French Cuisine

Recent Answers

2013-06-14 Desserts - milkshakes:

What you are describing is what most people have in blending a lot of different things. In making milk shakes most people add too much liquid making them thinner; I like mine smooth and thick. Here is

2013-06-10 Desserts - Pastry in a hot climate:

Pastry dough needs to be made with cold ingredients and kept cold through the process. Is there anyway you can chill the dough and ingredients after you make it? Maybe on ice? Also if you could use a chilled

2013-06-08 Desserts - Pastry in a hot climate:

This is a problem. I would divide your recipe up and make only for immediate consumption. You won't be able to keep any of these doughs without refrigeration for very long. Even in Florida I have problems

2013-05-21 Desserts - Eating cake mix / powder .:

Dear Tia,    While I am not a doctor and my answer should not be considered in any way to be based on a medical background, I will tell you what I believe when it comes to eating cake mixes, raw dough

2013-04-11 Desserts - Cooking Ginger:

It depend on what you are going to use the ginger for to determine how small or large you want the pieces. If I was going to eat the ginger by itself I would want a lager piece so I would grate it on a