Forum Replies Created
-
AuthorPosts
-
Welcome back Rascals.
I agree Baker Aunt on the flops and time limits. I baked a cake from a box mix yesterday that flopped, I underbaked it. A waste of effort. As far as the time limits goes, it seems to punish those who attempt a more complex presentation.
I just know him from a distance but it's great to hear that he is happy and doing well. One of the worse things that can happen is that you don't have anything to do. He likes to bake and cook so it's great that he can do those things now.
December 3, 2016 at 1:34 am in reply to: Icing Decoration That Will Last without Refrigeration #5779Wouldn't using dried milk require refrigeration once it's been hydrated?
December 2, 2016 at 11:18 pm in reply to: Icing Decoration That Will Last without Refrigeration #5777I know it's too late for you Baker Aunt but I'm posting this for future reference.
I was switching back and forth between the baking show and the BLACKHAWKS. So I saw some and missed some. I didn't think it was a bad show although I'm really not a fan of cooking competition shows, I'd much rather watch the how to shows.
I baked Pumpkin Spice Bars. I have the recipe from Food dot com but it's identical to
Pumpkin Squares
Submitted by debbin on March 12, 2007 at 8:36 pm that is posted here except I didn't frost them. One change I did make was to reduce the sugar a bit and substituted a half cup of buttermilk for a half cup of oil. It came out great.Happy Thanksgiving everyone!
I am usually careful about buying gadgets, not because I'm not intrigued by them, but because I have limited storage space. My biggest regret is buying the Spiralizer for the KitchenAid stand mixer. It works alright but I have found little practical use for it.
You can drizzle a little sesame oil on the rice once it's cooked.
I hate when they do that. I remember when a yogurt cup was 8 ounces, now it's 6 or even less. What am I supposed to do with 6 ounces? I stopped buying them when that happened. Now I either buy the 32 ounce carton or the 7 ounce Greek style. I remember when a large jar of pasta sauce was a quart, 32 ounces, now it's 24 or less. Remember when the standard size of coffee was a pound? Now it's down to 11 or 12 ounces. I could go on and on (and I often do, lol). Just goes to show how old I am, lol.
I use the baking stone only for pizza. A stone is supposed to pull moisture out of the dough which makes for a crisper crust. Plus, I have never been satisfied with the pale crust bottoms I get when I use a pan. I only put it in the oven when I am going to use it. For a stone to work it has to be properly preheated. So if you would to put a cake pan on the stone and it hasn't been properly preheated I can understand how that would lead to a longer bake time and thus a drier cake. Also, the stone has a lot of mass which means it is robbing heat from the oven until it is thoroughly preheated. That contributes to longer preheating time and uses more energy.
My curiosity got the better of me so I looked it up on Wikipedia. They report that because the leaves remain very stiff even after cooking they do pose a risk of scratching the digestive tract or even choking if eaten whole or in large pieces.
Thank you CWC, I saw that.
The Spice House sells bay leaf powder so I'm sure there is nothing unsafe about eating it. I always thought the reason for removing the leaf is because it never gets soft, so it would not be pleasant to have it in your mouth.
Italiancook, maybe you could strain the soup?
-
AuthorPosts
