Latest threads in Baking Crafts | best threads

Subject Author Posted Replies
 
mixing - Manual or Machine ?
Other than time and effort, what's the difference between manual and machine mixing for cakes ? Efficiency is better .... consistency of results is best with machine as long as you know what you are...
14 years ago 1
 
Need help with breadstick dough!
I've been searching for recipes on how to make soft, chewy breadsticks like one of my favorite local restaurants makes. The key for me is getting them soft and chewy and serving them hot out of the...
14 years ago 5
 
internal temp?
I was wondering if one should strive for a specific internal temperature when baking breads, (rye, french, sourdough). I ahve looked over quite a few posts and have not seen any relating to this...
14 years ago 7
 
Food chemistry - beating eggs
OK, it sounds like some of you know the more technical end of WHY certain ingredients react the way they do in cooking. So here's my question. What changes in an egg if you beat it for a long time?...
14 years ago 3
 
Baking cakes in foil pans
A person asked in another NG about baking butter cakes in foil pans to take to her husband's office party so she wouldn't have to drag her good pryex pans home. I have never bake anything in these and...
14 years ago 14
 
Gingerbread using black pepper?
I have a recipe for Gingerbread that includes black pepper. I have never attempted gingerbread before - does pepper really add a *palatable* dimension to the flavor? It sounds intriguing, but frankly,...
14 years ago 9
 
Sour cream lemon pie like Marie Callendar's?
Can anyone point me to a recipe for sour cream lemon pie that is similar to that served by Marie Callendar's? I found several online, buit would prefer any hints so I don;t have to try them all....
14 years ago 1
 
The rare and elusive #100 (and other) scoops...
Hi, New to the forum and to the business of finding 'specialty' kitchen gadets that make our lives infinitely easier. My latest quest is to find a good supplier of small quick-release scoops. We've...
14 years ago 14
 
My new scale...
My new kitchen scale arrived yesterday, a Jennings CJ-600 with 600g capacity and 0.1g resolution. $70 total with electric adaptor, 500g calibration weight, and shipping. Very nice, I've never owned a...
14 years ago 5
 
**Delicious Vanilla Caramel Cheesecake**
Vanilla Cheesecake with Caramel Topping Ingredients Crust 1-1/2 cups/375 mL graham cracker crumbs 6 tbsp/90 mL unsalted butter, melted 1/4 cup/60 mL brown sugar 1/2 tsp/2.5 mL Cinnamon (6 oz) Filling...
14 years ago 2
 
Thankyou!
I just wanted to thank the nice people on these usenet news boards for the overwhelming response I received from so many of you as a result of my invitation to visit my website I thankyou for...
14 years ago 2
 
Sourdough Culture
Hi, I have a new website which sells sourdough starter, but also has a lot of free information about recipes, techniques, and pictures of sourdough bread baked at home. You can print out the...
14 years ago 3
 
How 2 Tips And Recipes
How 2 Tips And Recipes How To Make Tandy Kake To Make Chocolate Pound Cake Tip To Make Mexican Mac N Cheese
14 years ago
 
my bread falls flat
Hi, Before I moved down here (Metairie, LA, a suburb of New Orleans), I only used my kitchen to store Coca-Cola and OJ. But after moving, I discovered that my immediate area had no good bread and I am...
14 years ago 17
 
Fat and Sugar Content: Breads vs. Cookies
I'm confused about something. Why does fat and sugar in breads make them more tender but in cookies make them more crispy? Seems backwards. I've been reducing the fat and sugar content for hard rolls...
14 years ago 6