Posts by rutledj

I'm a cake novice. When I try cooking a cake I usually spray the (non-stick) bundt pan with oil and coat with flour. When the cake comes out, the outer most layer (cake skin?) seems to stick to the pan. Needless to say this begats an...

Does anyone know if the reversible iron griddles with work well on an induction burner? I was concerned that the rim of the griddle would keep it off the induction element too high to work. How close does it have to be? Actually...

From what I read here I gather most don't like the all-clad products (although I'm not entirely clear why). But I know they are expensive and generally I believe you get what you pay for. Having said that, do you have any other brands...

Yeah, I have an online CR subscription. That is where I saw there good reviews mixed with bad customer reviews. Sometimes, overwhelmingly opposite of what CR said about the product.  Hard to know how much weight to put on either....

So I've decided I'm going with an induction cooktop and now need to get a single wall oven. The problem is I can't seem to find one that has good reviews. When I look on consumer reports at the highly rated ovens, and then read the...

I'm considering either a dual fuel range with a gas cooktop or an induction cooktop range. The thing I'm unclear of about the induction units is it appears you are limited to having one burner per side on high while the other burner on...

I've often heard that gas ovens are not ideal so I was looking for a good dual fuel 30" oven. Any experience on these in terms of good low heat simmering as well as high btu water boiling power?   Also, I'm very interested in...

Quote: Originally Posted by phatch  Well, if you have a particular restaurant version you like, say so.   Most commercial fajita marinades/packets have a lot of sugar, some soy. An acidic agent and...

Ok, I can make a cheesecake and it turns out perfect. I cannot however, make a pound cake come out correctly. I seem to have problems with the pan preparation as when the cake comes out, a thin layer is left on the sides of the pan....

I really enjoy the fajitas you get at Mexican restaurants.  There may be nothing authentic about them but I do enjoy them. I have tried to reproduce them using many bottled or dry mixes for the marinade but can not come close at...