[aaronatthedoublef]

BA,

Does baking soda still give your crackers a lift after several hours? What about double acting baking powder?

Also, how would clarified butter work compared to melted butter mixing with flour or cocoa to grease a pan? I have to admit I usually just use cooking spray but I've never made a bundt cake.

I made Jakes. This is a chocolate chocolate chip cookie recipe I made for my nephew many years ago. I used to make them weekly when I lived out west but I make them very infrequently since we moved east.

• This reply was modified 8 years, 11 months ago by aaronatthedoublef.

[aaronatthedoublef]

Could you create a makeshift griddle with sheet pans?

I used to have a 36 inch griddle that went with the rest of my range that was not supposed to be in a house (said so right there on the first page of the manual - "not for installation in residential settings"). That and the broiler are the two things I dearly miss.

But if I put two or three sheet pans inside each other and then put that on the gas burners could I use it as a griddle?

Or if BA put it on the would stove would that work?

Thanks

[aaronatthedoublef]

Thanks. This may be something where I have to trick my family for the ingredient to receive a fair tasting.

[aaronatthedoublef]

They said at the end of the custard show that the semi-finals were next. I did not realize this was a repeat but I am late to watching this so it was new to me.

[aaronatthedoublef]

Has it been shown yet? I thought there was at least one more episode before the finals. I just watched the meringue episode last night.

I wish they would make it more NasCar than Survivor in the scoring. It does seem nice that people seem to help each other rather than watching a competitor go down in flames.

[aaronatthedoublef]

I have not done this in years but when I worked at the bakery we used to caramelize sugar in a pan then shape it. We would cook it until it was fairly solid but still pliable (probably softball stage?) then pour it over things. We could make flats like Mike is talking about but we also bent it around bowls as it hardened. It is a cool way to serve ice cream in a caramel, edible bowl. Sometimes we would torch it to get the burlee'd effect and sometimes not.

As I said, I haven't done this in years.

[aaronatthedoublef]

There are a bunch of classes offered here through something called EdX. Most through Harvard and MIT. Many are free unless you're looking to be verified. And many also seem to be offered once a quarter or so.

There are some on WordPress if you're interested in that too.

I know what you mean about being busy. I've signed up for a Python class twice and I've yet to go past the intro.

But this time for SURE!

[aaronatthedoublef]

Interesting. It doesn't say how much intelligence is on the countertop and how much is in the cloud. Will your oven still work if your internet service is down?

Can you communicate with it directly or does your communication always have to go through the cloud?

Who on earth would bake a couple dozen chocolate chip cookies in an oven that size! 🙂

And I'm just getting started. What would be really neat is something that would keep the salmon chilled until it was time to cook it. So I could prep it and leave it refrigerated until it was time to start cooking it which could be automated or could be done via the app from my phone.

Back in the mid-90s I worked on a "Home of the Future". We customized a refrigerator but putting a computer in it including a 13 inch monitor in the door. You could read email, pull up recipes, and keep inventory on it.

Now you can buy that from Samsung!

There are already some 3D printers for chocolate making and such. But they are too expensive for the average person right now.

• This reply was modified 9 years ago by aaronatthedoublef.

[aaronatthedoublef]

Depending on where products are made it may be cheaper to replace them than repair them. Sad, but true.

[aaronatthedoublef]

I haven't really worried too much. I keep using my recipe and just flip them when they are firm. But I wanted to check with the experts.

I did add a little white whole wheat flour this weekend to see if there were any complaints and everything was eaten. So it will be a little bit more healthful from now on.

Thanks

[aaronatthedoublef]

CWC, I agree with your point. I'm a couple of hours from their factory myself and I salute and want to support anyone who wants to manufacture in New England.

And to Mike's point, my wife would probably feel better knowing what I bring into the kitchen is food grade from a place that makes things for the kitchen.

[aaronatthedoublef]

Thanks BA! Apparently we have a new law passed last year that will allow some home bakeries. The Forrager site says local health departments will need to pass more rules before the state law becomes affective...

The people against the law point to the fact that we can use an already licensed kitchen for food prep but, there is a shortage of those places here and they are expensive. For example, I can lease out my temple's kitchen. Last time I checked as a member it would cost me over $100 a day and I would need to bring some of my own equipment like a mixer and a food processor if I wanted to use those. Plus, when I have used it for temple events I spent a half hour cleaning before I ever started prep.

I think if you are not a member of the congregation the cost is two to three times the member cost.

Of course, until my town passes laws I'll live in the gray zone...

• This reply was modified 9 years ago by aaronatthedoublef.

[aaronatthedoublef]

Home bakeries are no longer tolerated here in CT. A few years back there was a 13 year old girl who had a thriving custom cake business. One of the local news stations did a story on her and her town shut her down. The same is true in most towns. If you are in a house you cannot pass the health department codes.

If you do this on a small scale and don't attract attention the way this girl did then you might get away with it.

It's seen as a way to protect bakeries.

• This reply was modified 9 years ago by aaronatthedoublef.

[aaronatthedoublef]

The closest I've come to molecular gastronomy was sitting in meetings with Nathan Myhryold.

[aaronatthedoublef]

Ahhhh... One more reason the authenticity of this recipe was suspect - it contained no alcohol. It was sort of like a pound cake with dried fruit.

And looking back at my notes, the English (and Aussies) cover their fruitcakes with marmalade and then seal it with marzipan! I remember doing this part. I chose to just cover the top and not the entire cake. But their is one chance to get it right because after the marzipan meets the marmalade it is not budging!

In hindsight the smart thing to do would have been to make the marzipan larger than the cake and then just trim it. But I do not anticipate anyone asking me for a wedding cake anytime soon.

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