Cooking Tips & Tricks for This Recipe

Click For Summary

Discussion Overview

The thread discusses various tips and personal experiences related to preparing and demonstrating a specific recipe, particularly focusing on the use of ingredients and tools during cooking shows. Participants share their insights on product usage and audience reactions.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, mentions using the big Measure-All cup for better results in the recipe.
  • Another participant shares their experience of demonstrating the recipe at a show, noting that guests were impressed by the food chopper for chopping apples.
  • Several users mention preparing pie crust disks ahead of time to keep guests engaged during the demonstration.
  • One participant expresses concern about the caramel hardening when cooled, while others note that caramel chips may be a better alternative.
  • Another participant highlights the popularity of the recipe, stating it was a hit at their show.
  • One participant shares a humorous experience with a bag exploding while drizzling caramel sauce, which entertained the audience.
  • Several users discuss the use of caramel bits instead of squares, noting they melt better and save time.
  • One participant mentions the ease of making the recipe and its success at family gatherings.

Areas of Agreement / Disagreement

Views differ on the best type of caramel to use, with some participants favoring caramel bits while others prefer traditional squares. There is general agreement on the popularity of the recipe and its effectiveness in cooking demonstrations.

Contextual Notes

Participants share personal experiences from cooking shows and family gatherings, reflecting a variety of approaches to the recipe and product usage.

Who May Find This Useful

Consultants looking for tips on demonstrating recipes and engaging audiences during cooking shows may find the shared experiences beneficial.

S
sih
Silver Member
Messages
34
Does anyone have any tips for this recipe? Has anyone ever demoed it at a show? Thanks. :)
 
Haven't demoed it, made it at a Recipe-A-Rama Cluster meeting last year. Only tip I have is to make sure you use the big Measure-All cup, not the little one. The diameter isn't the same, and the cups won't reach above the edges of the DMMP.

Check out the links at the bottom of this page for older posts. The one "New Tarry Apple Tartlets" has 56 posts, so you should find lots of help there.
 
I have done this one at a show. It goes over well. People are amazed that you can chop the apples with the food chopper. I always prepare half the pie crust disks ahead of time so the guests don't get bored with that part as it gets monotonous. They are yummy!
 
I did this at a show once as well and am bringing it to my sunday show if she has 12 or more confirmed guests.

I peel the apples with the peeler then use the apple wedger to show more products, wedger is great demo for those with kids!:) From my experience. They all loved them

Yes do use reg Measure All, luckily when I tried that it was during practice not a show:blushing:
 
I LOVE these. My only concern is that the half of caramel get really hard when they cool, I mean really really hard. But while they are warm they are the best invention ever!Also demo'd them at my first practice show, it works great bc it uses a nice variety of products.
 
I made these at a show and they were a big hit. The only comment I heard was to leave out the peanuts. They detracted from the overall taste of the tartlets.
 
I have made these lots of times and everyone loves them, super easy and feeds quite a few guests.
 
I love making these in the fall. You can cut the caramels into even smaller pieces if you want or get the caramel chips and put a couple of them instead of the other caramel - the chips don't harden when it cools. I use the apple peeler corer slicer for them and always sell a couple when I demo it. People with kids love it.

The apple peel from the APCS can be used to make gummy worms. Put them in a zip lock bag and add a 3 oz package of jello. Mix to coat peels, then spread on bar pan and bake for about an hour at 270 degrees until the peels are soft and gummy like.
 
I did these at my first cooking show and used a baggie to drizzle the butterscotch caramel sauce. Do NOT use cheap baggies! Yup, towards the end of the drizzling the bag exploded all over my hands. The little 5-year-old supervising me loved it, thought it was part of the show, and exclaimed that it would be okay to lick my fingers! These are a hit! I agree, however, that when cool the caramel piece gets rock hard. I'll have to try it with the caramel chipos next. Yum!
 
  • Thread starter
  • #10
Thanks everyone! I am excited to make these for my show on Monday! And I am doing a test run this weekend on my family. :)
 
Rather than use the caramel squares, get caramel bits.. They melt better than the squares.. I put 4-5 in each cup. It saves time. I have hostesses that request I make them.
FYI.. the only place I've found the caramel bits is Wal-Mart... I'm sure other store can get them.
 
colegrovet said:
Rather than use the caramel squares, get caramel bits.. They melt better than the squares.. I put 4-5 in each cup. It saves time. I have hostesses that request I make them.
FYI.. the only place I've found the caramel bits is Wal-Mart... I'm sure other store can get them.
Click to expand...

