kareninfla Profile - Allrecipes.com (10835015)

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kareninfla


kareninfla
 
Home Town: Melbourne, Florida, USA
Living In: Florida, USA
Member Since: Oct. 2006
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Indian, Italian, Southern, Middle Eastern, Mediterranean, Dessert, Quick & Easy
Hobbies: Music, Wine Tasting, Charity Work
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Cherry Cheesecake Hearts
Cherry Cheesecake Hearts
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Recipe Reviews 14 reviews
London Broil I
Culinary experts have proven that marinades are ineffective in tenderizing meats; they really only infuse flavor. What *does* tenderize meat is salting or brining. Salt denatures proteins, making them unbind and form looser bonds. That's why this marinade works well - because of the soy sauce. The salt in soy sauce acts like a brine, helping the meat retain moisture during cooking and making it more tender. So you definitely don't want to reduce the amount of soy sauce in this recipe, as it is the tenderizing agent. But you also don't need to marinate for as long as eight hours; you will achieve very satisfactory results by marinating for one hour.

4 users found this review helpful
Reviewed On: Jun. 11, 2014
Apple Butter Pork Loin
The error is with the cooks who substituted the called-for boneless pork loin with pork TENDERloin, which is a completely different cut of meat that will cook much faster than a pork loin. The tenderloin is a thinner, much leaner cut, whereas the pork loin, aka pork center loin roast or center cut pork loin roast, is at least 2-3 times thicker, has fat on it, and is a little tougher than the tenderloin. Hence the recipe's direction to cook for the additional 2 hours ***OR*** until fork-tender.

1 user found this review helpful
Reviewed On: Jan. 21, 2014
Cake Balls
Normally, I love the convenience of boxed cake mixes & canned frosting. But for cake balls, I've found that using homemade cake & homemade frosting makes for a firmer, more cake-like texture that I prefer. Also, since I find the cake sweet enough on it's own, I usually substitute heavy cream, applesauce, canned pumpkin, coffee, chocolate syrup, or liqueur for the frosting. All it takes is just enough liquid/wet ingredient(s) to adequately moisten the cake so it will hold it's ball shape; otherwise, it ends up with that typical cake ball consistency that is very much (I'm sorry to say) like eating pre-chewed cake & frosting. I've even used raspberry jam (with white cake, along with a bit of heavy cream) with great success. Frankly, the sky's the limit! :-)

21 users found this review helpful
Reviewed On: Feb. 7, 2012
 
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