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April 3, 2013
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Are you tired of the clumps and lumps when you make your own flavored Jello? Yes? No? What?! You don’t make your own flavored Jello? You should! It is healthier than the already flavored ones sold at the store and you can decide what ingredients go in it! It is tastier, exactly for the same reason, since you can choose your flavors, you can choose your own favorite ones.

Many cooks complain about the clumping when mixing unflavored gelatin with any liquid in order to be able to use it. Yet there is a fast and simple technique that provides a smooth and seamlessly effective gelatin base that will add volume and will help solidify any liquid that you may want to turn into Jello.

Note: You can find unflavored gelatin as easily as finding flour or sugar. It will be located in the baking section of your grocery store and is usually sold as a dry powder in packets or in a dry leaf form. I use the dry powder, which is most common. Make sure to buy “unflavored” gelatin.

Continue reading Using Unflavored Gelatin or Gelatina


January 16, 2013
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It’s true you can always buy frozen puff pastry at any grocery store. But, in less than the time it takes for the frozen puff pastry to thaw, you can make your own from scratch. I have a simple recipe I learned at L’Academie de Cuisine in Maryland, that is the one I turn to time and again. I just adapted it to make a larger quantity and also to give you a bit of a more detailed description.

The key to making good puff pastry dough, or any flaky dough for that matter, is keeping everything very cold (well the flour and salt are fine at room temp!). You’ll want to cut your butter into chunks while being very cold.

Begin by simply placing your flour and salt in the bowl of a food processor. Add your chunks of butter and pulse several times (about 10 times) until the butter chunks are reduced to pieces about the size of peas. Feel free to use your hands to feel the mixture to estimate the size of the butter pieces.

Continue reading Hojaldre or Puff Pastry


May 15, 2009

Tostadas and chips are very versatile ingredients to have in the kitchen. If you don’t want to make them at home, you can buy good quality already made tostadas and chips in the stores these days.

You can make your own tostadas and chips with home made corn tortillas or store bought corn tortillas. In either case, spread the tortillas outside of the refrigerator, in your counter, baking sheet or tray for a half hour and up to a couple hours, so they will dry out a bit before baking, toasting or frying. This helps achieve a nicer crispness as they bake, toast or fry.

If you are going to make chips, cut them into 6 triangles before letting them dry.

Continue reading Making Tostadas and Chips


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