ShareThisFood Network Kitchens
Monday, May 14, 2007
Q: I am having trouble frosting cakes without having little crumbs ball up on the cake and my spatula. Is there a secret? -- Robert Dorsey, Manhattan Beach, Calif.
A: For a perfectly smooth finish, do what bakers call a "crumb coat." After the cake cools, apply a thin coat of frosting over the entire cake, then place the cake in the fridge to let the frosting set. Then, frost as usual -- the first coat of frosting will keep the crumbs locked in so they won't mar the surface of your cake.
Q: I have a salad-dressing recipe that includes toasted curry powder. I have never toasted a spice. What temperature and for how long would I do this? Why does it need to be toasted? Would that weaken or strengthen the flavor of the curry? -- Connie Farris, Wilson, N.C.
A: Toasting spices both brings out and mellows their flavor. Though you can do it for any dish, it's especially useful for dishes like spice rubs and salad dressings where the spices' flavor is paramount, as the possible acridity of certain spices when raw is replaced by a warm roundness when toasted.
To toast spices, heat a dry skillet (nonstick is ideal for powdered spices; any skillet is fine for whole spices) over medium-high heat and add the spices. Cook, shaking the skillet constantly, until the spices begin to release their aromas. Watch the spices carefully; they do scorch easily. Grind, if necessary, and proceed as usual.
(For more information, visit www.foodnetwork.com or write Ask Food Network c/o Viewer Services Culinary Department, Scripps Networks, PO Box 50970, Knoxville, TN 37950.)
