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stephmce

Edmond, Oklahoma

Member since Feb 2009

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Reviewed Old School Sweet Potato Souffle

Nov 12, 2013 on FoodNetwork.com

This is almost exactly how I make my sweet potato CASSEROLE (this isn't even close to a souffl���) except I put spiced pecans and marshmallows on top. And I bake the the casserole with the topping on the whole time. The marshmallows get toasted and gooey that way. Delicious!

Replied to Ganache

Oct 30, 2013 on FoodNetwork.com

Also, make sure your water is gently simmering and not at a full boil. It may feel like it's taking forever to melt at first but once it starts melting, it happens relatively quickly so don't get tempted to turn the heat up to high. :)

Replied to Ganache

Oct 30, 2013 on FoodNetwork.com

8 fluid oz of heavy cream weighs more than 8oz so if you measured 1 cup, you added too much cream to the chocolate and that's why it didn't set up. You need a scale to weigh the cream.

Also, chocolate typically breaks when water meets it (even a drop of water) so when heating over a double boiler, it helps to use a bowl with a lip....

Replied to Ganache

Oct 30, 2013 on FoodNetwork.com

You typically won't see sweetened/unsweetened options when you buy 60% cacao so just look for that 60%. White chocolate doesn't set up like dark chocolate so that's risky. It has a higher fat content than dark chocolate so if you try it, use less heavy cream to start with. Good luck!

Reviewed Crispy Parmesan Butternut Squash Chips

May 20, 2013 in Food Network Community Toolbox on FoodNetwork.com

For those who are having issue with chips not getting crispy enough, I wonder if your oil is the right temperature. Tyler recommends 320 but if your chips come out either soft or burnt at 320, I'd recommend adjust the oil temp. Try temps within the 300-350 range and see if that helps. "

Reviewed Gumbo

Apr 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

I doubted this recipe could taste anything like Gumbo with so few ingredients. My thoughts were confirmed after trying the recipe, it tasted somewhat familiar but not enough like gumbo to call it gumbo. Claire has classical French training so she knows the importance of a mirepoix in dishes like this. I can't figure out why she'd attempt a gumbo w"

Reviewed Homemade Marshmallows

Dec 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

I saw a guest make these marshmallows on Paula's show so I thought I'd give it a try. I made one batch of these and one batch of my normal recipe, Alton Brown's, and you can't even compare them, Alton's are so much better and are easier to make. Skip this one."

Reviewed Cocoa Syrup

Nov 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made this recipe several months ago and was disappointed with the chalky taste. I assumed that's what you get with a homemade chocolate syrup and resigned to the fact that it's better than consuming the who-knows-what that's in commercial brands. I decided to try a different recipe today and it was much better. It called for heating the cocoa po"

Reviewed Homemade Marshmallows

Jan 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

Absolutely perfect. I increased the vanilla and used 2/3 powdered sugar to 1/3 cornstarch as recommended by others. Included them in gift baskets for Christmas and they were a hit. They're so easy, I'll never buy marshmallows again. ""

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