| How to Cook Hamburgers on the Stove Posted: 03 Jul 2022 05:00 PM PDT Everyone loves hamburgers cooked on the grill, but what about hamburgers cooked on the stovetop? Do they still taste good? The answer is a definite yes! You can cook juicy, flavorful hamburgers in the comfort of your kitchen without having to fire up the grill. You might even find that your stovetop burgers rival their grilled counterparts. [Edit]Ingredients - of ground beef
- Salt
- 4 buns
- Cheese, optional
- Toppings, optional
Servings: 4 [Edit]Making the Patties - Buy good beef with a meat to fat ratio of 80/20. If your beef is too lean, it won't cook up well as a burger. Avoid anything that's 90% or above, for instance. If you want to go a little leaner, 85/15 will work, but 80/20 is a better option.[1]
- Try buying beef that's freshly ground at the butcher counter for the best quality.
- Make patties that are about apiece. If you can, use a kitchen scale to quickly measure them out. Otherwise, estimate the patty size based on the amount of meat you have.[2]
- For instance, if you have of meat, you can make about 4 portions.
- Form the patties as gently as you can. The less you mess with the meat, the more tender it will be. Form a loose patty as quickly as you can before moving onto the next one. To form the patty, roll the meat into a light ball, then flatten it out into a patty.[3]
- You don't need to mash the patties or knead the meat. That will make the meat tough.
- Press a dimple into the middle of each patty. Patties tend to create a dome-shape when cooking. To combat this problem, push your thumb into the middle of each patty, creating a dimple.[4]
- However, if you prefer your patties to puff up, you can skip this step.
- Put the patties in the refrigerator for 20 minutes. Cover the patties up, and let them chill. Chilling the patties helps them stay together better when you cook them, and the center won't cook as quickly.[5]
- Don't leave the patties out at room temperature, as that can encourage bacteria to grow.
[Edit]Getting the Patties in the Skillet - Heat a cast iron skillet over high heat. Place the pan on the stove, and turn the burner on high. Let the pan heat up on its own before you put the burgers in. You can splash a little water in to see if it's ready. If the water instantly sizzles, the pan is likely hot enough.[6]
- You can also use a griddle pan or another type of skillet, but a cast iron skillet helps sear the crust.
- Salt the patties right before you cook them. Salt pulls out moisture if you leave it sitting on the patties, which you don't want to happen with hamburgers. Sprinkle salt on the outside before you put the patties in the pan to help retain the juiciness.[7]
- You can also add a little pepper, if you'd like, or even use a seasoning mix like seasoned salt.
- Place the patties in the hot skillet. Gently set each patty in the skillet. Be sure to avoid any popping grease as you do! The patties should start making noise as soon as they're in the skillet, beginning to create a nice, seared crust.[8]
- If you have one, use a splatter screen to avoid popping grease from the pan.
[Edit]Cooking the Patties - Flip the patties after 2-4 minutes. On high heat, the first side should be done within a couple of minutes. When you flip the patty, you should see a nice golden-brown crust on the other side. Even if you prefer your patty to be rare to medium, you still want the crust on the outside.
- Use a thin spatula for flipping. A thin spatula makes it easier to get under the seared crust.[9]
- Cook the patties no more than 10 minutes. After 10 minutes, the patties will definitely be well-done. If you want yours medium or medium-rare, cook the patties for less time.[10]
- Check the temperature by inserting a meat probe from the side. Ground beef is well-done at . The Food and Drug Administration recommends cooking ground beef to this temperature.[11]
- Push broken pieces back together. Sometimes, your patty will fall apart. If it does, just use the spatula to move them back together. If it cooks that way for a few minutes, it should stay together.[12]
- It helps to add cheese at the end, as it will help the patty stay together.
- Add cheese in the last minute of cooking. If you want cheese, place the slices on the patties at the end. Cover the pan with a lid or aluminum foil, which will reflect the heat back down to melt the cheese.[13]
- Many cheeses work well with hamburgers. American cheese melts well, but cheddar, Gouda, Monterrey jack, blue cheese, or Swiss are also be delicious.
- It can help to add a small dash of water to the pan. The water will instantly turn to steam under the lid, and the steam will help melt the cheese.
- Remove the patties and serve them. Use the spatula to take the patties out of the pan. Place them on a plate, or move them directly onto toasted buns. Add in extras you like, and dig in!
