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Non-cake uses for cake flour? What about rice flour?

Another good use! Thanks.

Aug 07, 2013
csdiego in Home Cooking

Non-cake uses for cake flour? What about rice flour?

Made this yesterday, using both cake flour and rice flour. I probably didn't add enough of the flours because I didn't have a scale and these flours are less dense than the usual 1 oz:2 tbsp (I tried to add extra but prob could have used even more), but still delicious, and there's no doubt it melts in the mouth. I might use some rice flour the next time I make lemon squares, too.

Aug 07, 2013
csdiego in Home Cooking

Non-cake uses for cake flour? What about rice flour?

Mmmm, cardamom. Hard to go wrong with that. I'll bookmark this recipe.

Aug 06, 2013
csdiego in Home Cooking

Non-cake uses for cake flour? What about rice flour?

Shortbread: that's perfect, just the kind of thing I was looking for. Looks like an easy recipe, thanks.

Aug 06, 2013
csdiego in Home Cooking

What are you baking these days? August 2013 edition! [through August 31, 2013]

Pumpernickel is tough at home, no doubt about that. I've never managed to make it to my satisfaction. But plain old wheat sandwich bread practically makes itself.

Aug 04, 2013
csdiego in Home Cooking

Non-cake uses for cake flour? What about rice flour?

I was just thinking I could make some muffins. I usually use white whole wheat for my go-to whole orange muffin recipe (http://momsicle.wordpress.com/2011/03...) but I could probably substitute cake flour, or use a different recipe.

Aug 04, 2013
csdiego in Home Cooking

What are you baking these days? August 2013 edition! [through August 31, 2013]

Bread. Everyday, run-of-the-mill sandwich bread, a little more than once a week. I'm using Mark Bittman's recipe from the HTCE app, with half white flour and half whole wheat, plus I add a cup of oats moistened with a cup of boiling water and left to cool. With a food processor and a dishwasher, there's no reason ever to buy sandwich bread. This is so much fresher and more delicious.

Aug 04, 2013
csdiego in Home Cooking
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Non-cake uses for cake flour? What about rice flour?

1) I bought a box of (King Arthur, unbleached) cake flour to use in a tempura recipe and only used about 1/2 cup. That recipe was way too fussy to make again, and now I'm looking for a use for the rest of the box of flour. I don't have a mixer, only a food processor, so I'm not much of a cake baker.

Can I use this flour for biscuits? What about pie crust? Scallion pancakes, by any chance? I have some scallions I need to use up.

2) I also have white rice flour (Bob's Red Mill brand) from the same recipe. Anybody know a recipe that's particularly good with rice flour?

Aug 04, 2013
csdiego in Home Cooking

Birthday cake on UWS?

Followup: I went with Good Enough to Eat, sorry to say it was a disaster. I asked the baker if she could make a lemon cake and she said they had a lemon-poppyseed cake. I asked her to make that without the poppyseeds, so that I'd have a lemon cake with lemon icing.

I picked up the cake on Saturday, the night before my birthday, and ate a slice on Sunday morning as a birthday breakfast--or tried to. The lemon icing was all right and they had put the words I wanted on top, not with any special style but that wasn't a big deal. The problem was that the cake was completely unflavored. It's not that they forgot the lemon zest or extract--it was flavored with NOTHING. If they had added poppyseeds it would be a nothing-poppyseed cake. Totally inedible.

I took the entire cake to the restaurant that very morning to get a refund (did I mention that it was my birthday?), but the manager on duty was busy with brunch and managed to stall me with a request to talk to the bakery manager when she returned on Monday, even though I was leaving town early on Monday. I called the manager on Monday and played phone tag with her for a bit before giving up. Enjoy my $43, Good Enough to Eat. That's all you'll ever get from me.

Jul 31, 2013
csdiego in Manhattan

Easy meals for a young guy on his own for the first time

Fried rice is a good first dish. If he can steam rice, the rest almost makes itself. He can use frozen vegetables and eggs for the quickest results, or step it up a bit by prepping some meat and/or fresh vegetables.

