![]() ![]() Even if the weather is perfect, things can easily go awry. Not only are macarons challenging to perfectly execute, but if you make them in a city with so much humidity, like Houston, you're going to have a much more difficult time. After several hours of assembling and freezing, you pour a liquor over the baked meringue and ignite with a flame. This dessert not only requires you to form a mold of ice cream around a cake, but you must also cover it with a meringue, then bake it in the oven. If you thought making an ice cream cake was hard, try making Baked Alaska. ![]() Ease your stress by having your butcher clean and gut your fish, then check out this video from Fine Cooking for a demonstration on preparing the salt dome and properly covering the entire fish. But, if you don't pack the salt and egg white mixture tight enough, you risk salt crystals leaking into the fish as it cooks and when you break into the shell, creating an almost unbearable flavor. Despite an entire fish being covered in salt like someone being buried in sand at the beach, the plated result is not overly salted. ![]() Having a chef make salt-crusted fish for you at a restaurant is a splendid treat. So, for all of you risk-takers and over-achievers, here are the ten most difficult recipes to make at home with some references to help you not only finish the dish, but make it a tasty one, too. I should have read the recipe more before I began making it because I was way in over my head.ĭespite my failed efforts at making a cover-worthy recipe, I still don't back down from challenges, I just use better resources to figure out what I am doing. My ganache was too runny, the frosting was not thick enough and my cakes were too delicate I ended up supporting the leaning tower of three cake layers with chopsticks, hoping and praying it would not collapse on my kitchen counter. As I attempted to assemble the dessert, everything went wrong. A couple Christmases ago, I decided to try this one. My mother collects magazines, so during Thanksgiving and Christmas I frequently read through them searching for the perfect recipe to make. But, sometimes my confidence gets the best of me and I end up miserably failing at cooking whatever it is I decided to make.įor years, I had my eye on this layered Bon Appetit magazine cover recipe, Devil's Food cake with a beautiful white fluffy peppermint frosting, silky dark chocolate ganache and smooth white chocolate cream. I'm always up for a challenge when it comes to cooking a dish with many, many steps. ![]()
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