View Single Post
  #9 (permalink)   Report Post  
Old 27-02-2006, 10:30 AM posted to rec.food.baking
Bob (this one) Bob (this one) is offline
external usenet poster
 
Join Date: Jan 2006
Posts: 1,025
Default Baking cakes in foil pans

wrote:

Then, I suppose that water should always be boiled slowly, not fast,
so it doesn't get that burnt taste.


I once had a rookie cook in one of my restaurants who I saw stirring a
pot of water that was on to boil. I asked him why he did that and he
said, "It helps it to boil faster when you stir the cold water on top
down to the bottom."

He didn't make it in my operation.

Pastorio