1391 boiled whip Recipes

boiling water, jell-o orange flavor gelatin, ice cubes, cold orange juice or cranberry juice, mandarin oranges, drained

eggs, soyabean oil or olive oil or grape seed oil, fresh grated ginger, water, sugar , 1 1/3 cup flour , 1 tsp baking pwd , 1/2 tsp salt - sifted, cream of tartar, sugar, lime filling, whisk 6 egg yolks , 1 tbsp corstarch , 6 tbsp keylime juice and sugar mixed . bring to boil while whisking and den cool ., strain it and add 2 tbsp butter and whisk until the butter is melted ., chill for an hour ., lime cream frosting, heat 1 cup sugar and 1/3 cup lime juice . bring to boil and without stirring wait until it reaches softball stage ., keep 4 eggs whites ready to whip ., on medium speed slowly add the syrup into it and beat until it cools ., slowly add 12 oz butter and continue to beat until buttery frosting forms ., punnet wild blueberries , 1/4 cup sugar , 1 tbsp cornstarch - boiled and some lemon/olive oil added or slices of key lime and some fresh kaffir lime leaves

lemon jell-o gelatin, boiling water, frozen lemonade, cool whip

sugar-free raspberry gelatin, boiling water, cold water, sugar-free cool whip

cocoa, boiling water, flour, baking soda, salt, baking powder, butter, sugar, vanilla, eggs, whipping cream, powdered sugar, vanilla, chocolate chips, cream, butter, powdered sugar

sugar, unsalted butter, room temperature, mild-flavored (light) molasses, eggs, all purpose flour, baking soda, ground cinnamon, ground ginger, salt, chilled whipping cream, divided, boiling water

fat-free cream cheese, hard-boiled egg yolk, mustard, vinegar, chopped shallot, salt and pepper to taste, a handful chopped parsley

unsalted butter, sugar, boiling water, brandy, salt, vanilla extract (optional)

ice water, dry nestle carnation non-fat powdered milk, unflavored gelatin, cold water, boiling water, powdered sugar, vanilla extract

i have found for cooking heavy whipping cream is best. cook slow and temper (this is when u add some of the hot liquid to the cream to bring it up to temp.) before putting in a hot liquid. if it is cooked to long and too hot it will break up or separate. i also know it can dry up, but just follow these rules and it should be okay. cream picks up flavors pretty quick. i would thin 15 or 30 mins. is long enough to let the cream sit with ingredients, althought when i was making souffles and other desserts the cream was not a factor unless i beat it too long (it would dis-solve to nothing), didnt have a clean, cold bowl or cream was warm., cream, half & is at least 10.5% butterfat (milkfat), light cream is between 18 and 30% butterfat, light whipping cream is between 30 and 36% butterfat, heavy whipping cream is between 36 and 40% butterfat., colder cream is to start, and the colder it stays as you whip it, the easier and better it whips., if it is not cold enough , it doesn tsp whip , it churns (no air is incorporated) which makes butter., when whipping cream , add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. adding the sugar at., prevent cream from curdling when adding to coffee, use fresh cream. as cream ages, its lactic acid content increases. acid can curdle cream. the acid in coffee, along with coffee s heat, favor curdling of cream., here are some facts and tips on using cream or milk in hot dishes., lower the butterfat (milkfat) content, the more likely cream is to separate., half & is at least 10.5% butterfat (milkfat), light cream is between 18% and 30% butterfat, light whipping cream is 30% to 36% butterfat, heavy cream (heavy whipping cream) is 36% to 40% butterfat, hotter the liquid , the more likely cream is to curdle (separate). cream should never be added to a boiling liquid., when adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. it is partly the difference in temperature that causes milk or cream to curdle. the beginning results is lower volume., freezing cream : freeze only heavy cream containing 40% or more butterfat. heat to 170 to 180of for 15 minutes. for storage longer than 2 months, add 1/3 cup sugar per quart of cream. cool quickly. place in moisture-vapor resistant containers, leaving 1/2-inch headspace., cream whipped after freezing and thawing does not become as stiff as never-frozen cream. individual whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing. place dollops of whipped cream on baking sheet and freeze. once solidly frozen, remove dollops and store in the freezer in freezer containers.

pot boiling water, dark beer, lemons, halved, squeezed, limes, halved, squeezed, old bay seasoning, fresh garlic, chopped, new potatoes , halved 15-20mins/lb, whole live lobster 12-15mins/lb, ear corn , halved 5-7mins/lb, crab legs frozen , cooked 5-7mins/lb, andeiou sausage , whole 5mins/lb, tiger shrimp devaned not peeled 3mins/lb, landolakes whipped butter melted, landolakes stick butter

hard-boiled eggs, coarsely chopped, chopped celery, chopped walnuts, scallions, chopped (white plus green parts ), green pepper, diced, mayonnaise (light is ok) or 1 cup miracle whip (light is ok), salt (optional), pepper, grated sharp cheddar cheese, potato chip, crushed

jello gelatin (any flavor ), cool whip, canned fruit (any flavor ), boiling water, cold water, ice

jello gelatin, any flavor, boiling water, cold water, cool whip

cream cheese, powdered sugar, vanilla extract, almond extract, unflavored gelatin, boiling water, heavy whipping cream

butter, boiling water, salt, flour, eggs, instant vanilla pudding and pie filling, prepared as directed, whipping cream , whipped, strawberries , set aside the nicest berries (same number as cream puff shells) and slice the rest, powdered sugar

sugar, all-purpose flour, baking soda, baking powder, salt, cocoa powder, vanilla extract, milk, vegetable oil, eggs, boiling water, pitted tart red cherries, sugar, cornstarch, kirsch liqueur, cream cheese, softened, vanilla extract, sugar, eggs, non-dairy whipping cream, chocolate shavings, for garnish, maraschino cherries, for garnish

nonstick vegetable oil spray, all purpose flour, ground ginger, baking soda, ground cinnamon, ground nutmeg, salt, minced crystallized ginger, unsalted butter, room temperature, golden brown sugar, eggs, mild-flavored (light) molasses, boiling water, grated orange peel, chilled whipping cream, pure maple syrup, chopped crystallized ginger, orange peel strips