Why Tempering Chocolate is Difficult, and How We Found an Easier Shortcut

americastestkitchen:

image

Good chocolate right out of the wrapper has an attractive sheen and a satisfying snap when you break it in two. But if you melt the chocolate to use as a coating or for drizzling and try to use it immediately, it will set up into a soft, blotchy, dull-looking mess that melts on your fingers. Why the difference?

Fantastic video. I HATE tempering chocolate so this will hopefully make that task much more enjoyable.

Advertisements
Link

Taco Night? Warming Tortillas are the Way to Go

Because there are NEVER enough tacos.

americastestkitchen:

Straight out of the fridge, store-bought tortillas are lackluster in flavor, cold, and unbendable.

Here are 2 methods to warm them, a tortilla storage tip, and our recipe for Steak Tacos.

See how to make your own tortillas and learn the secrets to Mexican Classics on America’s Test Kitchen

Taco Night? Warming Tortillas are the Way to Go

Image

americastestkitchen:

Gluten-Free Light and Fluffy Biscuits

Biscuits and gravy? Strawberry shortcakes? Straight-up biscuits action?

Our gluten-free version tastes terrific, plain and simple.

Make It Now: Our Recipe for Gluten-Free Biscuits

Get this recipe and 180 groundbreaking gluten-free recipes in our newest book, The How Can It Be Gluten Free Cookbook

Using psyillium husk to strengthen the dough hmm? I admit, it’s not something that I would have thought of, but I love that someone else figured it out, as I have yet to make a GF biscuit that cuts the mustard.

I need to get my hands on this cookbook ASAP!

Gallery

americastestkitchen:

Secrets to Making Raspberry Streusel Bars

Bake gooey, sticky, and sweet bar cookies without a single cookie casualty.

To see the whole post you can take a look at The Feed or to see the recipe without the photos you can look at the Recipe File.

A little liner goes a long way to making perfect bar cookies.

Gallery

americastestkitchen:

How to Make Eggnog

Now’s the time for creamy, nutmeggy, bourbon-spiked sips.

Make it yourself! Get the recipe.

A wonderful step-by-step recipe for a lighter raw-egg-free homemade version of the normally overly sweet holiday treat.