Chocolate can burn. When melting chocolate, use slow gentle heat and stir at frequent intervals.
Vanilla beans come from special orchid plants. There are three types of vanilla orchids, each producing beans and vanilla extract with unique flavor characteristics. The three kinds of vanilla are Madagascar “Bourbon” vanilla (sweet and mellow), Mexican vanilla (a bit … Continue reading
Always use cold butter (or shortening) when making pie or tart crusts, and leave the butter in pea-sized pieces when you incorporate it into the flour. These little “butter balls” will melt when baked and create a tender, flaky crust.