Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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  #46 (permalink)   Report Post  
Old 06-04-2005, 11:34 PM
Dee Randall
 
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Default


""."" wrote in message
...
On Sat, 2 Apr 2005, AK wrote:

I'd like to know some baking tips from those who love baking and are
willing to share their tips! Thanx alot


Read the entire recipe before you begin. Measure out everything and have
it ready. Many recipes involve timing. Letting something sit while you
measure out other ingredients could ruin the results.

If you need refridgerated items at room temperature (e.g. eggs and butter)
put them out first so you are not waiting for them.

If you need your butter at room temperature and cut into small pieces, cut
it when it is really cold then let it warm up. Don't let it warm up then
attempt to cut it.

I used to think it saved time if I got the ingredients out as I used them,
but I totally agree with the above. Now, for some reason, since I do a lot
of computer-ing, I like to arrange my recipe in groups of items and make the
font a different color for each group of items. I can look down on a recipe
and see more readily where I am in the composition of the recipe. For
example, if a receipe calls for 4 groups of items to be put together each in
their own separate bowl before adding them to one another, or adding them to
a large pan for the oven, I will write down the bowl that best fits the
group of items that goes in it; thus I will have all of my bowls together,
as well. I do this more consisely for recipes I've made over-and-over
because I've caused myself trouble previously not having the right bowl
available.
I write times and all sorts of notes on this print-out, and then add it to
the computer- filed recipe for the next time.
I do all this at different times of the day in between other chores, so as
not to make myself feel overwhelmed, then when it comes to doing the
cooking/baking, I am free to do the 'cooking-show' thing for myself; that
is, everything is ready for the performance of fun-cooking!
Dee




  #47 (permalink)   Report Post  
Old 07-04-2005, 04:39 PM
.
 
Posts: n/a
Default

On Wed, 6 Apr 2005, Dee Randall wrote:


""."" wrote in message
...
On Sat, 2 Apr 2005, AK wrote:

I'd like to know some baking tips from those who love baking and are
willing to share their tips! Thanx alot


Read the entire recipe before you begin. Measure out everything and have
it ready. Many recipes involve timing. Letting something sit while you
measure out other ingredients could ruin the results.

If you need refridgerated items at room temperature (e.g. eggs and butter)
put them out first so you are not waiting for them.

If you need your butter at room temperature and cut into small pieces, cut
it when it is really cold then let it warm up. Don't let it warm up then
attempt to cut it.

I used to think it saved time if I got the ingredients out as I used them,
but I totally agree with the above. Now, for some reason, since I do a lot
of computer-ing, I like to arrange my recipe in groups of items and make the
font a different color for each group of items. I can look down on a recipe
and see more readily where I am in the composition of the recipe. For
example, if a receipe calls for 4 groups of items to be put together each in
their own separate bowl before adding them to one another, or adding them to
a large pan for the oven, I will write down the bowl that best fits the
group of items that goes in it; thus I will have all of my bowls together,
as well. I do this more consisely for recipes I've made over-and-over
because I've caused myself trouble previously not having the right bowl
available.


Good tip. If you don't have a colour printer you can also just use
whitespace. Group the ingredients that get combined together and leave a
few blank lines between the groups, e.g.

sugar
butter


flour
salt
nutmeg


vanilla extract
baking soda


I write times and all sorts of notes on this print-out, and then add it to
the computer- filed recipe for the next time.
I do all this at different times of the day in between other chores, so as
not to make myself feel overwhelmed, then when it comes to doing the
cooking/baking, I am free to do the 'cooking-show' thing for myself; that
is, everything is ready for the performance of fun-cooking!
Dee


--
Send e-mail to: darrell dot grainger at utoronto dot ca

  #48 (permalink)   Report Post  
Old 07-04-2005, 04:39 PM
.
 
Posts: n/a
Default

On Wed, 6 Apr 2005, Dee Randall wrote:


""."" wrote in message
...
On Sat, 2 Apr 2005, AK wrote:

I'd like to know some baking tips from those who love baking and are
willing to share their tips! Thanx alot


Read the entire recipe before you begin. Measure out everything and have
it ready. Many recipes involve timing. Letting something sit while you
measure out other ingredients could ruin the results.

If you need refridgerated items at room temperature (e.g. eggs and butter)
put them out first so you are not waiting for them.

If you need your butter at room temperature and cut into small pieces, cut
it when it is really cold then let it warm up. Don't let it warm up then
attempt to cut it.

