Summertime! Amaretto cheesecake…making cakes again after a long hiatus.
- 9 months ago
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making Jam cookies for Deb’s birthday ~ Stonewall jams are the best flavors: peach amaretto and raspberry champagne makes simple cookies chic ^^
- 9 months ago
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Making studying just a little more bearable ^^
- 1 year ago
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Made Earl Grey Mousse dessert for Chinese Mid Autumn Festival dinner ^^
- 1 year ago
- 2 notes
Olive oil
If you’re looking for the correct olive oil to use whether it be drizzling on salads or frying :
Extra virgin: Highest quality, least acidic (0.8%), produced solely from mechanical presses where no heat/chemicals are used, olives are ground to paste before the oil is cold-extracted via centrifuge or hydraulic press. Strong olive flavor and greenish tint. Smoke point: 320F
Virgin: Produced via cold press but higher acidity (not more than 2%). Smoke point: 420F
Olive oil/Pure: Blend of Virgin with refined olive oil. Creates a lower acidity than refined olive oil, but less intense flavor and color than extra virgin or virgin.
Light/Extra-light: Refers to color, fragrance, and taste, not fat/calorie content. Mild tasting. Smoke point: 468F
Source: Understanding Food Principles & Preparation by Amy Brown
- 2 years ago
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Harnessing the senses to trick the palete and improve health
Well, the best example would be our perception of a flavor: a drink is very often driven by the eye - the color that we see, the intensity of the color.
As fruit ripens, it goes from green to orange to red and becomes less sour to more sweet. Our brains pick up on that correlation. So when we see that food or drink and it is the appropriate red hue and intensity, then it will taste sweeter.
- 2 years ago
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