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A lame (/ l æ m, l eɪ m /, from French lame, inherited from Latin lāmina, meaning saw) is a double-sided blade that is used to slash the tops of bread loaves in baking. A lame is used to score (also called slashing or docking ) bread just before the bread is placed in the oven.
Pop the bread pudding in the oven and bake for 40 to 45 minutes. The dish will turn golden brown and start to puff. Remove from the oven when a knife poked into the center comes out clean. But don ...
Bread pudding is always made with a variety of spices. Puerto Rican bread pudding is cooked the same as crème caramel with caramel poured into a baking dish and then the pudding mix is poured on top. The baking dish is placed in a bain-marie and then in the oven. [15] In Argentina, Peru, Paraguay, and Uruguay, bread pudding is known as "budín ...
A pastry bag (or piping bag in the Commonwealth) is an often cone- or triangular-shaped bag made from cloth, paper, plastic, or the intestinal lining of a lamb, that is squeezed by hand [1] to pipe semi-solid foods by pressing them through a narrow opening at one end often fitted with a shaped nozzle, for many purposes including in particular cake decoration and icing.
Whether you're searching for dessert or brunch, throw together this easy recipe for traditional bread pudding with just stale bread and some kitchen staples.
Bread, sponge cake, crumbs or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. The baked pudding could then be sprinkled with powdered sugar and glazed with a salamander, a red-hot iron plate attached to a long handle, though modern recipes would likely use more practical tools to achieve a similar ...
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.
Lardy cakes were cakes for special celebrations. They were made at harvest days or for family festivals. They were, like gingerbread, also sold at local fairs. [3] [2] Elizabeth David (1977) remarks that "It was only when sugar became cheap, and when the English taste for sweet things—particularly in the Midlands and the North—became more pronounced, that such rich breads or cakes were ...