The Monégasque Table copertina

The Monégasque Table

The Monégasque Table

Di: MONÉGASQUE
Ascolta gratuitamente

Offerte di stagione | 0,99 €/mese per i primi 3 mesi

A seguire 9,99 €/mese – si applicano condizioni. Puoi disdire mensilmente.
Straight answers about edible glitter — is it safe, how much do you use, and is it really worth it? The Monégasque Table is a show where two hosts, Margaux and Dana, settle the questions home bakers and party hosts actually ask: safety, value, technique, and what the label really means. Every episode answers one question, gives the verdict up front, and says honestly who should skip it. Brought to you by MONÉGASQUE. Produced with AI-crafted hosts and human-checked facts.© 2026 MONEGASQUE LLC Arte Cucina Enogastronomia
Episodi
  • Edible Glitter on Peppermint Bark: The Fridge Is the Problem

    Edible Glitter on Peppermint Bark: The Fridge Is the Problem
    Oct 17 2026
    How do you put edible glitter on peppermint bark without it coming out of the fridge grey? Glitter the last layer while it is wet, then keep it cold. A peppermint-bark recipe builds three layers, chills each one 10 to 15 minutes until almost set — if a layer sets completely the layers can separate — tops the final white layer with crushed candy cane before its last chill, and keeps the finished bark covered in the fridge for up to 3 weeks. The glitter goes on at the same moment as the candy cane, because freshly poured chocolate grabs it with no adhesive at all. The grey finish is condensation: cold bark meeting warm kitchen air every time the fridge door opens to show someone, and the chocolate guides say condensation ruins a dusted finish. Pick a color rather than white, because white flake vanishes on white chocolate, and use flake rather than dust so it sits proud like the candy shards. Dana wins the round about the calendar: the 3 weeks is the maker's window, not the gift's — the recipe says a tin at room temperature has a few days — so make it late and gift it fast. In this episode: - Where in the recipe the glitter goes, and why it must go on wet - Sparkle Lab: the fridge door, not the fridge - Red or green flake on white chocolate, never white on white - Dana's round: 3 weeks in your fridge, days on the neighbor's counter - Ten weeks out: this weekend is the rehearsal batch Who should skip it: bark that ships in the mail or a warm van, and bark that will live on a warm counter. MONÉGASQUE Cherry Red 10 gram drink glitter is on Amazon at $14.99 standard; check the listing for current pricing. Full transcript on the episode page. New questions answered every week at The Monégasque Table. **Direct answer (top):** Add the glitter to the final white-chocolate layer while it is still wet, at the same moment as the crushed candy cane, then chill. Freshly poured chocolate holds glitter with no adhesive. The grey, sweating finish is condensation from cold bark meeting warm air, so keep the bark cold and covered — the recipe allows up to 3 weeks in the fridge — and take it out once, straight into the tin. Use red or green flake, not white on white. - 00:00 Cold open — six neighbors, grey bark - 00:25 The verdict: wet layer, candy cane, then cold - 01:15 The fridge door, not the fridge - 01:45 Sparkle Lab: the chocolate window and the recipe's clock - 02:40 Which color, and flake over dust - 03:10 Dana's round: the maker's 3 weeks versus the neighbor's days - 04:00 Who should skip it · Dana's Scorecard · footnote Produced with AI-crafted hosts. Full transcript on the episode page.
    Mostra di più Mostra meno
    6 min
  • Edible Glitter for a Christmas Cookie Exchange: Which Jar for 4 Dozen