- You can use condiments like mayonnaise, ketchup, mustard, or bbq sauce.
- For toppings, try raw onions, grilled onions, lettuce, tomato, grilled mushrooms, cooked bacon, or avocado slices, just to name a few.
[Edit]Things You'll Need - Thin spatula
- Skillet or griddle
- Skillet lid or aluminum foil
- Plate
[Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
| How to Cook BBQ Ribs Posted: 03 Jul 2022 09:00 AM PDT While barbecue ribs are especially popular in the American south, their appeal for meat-lovers is universal. Succulent, spicy, and smoky, barbecue ribs are surprisingly easy to cook. Learn how to make some lip-smacking barbecue in the following tutorial. - Choose which cut of ribs you want. barbecue ribs essentially come in two varieties. Spare ribs are fattier and take longer to cook. Baby back ribs are leaner and cook faster.
- Make the rub. The rub is a spice mixture that you rub on the rib rack to give it flavor. A typical rub for a 2 lb rack of ribs might consist of:
- 1 tablespoon (5 ml) cumin
- 1 tablespoon (15 ml) paprika
- 1 tablespoon (15 ml) garlic powder
- 1 tablespoon (15 ml) onion powder
- 1 tablespoon (15 ml) chili powder
- 1 tablespoon (15 ml) brown sugar
- 2 tablespoons (30 ml) kosher salt
- 1 teaspoon (5 ml) cayenne pepper
- 1 teaspoon (5 ml) black pepper
- 1 teaspoon (5 ml) white pepper
- Make the mop (optional). A mop or baste is the liquid sauce that you coat the ribs with to keep them juicy and flavorful while they are cooking. Some people prefer dry ribs, without a mop.
- Trim the ribs and apply the rub. Ribs will usually come with a large membrane on the back, non-meat side of the rack. Most people trim the membrane and discard it because it is hard to chew and prevents the rub from covering the entire rack. Coat the ribs evenly with olive oil or vegetable oil (optional). Apply the rub generously onto the meat so that the front and back of the rack are completely covered.
- For spare ribs, place the ribs on a covered barbecue grill at 225° F (107° C) for 5-6 hours. For baby back ribs, cook at the same temperature for 3-4 hours. Place the ribs on the grill so that they are not directly over the heat source.
- If desired, apply the mop every 45 minutes evenly across the ribs.
- When the meat in the center of the ribs is white and the juices run clear, not pink, the cooking is done.
In this video, Gwen Schoen of the Sacramento Bee educates us about different kinds of ribs and shows us how to barbecue spare ribs with a dry rub. - BBQ ribs can be smoked in a smoker instead of being grilled. Cooks frequently use hickory and/or applewood chips in the smoker. The temperature in the smoker and the cooking time for the ribs are the same as when they are grilled.
- Right before serving, stoke the fire or turn up the heat on your grill and place the ribs over direct flame for a few minutes.This will give the ribs a deeper color and more pronounced grill marks.
[Edit]Warnings - Make sure your ribs are fully grilled. Undercooked pork may result in trichinosis. The recommended internal temperature for cooked pork is 160° F (71° C), a metric set by the CDC.
[Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
| How to Make Icing Without Icing Sugar Posted: 03 Jul 2022 01:00 AM PDT Icing sugar – also called confectioners' sugar or powdered sugar – is a staple in most icing recipes. Icing sugar has a fine, powdery consistency that easily blends with other ingredients. If you're out of powdered sugar, you can make your own from granulated sugar, for example with a blender or food processor. Icing that uses granulated sugar without grinding it down usually requires some form of heat instead. Either way, you can make plenty of tasty icing recipes even if you don't have icing sugar on hand. [Edit]Ingredients [Edit]Grinding Granulated Sugar - 1 cup (220 g) granulated sugar
- 1 tablespoon (14 g) cornstarch (optional)
Makes 2 cups [Edit]Flour Icing - 5 tablespoons (74 g) flour
- 1 cup (237 ml) milk
- 1 cup (220 g) butter or cream cheese, softened to room temperature
- 1 cup (220 g) granulated sugar
- 2 teaspoons (10 ml) vanilla extract
[Edit]Brown Sugar Icing - 1 cup (220 g) brown sugar
- 1 cup (220 g) white sugar
- ½ cup (118 ml) cream or evaporated milk
- ½ cup (113 g) butter
- 1 teaspoon (6 g) baking powder
- 1 teaspoon (5 ml) vanilla
[Edit]Meringue-Style Icing - 1½ cups (330 g) white sugar
- 6 egg whites
- Pinch of salt
[Edit]Grinding Granulated Sugar - Pick a type of sugar. Choose granulated white sugar, if you have it. Alternately, you can use coconut sugar, brown sugar or cane sugar.[1] Use only a cup of sugar at a time.[2]
- Refined white sugar, when ground, has the closest texture to icing sugar.
