Be thankful for what you have; you'll end up having more. If you concentrate on what you don't have, you will never, ever have enough.
Oprah Winfrey
Read more: http://www.brainyquote.com/quotes/authors/o/oprah_winfrey.html#ixzz1Eku0FHGA
Wednesday, February 23, 2011
Saturday, February 19, 2011
Quote of the day
If you would create something, you must be something
-----Johann Wolfgang von Goethe
-----Johann Wolfgang von Goethe
Friday, February 18, 2011
Cupcakes..cupcakes... cupcakes
Hai kawan2x.... mesti ramai yang suka makan cupcakes kan? Termasuklah dylla jugak.....
Di Malaysia sekarang ni, cupcakes dah jadi satu fenomena baru... pergi mane ajer kita jumpa cupcakes.
Even wedding sekarang pun orang order cupcakes,... senang dan yang penting it's decorative, so kek kawin kita tak sama lah dengan orang lain.... Cakap pasal kek kawin, kalau nak tengok, bleh tengok kat PICTURES tab, confirm you all suka..... :)
Kat sini, dylla sertakan article pasal cupcakes... so, have fun reading! XOXO!
Cupcakes have been around since the 19th century, and are as popular today as ever. New gourmet cupcake recipes and storefronts are springing up on a daily basis and quickly gaining popularity. Although the modern flavors are great for an occasional change, nothing beats the classic combinations. Vanilla and chocolate cupcakes are traditional favorites that not only taste wonderful, but can also bring back childhood memories.
Vanilla cupcakes have typically been topped with chocolate, buttercream or vanilla frosting, though strawberry frosting is also quite common. Another tradition recipe for vanilla cupcakes includes carefully cutting out a round from the top, hollowing out the center of the cake, and packing it with lemon filling. The top is then carefully replaced and sprinkled with a thick layer of powdered sugar. Chocolate frosting is sometimes used in place of the lemon filling inside the vanilla cupcakes, and remains a favorite today.
Chocolate cupcakes have been traditionally combined with several toppings and fillings. Vanilla, buttercream or chocolate frosting is a standard choice to top the little snacks. Whipped vanilla frosting has been piped into chocolate cupcakes for years, and the cakes are sometimes topped with a dark chocolate ganache. Some people use peanut butter frosting as a filling instead of vanilla, and top with more of the frosting. Chocolate cupcakes can also be hollowed out and filled using the same method as with the lemon-filled vanilla cupcakes. They are most commonly filled with vanilla or buttercream frosting, the top is replaced, and then they are sprinkled with either powdered sugar or cocoa.
Some other classic cakes have been downsized and cooked in cupcake tins for years. Spice and carrot cakes topped or filled with cream cheese frosting are two such cakes that have been miniaturized, as is German chocolate cake with chocolate frosting. Tiramisu is another classic dish that has recently made its way into the cupcake world. Numerous traditional recipes like baked donuts topped with melted butter, cinnamon and sugar have been made for generations and are actually cupcake recipes in disguise.
Many gourmet cupcake stores offer standard, traditional cupcakes as well. The popularity of the classic combinations never wavers, nor should it. The wonderful, tasty treats are the perfect dessert for any occasion, or make a great afternoon or evening snack. The flavors of the classic combinations not only please the taste buds, but can also provide a nostalgic walk down memory lane.
Baking gourmet mini cakes has never been easier or faster. Create gourmet masterpieces using step-by-step cupcake recipes with tips and techniques for success. Artfully decorate your delicious treats with one of our growing collection of the best taste-tested frosting recipes. Article Source: http://EzineArticles.com/?expert=Tom_Lingle |  |
Quote of the day - 18.02.2011
Food Preparation - Different cooking techniques
Dear bloggers,
As you know, there are few cooking techniques for food preparation.
Here are the tips for your food preparation.
