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kb4eating

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Member since Mar 2011

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Reviewed Grilled or Roasted Tofu Satay

Jul 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe is so good I smile just thinking about it. Made it before as suggested by cutting tofu into cubes....Much simpler if cut into cutlets, no fooling around with skewers...just lined gas grill with non-stick foil (reynolds wrap) and cooked...so good...made gluten-free soba noodles, rinsed and dressed with the satay sauce garnish with scal"

Reviewed Banana Bread

Apr 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

The texture of this recipe is very different from other recipes, usually banana bread is "deadly dense", but this bread is light and fluffy.
I seldom have salt-free butter on hand so it's important to adjust the salt by 1/2 tsp..
Sweet batter breads are generally cooked long and low to prevent burning. My bread slid over the side...

Reviewed Banana Bread

Apr 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

Part 2
And as one reviewer wrote about a "flour" taste...discard your flour, it goes rancid over time and with heat. There is no overt flour taste in this recipe. It's a good balanced recipe. And for those who forgot their eggs... take out all your ingredients prior to putting the recipe together. Works every time. : )
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Reviewed Banana Bread

Apr 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

The texture of this recipe is very different from other recipes, usually banana bread is "deadly dense", but this bread is light and fluffy. adjust the salt by 1/2 tsp..
Sweet batter breads are generally cooked long and low to prevent burning. My bread slid over the side of the pan. To prevent this from happening, I'd raise the oven temperature...

Reviewed Very Basic Bread

Apr 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

Alton Brown has crazy mad food science skills. And his explanation of why one should use Rapid Rise yeast, combined with cold temperature was enlightening. His trick for keeping the dough from enveloping the dough hook by momentarily increasing the mixer speed was nothing short of genius. Alton also suggested using a rubber band to mark the original...

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