In Odd Bits, chef and author Jennifer McLagan suggests soaking bones in
salted ice water to remove blood.
Drain and transfer to a large bowl of lightly
salted ice water; let cool.
Using a slotted spoon, immediately transfer to a large bowl of
salted ice water (use about 1 Tbsp.
Fill a bowl with
salted ice water.
ingredients: for the crust: 450 grams (1 pound) butter, cold and diced 630 grams (5 cups) flour 50 grams (1/4 cup) sugar 2 teaspoons kosher
salt ice water, as needed (at least 120 mL — 1/2 cup)
Not exact matches
Lurking between Mars and Jupiter is the largest asteroid in the solar system: a dwarf planet called Ceres, which has
ice volcanoes,
salt deposits, and other features that suggest it's hiding an ocean of
salt water.
Much of our earth is covered by
salt water, desert and
ice.
That would mean, amongst other things, that there were no
ice caps or
salt water, that plate tectonics were incredibly rapid in the recent past and this didn't cause the Earth's surface to shatter etc..
as in transm - utation sn - atch sp - ank sp - ic... as in desp - icable, hosp -
ice, consp - icuous, susp - icious, sp - icule, sp -
ice, etc. sp - ook... as in sp - ooky, sp - ooked strip - per ti - t... as in const - itution, att - itude, t - itle, ent - ity, alt - itude, beat - itude, etc. tw - at... as in wristw - atch, nightw - atchman,
salt -
water, etc. va - g... as in extrava - gant, va - gina, va - grant, va - gue, sava - ge, etc. who - re... as in who're you kidding / don't forget to put in that apostrophe!
Pastry 3/4 cup / 100 g oat flour (or 1 cup / 100 g rolled oats mixed into flour in a food processor) 1/3 cup / 50 g rice flour 1/2 cup / 50 g almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea
salt 90 g / 3 oz chilled butter or solid coconut oil, cut into dices 3 - 4 tbsp
ice - cold
water
Let them rest for 15 minutes in plenty of
ice cold
water with a little
salt.
1 1/2 tbsp hemp seeds (or soaked almonds, cashews, sunflower seeds etc) 3 tbsp raw cacao powder 1 tbsp raw cacao nibs 1 avocado 1 very large frozen banana (not completely frozen if you're afraid that it will ruin your blender) 5 fresh strawberries 2 tbsp agave, raw honey or maple syrup a pinch of sea
salt 1 cup
water 4
ice cubes
1 dozen eggs, hard boiled and cooled in
ice water 1 cup mayonnaise 2 teaspoons truffles in oil
salt and pepper 1/2 cup chopped fresh chives (reserve a bit for garnish)
For crust 2-3/4 cups all - purpose flour plus more for work surface 2 teaspoons granulated sugar 1-1/4 teaspoons kosher
salt 2-1/4 sticks (18 tablespoons), cold unsalted butter, cubed 4 to 6 tablespoons
ice water
Ingredients: 1 1/2 cup Bluebird Organic Whole Grain Flour (Einka, Hard White or Emmer Flour recommended) 1/2 teaspoon
salt 2 tablespoons sugar (optional) 1/2 cup chilled butter 3 to 4 tablespoons
ice water
Place the flour,
salt, sugar, 2 tablespoons
ice - cold
water and butter in a food processor and mix until everything becomes crumbly.
Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in
salt and a strip of lemon peel / In a double boiler, with
water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in
ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.
4 1/2 cups (20.25 ounces) unbleached high - gluten, bread, or all - purpose flour, chilled 1 3/4 -LRB-.44 ounce) teaspoons
salt 1 teaspoon -LRB-.11 ounce) instant yeast 1/4 cup (2 ounces) olive oil (optional) 1 3/4 cups (14 ounces)
water,
ice cold (40 °F) Semolina flour OR cornmeal for dusting
170 ml 2/3 cup coconut oil (liquid) 75g 1/2 cup sorghum flour 75g 1/2 cup brown rice flour (+ more to flour workspace) 30g 1/4 cup almond meal 45g 1/4 cup potato flour (starch) 5g 2 tsp psyllium husk 1/2 tsp sea
salt 170 ml 2/3 cup
iced cold
water
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher
salt 16 tablespoons butter, cubed and cold
ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of
salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and
salt in a large bowl.
For the Galette: 2 cups all - purpose flour 1 tablespoon granulated sugar 1/8 teaspoon course
salt 1 1/2 stick cold, unsalted butter, diced 1/4 cup
ice water 1 - 2 cups of Cranberry Wine Sauce 1/2 cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and half
Almond Tart Crust 1 1/4 cups (155 grams) all - purpose flour 1/2 cup (60 grams) sliced almonds 1/4 teaspoon
salt 2 tablespoons granulated sugar 8 tablespoons (115 grams) cold butter, cubed 1 large egg 2 tablespoons
ice water
Boil some
salted water and blanch the green beans, after 5 minutes remove from heat, drain and place into
iced water.
Galette Dough: 1 1/4 cups all - purpose flour 1 tbsp sugar 1/4 tsp
salt 8 tbsp unsalted butter 1/4 cup and 1 tbsp
ice water
baking powder, butter, chocolate, coffee, coffee granules, cream,
ice cream,
salt, vanilla extract,
water, sauce, flour, eggs, sugar, vanilla, cocoa,
ice, baking, ingredients
Fantastic Peter Reinhart inspired rustic, thin - ish crust pizza dough recipe - made from white whole wheat flour, yeast, olive oil,
salt, and
ice water.
