Recent content by BAPyessir6

I'm trying to get into making a great pizza (I've made like a pizza every 2-3 days trying to perfect the dough for the past 2 weeks or so) and I'm trying to get a really nice thick, deep dish chewy dough (I grew up on lots of Dominoes pizza and Pizza Hut so I'm trying to replicate that.) I...

Friend got this from a garage sale. She said it is for crushing eggshells to use in plant fertilizer. Isn't it also an old fashioned meat tenderizer?

So from now on should I not wipe out the pan?

Had cast iron pan for like 2 years. I try to not use too much soap when washing, not too much acids or liquids when making sauce in them, never tomato sauce, etc. I have grey residue coming off my cast iron every time I wash it after I oil. This is how I wash. 1. I try to hand wash as soon...

Ube is purple yam :)

The only thing I've found with cutting carrot ahead of time (like matchsticks and storing them ahead of time, like 2 or 3 days in the fridge) is that they start to taste like baby carrots. Apparently there's an enzyme in carrots that's released when you cut them, and they get really sweet...

I bought ube extract to make ice cream for Halo Halo. Yummy yummy. Anyway, on the ube extract bottle is a picture of what I assume to be a dessert featuring ube. Does anyone know what it is? Or is it just a riff on a roulade/jelly roll?

Just grabbed my first can of jackfruit from the local Asian market for Halo-Halo. I opened it up and found that it smells just a tiny bit . . .fermented? Not like completely but just a bit. (Also smells like mango/pineapple). Is this normal or did I get a dud can? The can had no...

I have both glutinous and normal, and I use glutinous a lot to make mochi, nian gao, butter mochi, etc. but I never know what to use normal rice flour for! Any suggestions? (I'm not big into gluten free as I overeat lots of it (as my sister is gluten free and she makes lots of...

How many more times should I cure the CI grates before grilling with them? Could I grill with them now or do I need more coats?

Got a charcoal grill that uses cast iron grill grates. (I've seasoned cast iron before, but never cured as most of the pans I've bought came already cured.) The grill's website info tells me how to cure the grates. Vegetable oil, 400 degrees F, 1 hour. I did this in the oven (as it was...

Got a new Charcoal grill today (a Char Grill deluxe model 2929) and was excited to use it. After curing it for about 4 hours at 300 F, I peeked in the manual once more and was dismayed/surprised to see this: "Never exceed 400 degrees because this will damage the finish and contribute to rust."...

The recipe I used is as follows: 1 cup butter (taken out of the fridge, heated in the microwave for 2 seconds bursts on power 5 to soft consistency, none melted, seemed okay) 1 lb powdered sugar 1/4 cup cocoa (bloomed in about 1 tbsp boiling cream and cooled) 1/3 cup semisweet chocolate, mixed...

Oh, sorry. I'll do a roulade swiss cake next week as my pan was dirty and I was lazy. Bahaha.

After a test of making 2 identical Chocolate Souffles (baked same time/temp, and whites beaten at the same time), one with sugar in whites and one without sugar, my initial finding is that the souffle with the sugar in the white rose slightly more, stays risen several minutes longer, and also...