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  1. Chef

    Rhubarb Preserves

    4 ounces rhubarb, chopped 3 tablespoons granulated sugar 2 fluid ounces port wine 8 fluid ounces water Servings: 6 In a saucepot, combine all ingredients. Simmer for 25 minutes and purée in a food processor. Cool before serving. Yield: 6 ounces
  2. Chef

    Starch Wash

    1 tablespoon Cornstarch 8 fluid ounces Water Yield: 8 fluid ounces 1. Dissolve the cornstarch in 2 fluid ounces (60 milliliters) of the cold water. Set aside. Bring the remaining water to a boil in a small saucepan. Stir in the dissolved cornstarch stirring constantly. Cook the starch mixture...
  3. Chef

    Powdered Sugar Glaze

    1 pound Powdered sugar, sifted 2 teaspoons Vanilla extract 2 teaspoons Lemon juice 1 fluid ounce Water, warm Yield: 11 fluid ounces Combine all the ingredients in a small bowl. Stir to blend thoroughly and dissolve any lumps. Cover and store at room temperature. Yield: 11 fluid ounces
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