Cooking from Scratch
Okay, has this ever happened to you? You open the refrigerator, take a look inside and see a pint of heavy cream that will be out of date in a few days, and you have no idea how you’re going to use it. Yeah, us, too. One of the hazards of scratchin’, we guess. So, what did you do?
Continue reading “Chocolate Pots de Crème”
Nothing is more frustrating than trying a recipe and finding out that it’s wrong. And that’s exactly what happened when we tried making Michael Ruhlman’s recipe for crème caramel from his book Egg: A Culinary Exploration of the World’s Most Versatile Ingredient. Once we started, it became obvious that, as written, it was never tested. But, fortunately for you, every single recipe you read on this site is tested in the Scratchin’ It Test Kitchen, making it possible for you just to whip up desserts like crème caramel as though you were a pro.
Continue reading “Crème Caramel”