Hey readers, in addition to "painting " pictures with food, I also paint with...wait for it...paint.
Check out my most recent series at http://www.artbyev.com .
Chocolate hazelnut cheesecake with chocolate ganache sauce and handmade caramel mesh
You can ask Ev your toughest cooking/baking questions. She’s 66; she’s heard them all. If she hasn’t an immediate solution for you, she’ll find one from her circle of chef friends. E-mail her at firstname.lastname@example.org .
Q. Some of my recipes call for the addition of "roux" How do I make a roux?
A. Mix together butter and flour in a 2:1 ratio. Gently brown the mixture over medium low heat, stirring, until it's of the desired brownness required for your recipe. A chicken gravy will need a short amount of browning time; Louisiana gumbo calls for a roux that's been gently browned to a dark chocolate colour.
Q.The sides of my cheesecakes always seem so rough when I release the cakes from the springform pan. What can I do to make the sides look more finished?
A.You could, as I did in the chocolate cheesecake above, 1) smash up some toasted hazelnuts and 2) press them into the sides of the cake. Or toast some slivered almonds and proceed to 2). Certain cheesecakes can take lightly toasted or plain coconut applied to the sides. Think about how your side finishes will taste with the kind of cheesecake you have made. Mix and match till you find the best fit.
Q. Why do my cheesecakes split in the centre and what can I do about it?
A. Your oven might be hotter than the prescribed oven temperature for that cheesecake. You could try turning your oven down 25F degrees, but a better solution might be a water bath. Wrap your cheesecake pan in several thicknesses of foil so that the foil comes several inches above the rim of your cake pan. Set the cake pan inside a large deep (possibly, a brownie) pan and add boiling water till the water reaches half-way up the side of your cake pan. Bake as per your recipe.
Food is my passion. I love to cook and I love to eat. Few things make me happier than feeding other people and hearing their contented sighs!
I've been cooking since I was quite young. I remember making 7-minute frosting with my grandmother when I was 7 or 8, and being enthralled by her cookbooks and scrapbooks of clipped recipes. I'm a self-taught cook, but I'm blessed with a palate that allows me to taste a new food at a restaurant, figure out what's in it, and reproduce it reasonably well at home.
Cooking is like learning to dance: once you learn the basic steps, you can graduate to doing turns and complicated patterns. I'm still learning cooking's twirls!