Those are what I used too and didn't have the problem of thme hardening. I got them at Walmart too though, I was looking for regular carmels and that's all I could find but then found I liked them better! I made these for our family Christmas get-together and had vanilla ice cream out; they were a hit and they were easy enough that I made them while everyone was over. The hardest part was I couldn't find the folded pie crusts, only the ones already in the pan, so I had to work with those for a while to get the right amount of crusts.
 
You can find the Pillsbury pie crusts rolled up and in plastic sleeves and put 2 in a box. They are located in the section with the pizza crusts and biscuits and all the other Pillsbury refrigerated items.I have always just used the chewy kind of caramels (Brach's maybe?) and haven't had people say anything about them being hard. I've served them room temp. before, too.
 
  • Thread starter
  • #14
Thanks everyone!
I made this for my show Monday night and everyone loved them. :)
 

Frequently Asked Questions

What are some essential cooking tips for preparing this recipe?

To enhance your cooking experience, make sure to read through the entire recipe before starting. Gather all your ingredients and tools to streamline the process. Prepping ingredients in advance, such as chopping vegetables or measuring spices, can save time and reduce stress while cooking.

How can I ensure my dish has the right flavor balance?

To achieve a well-balanced flavor, taste your dish as you cook and adjust seasonings gradually. Start with a small amount of salt, pepper, or spices, and add more as needed. Incorporating acidity, like lemon juice or vinegar, can brighten flavors and enhance the overall taste.

What cooking techniques should I use for this recipe?

Depending on the recipe, techniques such as sautéing, roasting, or simmering may be utilized. For sautéing, use a hot pan with a little oil to achieve a nice sear. Roasting can bring out natural sweetness in vegetables, while simmering is great for developing flavors in soups and sauces.

How can I make this recipe healthier without sacrificing flavor?

To make a recipe healthier, consider substituting ingredients with lower-fat or whole-food alternatives. For example, use Greek yogurt instead of sour cream, or swap out white rice for quinoa. Additionally, increase the amount of vegetables to add nutrients and fiber without compromising taste.

What are some common mistakes to avoid when cooking this recipe?

Common mistakes include not reading the recipe thoroughly, which can lead to missed steps or ingredients. Avoid overcrowding the pan when sautéing, as this can cause steaming instead of browning. Lastly, be cautious with cooking times; overcooking can result in dry or mushy textures.

You must log in or register to reply here.

Similar Pampered Chef Threads

Finding Recipe Without Subscribing to Taste Buds
  • Chef Endora
    • Recipes and Tips
Replies
2
Views
2K
Admin Greg
Where Can I Find Cook's Tips for Chicken Tamale Skillet?
  • byrd1956
    • Recipes and Tips
Replies
4
Views
5K
Staci
Delicious Apple Cream Cake Recipe with Time-Saving Tips | APCS & MFP Usage"
  • Malinda Klein
    • Recipes and Tips
Replies
5
Views
4K
CookinWithLynda
Delicious Chicken Enchilada Skillet Recipe | 11 Skillet Use & Care Tips
  • Becca_in_MD
    • Recipes and Tips
Replies
6
Views
4K
yumyummum
BBQ Ribs in 20 Minutes: Tips & Tricks
  • mommyhugz1978
    • Recipes and Tips
Replies
26
Views
4K
chefann
Presenting Greek Island Pizza for a Party: Tips & Ideas
  • RossDeb2
    • Recipes and Tips
Replies
2
Views
2K
Admin Greg
Question About: Gooey Chocolate Mini Cakes
  • Lisa/ChefBear
    • Recipes and Tips
Replies
10
Views
2K
Lisa/ChefBear
Have you tried making German Chocolate Lava Cake in the Round Baker?
  • Suzyengl
    • Recipes and Tips
Replies
4
Views
4K
DebPC
Any Tips for Making Summer Spaghetti for a Weekend Event?
  • chefsteph07
    • Recipes and Tips
Replies
8
Views
3K
yourchef23
Any Experience With the Honey-Apple Brie Bites??
  • Mel92504
    • Recipes and Tips
Replies
5
Views
2K
raebates
Back
Top