Recent content by Traveler

Yes, indeed. I had a KitchenAid stand mixer (a real work-horse) when I lived in Asia but, I had to leave it behind when I returned to the U.S. I will be buying another Kitchen Aid in a few days. What really sucks is that people were counting on me to do all of the baking for a pre-Christmas...

8 months ago I purchased an Oster planetary stand mixer at Walmart. BIG MISTAKE ! After using it perhaps 25-30 times the machine died on me. All I was doing was "creaming" butter, so that means it was not working hard at all. To make matters worse, it took Oster 10 days to finally reply to my...

With help from a video link , sent by King Arthur flour, I was able to make a vastly improved cake. The biggest problem was that I was way, way overbeating the butter and sugar (creaming). Tips that helped me: Butter should be soft but no-where near melted. I finger poked into the stick of...

I agree. It is not a pound cake. I used to make this years ago and it always came out great. But, perhaps ,now that I'm much older I have forgotten something ? Perhap I changed technique ? ?????? I am going to do it with a hand mixer and NOt a stand mixer. Perhaps I've bee over mixing .

I never use any bleached flour, whether in my breads or for anything else. I guess I just got in the habit of using UNBLEACHED flour when making breads.

Question : some recipes say to not over beat after the eggs go in, some recipes say to not over beat after the dry flour mix goes in. Which do you think is correct ?

My baking powder is just fine. I used it just a few days ago to make biscuits. Also, I use All Purpose flour and I do not over beat it once it is added to the liquid

I need some help with a cake that does not rise as much as I think it should. Pre-heat oven to 350 F grease and lightly flour tube pan pan 1 cup butter 1cup sugar 2 whole eggs 1 cup sour cream 1 tsp vanilla extract 2 cups flour (NOT DIP AND SWEEP, I lightly spoon it into a measuring cup and...

Personally, I much prefer pinto beans to any other kind. I also saute finely chopped onions, celery and garlic before adding it to my chili. And, of course, the beef is well browned before putting it in the pot with the other ingredients.

When I want to make beef stew, or braise for other purposes, I buy beef chuck roast at my market. After I break it down and carefully remove all tendons (silver), grissle and fat. I lose aprox 18% of the meat. With todays prices, I was wondering what, if anything, that "wastage" could be used...

best cheese combinations for pizza I went to the Galbani web site (product locator) and I discovered that Target carries whole milk (low moisture) mozzarella. I'll be going there tomorrow. Target, of all places, who would have figured that ? :yum: I hope that it is 'stretchy" and when you...

I live in the San Diego area and whole milk mozzarella and/or mozzarella di bufala (buffalo) is nearly impossible to get. So, I usually end up using a skim milk mozzarella which has significantly less fat and less flavor. Thus, I've been thinking about using a combination of skim milk...

Ways to keep egg whites even IT WORKS ! I bought a dozen eggs (still in Mexico) , put a rubber band around the carton, and set them upside down for 48 hours. Just now, after hard boiling the eggs and peeling them, I sliced them in halves. The egg white side and ends were perfectly even. No...

well, if that is the only way to get blisters, I'll never be able to achieve blisters in my home oven. The absolute max temp I can get is 460 F.

Since I live in Mexico, my eggs MAY be older than what you buy. The next time I run into San Diego I'll buy a dozen eggs and hard boil them to see if that helps.