1 cup
water 1/4 cup unsalted butter 2 tablespoons light brown sugar 1 teaspoon vanilla extract 1/4 teaspoon fine sea
salt 3/4 teaspoons ground cinnamon 1 cup all - purpose flour 4 large eggs Non-stick cooking spray 1/2 cup granulated sugar Vanilla
ice cream Homemade magic shell
3-3/4 cups of unbleached - all purpose flour 3 sticks of butter 1 tablespoon of sugar 1 pinch
salt 3/4 -1 cup
Ice cold
water
3 packages unflavored gelatin 1 cup
ice cold
water, divided 1 1/2 cups granulated sugar 1 cup light corn syrup 1/4 tsp
salt 1/2 — 1 tsp peppermint extract, to taste * 1/4 cup powdered sugar 1/4 cup cornstarch butter, for coating baking dish
In a food processor first add flour, followed by frozen butter cubes,
salt, sugar, and about 4 tbsp of
ice cold
water.
For the pie dough: Butter — 1/2 cup or 1 stick All purpose flour — 2 cups
Salt — 3/4 tsp Sugar — 2 tbsp
Ice cold
water — 8 to 10 tbsp
Double Pie Crust: 3C flour 3/4 C shortening 1 tsp
salt 1 tsp vinegar 1C
water with
ice cubes (you may not use it all) 1 egg, beaten
Chocolate Royal
Icing: 1/2 pound (2 cups) confectioner's sugar 2 tablespoons cocoa powder * 2 tablespoons meringue powder * pinch of Kosher or sea
salt 1 teaspoon pure vanilla extract 3 - 4 tablespoons warm
water
Whisk the flour and
salt together in a large bowl, cut the butter into 1 / 2 - inch cubes, and add the apple cider vinegar to the
ice water.
Homemade Marshmallows Ingredients: 3 packages unflavored gelatin 1 cup
ice cold
water, divided 1 1/2 cups granulated sugar 1 cup light corn syrup 1/4 teaspoon kosher
salt 1 teaspoon vanilla extract 1/4 cup confectioners» sugar 1/4 cup cornstarch Nonstick spray Food coloring or flavoring oil (optional) Directions: Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the
water.
Pie Crust 1 1/4 C all - purpose flour 1/2 TBSP sugar 1/2 tsp
salt 8 TBSP or 1 stick of unsalted butter, cold 1/2 C
ice water
Just boil them in
salted water for a bout five to six minutes until they're done how you like, then shock them in a bath of
ice water.
ingredients: for the crust: 140 grams (10 tablespoons) butter, diced and very cold 210 grams (1 3/4 cups plus 1 tablespoon) flour 1 spoonful (approximately 1 tablespoon) sugar 1/2 teaspoon kosher
salt 55 grams (3 tablespoons plus 2 teaspoons)
ice water, or as needed
beef, egg, fat, jam, nutmeg, rosemary, sage,
salt, tomato paste, onions, tomato, sprigs, red onions, oil, finely,
water, sauce, mushrooms, pepper, puff pastry, sugar, cornstarch, herbs,
icing sugar, bay leaves, trim, meat, gravy,
icing, pastry, pie, seasoning, steak, stew, paste, leaves
Place watermelon,
water, lime juice, half of the mint leaves,
salt, maple syrup and one anise pod in the jug of a blender with half of the
ice.
Fluffy ginger and date cake from Donna Hay magazine 2 cups + 2 tablespoons (300g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon
salt 1 1/2 teaspoons ground ginger 3 cups (420g) pitted dates, chopped 1 cup (240 ml) boiling
water 2 teaspoons baking soda 200g unsalted butter, room temperature, chopped 1 1/2 cups (262g) brown sugar, packed 4 eggs
Icing sugar, for dusting Preheat the oven to 180 °C / 350 °F.
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of
salt 1/2 cup (120 ml) whole milk, room temperature
Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
Icing: 1 cup (140g)
icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
icing sugar, sifted 1 - 2 tablespoons lemon juice or
water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.
Recipe by Check full recipe at Ingredients: apple, butter, cheese, cottage cheese, cream, dulce de leche,
salt, kosher, leaf,
water, sprinkle, flour, sugar,
ice water,...
3/4 cup (105 g) superfine brown rice flour 1/3 cup (45 g) amaranth flour 1/4 cup (30 g) cornstarch 1 tablespoon natural cane sugar 1/4 teaspoon fine sea
salt 8 tablespoons cold unsalted butter, cut into 1 / 2 - inch pieces 1 egg yolk 5 to 7 tablespoons
ice water
2 1/2 cups all - purpose flour 1 teaspoon
salt 1 tablespoon sugar (only for sweet pies, omit sugar for savory pies) 1 cup (2 sticks) unsalted butter, chilled and cut into small cubes 1/4 to 1/2 cup
ice water
1 ⅛ cups Gluten - Free Multi-Blend Flour Mix, more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon
salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1 cup cold leaf lard or regular lard, cut into pieces 1/2 cup
ice - cold
water (more, as needed)
for the pie crust 1 cup (8 ounces)
ice 1 cup (8 ounces) cold
water 1/4 cup (2 fl. ounces) apple cider vinegar 2 1/2 cups (12.5 ounces) all - purpose flour 1 tablespoon granulated sugar 1 teaspoon kosher
salt 1/2 cup (1 stick / / 4 ounces) cold unsalted butter, cut into 1/2 - inch pieces 1/2 cup (4 ounces) cold lard, cut into 1/2 - inch pieces
Pastry 2-1/2 cups all - purpose gluten - free flour 1 teaspoon xanthan gum 1/2 tsp
salt 1 tablespoon lemon rind 1/2 cup cold butter, cubed 1/2 cup cold vegetable shortening, cubed 1/4 cup
ice water 3 tbsp sour cream 1 egg white
In a small pot of
salted boiling
water, blanch the asparagus for 2 minutes; transfer to the
ice bath to cool.
Cook for two minutes in
salted boiling
water, then remove vegetables immediately and plunge into
ice water.