CanyonCascade+FollowKeep Your Baguette Fresh: Simple Storage Tips 🥖A baguette can lose its appeal fast if not stored correctly. The best approach is to eat it the day it’s bought or baked, but if that’s not possible, wrapping it in aluminum foil and keeping it at room temperature is the way to go. Refrigeration just speeds up the staling process, so that’s out. For longer storage, freezing works well—just make sure to wrap it tightly and label it with the date. Slicing before freezing makes it easier to grab what’s needed later. If the baguette does go stale, it’s not a lost cause. A quick run under the tap and a few minutes in a hot oven can revive the crust. Stale pieces also make great toast, breadcrumbs, or croutons. Bread pudding and stuffing are other solid options for using up leftovers. Paper bags work for short-term storage, but expect the crust to soften a bit. These methods keep waste down and ensure every bit of the baguette gets used. #Food knowledge #BreadStorage #BakingTips #ZeroWaste #Cooking10Share
Stanley Summers+Follow15 Heavy Cream Substitutes You Can Use Right Now!Running out of heavy cream in the middle of prepping a dish doesn’t have to be a setback. There are plenty of reliable substitutes that can step in, whether you’re baking, making soups, or whipping up sauces. Unsalted butter and whole milk work for most recipes, though they won’t whip. For those needing a vegan option, coconut cream is a solid replacement and even whips well for desserts. Greek yogurt mixed with milk is a great thickener for soups and sauces, while half-and-half is nearly a direct swap for most dishes except whipped cream. Sour cream and crème fraîche bring a tangy note to desserts, and evaporated milk is a pantry staple that can fill in for baked goods. For a plant-based approach, puréed tofu or a blend of plant milk and oil can mimic the texture of heavy cream in savory recipes. Each substitute has its own strengths, so matching the right one to your dish is key. #Food knowledge #DairyAlternatives #BakingTips #VeganCooking #Cooking180Share
Dennis Boyd+Follow🎨 Hand-Painted MacaronsHand-painted macarons take patience and a steady hand, but the results are always worth the effort. It’s important to let the shells dry completely before painting, or the colors can bleed and ruin the look. I use gel food coloring mixed with a little vodka for smooth application and quick drying. The key is gentle brushwork—too much pressure cracks the delicate surface. When filling, I match flavors to the design. Lemon curd for bright yellows, raspberry for pinks, and pistachio for greens. Consistency matters; the filling shouldn’t be too runny or it’ll seep out and smudge the artwork. Storing them in the fridge overnight helps the flavors meld and the shells soften just right. #CookingTechniques #Macaron #EdiblePainting #BakingTips #Food arts #Foodie00Share
DoughDana--+FollowHow to make Salted Caramel Turtle BrowniesThe key is using high-quality chocolate and making sure the caramel is just the right consistency—not too runny, not too hard. I always toast the pecans first to bring out their natural oils and flavor. When you sprinkle that flaky sea salt on top, it cuts through the sweetness and ties everything together. Every bite delivers that rich, deep chocolate, the smooth caramel, and the satisfying snap of pecans. #Cooking Techniques #SaltedCaramel #Baking Lovers #BakingTips #Food80Share