Roasting
A method that uses dry heat and causes caramelization on the food surface. It cooks large meat slowly about one to three hours and uses a more indirect and diffused heat. Food is placed on a rack or roasting pan and most often rotated to cook all sides evenly.
A method that uses dry heat and causes caramelization on the food surface. It cooks large meat slowly about one to three hours and uses a more indirect and diffused heat. Food is placed on a rack or roasting pan and most often rotated to cook all sides evenly.
Frying
The method of cooking food with oil or fat that started in Egypt around 2500BC. It is further classified as: sauteing, stir frying, pan frying, shallow and deep frying. Both sauteing and stir frying only uses small amount oil, however stir frying uses high temperatures and requires food to be stirred constantly to avoid burning and sticking to cooking surface such as pan. Shallow frying that uses enough fat just to immersed part of the food while deep frying submerged all the food part into the oil.
The method of cooking food with oil or fat that started in Egypt around 2500BC. It is further classified as: sauteing, stir frying, pan frying, shallow and deep frying. Both sauteing and stir frying only uses small amount oil, however stir frying uses high temperatures and requires food to be stirred constantly to avoid burning and sticking to cooking surface such as pan. Shallow frying that uses enough fat just to immersed part of the food while deep frying submerged all the food part into the oil.
Baking
This method is popularly known to be used in cooking or preparing breads, cakes, pastries, cookies and crackers or collectively known as baked goods sold at a bakery. It uses dry heat especially in an oven and produces a dry end product.
This method is popularly known to be used in cooking or preparing breads, cakes, pastries, cookies and crackers or collectively known as baked goods sold at a bakery. It uses dry heat especially in an oven and produces a dry end product.
Smoking
The method of cooking that subjects meat in a smoke filled environment with low temperatures over a long period of time. It creates heat and smoke by burning usually a wood. Some smokers do use charcoal and even propane.
The method of cooking that subjects meat in a smoke filled environment with low temperatures over a long period of time. It creates heat and smoke by burning usually a wood. Some smokers do use charcoal and even propane.
Boiling
The method of cooking food in a boiling water or other water based liquids such as milk. Boiling can damage delicate type of food such as fish but is suitable for meat and food that has shells such as eggs. This technique is also used when you prepare dishes with soup. It is related to simmering and poaching. The difference is that the first cooks foods in hot liquids but below the boiling point of water while the later uses a relatively higher temperature.
The method of cooking food in a boiling water or other water based liquids such as milk. Boiling can damage delicate type of food such as fish but is suitable for meat and food that has shells such as eggs. This technique is also used when you prepare dishes with soup. It is related to simmering and poaching. The difference is that the first cooks foods in hot liquids but below the boiling point of water while the later uses a relatively higher temperature.
Barbecuing
A technique that is related to roasting and smoking. Roasting because it also requires application of marinade, spice rub or basting sauce over the product to maintain its moisture and smoking because it is subjected to heat that produced smoke by burning woods or charcoals.
A technique that is related to roasting and smoking. Roasting because it also requires application of marinade, spice rub or basting sauce over the product to maintain its moisture and smoking because it is subjected to heat that produced smoke by burning woods or charcoals.
With the enormous range of cooking techniques, these are just few examples of cooking methods that are common and are practiced widely.
Article Source: http://EzineArticles.com/?expert=Shae_Cantrell Ready to prepare your food now?? XOXO! |
Thursday, February 17, 2011
The French Culinary School in Asia, Leisure Cooking Class (Cookies) - 29 Jan 2011
Hi bloggers and friends,
Check out some pictures from the class I've attended....
Check out some pictures from the class I've attended....
Chef Jean Michel Fraisse and his assistant
Fruity Oat Crunchies Cookies - i gave 5 stars for this one. Marvelous!
Cookies in the making
Chocolate Pistachio Sandwich, Anise and Sesame Cookies & Indulgent Chocolate Cookies
Walnut Spice Cookies
Chocolate Pistachio Sandwich
Lemon Stars
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