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Board Topic
Kosher Creme Fraiche
So easy to make you could cry, found this on the 'net... CREME FRAICHE 1/2 cup heavy cream (not ultra-pasteurized) 1/2 cup sour cream 1. Whisk the heavy cream and the sour cream together in a small bowl. 2. Pour the mixture into a...
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Board Topic
Best milk?
Methods for pasteurization: 1) 145 degrees F /62 degrees C for 30 to 35 minutes 2) high temperature short time method (HTST): 162 degrees F/72 degrees C for 15 seconds (in the U.S. 171 degrees F/ 77 degrees C) 3) Ultra high...
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Board Topic
The Best Fresh Salsa In Texas
bottled/jarred/canned salsas. The key: All of these are fresh sauces that have to be kept refrigerated, since they’re not Pasteurized. 1. Closest to Fresh: Rose’s “Just Right” Salsa – This does NOT...
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Board Topic
If This Turns Out The Board (& My Neighbors) Will Never Hear The End Of It!!
1. Pecans-saute 1/2 cup coarsely chopped pecans in 2 tbsp. butter until lightly browned. Set aside. 2. Caramel-1 1/4 cups heavy cream (not ultrapasteurized, regular pasteurized), 1 1/2 cups sugar, 1 whole stick organic/country...
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Board Topic
French Macaroons
heavy cream [preferably not ultra pasteurized]) 1. Preheat the oven to 275 degrees F. Toast the almonds on a baking sheet until browned, about 5 minutes. Remove, but leave the oven on. When cool, grind the almonds to a fine powder...
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