So for a while now, I have been obsessed with bread puddings and bread and butter puddings. They really do make great desserts and my creativity with developing new recipes has been unbelievable...so since I'm on a roll....what is bread and butter pudding? Bread and butter pudding is typically made by buttering the bread slices before saturating them in the milk, sugar, and egg mixture. Just like traditional bread puddings, bread and butter puddings may be served hot or cold with a cream or dessert sauce.
Tuesday, June 24, 2008
Bread and Butter Pudding....
So for a while now, I have been obsessed with bread puddings and bread and butter puddings. They really do make great desserts and my creativity with developing new recipes has been unbelievable...so since I'm on a roll....what is bread and butter pudding? Bread and butter pudding is typically made by buttering the bread slices before saturating them in the milk, sugar, and egg mixture. Just like traditional bread puddings, bread and butter puddings may be served hot or cold with a cream or dessert sauce.
Bread Pudding...
What is it??? Traditionally bread pudding was made with day old bread but now at Lucia and Company we make it with fresh bread using different varieties depending on the desired finished product. Bread pudding is a very simple and delicious baked dessert made with bread that has been saturated with a mixture of eggs, milk, sugar, and spices. Fruits, nuts, and raisins can also be added.
Friday, June 20, 2008
Ask The Chef...Salad dressings? Emulsions?
Q. How do vinaigrettes get so creamy? And how do I get mine that way?
A. Vinaigrettes get that creamy, thick, satiny texture when they are emulsified and that is accomplished by slowly adding in the oil as the vinegar is being rapidly whisked. You can do this with salad dressings, mayonnaise, and hollandaise sauces to name a few. An emulsion is really nothing more than the mixture of one liquid with another which wouldn't normally combine such as oil and water (or vinegar in this case). You do it slowly as described above which disperses and suspends minute droplets of one liquid throughout the other.
A. Vinaigrettes get that creamy, thick, satiny texture when they are emulsified and that is accomplished by slowly adding in the oil as the vinegar is being rapidly whisked. You can do this with salad dressings, mayonnaise, and hollandaise sauces to name a few. An emulsion is really nothing more than the mixture of one liquid with another which wouldn't normally combine such as oil and water (or vinegar in this case). You do it slowly as described above which disperses and suspends minute droplets of one liquid throughout the other.
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