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pierrefeu

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Reviewed Perfect Pie Crust

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

this is to answer someone's question about pie dough being too hard to roll out and too cold. If dough is in fridge longer than 1 hr. you must let it warm up a bit so the rolling is fairly easy...otherwise, you will have cracks."

Reviewed Perfect Pie Crust

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

this is to answer someone's question about pie dough being too hard to roll out and too cold. If dough is in fridge longer than 1 hr. you must let it warm up a bit so the rolling is fairly easy...otherwise, you will have cracks."

Reviewed Perfect Pie Crust

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

this is to answer someone's question about pie dough being too hard to roll out and too cold. If dough is in fridge longer than 1 hr. you must let it warm up a bit so the rolling is fairly easy...otherwise, you will have cracks."

Reviewed Chive Risotto Cakes

Jun 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have made these a dozen times and FINALLY have found the correct tweaking so they are now perfection. Double the chives, add some finely minced onion and for the cheese, use 1/2 fontina, 1/4 parmesan and 1/4 asiago.....always before, they were just too bland. The fontina doesn't give enough of a kick....the parmesan helps and the asiago which "

Reviewed Chive Risotto Cakes

Jun 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have made these a dozen times and FINALLY have found the correct tweaking so they are now perfection. Double the chives, add some finely minced onion and for the cheese, use 1/2 fontina, 1/4 parmesan and 1/4 asiago.....always before, they were just too bland. The fontina doesn't give enough of a kick....the parmesan helps and the asiago which "

Reviewed Salted Caramel Milk Chocolate Cake

May 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

The cake is a good one; however, the frosting was over double of what was needed to frost the cake. I resent having to spend the money for all the chocolate, butter, etc. and then only use half. Note: once you pour the cream into the caramel mixture, you must continue to stir for 5 or more minutes until the clumps of hard caramel desolve. Initi"

Reviewed Salted Caramel Milk Chocolate Cake

May 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

The cake is a good one; however, the frosting was over double of what was needed to frost the cake. I resent having to spend the money for all the chocolate, butter, etc. and then only use half. Note: one you pour the cream into the caramel mixture, you must continue to stir for 5 or more minutes until the clumps of hard caramel desolve. Initia"

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