My Waffle Iron

Written by Paul Rinehart

Continued from page 1

Next, beatrepparttar yolks and sugar untilrepparttar 150512 mix turns a pale-yellow or off-white. Add your buttermilk and vanilla and mix.

While stirring, gradually addrepparttar 150513 remaining dry ingredients, it helps if you mixrepparttar 150514 remaining dry ingredients separately first in a measuring cup. Make sure not to over mix it or you will exciterepparttar 150515 gluten inrepparttar 150516 flour and over-excited gluten makes for a very chewy waffle. Remember: Think golden, crisp onrepparttar 150517 outside and fluffy or light onrepparttar 150518 inside.

Get your whipped egg whites and add them torepparttar 150519 rest of your mixture. Gently incorporate them and don’t over mix, or you will loserepparttar 150520 bubbles. While stirring, addrepparttar 150521 butter.

I have a Krups Wafflechef, it signals you when its heated and ready to go. Baking waffles in this iron only takes about 4 minutes. Don’t go for a cheap, no-name iron, I highly recommendrepparttar 150522 Wafflechef. Pre-heatrepparttar 150523 waffle iron. Add about 2 oz. of batter on each square, making sure you don’t put more thanrepparttar 150524 iron can handle. If you do over-do it onrepparttar 150525 batter you will make a mess.

Waffles are great for breakfast or even for dessert. They are great topped with maple syrup or whipped cream and fruit; even ice cream makes a fantastic topping! Happy waffle making!

Paul Rinehart is a classically trained chef who currently works as a web developer. He is alsorepparttar 150526 founder of Online Cooking, a place where he can work on two interests atrepparttar 150527 same time, computres and food.

Paul Rinehart is the founder of Online Cooking

One Bird the President Didn’t Pardon

Written by Paul Rinehart

Continued from page 1

The Big Day

On Thanksgiving morning I preheated my oven, pulledrepparttar bird out of its salt soaked slumber, rinsed it off, and patted it dry. I stuffedrepparttar 150511 bird with stuffing that I had pre-cooked that morning and found a suitable roasting pan. Twenty minutes per pound was what I had heard for roasting a brined turkey and I factored in an additional twenty minutes forrepparttar 150512 stuffing.

I roastedrepparttar 150513 foil-covered turkey at 400F forrepparttar 150514 first three and a half hours, basting it every half hour. In its last hour, I removedrepparttar 150515 foil, turnedrepparttar 150516 heat down to 375F degrees and brushed a honey mustard glaze on it. I let it rest about thirty minutes so thatrepparttar 150517 juices could settle and then it was carving time.

My first reaction was “Wow it slices like butter!” The reaction of my dinner guests said it all—this turkey was different from its grainy, bone dry predecessors—this bird had taste! Safe to say I’m sold on brining.

Paul Rinehart isrepparttar 150518 founder of Online Cooking.

Paul Rinehart is the founder on Online Cooking

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