COGNAC SUBSTITUTE IN COOKING : COOKING UTENSILS SPATULA
- Act or serve as a substitute
- a person or thing that takes or can take the place of another
- put in the place of another; switch seemingly equivalent items; "the con artist replaced the original with a fake Rembrandt"; "substitute regular milk with fat-free milk"; "synonyms can be interchanged without a changing the context's meaning"
- Use or add in place of
- Replace (someone or something) with another
- The practice or skill of preparing food
- (cook) someone who cooks food
- The process of preparing food by heating it
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- Food that has been prepared in a particular way
- (cook) prepare a hot meal; "My husband doesn't cook"
- A high-quality brandy, properly that distilled in Cognac in western France
- high quality grape brandy distilled in the Cognac district of France
- Cognac is a commune in the French departement of Charente, of which it is a sub-prefecture. The inhabitants of the town are known as Cognacais.
- Cognac ( ), named after the town of Cognac in France, is the most famous variety of brandy. It is produced in the wine-growing region surrounding the town from which it takes its name, in the French Departements of Charente and Charente-Maritime.
Shawn Paul Making a Cocktail
If your guests call for something a little stronger, the bartenders at Corton recommend a festive seasonal punch that Emeril compared to "drinking an apple pie." Give it a try - we promise it's much more tasty than your average egg nog!
Late Autumn Punch
2? oz VSOP Cognac
1 oz Smoked Apple Cider (may substitute with regular or spiced Apple Cider)
? oz Fresh Lemon Juice
? oz Muscovado Simple Syrup (recipe follows)
For garnish: 1 apple ring or slice
Combine all ingredients in a standard shaker and fill halfway with ice. Shake until combined and strain onto fresh large ice cubes. Garnish with an apple ring or slice.
For the Muscovado Sugar:
Muscovado sugar is a cane sugar is made by pressing sugarcane to release the naturally sweet juice and then cooking it slightly before allowing it to dry. You can find this sugar at gourmet supermarkets in your area or online. Take 2 parts sugar and 1 part water, bring up to a boil, then reduce the heat and simmer until syrupy.
bananas foster : preperation stage
4 ripe bananas
4 tablespoons butter
2/3 cup lightly packed brown sugar
1/2 cup rum, brandy, or Cognac
1/4 teaspoon ground cinnamon
1. Peel bananas and cut into small slices
2. Melt butter in a skillet over medium-high heat. Add brown sugar, rum, and cinnamon; stir to mix well. cook until the mixture comes to a boil, then reduce heat and cook, stirring until the sauce begins to thicken.
3. Add the bananas and cook, stirring gently, until the bananas are heated through, 1 1/2 to 2 minutes
4. Remove the skillet from the heat. Serve warm bananas and sauce over scoops of icecream.
1)If you're fancy like Jonathan, you get a lighter & set the rum on fire.
2) If you don't have rum, you can substitute orange juce, but then, no fire.
This makes 4-5 servings. And yeah, I had two.
cooking tenderloin steaks
were cooking now
bethesda cooking school
cooking with hoisin sauce
canadian cooking contests
chinese cooking blog
kids cooking class nyc
italian home cooking recipes