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Chef #1190610

Silver Spring, Maryland

Member since Mar 2009

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Reviewed Overnight Cinnamon Rolls

Nov 25, 2013 on

For all the folks who have rising issues: a little sugar is great for yeast but when you are making dough with a higher percentage of sugar most yeast isn't happy. The problem is that sugar and salt absorb moisture. Yeast needs that moisture to grow and great the gas that makes the dough rise. Get an osmotolerant yeast such as King Arthur Flour's...

Replied to Orange Sweet Rolls

Nov 25, 2013 on

Sometimes the type of yeast you use can make a difference. Not all yeasts work well in dough with a relatively high amount of sugar. Sugar will absorb moisture in your dough robbing it from the yeast. I have had the same problem with sweet dough. I now use an osmotolerant yeast which has solved the problem of very slow or non-rising dough. I...

Reviewed Pasta Bolognese

Oct 7, 2011 in Food Network Community Toolbox on

After watching the video and reading all the wonderful reviews I decided to try this recipe. I followed the recipe with no substitutions. The only variable is the wine which I believe is exactly where most of my problem is with this recipe. I used a Yellow Tail Cabernet Merlot blend. I believe this falls under the category of "hearty". My is...

Reviewed Scallop and Mushroom Chowder

Jan 26, 2011 in Food Network Community Toolbox on

Love this recipe. Didn't change a thing although I did double it.
My only complaint is that it is a bit pricey.
Very easy to make... threw it together in less than 30 mins.
Thanks SL ... you rock!

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