FoodNetwork Site Search Results
Refine by:
-
Chef
- Food Network Kitchen (144)
- Robert Irvine (14)
- Ree Drummond (6)
- Clarissa Dickson Wright (4)
- Jennifer Paterson (4)
- Jet Tila (4)
- Katie Lee Biegel (4)
- Aida Mollenkamp (3)
- Danielle Alex (3)
- Guy Fieri (3)
- Show
- Ingredient
- Course
- Dish
- Recipes Only
Showing 461 - 462 of 462 results for air fryer recipes
All-Star Holiday Gifts
Episode
| From:
Food Network Specials
When it comes to giving gifts, nothings says "special" more than something homemade. That's why Food Network is getting into the holiday spirit this year with our All-Star Holiday Gifts special, featuring seven of your favorite on-air personalities cooking up a seasonal storm of delectable giveaway treats. Whether toasting to your kindness with a festive cocktail kit or nibbling on your dazzling sweet and savory presents, your friends and family will never look at holiday food--or your gift-giving--the same way again! Featuring recipes and tips from Emeril Lagasse, Michael Chiarello, Ellie Krieger, Giada Delaurentiis, Paula Deen, Sandra Lee and Tyler Florence.
Get great holiday gift ideas now.
Moist Muffins
Episode
| From:
How to Boil Water
Jack gets some baking basics when Frederic shows her how to make moist, delectable Blueberry Lemon and Banana Muffins.
Episode Guide
Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues.
Equipment List:
12-cup muffin tin
Colander
Small saucepan
Dry measuring cups
Large and medium mixing bowls
Measuring spoons
Rasp
Wooden spoon
Rubber spatula
Whisk
Liquid measuring cup
Chef’s knife
Cutting board
Wire rack for cooling
Tips:
Measuring flour:
Scoop or spoon the flour into a dry measuring cup, and then level it with a knife.
Do not use the measuring cup as the scoop, or you will pack too much flour.
Mixing batter:
You don’t want to over-mix the batter, or your muffins will be too dense and dry.
Add the wet ingredients to the dry.
Stir ingredients together until just combined.
Baking soda vs. baking powder:
Baking soda is a chemical leavener that is activated by an acidic ingredient, such as yogurt, buttermilk, brown sugar, chocolate, honey, etc. When baking soda is combined with acid, a chemical reaction occurs that produces air bubbles. In the heat of the oven, the air bubbles expand, causing baked goods to rise, and lending a light texture.
Baking powder is baking soda combined with a chemical acidifier, thus rendering other acidic ingredients unnecessary. Most baking powders are double-acting, meaning that they work in 2 stages: when they are first added to a liquid, and then again when they are heated.
Recipe Rescues:
If the bottoms of your muffins are burnt – Slice off a thin layer at the bottom. Cool muffins in their tin on a wire rack for only a couple minutes, and then remove from tin and let finish cooling on the rack.
If your muffins did not rise – Make sure you used the correct leavener (baking soda or baking powder). If your leavener is old, it may be past its prime. Over-mixing the batter also prevents rising.
If your muffins have a lot of holes – This mixing method produces a coarse-textured muffin with large, irregular air holes.