- Breaking down more than a cup at a time won't produce results as even in consistency.
- Add cornstarch, if desired. Combine cornstarch with granulated sugar if you're going to store the sugar. Cornstarch helps prevent clumps so your sugar maintains a powdered consistency.[3]
- If you plan to use the sugar right away, cornstarch isn't necessary.
- If you're low on cornstarch, one teaspoon (six grams) will work.
- Pulse or grind the sugar for about two minutes. Pour the sugar into a glass blender or food processor. Add cornstarch, if desired.[4] Pulse it for about two minutes.[5]
- Alternately, you can use a spice grinder or coffee grinder, but be aware these may absorb flavor from previously-used spices or coffee.
- You may want to avoid using a plastic blender. It's unlikely – but possible – that sugar crystals may cause scratches to a plastic appliance.
- If you're using a blender or food processor with multiple settings, choose "pulse" or "blend."
- Stir the sugar with a spatula. Wipe the spatula along the inside of the blender. Mix the sugar well so that it will blend and break down evenly.
- Pulse the sugar for two to three more minutes. Turn off and unplug the appliance, if applicable. Pick up a bit of sugar in your fingers and feel the texture. Resume grinding the sugar if it feels gritty, until its texture is powdery.[6]
- The sugar is done when it looks fine-grained and fluffy like confectioners' sugar.[7]
- Sift the sugar into a bowl. Stir the sugar with a fork. Place a mesh strainer over a bowl. Spoon the sugar into the strainer. Tap the side of the sieve repeatedly to sift the sugar into the bowl.
- Sifting aerates the sugar so that it's lighter, fluffier and clump-free.
- If you don't have a sifter, you can use a tea strainer or colander. Alternately, you can aerate the sugar by mixing it with a wire whisk.[8]
- Substitute your ground sugar for icing sugar. Use your newly ground sugar in place of confectioners' sugar in your favorite icing recipe. Make cake icing, such as buttercream or cream cheese icing. Frost cupcakes with peanut butter or berry icing. Or hold a gingerbread house together with royal icing!
- For a simple icing, combine a cup (220 g) of powdered sugar with a tablespoon (15 ml) of milk and 1/4 teaspoon (1 ml) of flavoring, such as vanilla extract, rum or lemon juice.
[Edit]Making Flour Icing - Heat the flour and milk together. Whisk flour and milk together in a small saucepan over medium heat. Stir constantly until the mixture thickens to the consistency of pudding or thick batter. Remove it from the heat and allow it to cool to room temperature.[9]
- The flour icing technique can be used to make either flour buttercream icing or cooked cream cheese icing. Use butter to make flour buttercream, and cream cheese to make cream cheese icing.[10]
- This icing recipe will make enough for 24 cupcakes, or two 8-inch (20-cm) cakes.
- Cream together the butter and sugar. In a medium bowl, cream the butter or cream cheese and sugar with electric beaters or in a stand mixer. Beat on high speed for about five minutes, until the mixture becomes smooth, light, and fluffy.[11]
- If you don't have a stand mixer or electric beaters, beat the mixture vigorously with a whisk.
- Combine the two mixtures. When the milk and flour mixture has cooled to room temperature, whisk in the vanilla. Add the milk and flour mixture to the creamed sugar. Beat the mixture on high speed for six to eight minutes. Scrape down the sides of the bowl as needed.
- The mixture is done blending when the ingredients are evenly combined and the icing becomes light and fluffy like whipped cream.[12]
- Use the icing immediately. Spread the flour buttercream or cooked cream cheese icing on cakes, cupcakes, pancakes, or any other desserts you like. Alternately, store it in the refrigerator for a couple hours until you're ready to use it.