I used to think it saved time if I got the ingredients out as I used them,
but I totally agree with the above. Now, for some reason, since I do a lot
of computer-ing, I like to arrange my recipe in groups of items and make the
font a different color for each group of items. I can look down on a recipe
and see more readily where I am in the composition of the recipe. For
example, if a receipe calls for 4 groups of items to be put together each in
their own separate bowl before adding them to one another, or adding them to
a large pan for the oven, I will write down the bowl that best fits the
group of items that goes in it; thus I will have all of my bowls together,
as well. I do this more consisely for recipes I've made over-and-over
because I've caused myself trouble previously not having the right bowl
available.


Good tip. If you don't have a colour printer you can also just use
whitespace. Group the ingredients that get combined together and leave a
few blank lines between the groups, e.g.

sugar
butter


flour
salt
nutmeg


vanilla extract
baking soda


I write times and all sorts of notes on this print-out, and then add it to
the computer- filed recipe for the next time.
I do all this at different times of the day in between other chores, so as
not to make myself feel overwhelmed, then when it comes to doing the
cooking/baking, I am free to do the 'cooking-show' thing for myself; that
is, everything is ready for the performance of fun-cooking!
Dee


--
Send e-mail to: darrell dot grainger at utoronto dot ca

  #49 (permalink)   Report Post  
Old 14-04-2005, 03:43 AM
AK
 
Posts: n/a
Default

The assignment wasn't to search for the info but to join gourps and
interact with ppl. I don't see wat's so wrong about asking quesitons.
And thanx alot to those who's been helping!

  #50 (permalink)   Report Post  
Old 14-04-2005, 04:15 AM
Eric Jorgensen
 
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On 13 Apr 2005 19:43:27 -0700
"AK" wrote:

The assignment wasn't to search for the info but to join gourps and
interact with ppl. I don't see wat's so wrong about asking quesitons.
And thanx alot to those who's been helping!



This is the first time you've interacted here. The other post was just
one act. Takes two to tango.


  #51 (permalink)   Report Post  
Old 20-04-2005, 06:34 PM
MBellerjeau
 
Posts: n/a
Default

When baking brownies, I dust the buttered pan with sugar, but cocoa sounds
even better.
Michelle


  #52 (permalink)   Report Post  
Old 20-04-2005, 06:34 PM
MBellerjeau
 
Posts: n/a
Default

When baking brownies, I dust the buttered pan with sugar, but cocoa sounds
even better.
Michelle


  #53 (permalink)   Report Post  
Old 22-04-2005, 05:23 PM
Dee Randall
 
Posts: n/a
Default


""."" wrote in message
...
On Sun, 3 Apr 2005, Eric Jorgensen wrote:

On Sun, 3 Apr 2005 11:06:05 -0400
"MOMPEAGRAM" wrote:

"Eric Jorgensen" wrote in message
I would be remiss in my duties as a responsible netizen if i
allowed
someone taking an internet course to believe that they can schlep
around like that without getting flamed a few times.

And just what harm does it do to help her??? Are you the official
"flamer"?


People have been coming to usenet to ask others to do their
homework
for as long as there has been usenet.

And other people have been telling those people to get stuffed for
just as long.

If nobody fulfilled the 2nd part, that would mean that the
internet
had devolved thoroughly into a monkey house and not just mostly.


There is another option. You could just ignore people asking you to do
their homework for them.

By the way, I learned a new tip today. If the original poster didn't
ask
this question I might not have learned something. Their motive might
have
been wrong but it benefits me so I'm okay with it.

P.S. I just thought of another tip: If you are mixing something that
spatters, put the bowl in the sink and mix it there. Easier clean up.
Additionally, folder a tea towel and place it under the bowl so it
doesn't
vibrate in the sink.


For those who have a garbage disposal and don't like to use it for
certain things:

Here's what I do to keep down the mess when I'm breaking 10 eggs at a
time. I put a large piece of plastic wrap over the hole in the bottom
of the sink to put the egg shells in. Then I fold the corners up and
wrap them up and put them in the garbage.
I do exactly the same thing with peeling potatoes, as my disposal was
once ruined by putting down too many potato peelings in at a time.
One reason I don't put egg shells down the garbage disposal (without a
lemon) is the yukky smell!!!!

I also put down a piece of saran wrap on the cabinet beside the stove
top. I make any kind of mess I want, then wrap up that mess when I'm
finished - just toss.
Dee
Dee


  #54 (permalink)   Report Post  
Old 22-04-2005, 05:23 PM
Dee Randall
 
Posts: n/a
Default


""."" wrote in message
...
On Sun, 3 Apr 2005, Eric Jorgensen wrote:

On Sun, 3 Apr 2005 11:06:05 -0400
"MOMPEAGRAM" wrote:

"Eric Jorgensen" wrote in message
I would be remiss in my duties as a responsible netizen if i
allowed
someone taking an internet course to believe that they can schlep
around like that without getting flamed a few times.

