MEET THE DILs
Jessica Coulter
Jessica lives in New York City with her Husband and Dog. When she isn't writing for this here blog, she's a copywriter at an ad agency in Manhattan.
3000 MILES AWAY...
Marites Cristobal Coulter
Marites lives in Los Angeles with her husband. When she's not dabbling as a self-proclaimed domestic wannabe, she's working in PR.
- BEVERAGES
- BREADS
- BREAKFAST/BRUNCH
- DESSERTS
- FRUIT
MEET THE MIL
Pat Tippett
MIL is a chef and food stylist in Portland, OR. For many years she owned Flaming Carrot Catering, pdx's favorite eco-conscience catering company. She takes her passion for art, travel and cuisine back to the kitchen and studio and delicious things happen.
She's currently focusing her talents on food styling and on-site chef services for film scenes and group gatherings (hey tweens - she did the food styling on the twilight movie!). Oh, and writes MIL Missions for this little blog.
Cooking with us? Let us feature a photo of you and your hard work. Email it to 3000milestildinner@gmail.com
3000 miles 'til dinner. |
♥WHEN YOUR MIL (mother-in-law) IS A CHEF, YOU EITHER GET NERVOUS OR GET COOKING.♥
----------------------------------------------- Two busy DILs living on two different coasts getting long-distance cooking lessons from their MIL. |
-
recipe
Anonymous asked: Can't wait to make Mission #11, your brownie recipe. But can you explain the differences (when it comes to cooking) between bittersweet, dark chocolate, baking, unsweeted, semi-sweet and your average Hershey bar?
Unsweetened chocolate - pure ground, roasted chocolate beans, made into chocolate liquor by adding some form of fat, for the strongest, deep chocolate flavor.
Dark chocolate - small percentage of cocoa butter & sugar added
Bittersweet chocolate - typically more sugar added then to dark chocolate (1/3), cocoa butter, vanilla, sometimes lecithin. *interchangeable with semi sweet chocolate in baking
Semi-sweet chocolate - typically 1/2 sugar, cocoa butter, sometimes lecitin * interchangeable with bittersweet chocolate in baking
Milk chocolate - highest percentage of fat, sugar and milk added
White chocolate - cocoa butter (without the cocoa solids) with sugar, vanilla and nutmeg
-
recipe
Anonymous asked: The killer brownies look soooo good. How many bars of bittersweet or dark chocolate will render 12 oz.?
It depends on the chocolate bar/size you choose. I most often use imported chocolate from Belgium, available at Trader Joes in 16 oz. bars. Choose bittersweet (or) 72% dark. In a pinch, a standard size bag of semi-sweet chocolate chips (12 oz or 2 C.) will work too and Joes stocks good quality chips. However, semi-sweet chocolate (chips or bars) typically have more sweetener.
FYI: Milk chocolate and dark chocolate also available at Joes.
-
recipe
Anonymous asked: What does "folding in" mean?
cooking/baking term: fold in
(1) The folding technique is used to gently combine light and airy mixtures into a batter. Folding also traps extra air in the batter.
(2) it is important the mixtures you are combining be approximately the same temperature so they will combine smoothly.
(3) When folding, the lighter mixture is poured over the heavier one
(4) Using a rubber spatula, start at the back of the bowl, cut down vertically through the two mixtures, across the bottom of the bowl and up the nearest side (a loop-de-loop). This down-across-up-over motion gently turns the mixtures over on top of each other, combining them in the process.
