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Stocks and more!

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Stocks Good Sunday morning friends! This past week I completed my first college class!  If you read my last post " My First Weeks at Johnson and Wales " you would know that I made plenty of stocks, soups and sauces.  Since that post last week, I've had a couple of requests for a few different things; I still have a post in the making about the five mother sauces, so get ready for that later this week! What is stock?    Stock is a flavorful liquid that is used as a base for soups and sauces.  It is made by simmering bones and or meat, vegetables and aromatics in water.  Is stock the same as broth?    Broth is made more out of meat, while stock is typically made from bones, this gives stock a fuller flavor and texture.  During the simmering process gelatin is released from the bones, this is what gives it a fuller texture.  When you simmer meat, for broth, it has some flavor but it remains watery.  Yes, canned ch...
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Mother Sauces

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The Five Mother Sauces Let's start at the beginning; What is a sauce? A sauce is as simple as this, a flavored, and thickened liquid. Sauces are typically served with entrees, accompaniments and desserts. A sauce should compliment the item or dish by adding flavor, appearance, intensity, and aroma. A sauce should never detract from the flavor of the main dish component, just enhance the appeal of the main item. A Brief History of Sauces Sauces have evolved from many factors including; social and geographical patterns, explorations, regions, and concepts of anatomy and medicine. The first traces of sauces came from ancient Romans, and they were based off of salt. The word sauce actually is derived from the Latin salus, meaning "seasoned with salt." The Romans created an extremely salty all-purpose sauce called garum. It was originally made from fish innards soaked in a brine, and fermented with wine or vinegar. Salty sauces like this were used well i...
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Blueberry Bundt Cake!

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Blueberry Bundt Cake! This past Sunday I made a delicious buttermilk blueberry bundt cake.  It was absolutely delicious and light and fluffy as well. The buttermilk in this recipe definitely makes the cakes.  (full recipe at the bottom of the page) It was quick and super simple.  Most of the ingredients you'll already have around the house, and, its only 10 ingredients.  I suggest freezing the blueberries before hand.  It stops them from sinking, and is super convenient if you're berries are about to go bad and you want to save them!  The active time was only 20 minutes, however it does have to bake for about 40 minutes, but it's definitely worth the wait! This cake was a family favorite and everyone ate it right up!  It only lasted 2 days in my house, and it makes about 12 pieces! Click Below For The Recipe ↓↓↓↓↓ Blueberry Bundt Cake Recipe!
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Homemade Glazed Donuts

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Homemade Glazed Donuts If you follow me on social media, you know that last week I was neck-deep in donuts.  If you were lucky you might've gotten to taste one of these donuts too!  These donuts are perfectly tender, sweet, and airy on the inside.   Some people are scared away by the yeast donut and stick to a baked cake donut.  I'm here to tell you that yeast is not scary, yes it's alive and can easily be killed but it's probably easier than keeping a plant alive.  As long as you buy high-quality yeast, and don't overheat your water, everything will be fine!   TIP:   I always try my best to get the blooming liquid at exactly 115* because that's where I've had the best success.  Any hotter than 115* and you will kill your yeast and any cooler than 110* your yeast will not activate. Not sure if your yeast is alive?   When you activate your yeast in a warm liquid it should begin to bubble up and have a fro thy look to it.  When you sm...
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