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Adjust recipe to different springform pan size?

Thanks for your responses. Figured it was easier to make the whole recipe, I baked the extra batter in an ovenproof dish. Another surprise -- having sprayed the dish with oil, the baked cream cheese filling released perfectly. I might have been able to 'unmold' it for serving. Hmmm...

May 09, 2014
anm in Home Cooking

Adjust recipe to different springform pan size?

I'm making cheesecake. The recipe specifies a 10" springform pan. My largest is 9". To my surprise, that's about a 20% smaller area. Should I reduce the amounts of the ingredients by 4/5ths, or bake the extra 20% of the batter in a different container?

May 09, 2014
anm in Home Cooking

Recipes please for Lyle's Golden Syrup

Eat Your Books lists 307 recipes that are available online:

http://www.eatyourbooks.com/library/r...

Jan 09, 2013
anm in Home Cooking

Whole milk in crepes

I meant whole as opposed to low-fat/non-fat. What does the milk fat do in the recipe? Why doesn't the melted butter (or even oil) make up for the fat in low- or non-fat milk? As I said, I'm mostly interested in the science.

Jan 07, 2013
anm in Home Cooking

Whole milk in crepes

Why do most crepe recipes specify whole milk? Taste? Texture? Interaction with flour? I'm mostly interested in the science. Thanks!

Jan 03, 2013
anm in Home Cooking

Summer's Bounty - a question & answer forum for all things pickled, canned, frozen, dried & whatnot.

I'm about to make tomato confit. Most recipes say they'll last a week in a jar in the fridge. Since I'd like to have them longer, could I freeze them?

Sep 14, 2012
anm in Home Cooking

Cooking Clementines?

Query for the food scientists among us: I love the clementine cake and have made it several times. The last time I bought them, I was brought up short by this text on the bag: "Coated with food grade vegetable, beeswax and/or lac-resin-based wax or resin to maintain freshness. Thiabendazole and/or Imazortho-phenyl and/or Imazilil, used as fungicides." I don't recall seeing this on other clementine packaging, but perhaps labeling requirements differ by country; these were from South Africa, and others were from Portugal.

I'm less concerned with the first sentence than the second with the fungicide information. Since the recipe calls for using the entire clementine -- pulp *and* peel (removing only the seeds/pips one occasionally finds), since I don't have access to organic clementines, and since I serve this to family and friends, I'd like to know whether I should remove this from my repertoire. I'd be disappointed, but I'd like to not worry!

While I'm asking, can anyone point to a metropolitan NYC or mail-order source for organic clementines I could call on when the season rolls 'round again?

Thanks!

Jul 14, 2010
anm in Home Cooking