You want whipped cream that is foamy, airy, and delightful with gorgeous waves?
Here are some tips:
Make sure that your heavy cream is really cold.
Use a bowl and beaters that are clean and dry. Same goes if you choose to use an electric mixer, or if you beat the cream by hand with a whisk. It is a plus if you can chill them for a half hour before beating the cream. But don’t sweat it if you couldn’t spare the time!
Continue reading Whipped Cream: Make it at Home
There are so many ways that you can have and enjoy tortillas de harina at home. You can make them the traditional way, the fast-track-modern way (if you have an electric tortilla maker such as the REVEL…), or buy them ready made at the store. Different from corn tortillas, which rule Mexico’s south and are made with a base of nixtamalized corn, flour tortillas rule Mexico’s north and are wheat flour based. The latter also have an element of fat (either lard, vegetable shortening or oil) and are milder, sweeter and softer.
Sometimes both kinds of tortillas, flour and corn, work interchangeably for a dish, say cheese quesadillas or chicken tacos, and may depend on the preference of the eater. However, beware, there are other times when either the flour or corn tortilla should be the prime choice. Take Chilorio, it needs to be tucked in a flour tortilla. Yet any kind of enchiladas, enfrijoladas, or casserole must, REALLY MUST, be made with corn tortillas because they withhold the sauce much better than wheat flour ones, and sweetness may be uncalled for.
Continue reading Tortillas: Make Flour Tortillas at Home