shera1381 Profile - Allrecipes.com (11218110)

cook's profile

shera1381


shera1381
 
Home Town: Cranston, Rhode Island, USA
Living In: Crockett, California, USA
Member Since: Mar. 2010
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Healthy, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Sewing, Hiking/Camping, Camping, Photography, Music, Wine Tasting
Recipe Box 0 recipes
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About this Cook
I'm a self employed children's book illustrator who loves to cook.
My cooking triumphs
Making Julia Child's boeuf bourguignon.
My cooking tragedies
peanut sauce, I still can not make a good thai peanut sauce.
Recipe Reviews 2 reviews
Pizza Dough III
I think this is a pretty good dough. I add garlic powder, crushed red pepper, and basil into the dough. I didn't have a problem with stickiness as mentioned in previous reviews. I get a crispy crust by heating my pizza stone to 500 degrees then lowering the temperature of the oven to 375, to cook with toppings. I find it an excellent crust for my pizzas.

1 user found this review helpful
Reviewed On: Mar. 21, 2010
Genoise
This is a heavenly cake. Mine was neither flat tasting nor eggy tasting, as previous reviews suggest. I'm a batter taster, even though it's supposedly bad for you, but even prior to cooking is was a delicious fluffy sweet vanilla. One thing to make sure of though, is when you are beating the eggs, make sure your whisk, whisk attachments and bowl are absolutely oil free. Any reside oil makes the eggs difficult to get fluffy, and fluffiness is the key to this recipe. Also be very very gentle folding in your ingredients and while adding them to the bowl itself, you what to preserve as many air bubbles as possible. Some things I changed: used ultrafine bakers sugar and sifted my ingredients twice (once to shift together and then once while I was gently adding them to the bowl). I also like vanilla flavor so added 2 tsp rather than 1 ½ tsp. When done it is a beautiful sponge cake. This is a perfect base for my petit fours. I’ll be using this recipe again.

17 users found this review helpful
Reviewed On: Mar. 4, 2010
 
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