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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
The definitive food science reference — covers every culinary technique
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Yucatecan green habanero sauce — smoky, fruity, intensely hot
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Mix pudding powder and milk and stir for about 5 minutes to thicken. Separate 3/4 cup of pudding and set aside in refrigerator. Mix 2/3 cups boiling water with apricot flavored Jell-O for two minutes, and when cooled a bit mix with remaining pudding, refrigerate. Mix remaining boiling water with orange powder for two minutes. Add cold water and mix well. Pour into molds to fill about half way. Refrigerate until mostly firm. Stir apricot/pudding mix to liquefy, spoon into molds until each is about 3/4 full. Refrigerate to firm again. Spoon pudding into molds to fill completely. Refrigerate overnight. Before serving you may wish to gently warm the molds on the bottom with warm water. Turn upside down to serve. The pudding may mush out but this is like a yummy sauce. (Tre Chic! ).