- You can refrigerate this icing overnight. Before using, allow it to warm to room temperature, then beat it again to the proper consistency.[13]
[Edit]Creating a Brown Sugar Icing - Cream the sugars together with the cream and butter. Whisk the ingredients in a medium saucepan and heat it over medium heat. Stir constantly so that the sugar doesn't burn and crystallize.[14]
- Bring the mixture to a boil. As soon as it boils, set the timer for 2.5 minutes. Continue stirring the mixture the entire time it's boiling. Remove it from the heat as soon as the timer is up.
- Boiling the mixture for 2.5 minutes allows the sugars to begin caramelizing.
- Add the baking powder and vanilla. Beat the mixture on high speed with electric beaters for six to eight minutes, until it becomes smooth, light, fluffy, and the perfect consistency to spread onto cakes or other desserts.
- The purpose of the baking soda is to prevent the sugar from hardening.
- You can also beat the mixture in a stand mixture. Once the sugar mixture boils, add the baking soda and vanilla and transfer it to the stand mixer bowl.
[Edit]Whipping up a Meringue-Style Icing - Combine all the ingredients. In a medium mixing bowl, whisk together sugar, egg whites, and salt. Make sure the mixing bowl is heat-proof, as you will be heating it in a double boiler-style.[15]
- If you have a stand mixer, remove the bowl and whisk the ingredients together right in the bowl.
- The purpose of the salt in this recipe is to break down the egg albumen, meaning the icing won't have an eggy taste.
- Heat the mixture over a pot of boiling water. Put one to two inches (2.5 to 5 cm) of water into the bottom of a medium saucepan. Bring it to a boil over medium–high heat. When the water is boiling, place the mixing bowl over the pot in double boiler-style. Whisk the mixture constantly for about seven minutes.
- The mixture is done when the eggs are heated through and become thin and runny.
- Beat the mixture. Remove the bowl from heat. Immediately begin beating the mixture on high speed, and continue until the icing becomes thick and fluffy, about five to ten minutes.
- The icing will be the consistency of shaving cream when it's ready, and it will hold its shape when you pull the whisk out.
[Edit]Things You'll Need [Edit]Grinding Granulated Sugar - Blender, food processor, or other grinder
- Spatula
- Fork
- Mesh strainer
- Spoon
- Bowl
[Edit]Making Flour Icing - Whisk
- Small saucepan
- Medium bowl
- Electric mixer or whisk
- Spoon or spatula
[Edit]Creating a Brown Sugar Icing - Spoon or whisk
- Medium saucepan
- Electric mixer
[Edit]Meringue-Style Icing - Medium heat-proof bowl
- Electric mixer
- Medium saucepan
- Cooking spoon
[Edit]References [Edit]Quick Summary |
| How to Make an Apple Pie Posted: 02 Jul 2022 05:00 PM PDT Apple pie is a classic that's welcome any time of the year. For a flaky crust that melts in your mouth, mix an all-butter crust and cut your favorite apples into wedges. Then, combine the apples with spices and brown sugar, roll out the dough, and lay it in the bottom of your pie plate. Spoon the spiced apples into the pie shell and lay the rest of the pastry dough over the fruit. To give your pie a beautiful golden crust, brush an egg wash across the pastry before baking it. [Edit]Ingredients [Edit]Pastry Dough - 1 2/3 cups (225 g) of all-purpose flour, plus more for rolling
- 1 tablespoon (15 g) of sugar
- 1 teaspoon (4 g) of kosher salt
- 1 cup (225 g) of unsalted butter, cold
- of cold water
[Edit]Apple Filling - 1 cup (225 g) of packed brown sugar
- 2 1/2 teaspoons (6.5 g) of ground cinnamon
- 3/4 teaspoon (3 g) of kosher salt
- 1/2 teaspoon (1 g) of ground ginger
- 1/4 teaspoon (0.5 g) of grated nutmeg
- 1/4 teaspoon (0.5 g) of ground cloves
- of tart apples
- 1/4 cup (25 g) of tapioca starch
[Edit]For the Egg Wash - 1 large egg
- 1 large egg yolk
- of heavy or whipping cream
- 1/8 teaspoon (0.5 g) of kosher salt
Makes 1 9-in (22 cm) pie [Edit]Making the Pastry Dough - Whisk the flour, sugar, and salt. Get out a medium bowl and put 1 2/3 cups (225 g) of all-purpose flour into it along with 1 tablespoon (15 g) of sugar and 1 teaspoon (4 g) of kosher salt. Whisk the dry ingredients for about 30 seconds so they're combined.[1]
- Avoid using whole-wheat or bread flour for the dough since these will make the pastry too dense and tough.
