Just wanted to introduce myself to the forum and say hi.
I have left over flour breading from my pan fried Chicken I tossed in the chill chest for later use on some pork or cube steaks or some such thing. While I'm aware of the salmonella risk, my thoughts are that any contamination would certainly be killed off during the frying process of the next round. Is this a safe approach or am I off base here?
Since we foodies share that cooking/baking gene, I wanted to give you all a gift. This was given to me by a pro pastry chef about 20 years ago. I met her online and will always remember her generosity to a total stranger.
Like Jacob Burton, I don't believe in keeping recipes secret. Different hands create different flavors, and we are all here to teach each other something. So as Holidays draw near I want to share the best Cinnamon Bun recipe that I have ever tasted, bar none. I hope you try it.
Some pointers:
I attempted my first Aoli / Mayo tonight without success. I used 1 egg yolk and 1 cup of Canola oil, both at room temp. I dropped the yolk into a blender, started it up and started slowly adding in the oil gradually increasing the speed I added oil until it was all in. It did not emulsify. I made 3 attempts at this before giving up. I tried blending on high, blending on low, adding oil at different rates but none of them thickened. Any ideas?
Any recommendations from people who bake cakes on a daily or weekly basis? What do you look for in a knife for cakes?
I’m curious about which knife might be best to leave the minimum amount of cake crumb on the frosting layer of a cake.
Hey everyone. This is actually something I've been toying around with for a little bit now, and I still think there are better ways to do it, but it's a start. I've made a baker's percentage calculator for use with Apple's Numbers or Excel (i haven't tested in excel, but can't be all bad).
(Psst... I just noticed that there really isn't a forum set up for chemically-leavened products like quick breads and cookies and cakes.)
This month's Cook's Illustrated has a recipe for Gingersnaps that is excellent. Actually I added fresh grated nutmeg, and everyone agreed that they were better on day two. But if you have been looking for a good, spicy, crunchy gingersnap cookie there is finally a recipe out there.
Lots of people hate this stuff, but I just happen to like it... and like it enough to bake my own. Every year this is my tradition and the best part is that I rarely have to share it. Well, my mother will eat some, as will Auntie Marge, but I have to protect it from my beloved mother-in-law who would put it in her purse as she leaves the feast if she could get away with that. But I slice, serve, and HIDE the rest.