2009-02-22T16:13:48Z https://foodrockz.com/comments/atom.aspx Quick Blogcast tag:foodrockz.com,2009-02-20:1834728 Robby 2009-02-20T12:16:50Z 2009-02-20T12:16:50Z tag:foodrockz.com,2009-02-17:1822175 Food Rockz Man 2009-02-17T10:54:45Z 2009-02-17T10:54:45Z tag:foodrockz.com,2009-02-16:1820154 CH 2009-02-16T18:54:39Z 2009-02-16T18:54:39Z Liz gave me a tasting pack TCHO chocolates for Christmas and they are delightful. Included in the packaging is a compact guide on how to taste chocolate (look, listen, smell, taste, feel and aftertaste) and a flavor wheel. I still have 3 left if you want a taste!]]> tag:foodrockz.com,2009-02-16:1818943 Food Rockz Man 2009-02-16T12:23:13Z 2009-02-16T12:23:13Z to incorporate (a food ingredient) into a mixture by repeated gentle overturnings without stirring or beating."

To fold ingredients into one another, you want to use a flat-surfaced utensil . . . any sort of spatula.  For this recipe, the folding isn't at all a big deal.  The recipe would turn out fine if you stirred instead of folded.  But with some recipes folding is more important.  I think folding has less of a tendency to disrupt the structure of the food than does stirring.  For example, when adding ingredients into whipped egg whites or whipped cream, I think folding allows the whites or cream to retain more of their air than stirring would--and this is important in making foods like tira misu, when you want the food to literally be light and airy.  Does this make sense?  But again, I don't think folding is critical to a quiche.
]]> tag:foodrockz.com,2009-02-16:1818902 Food Rockz Man 2009-02-16T12:12:37Z 2009-02-16T12:12:37Z tag:foodrockz.com,2009-02-16:1818576 suicide_blond https://blonderthanyou.wordpress.com 2009-02-16T10:23:40Z 2009-02-16T10:23:40Z
xoxo]]> tag:foodrockz.com,2009-02-15:1816344 Robby 2009-02-15T13:03:44Z 2009-02-15T13:03:44Z tag:foodrockz.com,2009-02-14:1813333 Jessica https://dir.allnutri.com/ 2009-02-14T02:46:09Z 2009-02-14T02:46:09Z tag:foodrockz.com,2009-02-13:1812524 Joe Lynn 2009-02-13T19:30:35Z 2009-02-13T19:30:35Z
Boy, thinking about it makes me hungry.]]> tag:foodrockz.com,2009-02-13:1812171 Food Rockz Man 2009-02-13T17:30:10Z 2009-02-13T17:30:10Z Thanks, daddy-o.  I've always thought of a custard as being more pudding-like . . . more milk and cream, less egg . . . egg white, specifically . . . resulting in less rise.  We could call it a savory custard, though, if you think it appropriate. 

]]>