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I have a scale but it doesn't have the accuracy for baking. Its a spring type scale that measures in lbs and ounces. It works for weighing the final weight of dough before I divided up into buns for baking, and making hamburger patties and freezing slices of meat into sandwich portions.
When I was poorer, I didn't think a scale was worth the money. A scale used to be so much more expensive than measuring cups and spoons. Thats what used to annoy me about articles that claimed a scale was absolutely "essential". The scale mentioned above was a present. I sift my flour and measure carefully and am willing to adjust recipes by adding water or flour by the spoonful as necessary, and take notes for future attempts. A scale isn't going to compensate for dry atmosphere.
Do they still make electric scales that can be plugged into the wall? I get tired of buying batteries for everything.I am surprised that your hot water heater had a predicted life of 5 years. I replaced mine some years ago when it started leaking but it was much older than that. I don't remember how old it was but perhaps 15 years. I tried to drain it twice a year to prevent mineral build up. I do the same on my new one except this year when I haven't been around enough.
Is this gas or electric? Do you have very hard water? I made an effort to get a water heater with a brass drainage valve and not plastic valve.
I had to get a different plumber to install my hot water heater. My regular plumber said that his knees didn't allow him to handle hot water heaters anymore.
Running water is a wonderful thing. I've had to keep my water turned off most of the time last week while waiting for the plumber. A bathroom faucet was leaking.I like the idea of making toasted sugar while blind baking a pie crust.
BakerAunt;
I made the pie this morning. I would have done it yesterday but ran out of steam. The days when I would stay up till 2:00 am to bake a pie are over. Does a pie improved if baked the day before? I always try to make Thanksgiving Pies, and Picnic pies on the same day.It was my favorite apple pie with oil base crust and Gold Rush apples. The apples were a little soft and withered they have been in the refrigerator since Mid Summer. These are particularly good keepers and were actually tastier and sweeter then when just picked.
I might do my favorite apple pie, but today will be a much better day for baking than tomorrow.
When you change a cake recipe from butter to oil, how does the texture change? I've done both oil and butter based cakes, but I have never adapted a recipe from one to another. Also is there a difference if you beat the sugar and oil together instead of just counting the oil as one of the liquids? You said that the original recipe for this cake had been butter based.
Thanks. Idle curiousity is rearing its head.The rules for masking are going away all over the country. There are lots of people who aren't wearin masks around here but NY Times still has Lexington, KY ( Fayette County ) as extremely high risks. I wish masks were still mandated and enforced until there is extra room at the ICU in most of the hospitals. There is still too many people gettig very sick.
I was grocery shopping this weekend and some of the clerks are now unmasked and many of the customers.Joan, Happy Birthday
I have a favorite pumpkin, chickpea and curry soup which I made last week with half a Medium size squash. I think it was a squash, it might have been a small pumpkin. Anyway half of it made about 3 cups of 1 inch cubed pumpkin for the soup. This left me half a pumpkin to spare. I decided I wasnted another pumpkin soup but with a different flavor theme. I decided to go with a Mexican style. I made soup with a can of tomatoes with chile, cumin, onions, 2 cans of black beans and the pumpkin. It came out with a decided chili flavor.
I also made a fast focaccio bread to go with this. I used White Lily Flour and its very odd using all white flour when I mainly stick with whole wheat. Also I had to bake the bread until it was brown on top whereas I don't worry about color with whole wheat.
I did an apple pie recipe this weekend. I'm still with my father in his house so I don't have all my tools, but my father kept my mother's pie pans so I could use those. I used the smaller pie pan which took about 7 cups of apples. I read Mike's apple pie filling recipe, and cooked the apples before putting them into the pie. This worked better than I expected and the slices were easy to fit in the pie crust. I was afraid the apple slices would burn or crumble when cooked but they didn't. I boiled the juice and thickened it with some flour before adding to the pie. I thought since the filling was precooked the pie would take less time to cook but it took about as long to get the crust brown.
BakerAunt;
That sounds like a very tasty experiment. I like the idea of freezing the cake layers before transporting them. It would make them less likely to tear while in motion especially if they were between layers of cardboard or in a small cake container. You could make another test cake and see if the texture changes after freezing and thawing.Thanks for the pizza link. I like looking at that pizza but I don't think I would want to make it. Its for people who really love the edge part of the pizza crust.
I've tried baking a pie with two pie pans like that. It was hard to pick up the half cooked pie crust to flip it over and the inner pie pan was hard to remove. I'd like to try cooking bread dough that way to make a bread soup bowl, but that would require something a little deeper than a pie pan. Perhaps using large muffin tins?Italian Cook could you give the link for the youtube Video please?
Have fun whatever you decide to do.
The grocery stores seemed a little short on Orange Juice today and eggs; but they seemed to have a plentiful supply of fruit and vegetables and staple foods. When I first entered the grocery store I was pleased at the number of people with masks, but as I started to leave I noticed more people entering without them. Perhaps the people who are too lazy to wear masks are also too lazy to get up early.
I use the plastic knife guards on all my knives from paring the long ham carving knife.  I really like them but they can scratch up a knife -- I think this is caused by a grain of salt or sugar getting next to the knife and not the plastic it self.  Here is a picture.  Does your bread knife have scalloped edge?
https://chefdepot.net/knifeguards.htm
I use the 1 inch for narrow knives, and the 2 inch for Chef's knives and Chinese Cleavers.
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