Posts by siduri

Quote: Originally Posted by emmbai90  mmm... i love butter cream icing :P for sure you don't need to put much of that on as it's very creamy and sweet but most places use very cheap frosting these days so i think if...

Definitely you need enough butter for the flour, or of course, the whole thing will just be crumbs in the pan and won't bubble or cook, but just burn as clumps of slightly greasy flour  -  If you do equal parts by volume of...

Quote: Originally Posted by French Fries  As a kid we used to make salad with raw chicory. As you can imagine as a kid I wasn't a fan of the bitter taste of the leaves, so they used some bacon to make it more...

I could have sworn i answered this but i must have turned page before it posted.  Anyway, i agree, you need much more heat, so the sides cook, the top rises, and the cake gets dense.,    Also i just noticed you;re in...

I've developed a taste for chicory, which is used a lot here.  If you don;t know it, you probably have it invading your lawn along with the dandelion.  Here; it's cultivated as well as scrounged (there must be another word,...

Quote: Originally Posted by kokopuffs  I'm with you, Siduri, and I've had to learn baking on my own along with a little help here at C.T.. Some members at this baking forum state, fwiw, that their "go to"...

I prefer baking.  As I've said before, baking has more magic to it.  You start with white dusts (flour, sugar, salt, etc) and some grease (butter) and some liquids (milk, water, etc) and other assorted things (cubes...

Quote: Originally Posted by durangojo  Quoting Siduri, "Did you cook the cream containing the eggs too long?" you might be thinking of creme anglaise here Siduri, or did i read that wrong? When making creme anglaise...

Quote: Originally Posted by boar_d_laze  We've been making our own extract for donkey's years using vodka, rum or cognac.  You won't get the same strength as commercial extract, but the results are significantly...

Did you cook the cream containing the eggs too long?  When you burned the sugar on top did the cream come to a boil? \When adding hot cream to eggs, did you first add a tbsp to the beaten eggs, while beating, then another,...