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    Strange meringue in the making!

    I was whipping the whites with medium-high speed first. It only took about a couple of minutes, but the top and center of the white in the mixer that touched the tip of the beater attachment looked like being over-beat (clump cloud-like). I thought it was over-beat, even though it seemed to be...
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    What caused my chiffon cake to collapse/fall after taken out of oven?

    My chiffon cake rose ok for the first 5-10 minutes. Then, it stopped rising. After I took it out from the oven, I turned it upside down on a rack to cool down in the tube. When it's cool, the entire cake dropped itself on to the rack. It shrank entirely; i guess why it lost its grip and drop...
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    Help/advice non-shiny spots not get seasoned for cast iron???

    I have always had some non-shinny spots after washing the skillet. The spots seem changing from one wash to the next. I did add oil to reseason again each time. For some reason, there are still spots existing each time, although they seem to be smaller each time..... I'm not sure if they ARE...
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    How to clean non-enamel cast iron without using soap after greasy foods being cooked?

    I tried not to use soap when cleaning the cast iron pan. However, it's so greasy after cooking beef. If I can let alone the grease, the fat smell remains.... What can I clean it with? I heard using straight salt without water? What else? Or what should I clean it with? Thanks
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    10 days away from home, starter disgards in fridge got white mold?

    People have been storing their starters in the fridge for months without any problem. I am wondering what's getting into mine, to have the white mold only sitting in the fridge for 10 days. I actually have a disgard starter container, which were about 4-5 days, before I put the freshly made...
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    Big (over 2 qt.) vacuum seal thermo with stainless steel stopper

    I've searched quite a while for a big thermo with a stainless steel stopper. However, I have no luck finding one. I do have a 32 oz Oggi thermo with stainless steel stopper, which is great. The onyl downside of it is it' too small. Anybody know any brand making big thermos with stainless...
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    Steam/No Steam; Fan/No Fan; Steam B/f vs Aft....THEORY only, disregard water, flour????

    I've searched for the subjects quite a bit, by reading blogs/articles and watched videos about it. I do understand the BASIC principles about using steam at the beginning of baking helping the oven spring and preventing the crust formed too quickly, such as sourdough boule or just basic artisan...
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    Cast iron not well seasoned despite seasoning it many + times already! Plus the ODOR

    it came pre-seasoned, yet I seasoned it with oil and bake it before the first use and many times between uses. my sourdough bread still got stuck. I used it mainly for bread, for I don't want other food odor getting into it. Due to infrequent usage, I started using it for oily food like...
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    Pouring milk from 1/2 gallon tricks please! Milk leaks all over the countertop

    Anybody have tricks to POUR anything from the entire 1/2 gallon glass jar to another container successfully without spills or leakage? I tried using a gigantic funnel when pouring, but it doesn't help the leakage problem. I pour very fast, yet still making a mess. Anybody, any suggestion, any...
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    How to keep crispiness after crackers done

    Actually, this thread is using crackers as an example, yet it applies to anything baked goods, including sweet potato chips...etc when the crackers and chips are cool after baked, they taste so good and crunchy. I have always kept crackers and chips in air-tight jars, yet once they are in a...
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    Campfire soot on pot created only in OVEN!!!!!

    Because my cast iron pot is pretty new, I am trying to seasoning it as often as possible (food has gotten stuck badly even though I have already oiled the pot and baked in oven for times). Thus, I left the empty pot there in the oven while baking something else. Last time I baked pizza at 500...
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    Super Ultra THIN crispy pizza crust?

    My husband and I both LOVE Dominos thin crust pizzas. I got a pizza stone and used it, yet not happy with the crust. So.. I bought a pizza STEEL. I love how my thin pizza crust, yet my husband doesn't, for it's not as thin or EASY/Crunchy as Dominos'. Com'on, a homemade crust!!!! How...
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    My finger poke test never accurate????

    I've watched MANY videos mentioning about finger poke test for proofing the dough to determine readiness for baking. They all describe the same conditions. However, my finger poke test always tells me that my dough is OVER-proofed, b/c it almost never springs back, or at least not within...
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    Internal temperature reads 210F yet still damp

    I tested my food probe to see if it's accurate or not by testing boiling water. It reads 213.85. Pretty good I would say for the accuracy. Every sorudough bread I baked always had internal temperature range 203-210F (they were all met various recipe doneness). Nonetheless, each bread was DAMP...
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    Stiff starter turn darker color outside!

    My stiff starter smells fine, but it gets darker outside. When I broke it up to mix and feed, inside is the same normal wheat color. What does darker outside on the stiff starter mean? or What happens? Thanks for your replies in advance.
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    Oven temperature? Which is go about??????

    I have a Frigidaire oven that's installed by the mass produced builder ( according to everything he installed, I believe that he chose the cheapest appliances and items). I've never been serious baking until recently. Although I have had an oven thermometer for years, I actually did not pay...
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    My sponge cake and related cakes always turn color grey!

    Every time i use WHOLE EGG whisking and egg separating whisking method, my cake always starts to turn the color from nice yellowish to some greyish color on top. What is that? It doesn't taste moldy, nor it smell funky. Taste all the same
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    Anybody use ATTA flour?

    I bought ATTA flour, for I thought the protein content is higher than regular whole wheat flour from the States. By logic, my dough should be more springy and stretchy which results in airier bread. BUT my atta flour can never ferment as well as regular WW flour. The dough feels OK at first...
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    Isn't my starter already mature, but why pickup so slow?

    My starter took about 7 days to mature (doubled in size within 24 hours). Because there are only 2 people in my household. After the starter reached its maturity, I froze it. Thus, i refrost in the frdge and feed it before I need to bake. I have been doing this way for at least 3-4 times...
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    If not use fridge to do second proofing

    I have a very small fridge, so I am not able to put all the individual shaped dough laying out on a tray in the fridge. The cold proofing is calling for 18 hours, so how long should I leave the dough in room temperature. I understand that the flavor would be compromised slightly...\\thanks
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    Black Garlic not turn darker color yet

    I still have one week to go for the black garlic to be ready. I put garlic bulbs in canning jars in a dehydrator However, they are NOT turning much darker. I wonder if I did it right or not. Maybe in a week or so, they will magically turn all dark brown?
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    Difference btwn stove-top anodized aluminum and bakeware?

    Why stove-top anodized cooking pans are all black (as if they have a coating. Even though the manufacturers claim no CFC, PTFE or PFOA)? https://ibb.co/qp0R6Bv Why anodized bakeware always look just like aluminum color but not black (really look like no coating)? https://ibb.co/8MXndvc Thanks
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    ISO method/methods for making TENDER SOFT AIRY cakes

    I've tried various ways and methods to make cakes, yet I haven't found the kind I love, namely TENDER SOFT AIRY MOIST CREAMY DELICATE cakes. I do NOT like sponge cake, for it's too springing and dry to the mouth. I like pound cake TASTE yet I don't like its being dense. I have even tried...
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    Whole Wheat Bread Flour vs Whole Wheat Flour+ Gluten???

    I would very much like to purchase whole wheat bread flour directly rather than using whole wheat flour and adding some gluten to it, for I am not sure how to get the same or similar texture. Because I like to only use whole wheat flour entirely to make breads without adding all-purpose or...
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    Prevent lasagna dry on edge?

    2 questions please: 1. how to prevent the top edges of the noodles become hard? 2. I always have a dome shape lagsagna (like a baked cake). The dome is NOT caused by the baking as a cake does, yet i think it's the way I am layering the noodles and stuffing. Any trick to make the shape nice...
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