Posts by cookieguy

Since you have made brownies with this recipe this leads me to think 3 things: 1. You changed flour brands or bought a new bag of flour 2. You are not ensuring repeatability 3. You are overbaking (sometimes) 1. If you changed...

When a label on a food product reads "sugar" it means sucrose. Whether its cane or beet sourced it doesn't matter. Any other sweetner, ie. dextrose, fructose, invert, etc., must be identified by its true name. If the bag in...

When a label on a food product reads "sugar" it means sucrose. Whether its cane or beet sourced it doesn't matter. Any other sweetner, ie. dextrose, fructose, invert, etc., must be identified by its true name. If the bag in...

Although used in the chemical industry both have use in food products as well basically as acidifiers in yeast doughs or fruit fillings. Also as a leavening agent or flavoring agent. Specifically, in gelatin desserts, fumaric acid...

If it's the type of pie you can freeze, fruit or pecan, etc., freeze it completely. Then package the pie carefully as above in its own pie box. Then use the smallest foam cooler you can. Pack the pie box in the cooler taking up all...

There's really nothing wrong with the forementioned recipe if instructions are followed and the proper pans with the proper amount of batter is used. This is a high-ratio formula, in fact, the sugar is 169% in bakers percent using the...

If both pans were 1-1/2" high, the 9" pan would have a volume of 95 cubic inches, the 10" pan would have a volume of 118 cubic inches or 24% more. So the answer is no. If you put all the batter into one 10" pan...

Since every oven is different baking by time from a book is dicey. The product has to come out when it is done. This takes experience. When baking cakes, muffins, etc. the last part to bake is the top middle. Touch the top middle...

The cooler bake temp has to be right from the beginning otherwise you lose the advantage.

Bread flour is definitely not the way to go. That is a hard flour with too much protein. Use a formula suitable for cake flour (bleached) if available or a formula geared to all purpose flour.