Chilaquiles are another good easy meal, with canned or fresh tomatoes and chiles, salsa from a jar or made quickly in a blender (if he has that), and a little crumbled cheese.

Jul 31, 2013
csdiego in Home Cooking

Your Bottom Five Vegetables

1 Green peppers
2 Green beans
3 Eggplant
4 Iceberg Lettuce
5 Bean sprouts

May 12, 2013
csdiego in General Topics

RHUBARB IS IN SEASON

When spring comes around I live for the Amateur Gourmet's raw rhubarb syrup: http://www.amateurgourmet.com/2011/05...

It's not quite raw, just heated only enough to melt the sugar (which I tend to halve). So refreshing.. He makes it into a daiquiri, but I drink most of it with plain seltzer, or else I add gin and call it an aurora borealis (my friend came up with the name and I'm sticking with it).

I'd like to find a good rhubarb chutney recipe. Last year I made a sweet-and-savory lemon-rhubarb jam, but it still ended up being too sweet.

May 11, 2013
csdiego in Home Cooking

Birthday cake on UWS?

Hmm, found their catering menu. The only cake options are chocolate and vanilla, and I'm starting to think I have my heart set on a lemon cake. I will ask if they can do that, but I might have to look elsewhere. Thanks though.

Jan 10, 2013
csdiego in Manhattan

Birthday cake on UWS?

I like the look of that place. I wonder if they could decorate a coconut or carrot cake--they both sound good.

Jan 10, 2013
csdiego in Manhattan

Birthday cake on UWS?

Not sure I want it to be THAT sweet, although their caramel cake looks intriguing. Too bad they don't have the pickup section of their website ready. But I'll keep it in mind.

Jan 10, 2013
csdiego in Manhattan

Birthday cake on UWS?

I hadn't thought of that, but it could be a perfectly good option. Wonder how easy it would be to order remotely--their website isn't very informative. But I will try getting in touch with them.

Jan 10, 2013
csdiego in Manhattan

Birthday cake on UWS?

I checked their current menu and none of the options really appeals. This might not be a whole-cake place for me.

Jan 10, 2013
csdiego in Manhattan

Birthday cake on UWS?

Milk Bar is on my list of places to try, but I didn't know they made cakes to order. Have you ordered from them?

Jan 09, 2013
csdiego in Manhattan

Birthday cake on UWS?

Hello 'Hounds,

I will be spending my birthday in a couple of weeks with a friend who lives on the Upper West Side (Columbus, in the 70's), and I want to know where to go for a birthday cake. I looked on Yelp for bakery reviews but they cover mostly the dine-in experience and don't say much about cakes made to order. So I'm turning to you. I've always made my own birthday cakes in the past but this is a special birthday and I want someone else to make something nice for me.

I am flexible as to type of cake as long as it's good and reasonably sweet. I prefer fruit/nut/caramel flavors to chocolate. Something creative is great, or I'd be happy with the almond-flavored white cake with maraschino cherries my mom made for my sixth birthday, as long as it's well executed and ready on time. I don't need fawning service and I don't mind paying (although I'd like to keep it under three figures--I don't need anything huge).

Any recommendations? Thanks!

Jan 09, 2013
csdiego in Manhattan

What Do You Cook Best?

Bread. I've spent enough time around wheat and yeast that I just know how they're going to act when you put them together.

Back before I quit eating meat I was good at meat-y comfort foods: chicken and dumplings, pot roast, chili, sausage gravy, things like that.

I am pretty good at menu planning for any occasion. My favorite things to doodle are Thanksgiving menus.

Sep 30, 2012
csdiego in Home Cooking

Canning question: Reprocessing pickled beets?

I canned my first pickles last night (I had canned plenty of jam before, but no vegetables), and I think I may need to reprocess. I made beets in a red wine-vinegar brine, from a recipe in The Preservation Kitchen by James Virant. They sealed just fine, but now I'm noticing that there are some beet pieces sticking up out of the brine in the jars. I tried shaking the jars down a bit, but there's just not enough brine to cover the beets. 