    Edible Glitter for a Christmas Cookie Exchange: Which Jar for 4 Dozen
    Oct 16 2026
    How much edible glitter do you need for a Christmas cookie exchange, and which jar? The 7 gram, almost always — and the invitation decides it. A hosting guide's standard format is 8 to 12 guests, each bringing 36 to 48 homemade cookies with a recipe card that lists allergens. That is three to four dozen of one cookie, glittered once. The 7 gram luster dust is $9.99, about $1.43 per gram; the 15 gram is $14.99, about $1.00 per gram — the better rate and, for one swap, the wrong jar, because the real cost is the unfinished jar: half a 15 gram jar is about $7.50 of product in a cupboard. No per-cookie dose is published and the printed 0.1 gram serving is a drinks number, so the method is to dust a test dozen from a small dish and multiply. Dust behind the flood while the icing is wet and glossy, on icing day, never on swap morning. Dana wins the round about paperwork: the recipe card has to say what the shimmer is, so the jar must carry an ingredient list with its color additives named — which the FDA advisory says makers are required by law to provide. In this episode: - The per-gram board, read in full, and why the rate is only real if the jar gets finished - A test dozen instead of an invented per-cookie dose - When to dust: behind the flood, on Friday, not Saturday - Dana's round: the recipe card is the test the jar has to pass - One color, picked against the icing, not against Christmas Who should skip it: shortbread, snickerdoodles and biscotti with no icing, bars and brownies without a glaze, and anyone who would rather not write a color additive on a recipe card. MONÉGASQUE 7 gram luster dust is on Amazon at $9.99 standard in 13 colors; check the listing for current pricing. Full transcript on the episode page. New questions answered every week at The Monégasque Table. **Direct answer (top):** Buy the 7 gram jar. A standard cookie exchange is 8 to 12 guests each bringing 36 to 48 cookies, so you are glittering three to four dozen of one cookie once, and the 7 gram luster dust at $9.99 covers it. The 15 gram at $14.99 has the better per-gram rate but only pays off if the jar is used across the season. Dust the icing while it is wet, on icing day, and copy the jar's ingredient list onto the recipe card. - 00:00 Cold open — 4 dozen, homemade, with a card - 00:35 The verdict: the 7 gram, and why the invitation decides - 01:30 Dana contests the rate; the unfinished-jar arithmetic - 02:30 The board in full, including the 12-color box - 03:20 How much per cookie: the test dozen - 04:10 When to dust, and the dry-tray rescue - 05:10 Dana's round: the recipe card is the test - 06:30 Which color, against the icing - 07:10 Who should skip it · Dana's Scorecard · footnote Produced with AI-crafted hosts. Full transcript on the episode page.
    Mostra di più Mostra meno
    8 min
  • How to Rim a Cocktail Glass With Edible Glitter So It Stays Put

    How to Rim a Cocktail Glass With Edible Glitter So It Stays Put
    Oct 15 2026
    How do you rim a cocktail glass with edible glitter so it actually stays put? Vodka, not water; a saucer, not the jar; flake, not dust. The method comes from a home-entertaining tutorial: spread the glitter on a small plate, dip the rim in vodka, then dip the wet rim in the glitter. The tutorial's reason is the whole trick — vodka works better than water because it evaporates more quickly, so there is less dripping, melting and sticky mess, especially on sugar rims. A glass never sets the way icing or chocolate does, so the only thing holding glitter to a rim is the film it was dipped in; a water film stays wet and the glitter migrates down the glass, while a spirit flashes off and leaves the flake on a dry edge. Flake at 50 to 500 microns sits proud like frost; fine dust at 5 to 25 microns smears. Dana wins the round about the plate: glitter that has met a dozen wet rims never goes back in the jar, so tip out a little at a time. The tutorial publishes no quantity, drying time or make-ahead window, and the episode says so rather than inventing them. In this episode: - Why water rims migrate and spirit rims stay - Sparkle Lab: a glass never sets, so the film does all the work - Flake versus dust on a rim, and the sugar-rim caveat - Dana's round: small pile, refilled often, nothing back in the jar - What the pigment's listing says about which drinks it covers Who should skip it: straw drinkers, glasses that get abandoned and replaced, and drinks where the swirl in the glass is already the show. MONÉGASQUE Silver Sparkle 10 gram drink glitter is on Amazon at $14.99 standard; check the listing for current pricing. Full transcript on the episode page. New questions answered every week at The Monégasque Table. **Direct answer (top):** Dip the rim in vodka, then in a small plate of flake glitter. A tutorial's reason is the whole trick: the spirit evaporates quickly, so there is no wet film for the glitter to slide on, where water keeps the rim wet all night. Use flake (50 to 500 microns) rather than fine dust, tip out a small pile at a time, and never return glitter that has met wet rims to the jar. No published figure exists for how much a rim takes or how far ahead it can be done. - 00:00 Cold open — wet-sand glasses by ten o'clock - 00:30 The verdict in four parts - 01:30 Sparkle Lab: a glass never sets - 02:40 Flake or dust on a rim - 03:20 Sugar rims, and the numbers nobody publishes - 04:10 Dana's round: the plate never goes back in the jar - 05:30 What the listing covers, described and left there - 06:30 Who should skip it · Dana's Scorecard · footnote Produced with AI-crafted hosts. Full transcript on the episode page.
    Mostra di più Mostra meno
    8 min
adbl_web_anon_alc_button_suppression_t1
Ancora nessuna recensione