Expert
Cooking Interests: Baking, Asian, Indian, Italian, Southern, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Reading Books, Music, Charity Work
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About this Cook
I've always been the fascinated with the endless possibilities of mixing ingredients. My mother is a fabulous cook who loved to try out new things and inspired me to do the same. I am currently attending college and cook whenever I have time. I love cooking for my friends.
My favorite things to cook
Anything yummy and preferably decadent =) I like mixing things up so I like trying out a variety of ethnic foods. I love Asian-inspired dishes because of my Asian background. But I also love Western cooking. Recently I've dabbled into Thai cooking and Indian cooking.
My favorite family cooking traditions
cooking is a family affair and everyone should be involved
My cooking triumphs
I recently successfully baked chocolate almond biscotti and everyone loved them.
My cooking tragedies
Nothing so far. I've had unbelievable good luck when it comes to cooking things for the first time. I normally read as many different recipes about any one specific thing I want to try to make. I also read reviews and recommendations and take into account any of helpful advice.
Recipe Reviews 3 reviews
Almond Crunch
My first batch came out great. I changed/replaced a couple of things. I used parchment paper instead of foil so the candy was easier to remove. I stirred in a little vanilla extract after the candy reached 295F when I also added the almonds. The milk chocolate layer melts easily even after you refrigerate esp when you hold it in your hands. I would recommend breaking it into smaller pieces so the time held in the hands is minimized.

3 users found this review helpful
Reviewed On: May 9, 2007
Mock Champagne
It was good but definitely missing something. I'm not sure what it is. I might play around with different juices next time around.

2 users found this review helpful
Reviewed On: May 9, 2007
Best Toffee Ever - Super Easy
This is the recipe that inspired me to go buy a candy thermometer because of the easy instructions and ingredients. My first batch came out great. I used parchment paper instead of foil so the toffee came out without any problems. It's also important that once the toffee comes to a boil on the stove, do not over stir and leave it alone (no matter how hard it is). I removed it around 295F like other users have suggested and the color was a light caramel color. The taste was buttery and smooth. Definitely a recipe I'll make again.

0 users found this review helpful
Reviewed On: May 8, 2007

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