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Kyrah in PA

Member since Aug 2011

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Replied to the ultimate cheesecake

Jan 1, 2015 on

Hi Rhonda, overbeating the cream cheese can make it grainy. Here are my suggestions:
1. Make sure your cream cheese is full fat, not low fat or fat free.
2. Make sure it's at room temperature, very soft and gooey.
3. Beat the cream cheese on low, adding the sugar right away.
From this point, mix gently by hand...

Reviewed Southern Collards with Cornmeal Dumplings

Aug 26, 2011 in Food Network Community Toolbox on

The collards were fantastic and deserve 5 stars, but the dumplings were a ZERO.

Even though I added way more than 1/2 cup liquid per the recipe, the dough was still way too tough in the middle. I'm seriously questioning whether this is another one of Paula's self-admitted "untested" recipes. My jaw dropped the first time I saw...

Reviewed Double Chocolate Pudding

Aug 18, 2011 in Food Network Community Toolbox on

BTW, I had no problem with it thickening. For those who did, here are a few questions/suggestions:

1. Did you beat the egg yolks and sugar until they were very, very thick? By the time you finish beating in the cocoa and cornstarch, it will be thick as peanut butter.

2. Ina's gas "low heat" could be higher than...

Reviewed Double Chocolate Pudding

Aug 18, 2011 in Food Network Community Toolbox on

Ina doesn't disappoint with this rich, creamy, pudding. To those who had problems with graininess or chalky taste, here are some possibilities:

1. You're using a low-quality Dutch-processed cocoa. The alkali that's used is what gives it a chalky/grainy texture and taste. I don't have this problem with Ghirardelli, Scharffen-Berger...

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