What a long subject line,lol.
I usually sprinkle from left to right vertically.
I've not always had good success spreading with spatchulas, I seem to always
take off part of the top of a cake if it's icing I have to spread. Sometimes
using a kitchen knife works better for me.
Of course being blind and presentation of something might have to take a
backseat.
I really don't think there's a wrong/right way to do these taks, now if your
going to serve it to the sighted critical eye, then you might take extra
efforts to do it as evenly or as smooth as you can. People even family
sometimes can be rude since they have to have it look perfectly,lol.
Another possibility if it's a topping that you can shake out is to use it in
a shaker and just shake it top of the food.
----- Original Message -----
From: "Helen Whitehead" <[email protected]>
To: "cooking-in-the-dark" <[email protected]>
Sent: Thursday, December 10, 2009 4:06 PM
Subject: [CnD] Question about sprinkling andDrizzling chocolate, glazes,or
crumbs, on pies, cakes, puddings,and seasonings or crumbs on meat or
casseroles etc.
Hi everyone.
What techniques do you blind cooks use for drizzling chocolate, glazes, or
crumbs on pies, or cakes, or puddings, and, sprinkling seasonings on meat,
or breadcrumbs on top of casseroles so you get every spot?
do you use an up and down motion, or go across, or in a circular one?
I made a no bake chocolate peanut butter pie today, and the recipe
requires you to drizzle peanut butter on top of the pudding.
Even though it's only for my blind husband and myself, I wasn't sure if I
got every spot. I did use a spatula and the pudding did set.
Thanks in advance for any suggestions you may have.
Here's the recipe I made today.
Haven't tasted it yet though.
No Bake Chocolate Peanut Butter Pie
When you want something quick and easy for dessert, try this
no-bake
chocolate peanut butter pie recipe. It starts with a graham cracker crust,
and it's
filled with instant chocolate pudding and peanut butter. What could be
easier?
Prep Time: 2 hours, 20 minutes
Ingredients:
. 1 9-inch graham cracker crust
. 1/4 cup plus 2 Tbsp. peanut butter, divided
. 1/4 cup semisweet chocolate chips
. 1 3.9 oz. box instant chocolate pudding and pie filling
. 1-3/4 cups cold milk
Preparation:
1. Place 1/4 cup of the peanut butter and the chocolate chips in a
microwave
safe container. Heat on 50% power for 30 seconds. Stir. If not melted,
repeat
until melted. Pour into pie crust. Cool and refrigerate for 15 minutes.
2. Meanwhile, dissolve the chocolate pudding mix into the cold milk and
beat
with a whisk or an electric mixer on low speed for 1 minute.
3. Pour into pie shell. Refrigerate 1-2 hours until set.
4. Place remaining two tablespoons of peanut butter in a microwave-safe
container, and heat on 50% power for 20 seconds. Drizzle over cooled pie
just before
serving.
Later.
E-Mail: [email protected]
Windows Live Messenger: [email protected]
Skype: honeybunny1958
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
