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Posts by laurenlulu

I agree that baking is definitely science but exact measurements are not necessary.   I rarely use recipes, only intuition, and it works! Maybe it's because my aptitude leans more toward science than math (how a natural baker can suck at math is a mystery even to me), when I'm throwing ingredients into a bowl I automatically take into account outside variables like liquid contained in fruit, etc.   As long as ratios stay fairly intact for each type of product made, the...
You don't mention, do you add Cream of Tartar to your whites when whipping? The acid helps to stabilize them. Won't hold its puffiness indefinitely but buys you some time before deflation.
I agree, lessen amount of batter, lower your oven temp (our convection runs 25 degrees hotter than a conventional) and cook for a longer period of time until completely done.   In our oven I bake at 300 for about 20 mins.
Pardon me if this is redundant, I haven't looked at the link provided by Mimi.   Cake-like cookies happen for two reasons, added moisture and excess egg. I don't know how many eggs your recipes call for but an average of an egg per 2 cups of flour is about right.   The moisture can come in a variety of ways, physically added of course, or the fat/water content of the butter or margarine you are using. Depending upon that ratio your cookie texture will be affected. The...
 *swoon*
Handguns, motorcycle riding, coffee and Marlboros
My advice.. cook tenderloin to medium rare then quickly chill. An hour or two from service, pull out tenderloin, slice and put into hotel pan. Just before bringing out to buffet (an assumption), ladel piping hot sauce over meat. This warms the meat but does not allow for overcooking. Keep an eye on the clock so that a fresh pan can be rotated out before hitting that 4 hour ServSafe mark.   I think the trout would be too thin to withstand the heat for long. Maybe rolled,...
Welcome, JP!   Whipped cream can be folded into whipped cream cheese to make a no-bake but be sure to add a touch of Cream of Tartar to the cream before whipping. It is an acid just like lemon juice and will help the coagulation. The texture will not be as dense as a baked cheesecake but it is pleasant.   If you wanna cheat, Cool Whip or a similar product will work as well.
Sounds tasty. Have you tried pan frying the chickpeas? They get nutty tasting and crispy on the outside, awesome for snacking as well.
There's a restaurant called 'Slightly North of Broad' that is very sophisticated and incredibly delicious.   The price is reasonable for the service and food, I want to say appetizer, supper, dessert and drinks for 2 people cost us 90 or so.   When I went to the restroom my husband said an attendant scurried to my place to scrape my bread crumbs off of the table with a litte knife scraper. Just for kicks I told him to go to the restroom so that I could see it too! Very...
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