That’s the question. If the tea is from a very high quality producer it shouldn’t matter too much, except perhaps for the most discerning of tea drinkers. Larger tea leaves, the kind typically used for loose leaf tea, maintain their … Continue reading
Chocolate and water don’t mix! When working with chocolate, be sure utensils and equipment are clean and dry.
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.