Posts by helenm

Hope someone can help -- I have a recipe for pastry cream which calls for gelatin sheets. I don't have and can't get this ingredient. Can I substitute powdered gelatin in place of the gelatin sheets? How do I make the conversion?...

Sorry, Steff, can't help with the oven, other than to suggest that you call the manufacturer to ask if you can get a manual from them. The pizza dough is another matter. Just about any sour dough bread recipe will make great pizza. ...

:bounce: Kuan, your suggestion was right on target. Got my tartaric acid yesterday and I'm all set to make mascarphone. Thanks again. I'm still looking for a source for small quantities of bicarbonate of potash and ammonium...

:D Wow, thanks Kuan. There is brewing supply shop in the next town over -- about 7 miles from here. I'll give it a shot. Thanks so much for your input . Helen

lamington to the rescue again. I assume you are referring to the citric acid (aka sour salt) used in canning to preserve the color of fruits. I have some in my pantry but never would have thought to use it in cheese making. If I can't...

Thanks, lamington, your reply is most appreciated. The honey cake recipe, called piernik in the old Polish cookbook I found it in, calls for a "dash" of bicarbonate of potash. I substituted 1/4 tsp of baking soda but the cake...

Hope someone out there can explain to me what bicarbonate of potash is, and where it can be obtained. Alternatively, can baking soda can be substituted, measure for measure, for bicarbonate of potash in a honey cake recipe? Also, what...