General kitchen advice

Buying an Oven : If you need to purchase a gas oven or range, look for one with an automatic, electric ignition system. An electric ignition saves gas-because a pilot light is not burning continuously.

Oven Tips : Fan-forced ovens cost 35% less to run than a conventional electric oven.

Diet types

The South Beach Diet
The South Beach diet is a diet started by Dr. arthur agatston, a cardiologist from miami, usa, which stresses that dieters should be eating "good carbs" instead of "bad carbs" and "good fats" instead of "bad fats"
Doctor agatston developed his weight loss regime for people who have cardiac problems, as a result of his analysis of scientific research on other nutritional studies.
Good foods include, lean beef, turkey breast, prawns, fat free cheese, almonds, nonfat yoghurt and some vegatables, like lentils, cauliflower and snow peas.

Caramel Pastry Cream Recipe

	Category	Baking Recipes
	Views	116
	Ratings	0

Ingredients And Procedures

1/4 Cup cornstarch

1/2 Cup granulated sugar

4 egg yolks

2 Cups milk

1/2 Cup granulated sugar

2 Tablespoons water

1 plump vanilla bean -- split lengthwise

and seeds scraped out with a small spoon

Place the cornstarch and 1/4 cup sugar in a medium bowl and mix together well; add egg yolks and mix until a paste is formed. Stir in 1/2 cup milk. Place remaining 1/4 cup sugar and water in a small heavy pot and stir to combine. Cook over medium heat, swirling the pan occasionally but not stirring, until sugar turns a medium amber. Carefully pour in remaining milk and stir until smooth, Stir in vanilla seeds. Bring mixture back to a simmer then pour hot mixture over mixture in bowl, whisking constantly. Pour back into saucepan. Cook over moderate heat, stirring constantly, until smooth and thick. Remove from heat and stir an additional minute. Transfer to a bowl. Cover with buttered parchment or plastic wrap touching top of cream to avoid skin formation. Chill a minimum of 2 hours or as long as 2 days. 10/23/96 SHOW

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<h1>Caramel Pastry Cream</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1/4 Cup cornstarch <P>1/2 Cup granulated sugar <P>4 egg yolks <P>2 Cups milk <P>1/2 Cup granulated sugar <P>2 Tablespoons water <P>1 plump vanilla bean -- split lengthwise <P>and seeds scraped out with a small spoon <P>Place the cornstarch and 1/4 cup sugar in a medium bowl and mix together well; add egg yolks and mix until a paste is formed. Stir in 1/2 cup milk. Place remaining 1/4 cup sugar and water in a small heavy pot and stir to combine. Cook over medium heat, swirling the pan occasionally but not stirring, until sugar turns a medium amber. Carefully pour in remaining milk and stir until smooth, Stir in vanilla seeds. Bring mixture back to a simmer then pour hot mixture over mixture in bowl, whisking constantly. Pour back into saucepan. Cook over moderate heat, stirring constantly, until smooth and thick. Remove from heat and stir an additional minute. Transfer to a bowl. Cover with buttered parchment or plastic wrap touching top of cream to avoid skin formation. Chill a minimum of 2 hours or as long as 2 days. 10/23/96 SHOW <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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