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Tip #9: Roasting Pecans or Walnuts

Roasting pecans or walnuts is a great idea because it brings out their wonderful flavors and makes everything you use them in better.
But, roasting nuts can be tricky because if you use too high a temperature or roast them too long, the nuts can burn. Been there. Done that.
And, I have tried just about every way there is to roast nuts. Dry skillet. Oven at 400 degrees F. Oven at 350 degrees F. Even the microwave.
I have not been very happy with any of these methods.
But, then recently Rose Levy Beranbaum (author of The Cake Bible and The Pie and Pastry Bible to name a couple of her books) came to my rescue.
She recommends roasting nuts at 325 degree F for ten minutes. Here’s how:

  1. Place the nuts on a baking sheet lined with parchment paper and place the sheet in the oven.
  2. Roast for about five minutes and then open the oven door and shake the baking sheet and move the nuts around.
  3. Roast for another five minutes.
  4. Remove the nuts and cool completely. You should smell that wonderful aroma of roasted nuts.

Simple. No burning. Better baked goods.

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MuirFood — Recipes, Tips, Tools and Information

This blog has four basic areas: recipes, tips, tools, and information.  You can reach a list of all the posts in any area by just clicking on any of the following:
For recipes: Just Recipes
For tips: Tips
For tools: Kitchen Tools
For cooking information: Cooking Information
Simple!

Flaky Blueberry Scones

Adapted from Cook’s Illustrated
Makes 8 scones

Being of Scottish ancestry, I love scones (pronounced skäns in Scotland).  However, many of them I have made over the years have been disappointing.  Some have been too dry.  Some just lumps.  Then I stumbled onto this recipe.

Wow!

Flaky and tender.  These scones just melt in your mouth.  The blueberry taste comes right through and it is hard to stop at eating just one of these scones.  Simply put, this is the best scone I have ever eaten.

Recipe follows.

Continue reading ‘Flaky Blueberry Scones’