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txjbird

Member since Feb 2011

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Reviewed Salted Caramel Ice Cream

Jul 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is frustrating. I need more than 1000 characters to adequately review this recipe. So, I'll try this way: 1. Tried twice 2. Caramel seized both times 3. Used old electric i.c. freezer, rock salt & ice & it froze beautifully 4. Tempered eggs with warm, not hot milk & didn't even need to strain it. 5. Halved salt. Perfect with trusted caram"

Reviewed Salted Caramel Ice Cream

Jul 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is frustrating. I need more than 1000 characters to adequately review this recipe. So, I'll try this way: 1 Tried twice 2 Caramel seized both times 3 Used old electric i.c. freezer, rock salt & ice & it froze beautifully 4 Tempered eggs with warm, not hot milk & didn't even need to strain it. 5 Halved salt. Perfect with trusted caram"

Reviewed Salted Caramel Ice Cream

Jul 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is frustrating. I need more than 1000 characters to adequately review this recipe. So, I'll try this way: 1) Tried twice 2) Caramel seized both times 3) Used old electric i.c. freezer, rock salt & ice & it froze beautifully 4) Tempered eggs with warm, not hot milk & didn't even need to strain it. 5) Halved salt. Perfect with trusted "

Reviewed Salted Caramel Ice Cream

Jul 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

(Continued) This time I followed the recipe to the letter. The sugar for the caramel melted fine. But, it still seized up when I added the cream. I stirred it longer this time but still was not able to get it to totally dissolve. I cooked down the liquid again & the caramel was perfect until I added the salt. I used sea salt & it was too salty. Bu"

Reviewed Salted Caramel Ice Cream

Jul 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

Could have been 5 starts, but I tried it twice. The 1st time I doubled the recipe. The sugar wouldn't dissolve completely & the cream made it seize into a solid mess. I was able to salvage the recipe by removing the ball of sugar & cooking down the liquid. I used about half the amount of salt called for & the flavor was amazing. I used the ice cr"

Reviewed Tiramisu

Feb 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

Really? One star for the recipe because you couldn't use your problem solving skills to determine what "good" dark rum is? Kind of harsh, don't you think? Consider that FN may not always be permitted to recommend or use name brands in their recipes. Ask the liquor merchant.

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