lliefveld's Profile
BTU difference?
Fuel-use: That's what I'm trying to figure out. My stove is converted to propane, and I know the calculation for amount of propane used to BTUs, based on the pressure of the propane. But I think the stated BTUs for a burner are based on the burner being turned on high??? Is that correct?? What if the burner is on medium, or low??
This may sound really silly, but I'm trying to calculated the actual cost of canning my own fruits and vegetables, compared to buying them. And the actual cost has to include the propane that I use in doing that (if I'm going to be accurate).
Does anyone have info on the BTUs of a burner on medium or low? Can I use some kind of percentage of the stated BTUs for the burner?
Eggnog-why separate eggs?
I've been looking at a million eggnog recipes, and most of them call for separating the eggs, then beating the whites and folding them in. Other recipes call for folding in whipped cream. Still others just say to beat the whole eggs.
This will be my first attempt at making eggnog, and I'd like to know why. It sounds like the first two options are so the eggnog will be frothy. The only eggnog I've had is store bought, and that certainly isn't frothy.
Help?
Homemade Pasta problem
I have a Waring Pasta Machine, and made homemade spaghetti for the 1st time yesterday. I used the instructions that came with the machine, and made 1/2 a recipe: 1 3/4 c flour, 1T olive oil, 1 tsp salt and 2 eggs. The eggs were medium-small, but they came to the 1/2 recipe marker in the Waring cup.
When I checked the consistency, it looked too dry (according to their description), and I ended up adding 2 T water. I'm not exactly sure what it's supposed to look like. Their description said 'somewhere between coffee grounds and uncooked rice.
When the spaghetti came out of the extrusion disk, it didn't look 'solid' (can't describe it any other way.. the dough didn't look 'smooshed' together). Once they dried, I thought they would be really hard, like store-bought spaghetti, but they broke apart very, very easily.
I haven't cooked them yet, but it seems like they would just fall apart in the water.
What's wrong? Did I need more liquid?
I should mention that my flour was white whole wheat, so it has the bran in it. I'm pretty sure that's why I needed more liquid.
