Mar 26, 2015
* tap the boiled egg once, just to get a tiny crack in the shell
* put the egg in a jar slightly larger than the egg
* add water to just cover the egg; put a lid on it
* shake, shake, shake!
* after about 20-30 seconds, remove your perfectly peeled egg!
** if you have a lot of eggs to peel, remove the water and shells after the 3rd or 4th one, and add new water; a lot of shells in the water will make it difficult for your unpeeled egg to peel.
Feb 10, 2012
Don’t look to satisfy your sweet tooth with this type. It’s pure chocolate liquor from ground chocolate beans, and it has a bitter taste. However, it is used as a base for a variety of baked goods because sugar is usually added. Test the theory by trying our recipe for Chocolate Fudge.
Created by adding milk powder, this type is probably the most popular for its extra sweet taste. Join the trend by trying our recipes for Milk Chocolate Malt Brownies or Chocolate Cream Pie.
This type is not as sweet as its counterparts and does not include milk as an additive. Semi-sweet chocolate is a form of dark chocolate with lower sugar content, but it has slightly more sugar than bittersweet chocolate, which is Europe’s version of dark chocolate. Go dark with our recipe for Dark Chocolate Raspberry Fondue or Noir Bars.
Removing cocoa liquor from milk chocolate will give you white chocolate, which has a rich, dairy taste. Get creative with our recipes for White Chocolate Lime Bars or White Chocolate Cheesecake.
Make It a Chocolate Tasting Party
Consult Hosting a Chocolate Tasting for all you need know to entertain with this easiest of parties! What a sweet indulgence.
Chocolate should be stored in a dry, cool place that is between 60°F and 78°F. If the temperature is higher or if humidity is above 50%, trying wrapping it in a moisture-proof wrap. It can be stored in a fridge, but let it stand at room temperature before serving.
Because it can burn easily, chocolate should be melted slowly. For microwaving, chop it up into small pieces (it will melt easier this way) and put it in a microwave-safe container or heat on medium power for a minute at a time, stirring in between until the chocolate is completely melted. Make sure no water comes into contact with it because it will clump or seize.
Nov 3, 2011
Just found the answer to all my problems. The product is "No Salt" and I buy it right in the local grocery. It is 100% potassium (0% sodium) and tastes exactly like salt. Was told I could use all I want by the doctor. That is the answer to my prayers because I was starving looking for anything that wasn't loaded with real salt. Honestly it's worth looking into if you love salt as I did. I now can cook worry free - but now I need a substitute for good yummy chocolate!
Nov 1, 2011
Oct 6, 2011
1) I precook and freeze loose hamburger
2) I freeze individual portions such as hamburger and bun. Brat or hotdog with bun. Single serving of sloppy joe with bun on the side. Little things like that to make on the go meals a bit tastier and cheaper.