There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
When creating desserts, some recipes call for cake to be crumbled thoroughly instead of left whole, a task you can accomplish in no time. Using a two-step process, you can assure that your cake will be completely crumbled and ready to use in the preparation of your recipe. Add this to my Recipe Box.
Break up a whole cake into small sections with your hands and place them into a large bowl. Continue to break the cake up into smaller pieces using your hands. Sift through the cake until all of the crumbled pieces are about one inch in diameter.
Pour the broken up cake pieces into a large food processor. Secure the lid tightly and, using the pulse feature, process the pieces of cake until they are all the same size. Use the pulse feature in order to continually turn the pieces, making sure they don't get too small. If you do not have a food processor, you can place the cake pieces into a large zip baggie, seal it and shake it. The friction of the pieces rubbing together will help to create small crumbles.
Empty the contents of the food processor back into the large bowl. Using your fingertips, gently turn over the cake crumbles, looking for any large pieces that still remain. Gently crumble the remaining piece with your finger tips.
Use the crumbled cake as directed in the continuation of your dessert recipe.
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