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twinkleschpink

Shoreline, Washington

Member since Nov 2004

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Reviewed Dark Salty Caramels

Oct 26, 2010 in Food Network Community Toolbox on Food Network

OK two tips... For those of you who didn't like the soy sauce - are you using quality soy? So many soy sauces out there are full of chemicals. Try one without chemicals and the flavor is incredible.
I do think his temp is too high for the cooking before the dairy goes in. I like it to 300 or 310. Anything beyond that and the darkness...

Reviewed Dark Salty Caramels

Oct 26, 2010 in Food Network Community Toolbox on Food Network

OK two tips... For those of you who didn't like the soy sauce - are you using quality soy? So many soy sauces out there are full of chemicals. Try one without chemicals and the flavor is incredible.
I do think his temp is too high for the cooking before the dairy goes in. I like it to 300 or 310. Anything beyond that and the darkness...

Reviewed Red Velvet Brains Cupcakes

Oct 26, 2010 in Food Network Community Toolbox on Food Network

I was so excited to see we had a bonafide pastry chef with a cooking show on this channel... Until I tried this recipe. What was I thinking? What was Anne thinking? There is so much oil in this cake. There is no flavor other than acid. The 1 tsp of vanilla and cocoa powder do not cut it. I never throw away homemade sweet treats and these had...

Reviewed Red Velvet Brains Cupcakes

Oct 26, 2010 in Food Network Community Toolbox on Food Network

I was so excited to see we had a bonafide pastry chef with a cooking show on this channel... Until I tried this recipe. What was I thinking? What was Anne thinking? There is so much oil in this cake. There is no flavor other than acid. The 1 tsp of vanilla and cocoa powder do not cut it. I never throw away homemade sweet treats and these had...

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