- Cut the butter into 1/2 in (1.3 cm) cubes and mix it into bowl. Cut 1 cup (225 g) of cold unsalted butter into cubes and put them in the bowl with the dry ingredients. Use your fingers to toss the butter and smash each cube until it's flat.[2]
- You don't need to cut or rub the butter into the dry ingredients since it will incorporate when you roll and fold the dough.
- Stir in of cold water to make a shaggy dough. Pour the cold water into the bowl and use your hands to mix the dough until it comes away from the sides of the bowl. The dough should be rough and shaggy instead of a smooth ball.[3]
- The dough should be cool or it will become sticky and difficult to handle. If you need to cool the dough, wrap in plastic wrap and chill it for a few minutes before you roll and fold it.
- Roll the dough into a 10 x 15 in (25 x 38 cm) rectangle. Sprinkle a large work surface with flour and scoop the dough onto it. Use a rolling pin to roll the dough into a large, roughly shaped rectangle.[4]
- It's important to have a well-floured surface or the dough will stick and make it difficult to handle.
- Fold the rectangle twice to make a small, thick rectangle. Bring the narrow ends of the rectangle towards the center like you're closing a book. Then fold them in half again so you're left with a thick block of folded dough.[5]
- Folding the dough will create flaky layers within the pastry.
- Divide the dough into 2 equal portions. Use a sharp knife or bench scraper to cut the dough into 2 portions. You'll roll out 1 portion for the bottom crust and 1 portion for the top crust.[6]
- Since you'll be rolling the dough into a circle, it doesn't matter what shape you cut the dough.
[Edit]Mixing the Apple Filling - Shake the brown sugar, salt, and spices in a sealable plastic bag. Get out a plastic bag and put 1 cup (225 g) of packed brown sugar into it. Add 2 1/2 teaspoons (6.5 g) of ground cinnamon, 3/4 teaspoon (3 g) of kosher salt, 1/2 teaspoon (1 g) of ground ginger, 1/4 teaspoon (0.5 g) of grated nutmeg, and 1/4 teaspoon (0.5 g) of ground cloves. Seal the bag shut and shake it to mix the ingredients together.[7]
- If you're short on time, substitute 3 1/2 teaspoons (8.5 g) of your favorite apple pie spice for the individual spices.
- Peel, core, and cut the apples into 1/2 in (1.3 cm) slices. Rinse of apples and peel them. Then remove the cores and set the apples on a cutting board. Cut each apple into equal sized wedges that are about 1/2 in (1.3 cm) wide.[8]
- Use your favorite type of apple such as Granny Smith, Golden Delicious, Northern Spy, Jonagold, or Pink Lady.
- You should have about 11 heaping cups (1.9 kg)of cut apples.
- Add the apples to the bag and shake them. Open the bag with the spices and brown sugar. Put the apple wedges in the bag and squeeze out as much as as you can before you seal the bag shut. Shake the bag well so the apples are coated with the brown sugar spice mixture.
- Mixing the apples in the bag will prevent them from browning since they're not exposed to air.
- Let the apples rest in the bag at room temperature for 3 hours. The sugar and spices will draw moisture out of the apples as they sit. Turn the bag every once in a while to coat the apples in the syrup that will develop.
- If you want to prepare the apples in advance, refrigerate the apples as they macerate for up to 8 hours.
- Add the tapioca starch and shake the bag. Open the bag with the apple filling and add 1/4 cup (25 g) of tapioca starch. Seal the bag and shake it well so the tapioca starch mixes with the juice. The tapioca starch will thicken the filling as the pie cooks.[9]
- If you don't have tapioca starch, substitute cornstarch (also called corn flour) or instant clearjel.
[Edit]Assembling the Pie - Roll half of the dough into a 14 in (35.5 cm) circle and lay it in a pie dish. Sprinkle your work surface with a little flour and place half of the dough on it. Use a rolling pin to roll the dough into a large, thin circle that's 14 in (35.5 cm) in diameter.[10]
- Turn the dough frequently as you roll to prevent it from sticking to your work surface. You may need to sprinkle more flour if the dough becomes sticky.
