TFK Autumn Spice Cake
All TFK recipes have been tried and tested by the TFK Chefs and staff. This TFK Autumn Spice Cake recipe is a recipe that was tried and tested and became a favorite here at TFK Cooking Shows! TFK Cookings Shows are cooking shows in Brookfield Wisconsin that demonstrate how to make meals fast and healthy, at home while saving you money. Plus, a few not so healthy treats! This TFK Autumn Spice Cake recipe is a recipe that can be made at home with simple ingredients. This recipe was tried, tested and written by Stephanie, one of our chefs. We hope that this recipe becomes one your favorites as well!
Here are more recipes by Stephanie…..
The Rule of 50
At our last cooking class, we had some discussion around whether or not to cook all foods to 50, so what is the rule of thumb that we should follow? There are only a few exceptions of when you should not cook to 50, so let’s review exactly when the rule of 50 should be broken (I always wanted to break the rules, so here is my chance)!
- Breakfast Foods – all those tasty treats we like for breakfast (i.e. eggs, pancakes, etc.) you are more or less prepare just as you would if you were cooking in any other cookware. Remember for those aforementioned breakfast foods you need to coat the pan in oil since they are without natural oils and you don’t want a mess in the morning.
- Pastas & Rice – whatever the directions state in terms of boiling and simmering time you follow as directed.
- Roasts – cook to 50, but then set a timer. The rule of thumb is for every pound of meat your roast is, it is 15 to 20 minutes of cooking time.
- Steaks – to each their own. Every individual prefers their steak to be done to a different level of done and every cut of steak is different, so steak requires a bit more monitoring. I have cooked a thin sliced filet mignon to 50 and it was well done, then another time a 1.5 inch NY Steak Strip to 50 and it was medium-rare. Just make notes to yourself when you cook steak for the time and then you have YOUR rule to follow from there on out.