, Recipe Reviews
04 14th, 2010 |
Double boiler for melting chocolate.
If you’ve ever seen Michael Smith’s show Chef at Home, then you probably know how he encourages home cooks to enjoy cooking, and not be afraid to wing it a bit. He often foregoes the measuring cup, favouring the eyeball method. I can’t help but love his approach for how it supports the whole idea of recipe experimentation. But for this recipe quest, especially since it is a baking one, I’m sticking with the exact measurements.
Michael Smith’s molten cake recipe includes egg whites, sans yolks, whipped...