Want to dress up a showpiece dessert with a little more glam? Food-grade luster dust is the answer.
Take a Shine to Luster Dust
This fine, shimmery powder, available in a spectrum of hues, is made from pearlescent mica-based colors and ingredients such as sugar and cornstarch. It's also flavorless, so it won’t add any unwanted sweetness or taste to your desserts.
You can use the dust to add color and sparkle to all sorts of items, including chocolates, iced cookies, cakes, and trifle.
We brushed gold luster dust over the chocolate decorations adorning our Chocolate-Raspberry Trifle, bringing even more drama to this spectacular dessert.
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How to Apply Luster Dust
BRUSH: Put a small amount of dust in a bowl, dip a dry bristled pastry brush into the powder, tap off the excess, and brush the powder onto your surface. A light application will create translucent iridescence, while two or three coats will give a more mirror-like finish.
PAINT: Stir vodka or a clear alcohol-based flavoring, a drop or two at a time, into about ½ teaspoon of powder until the mixture is the consistency of thick cream. Apply to your chosen surface with a clean paintbrush. If a stronger effect is desired, use a few coats, allowing each to dry before applying the next.
FLECK: Create luster dust paint (described above). Dip a new toothbrush into the paint, aim it at your target, and run your thumb along the surface of the bristles.
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Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.