where did the name red velvet cake come from
Red velvet cake James Beard's reference, American Cookery (1972),[5] describes three red velvet cakes varying in the amounts of shortening, butter, and vegetable oil. All used red food coloring. The reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in cocoa and keeps the cake moist, light, and fluffy. This natural tinting may have been the source for the name "red velvet", as well as "Devil's food" and similar names for chocolate cakes.[6][7] Contemporarily, chocolate has often undergone Dutch processing, which prevents the color change of the anthocyanins.[8] A reconstruction of the original red velvet cake involves reducing or eliminating the vinegar and colorants, and using a non-Dutched cocoa to provide the needed acidity and color.[1]
Oh Henry! According to Nestle's site, Oh Henry! was originally named for a boy who frequented the Williamson company, flirting with the girls who made the candy.[1]
Oh Henry! According to Nestle's site, Oh Henry! was originally named after a boy who frequented the Williamson company, flirting with the girls who made the candy.[1]
Marcus Álvarez