Standardized Viscosity Ever notice how there’s only one basic consistency of pudding or mousse or gelatin, even gravy? I don’t know who sets the standard, but it happens and for whatever reason everybody who sells pudding, mousse, gelatin, even gravy either copies one another or they settle into one viscosity level. A cook assigned toContinueContinue reading “Standardized Viscosity”
Category Archives: PUDDING/PIE
AFC SOFT-CRUSTED FRESH NECTARINE PIE
SOFT-CRUSTED FRESH NECTARINE PIE A new way to consider pie crust. Why not add a bit of air? Fresh sliced nectarines with coriander and lime baked in a spicy orange soft-crusted pie. Youch!! Makes 1, 9 inch pie with top and bottom crust Preheat oven to 375 degrees NECTARINE FILLING: 6 lg. or 8 sm.ContinueContinue reading “AFC SOFT-CRUSTED FRESH NECTARINE PIE”
Carob Cookie Cider Pie Crust
CAROB COOKIE CIDER PIE CRUST How many times do we regret the pie crust, whether made by us or not? Not this time. Not this crust! Makes 1 pastry shell for 9 inch pie plate Cookie Pie Crust: Preheat oven to 375 degrees 1-1/2 c. unbleached all-purpose flour 1 t. pink Himalayan salt or lessContinueContinue reading “Carob Cookie Cider Pie Crust”
PINEAPPLE PUMPKIN PUDDING
Looking for a fairly healthy but delicious holiday dessert that’s easy to make and serves a bunch?
How To Make: Easy Chocolate Mousse
EASY CHOCOLATE MOUSSE Chocolate Mousse can’t get easier than this. Perfect for restaurants that want to serve a small, elegant dessert, requiring little time and only two ingredients. Your dining guests won’t believe this mousse isn’t made from egg whites in the French tradition! Makes as much as you want Rich’s Whipped Non-Dairy Topping, IContinueContinue reading “How To Make: Easy Chocolate Mousse”
ANIMAL-FREE SOUS-CHEF™© 