July 2006 “Cooking Tips” Winner —
Craig Thornton

A very easy way to judge the sugar level of a sorbet without using a brix meter or a recipe is to use what I call the egg trick. You make a simple syrup of equal parts water and sugar and have your fruit puree/juice ready. Pour a little of the simple syrup into the fruit puree then take a room temperature egg and lightly drop it in the mixture. Keep adding simple syrup until a nickel to quarter sized area of egg shell is exposed at the surface of the mixture. You then have the right balance of sugar and will be able to obtain the best texture for your sorbet. Spin according to manufacturers instructions then freeze and serve.

Craig Thornton

Prize:

• Cooking tips:
  Garlic Head BBQ Sauce

July 2006 “Cooking Disasters” Winner —
Ann Marie Maloney

My culinary skills are severely limited as evidenced by the following. I have a very simple 4 ingredient recipe for lemon shortbread squares. I was staying at a friend’s home and decided to make them for dessert while my friend was at work. I mixed the ingredients, including sugar; put them in the pan and into the oven. I wasn’t really sure about which of the double ovens to use. I finally just picked one and let it bake. When I checked twenty minutes later I had taffy, not shortbread! I had no idea what was wrong until my friend arrived home. I had broiled the mixture instead of baking it. To make matters worse, she informed me that I had used COFFEEMATE instead of sugar. Needless to say, it was not edible.

Ann Marie Maloney

Prize:

• Cooking Disasters:
  Great Day Tomato BBQ Sauce
  Lillie’s of Charleston

Previous Winners

Click here to see our previous "Cooking Tips" and "Cooking Disasters" contest winners!