Looking for the recipe for that Perfect Pumpkin Bread that is moist, not overwhelmingly spiced and has the right flavors? Look no further, because I did the job so you don’t have to worry – I tested 4 pumpkin bread recipes with my own tweaks until I settled on the variation you see here! Meet my no-fail, multiple-times-tested recipe for pumpkin bread to yield amazing results. Every. Time. Yes!
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Material: Stainless steel + ABS
Type: Onion Holder Slicer
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Custard is a cooked mixture of eggs and milk that can be made sweet or savory and used in a wide variety of culinary preparations. Custards can be cooked on the stovetop to make pudding or a vanilla ice cream base. They can also be baked in the oven to create creme brulee or a variety of different pies. Sweet custards tend to have sugar, vanilla and other flavorings added to them, while savory custards usually include herbs, spices and vegetables/meat. Ideally, custard should be silky smooth even when it includes extra ingredients, such as veggies in the case of a quiche or fruit in the case of a clafoutis.
The best way to ensure that your custard is smooth is to strain it. Straining helps to remove any bits of curdled or cooked egg from the custard, making it a key step in custard-making.
How to Strain Custard
Most of the time, a recipe will direct you to strain your custard at the appropriate time. If it doesn’t, you should strain it anyway. A stovetop-cooked custard should be strained after it has thickened by pouring it through a strainer. The strainer should be fine, but your average kitchen strainer/sieve will get the job done. The heat from cooking custard on the stovetop can cause bits of egg to cook and become small lumps in the mixture. Do not press down during or after straining, as you want to remove any lumps or curdled bits from the mixture and ensure that your finished custard is silky.
Uncooked custards – or, more accurately, custards that go on to bake in the oven – should also be strained, but they should be strained prior to cooking. Straining an uncooked custard removes any bits of egg that may not have been fully emulsified in the mixing process, minimizing the chance for lumps in the baked custard. As with the cooked custards, you don’t want to press down on the mixture during straining so that you don’t accidentally press any extra egg bits back into your custard.
Endless fresh options to quickly chop, mix and puree. This compact and lightweight 3.5 cup mini food Processor is ideal for every day use – whether you want to Eat healthier, be more creative, or just save time on meal prep.
The ultimate cookware starter set for stocking your kitchen with all of the essentials. Includes 4 nonstick pots with 4 matching glass lids, 2 nonstick fry and saute pans, and 5 nonstick cooking utensils for a total of 15 pieces. An amazing deal for everyday chefs, college kitchens, first apartments, camping cookware and more!
Vremi Nonstick Cookware Pot and Pan Sizes
Mini pot, 1 quart, 5.5 in. x 2.5 in.
Small pot, 1.5 quart, 6.3 in. x 2.75 in.
Medium pot, 2 quart, 7.1 in. x 3.1 in.
Large pot, 5 quart, 9.5 in. x 4.3 in.
Small saute pan, 7.9 in. x 1.6 in.
Medium fry pan, 10.25 in. x 1.9 in.
Vremi Nonstick Cookware Materials & Care
Set includes 4 pots, 4 glass lids, and 2 fry or saute pans
Made from durable non toxic aluminum
Hand wash only
Vremi Nonstick Cooking Utensils Details & Care
Set also includes 5 nonstick cooking utensils
Slotted spoon, slotted spatula, spaghetti server, soup ladle and potato masher
Made from BPA free food grade nylon
Hand wash only
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Size: roughly 5-1/2-inches tall and 4-1/2-inches wide
Remove the top of Mama’s hair by twisting counter-clockwise. Pour vinegar and water till each of the respective markings. Replace the top and twist to lock in place.
Microwave for 5 – 8 minutes on a high setting. After about 2 minutes steam will start to blast out.
Remove the Mama by the elbows.
Just wipe down the microwave with a sponge, napkin or rag, and voila a spotless clean microwave
A classic pineapple upside down cake is made with rings of canned pineapple and has maraschino cherries placed into the center of each ring. I typically leave out the cherries – unless cherries are an integral part of the cake flavor I’m making – and replace them with more pineapple (or something really crazy, like spam). Canned pineapple is great because, not only is it tasty, but it has a long shelf life that enables you to make pineapple upside down cakes at a moment’s notice. But upside down cake recipes rely so much on canned pineapple that you might find yourself at a bit of a loss if you actually have a fresh pineapple available. And if you’re a pineapple fan like I am, you may have wondered if you can make pineapple upside down cake using fresh pineapple.
Fortunately, the answer is yes you can make pineapple upside down cake using fresh pineapple. To use fresh pineapple, you’re going to need to create your own rings. You can do this by trimming away the exterior of your pineapple, cutting it into 1/4-inch thick slices (or slightly thicker) and using an apple corer or similar tool to remove the pineapple’s core from each slice. Alternatively, you can use a pineapple corer to more quickly shape rings, though you’ll lose a bit of pineapple compared to the hand-cut method.
Once you have your pineapple rings, you’ll notice that they are probably larger than the rings of canned pineapple. You will need to be creative when putting them into your baking pan. Start with the center ring, then use large pieces (half rings) to fill in as much space as you can. When most of the bottom of the pan is covered in pineapple, you can add in some cherries (if you’re a traditionalist) or small pineapple chunks (if you just want as much pineapple as possible) to fill in the gaps.
From there, you can proceed with your recipe as written. The finished cake may have a slightly different look to it, but it will be at least as delicious and a lot more satisfying to eat.