kr4k3n Profile - Allrecipes.com (15180806)

kr4k3n


kr4k3n
 
Home Town: Los Angeles, California, USA
Living In:
Member Since: Dec. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Mediterranean, Dessert, Gourmet
Hobbies:
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Beach Suit
About this Cook
I love to get out of my comfort zone. Sure I can make bacon mac & cheese with my eyes shut... but why not try something different?!
My favorite things to cook
I try to cook something "gourmet" once a week. My dessert recipe box is a little full right now... oh yes, I love to use the deep fryer! I'm also really into cold-brew coffee right now.
My favorite family cooking traditions
Drop donuts. Hot cocoa and toast on Sundays. Pineapple upside-down French Toast on Easter. Whipped cream from scratch.
My cooking triumphs
Turkey Boudin Blanc for Thanksgiving. That's a turkey breast roulade with pork belly inside. http://www.bonappetit.com/recipe/boudin-blanc-stuffed-turkey-breasts-with-chestnuts I also make a mean Cuban Sandwich. Thanks for the inspiration, Chef!
My cooking tragedies
mini-smors on a cooling rack under the broiler...
Recipe Reviews 4 reviews
Peppermint Bark
Separation anxiety solved. I did a LOT of research on the separation issue and red a TON of reviews. Mine didn't have any issues (lie... I had a couple minor bits that separated). 1) Control your TEMPER. When you melt it, the molecules get all crazy and you need to re-align them to make a bar. Tempering makes the chocolate harder and looks better. It's not hard, but you do need to use a candy thermometer to monitor it. This keeps the cocoa butter in the chocolate from "blooming" which means it moves to the surface creating a oily'ish layer that the white chocolate won't stick to. I probably butchered all that but here is an excellent article on it: http://www.craftybaking.com/howto/chocolate-temper-or-tempering-techniques 2) Build a mint bridge. After reading the reviews about too-hard candy, I used Bob's Sweet Stripes. They are more like a butter mint (not rock hard). I took the time to sift out the small parts and dust so that there wouldn't be a "dust" layer between the chocolates. Also, it looks better IMHO. when you press the candy into the chocolate, it bonds to it and the exposed parts are ready to latch onto the white layer. Guys... it's like rebar! 3) No oil. I'm sure it helps to smooth it but I thought it might not let it harden enough. 4) No refrigeration. Set it aside while you work on the white. When complete, just let it harden. Theory: the cold contracts the layer, let them cure at the same rate=better bond. 5) Score the back before breaking.

2 users found this review helpful
Reviewed On: Dec. 4, 2014
Caramel Popcorn
I modified this by adding a cup of broken mini-pretzels and a half-cup of pecans to my halved recipe. DELICIOUS! The amount you add is arbitrary so have fun! Why 4 stars?.. Length of time to make this. Had an emergency "What's for desert" last night and all signs pointed to Caramel Corn. I only left it in the oven for 15min since everyone wanted it right away. If you don't do the full-bake, it will still be delicious but the corn won't be crisp (adding the nuts and pretzels made up for this.).

0 users found this review helpful
Reviewed On: Nov. 22, 2014
Buttermilk Pancakes II
Add 1/4c of Ricotta cheese to the wet mix... PERFECTION! Key factors to making these: 1) Make sure the griddle is HOT. drops of water should dance before they sizzle. It's probably hotter than you think. They only take a minute or so on a side. 2) Do NOT over-mix. Don't go all OCD and try to make it smooth. Whisk by hand until the lumps are about even. TIP - mix your eggs separately-This makes it smoother when you whip the complete (eggs included) wet mix and you won't stress the lumps. Yes, the Ricotta adds lumps, but don't sweat it - under heat, it all smoothes out.

3 users found this review helpful
Reviewed On: Sep. 7, 2014
 
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