- Lay the pastry in a 9 in (22 cm) pie plate and trim the edges of the dough. Press the dough down so it fits into the corners and sides of the pan. The dough will extend up and over the sides of the pie plate. Take a sharp paring knife and cut the edge of the dough so it hangs over by 1 in (2.5 cm).[11]
- Discard the scraps or roll them thinly (about 1/4 in or 6 mm) thick and dust them with cinnamon and sugar. Bake them at until they crisp up and become golden brown.
- Roll the remaining half of the dough into a 14 in (35.5 cm) circle. Sprinkle your work surface with a little more flour and roll out the remaining half of dough into another large circle. Lay a sheet of parchment paper on a baking sheet and lay the pastry circle on it.[12]
- Avoid trimming the circle for the top of the pie before you assemble the pie.
- Cover and chill the pastry for 2 hours. Cover the pastry in the pie plate with plastic wrap and cover the pastry on the baking sheet with plastic wrap. Transfer them to the refrigerator and chill them for 2 hours so the gluten in the dough relaxes.[13]
- If you're in a rush and can't chill the dough, you can skip the resting time. Keep in mind that the pastry may not be as tender though.
- To make the pastry ahead of time, roll and chill it for up to 8 hours.
- Spread the apple filling into the pastry-lined shell. Remove the pastry dough from the refrigerator and remove the plastic wrap. Open the bag with the apple filling and pour it into the pastry in the pie pan. Use your hands or a spoon to arrange the apples so they're evenly distributed and mound a little in the center.[14]
- Remember to pour the accumulated spiced liquid into the shell too since this will thicken the filling.
- Lay the top pie crust over the filling and seal the edges. Remove the baking sheet with the circle of pie dough and take off the plastic wrap. Place the circle over the apple filling and then pinch the top crust to the bottom crust. Then take a sharp knife and trim the edge to 3/4 in (19 mm) thick. Fold the sealed edge under itself loosely crimp the edges.[15]
- If you prefer, press the tines of a fork around the edges to create a hatched look.
[Edit]Baking the Apple Pie - Preheat the oven to and chill the pie for 30 minutes. Turn on the oven and chill the pie while the oven is heating up. Refrigerate the pie until the pastry is firm and cold.[16]
- You can refrigerate the assembled pie for up to 1 hour.
- Beat the egg, yolk, cream, and salt to make the egg wash. Crack 1 egg into a small bowl and add 1 egg yolk, of heavy or whipping cream, and 1/8 teaspoon (0.5 g) of kosher salt. Whisk the mixture until it's completely combined and pale yellow.[17]
- The egg wash will make the pie a rich, golden brown as it bakes.
- Brush the egg wash over the top of the pie and cut 6 vents in the pastry. Remove the chilled pie from the refrigerator. Dip a pastry brush in the egg wash and brush it evenly over the top of the pie. Then use a sharp knife to cut 6 vents across the top of the pie.[18]
- Each vent should be about 3 in (7.5 cm) long so steam can escape from the filling as the pie bakes.
- Set the pie on a baking sheet and bake it for 75 minutes. Lay a sheet of parchment paper on a baking sheet and set the pie on it. Put the pie on the baking sheet into the preheated oven and bake it until the apples are soft and the pastry is golden brown.[19]
- The baking sheet will catch any drips if the filling bubbles up and over the pie as it's baking.
- Cool the pie for at least 1 hour before you serve it. Take the pie out of the oven and let it rest at room temperature so the filling sets up. Then slice the pie and serve it with whipped cream or ice cream.[20]
- To store leftover apple pie, cover it with aluminum foil and keep it at room temperature for up to 3 days. You can also refrigerate it for up to 4 to 5 days.
- For an easier way to make the pie, substitute store-bought pie dough for the homemade pastry. Just lay the pre-rolled pie dough into your pan and proceed with the recipe.
- If you'd like a unique look, top the pie with a lattice-work crust or crumb topping.
[Edit]Things You'll Need - Measuring cups and spoons
- Bowl
- Plastic bag
- Whisk
- Sealable plastic bag
- Baking sheet
- Parchment paper
- Paring knife
- Knife and cutting board
- 9 in (22 cm) pie plate
- Rolling pin
- Pastry brush
- Pie server
[Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
Nenhum comentário:
Postar um comentário