The Secret to Extra Smooth Apple ButterI’ve used a food processor and a food mill to puree the apples for apple butter, but nothing breaks them down as well as a high speed blender! Simmer your apples until they give no resistance to a fork, then blend until they are silky smooth. ...
I don’t have an immersion blender. What could I use in its place? Reply Suzy Scragg February 4, 2017 at 11:32 AM I just used my blender and it worked perfectly! I added ylang ylang oil to mine and that nasty raw shea butter smell is gone. Love it! Reply Mysti January 20,...
Everything started off fine. I melted my Shea butter in a double boiler, let it cool, added essential oil (that I had specifically ordered for this DIY), put it in the freezer to firm up a bit and then put it in my stand mixer to get that butter whipped!
i also added about 2 cups of distilled water (in addition to all the ingredients listed above), b/c while i like a “heartier” lotion, what i’m really after is a thinner lotion, not a butter… something in between would be perfect. any suggestions you could offer would be so ...
Use an immersion blender to fully blend the phases together. Try the “heat and hold” method. The mixture can also separate if the phases weren’t at a similar, hot-enough temperature. This can be remedied by re-heating the mixture over a double boiler and whisking until the mixture is...
Pear butter is a smooth puree of pears that have been simmered with a touch of citrus and nutmeg to bring out the full flavor of the pear.
Melt your beeswax, almond oil, and cocoa butter in a double broiler. Once they’ve melted, add the vitamin e which is a natural preservative and excellent for nourishing the skin. step 2: blend In the base of a blender, add the water. Once the water is blending, slowly stream in your...
Allow the heat and butter to draw out their natural juices as they sizzle undisturbed in the pan until the moisture evaporates. Wait until they are golden brown on the bottom to flip them. Don’t burn the mushrooms: They should be deeply golden but not burnt. If you burn the mushrooms...
My reasons for making pie crust with all butter (as opposed to shortening or another fat) are simple. I have a cow. And so, I make a lot of butter and do what I can to maximize the use of her dairy. But there are other great reasons for making an all-butter pie crust, too: ...
Hi Jules, I have made my own mayo for years with the immersion blender & it never fails me. One thing I haven’t read any where that is an important step is to leave the mayo out at room temp for four to twelve hours! I believe I learned this from Alton Brown in his early recip...