{"id":3632,"date":"2010-02-08T11:25:42","date_gmt":"2010-02-08T16:25:42","guid":{"rendered":"https:\/\/webcookingclasses.com\/?p=3632"},"modified":"2018-01-23T20:44:19","modified_gmt":"2018-01-23T20:44:19","slug":"valentines-day-dessert-ideas","status":"publish","type":"post","link":"https:\/\/webcookingclasses.com\/valentines-day-dessert-ideas\/","title":{"rendered":"Valentine&#8217;s Day Dessert Ideas"},"content":{"rendered":"<p><strong>After you&#8217;re through melting chocolate for Valentines Day candy, start thinking about a romantic Valentines dessert.<\/strong> The secrets of egg custard will enable you to make creme brulee or zabaglione, a romantic valentines day dessert.<\/p>\n<div align=\"center\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/youtube.com\/embed\/zflvI5W1FuQ\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen><\/iframe><\/div>\n<p><strong>I&#8217;ve been a fan of the incredible, edible, egg. It&#8217;s nature&#8217;s perfect food.<\/strong> Nutritionally balanced, and filling a long list of roles in the kitchen, it&#8217;s a great friend to chefs and home cooks alike.<\/p>\n<p>Eggs leaven baked goods, they bind items together, they combine two un-mixable objects, they add color to breads and pies, they&#8217;re perfect by themselves, and they thicken liquids too!<\/p>\n<p><strong>Egg proteins &#8220;coagulate&#8221;, they stiffen and shrink at 165f or 74c<\/strong>. You can use this knowledge to make scrambled eggs, or to slowly bring the egg proteins to this temperature threshold, combined with milk or cream, to make a thickened custard.<\/p>\n<p><strong>You&#8217;ve got a great skill in the kitchen if you can treat an egg yolk so delicately<\/strong> as to have it thicken your liquid without getting bits of scrambled eggs in your custard. This ability can be transferred to cold sauces, salad dressings, creamy desserts, and even used in a unique way to bind crab meat together. That&#8217;s the improvisation I used to win the Chesapeake Flavor Crab Cook-Off in Annapolis, Maryland last year.<br \/>\n<strong><br \/>\nWhile the other contestants were using the typical mayonnaise to bind their crab cakes<\/strong>, I used my knowledge of egg custard to make a creamy crab entree without scooping mayonnaise into the mix. You can see the video <a href=\"http:\/\/facebook.com\/Chef.Todd.Mohr?v=app_2392950137&amp;ref=ts#!\/video\/video.php?v=1152751780898\">Chef Todd Wins Crab Cook Off<\/a> on my Facebook page.<br \/>\n<strong><br \/>\nToday&#8217;s video will show you how to use egg yolks to thicken liquids and make an egg custard<\/strong>. Once you&#8217;ve mastered this skill, you&#8217;re only a step away from Creme Brulee&#8217;, or Zabaglione, two romantic Valentines Day Dessert Ideas.<\/p>\n<p><span style=\"color: #ff0000;\"><strong>If you want to learn my exact process for creating a &#8220;soup to nuts&#8221; romantic meal at home (and I promise, it&#8217;s easier than you ever imagined) <a href=\"https:\/\/webcookingclasses.com\/aphrodisiac-foods\/\" target=\"_blank\"><span style=\"color: #0000ff;\">Click Here<\/span><\/a> now.<\/strong><\/span><\/p>\n<p>Not interested in custard?<br \/>\nHow about <a href=\"https:\/\/webcookingclasses.com\/melting-chocolate-for-valentines-day\/science-of-cooking\/3538\/\">Melting Chocolate for Valentine&#8217;s Day Candy?<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>After you&#8217;re through melting chocolate for Valentines Day candy, start thinking about a romantic Valentines dessert. The secrets of egg custard will enable you to make creme brulee or zabaglione, a romantic valentines day dessert.<\/p>\n","protected":false},"author":23,"featured_media":24058,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_mi_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0},"categories":[53],"tags":[259,322,356],"yst_prominent_words":[1173,1176,1168,1181,1175,1177,1183,1172,1179,1174,1182,1171,1169,1167,1180,1184,1178,615,604,1170],"acf":[],"_links":{"self":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/3632"}],"collection":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/comments?post=3632"}],"version-history":[{"count":0,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/3632\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media\/24058"}],"wp:attachment":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media?parent=3632"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/categories?post=3632"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/tags?post=3632"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/yst_prominent_words?post=3632"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}