1) Do I need to open the jars, take a few beet slices out and reprocess so everything is covered in brine? Is it a matter of food safety or of pickle quality? I understand that reprocessing will soften the beets, plus I have lots of other things to do today. 

2) If I do need to reprocess, how do I do so safely? When I followed the recipe last night, I packed lukewarm beet slices into jars on top of the herbs and spices, then I poured hot brine over them and sealed the jars, leaving 1/2 inch headspace, then processed in boiling water for 10 minutes. The jars are cool now. I don't have any way of reheating the contents unless I pour them, herbs, spices, and all, into a saucepan. Or can I put the cool jars, with fresh sterile lids, into a BWB and process for 10 minutes as before? Or do I put the jars with new lids into a kettle of cold water and bring the whole things to a boil, then time 10 minutes? Or...?

Thanks in advance for your help. These pickles were kind of a big deal to put together, and I'd like to be able to eat them a few months from now without being poisoned. 

Sep 30, 2012
csdiego in Home Cooking

What pie are you baking for Pi Day?

Mmm, I hadn't thought savory. Perhaps a nice potato-rosemary white pizza. Does it count for Pi Day if it's not perfectly round?

Mar 08, 2011
csdiego in Home Cooking

What pie are you baking for Pi Day?

Maybe black-bottom peanut butter pie. Or perhaps this will be my chance to try Dorie Greenspan's lemon cream.

Mar 08, 2011
csdiego in Home Cooking

Natural Peanut Butter Naturally Bad, Says Cook's Illustrated

The trick to natural peanut butter is stirring it thoroughly when you first open it, before refrigerating. Then store it in the fridge. It will never re-separate. It's also worth getting a higher-end creamy PB made with Valencia peanuts. It will taste sweeter and stay creamy.

Mar 08, 2011
csdiego in Features

Fluffy almond birthday cake?

Ooh, great ideas! Flavored syrup, more filling: always good. I might go with coconut on the sides instead of the nuts. Good point about making sure the maraschinos are dry. And you're right, the marzipan is probably overkill.

Jan 12, 2011
csdiego in Home Cooking

Fluffy almond birthday cake?

Frangipane filling is lovely, but it's almost too tasteful for the Dr. Seuss-esque cake I have in mind.

Jan 12, 2011
csdiego in Home Cooking

Fluffy almond birthday cake?

That sounds great, thanks! I wonder about the issue of sweetness. I don't usually like desserts too sweet either, but I don't know about tangy either because I'm not using lemon. I'll think about it.

Jan 12, 2011
csdiego in Home Cooking

Fluffy almond birthday cake?

I'm planning to make my own birthday cake soon to share with friends at home. This year I'd like a girly-girl cake like the one my mom used to make me when I was a child. I'm envisioning fluffy white cake layers flavored with almond extract, filled and iced with sweetened whipped cream (stabilized with gelatin perhaps?), with chopped-up maraschino cherries in between the layers. I may or may not garnish the top or sides with toasted almond slivers for a slightly grown-up touch. Or I might go with coconut for the outside instead. I might like to try a rolled maripan layer in between the outside of the cake and the whipped cream. I know of a great recipe for a one-layer butter cake made with almond paste in a springform pan, but that's not what I'm going for here. I need fluffy, red-and-white girlitude.

I'd welcome your recipes or recommendations for the almond white cake layers. Comments on piping with stabilized whipped cream and on rolling marzipan to cover a cake also most welcome. Thanks!

Jan 11, 2011
csdiego in Home Cooking

2010 Thanksgiving Wins and Losses

Wow, that looks amazing! Much less fussy than I'd feared too. Definitely bookmarking. I wonder how it would be with cognac, or would that be an abomination? I don't tend to keep bourbon around anymore. I guess I could always buy a pint just for Thanksgiving.

Nov 28, 2010
csdiego in Home Cooking

2010 Thanksgiving Wins and Losses

Bourbon, shallots, always good. I'll keep an eye out for it, thanks--or do you have a link?

Nov 28, 2010
csdiego in Home Cooking