And just what harm does it do to help her??? Are you the official
"flamer"?


People have been coming to usenet to ask others to do their
homework
for as long as there has been usenet.

And other people have been telling those people to get stuffed for
just as long.

If nobody fulfilled the 2nd part, that would mean that the
internet
had devolved thoroughly into a monkey house and not just mostly.


There is another option. You could just ignore people asking you to do
their homework for them.

By the way, I learned a new tip today. If the original poster didn't
ask
this question I might not have learned something. Their motive might
have
been wrong but it benefits me so I'm okay with it.

P.S. I just thought of another tip: If you are mixing something that
spatters, put the bowl in the sink and mix it there. Easier clean up.
Additionally, folder a tea towel and place it under the bowl so it
doesn't
vibrate in the sink.


For those who have a garbage disposal and don't like to use it for
certain things:

Here's what I do to keep down the mess when I'm breaking 10 eggs at a
time. I put a large piece of plastic wrap over the hole in the bottom
of the sink to put the egg shells in. Then I fold the corners up and
wrap them up and put them in the garbage.
I do exactly the same thing with peeling potatoes, as my disposal was
once ruined by putting down too many potato peelings in at a time.
One reason I don't put egg shells down the garbage disposal (without a
lemon) is the yukky smell!!!!

I also put down a piece of saran wrap on the cabinet beside the stove
top. I make any kind of mess I want, then wrap up that mess when I'm
finished - just toss.
Dee
Dee


  #55 (permalink)   Report Post  
Old 22-04-2005, 06:37 PM
Rina
 
Posts: n/a
Default

OH MY... I'm going to have to remember these tips.

As sewer pipes are just being installed in our neighborhood, I've told my
husband as soon as we connect, We're getting a garbage disposer! There must
be a whole new set of rules to learn.

Rina

"Dee Randall" wrote in message
...
For those who have a garbage disposal and don't like to use it for certain
things:

Here's what I do to keep down the mess when I'm breaking 10 eggs at a
time. I put a large piece of plastic wrap over the hole in the bottom of
the sink to put the egg shells in. Then I fold the corners up and wrap
them up and put them in the garbage.





  #56 (permalink)   Report Post  
Old 22-04-2005, 07:01 PM
Vox Humana
 
Posts: n/a
Default


"Rina" wrote in message
...
OH MY... I'm going to have to remember these tips.

As sewer pipes are just being installed in our neighborhood, I've told my
husband as soon as we connect, We're getting a garbage disposer! There

must
be a whole new set of rules to learn.


The first rule is to get the biggest, most powerful disposer you can afford.
I wouldn't get anything less than 3/4 horsepower. An undersized disposer is
worse than none at all. If you can't put vegetable peels down your disposal
without problems, then what good is it? I lived in apartments for years
that had terrible disposals. Inadequate disposers will jam when you put
steak bones in them. With heavy loads of food they tend to clog because
they can't adequately grind the food. When we moved into this house it had
the cheapest disposer the builder could find. I replaced it with a model
called the "Bone Crusher." I have never had a single problem with it
clogging or jamming. It takes anything I can feed down it including bones.
I also don't have problems with odor because it effectively grinds the food
which is then flushed away. A cup of Clorox down the disposal will take
care of any smell. Also, you can put a few handsfull of ice into the
disposal to scrub the mechanism. That will clean off bits of decaying food
that can cause odors. The only thing that I don't put into the disposal is
corn husks.


  #57 (permalink)   Report Post  
Old 22-04-2005, 07:01 PM
Vox Humana
 
Posts: n/a
Default


"Rina" wrote in message
...
OH MY... I'm going to have to remember these tips.

As sewer pipes are just being installed in our neighborhood, I've told my
husband as soon as we connect, We're getting a garbage disposer! There

must
be a whole new set of rules to learn.


The first rule is to get the biggest, most powerful disposer you can afford.
I wouldn't get anything less than 3/4 horsepower. An undersized disposer is
worse than none at all. If you can't put vegetable peels down your disposal
without problems, then what good is it? I lived in apartments for years
that had terrible disposals. Inadequate disposers will jam when you put
steak bones in them. With heavy loads of food they tend to clog because
they can't adequately grind the food. When we moved into this house it had
the cheapest disposer the builder could find. I replaced it with a model
called the "Bone Crusher." I have never had a single problem with it
clogging or jamming. It takes anything I can feed down it including bones.
I also don't have problems with odor because it effectively grinds the food
which is then flushed away. A cup of Clorox down the disposal will take
care of any smell. Also, you can put a few handsfull of ice into the
disposal to scrub the mechanism. That will clean off bits of decaying food
that can cause odors. The only thing that I don't put into the disposal is
corn husks.




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