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a_wilde

Paradise Valley, Arizona

Member since Dec 2008

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Replied to Doughnut French Toast Recipe : Nigella Lawson : Food Network

May 12, 2014 on FoodNetwork.com

For reference, it isn't drenched in sugar, but lightly coated... a la a sugar donut, if you've had one. Much less sugar than a glaze, no?

Replied to Spaghetti alla Carbonara Recipe : Nigella Lawson : Food Network

May 12, 2014 on FoodNetwork.com

I've heard and read that as well, but It makes this dish a lot less difficult to ruin (i.e. overcook the eggs into a scrambled mess).

Replied to beatty's chocolate cake

May 12, 2014 on FoodNetwork.com

Always regular, granulated sugar in the cake batter, as confectioner's (or icing) sugar contains corn starch and is too fine to break down the butter and eggs while creaming. As for the stickiness, it subsides somewhat when cooled, just handle with care while stacking and splitting layers (if you're choosing to do this).

Reviewed Lone Linguine with White Truffle

Dec 29, 2010 in Food Network Community Toolbox on FoodNetwork.com

Correct, double cream is heavy (whipping) cream. Just a British cooking term (gorgeous recipe, by the way).

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