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Melting powdered sugar

Did you have to order from the King Arthur website or were you able to find it at a store/bakery supply?

Feb 06, 2014
Keepemfed in Home Cooking

Melting powdered sugar

That product seems like it got good reviews. I think it is worth a shot. Thanks for the tip!

Feb 06, 2014
Keepemfed in Home Cooking

Melting powdered sugar

Is there any way to keep powdered sugar from "melting" into lemon bars? Mine always seems to soak in within 30 minutes. They still taste great, but lose that snowy white appearance.

Feb 06, 2014
Keepemfed in Home Cooking

Baking hard biscotti

I have used all different recipes. It seems that anything with chocolate pieces in it always comes out softer. However, I just made a recipe last night that just had almonds and no fruit so I thought it would be very hard. It even had a little cornmeal in it so I really thought that would dry it out. Nope, just as tender and crumbly as ever. As far as the second bake, I have baked them anywhere from 5-12 minutes per side. I have also used convection bake to try to dry them.

Aug 08, 2012
Keepemfed in Home Cooking

Baking hard biscotti

My family loves biscotti and I am already thinking about making it for holiday gifts. I have tried a lot of recipes and by following the baking directions the biscotti always ends up firm, but not hard enough. I would like it to hold up to being dunked and not make a mess at the bottom of my coffee cup. Also, to be able to be packaged without breaking. Of course, I don't want to break a tooth either ;-) Does anyone have experience baking biscotti? If I bake them longer at low heat will they get harder or do I need to change the ratio of flour/fat? Any suggestions would be greatly appreciated.

Thanks!

Aug 08, 2012
Keepemfed in Home Cooking

Is margarine always evil?

At my local grocery, Fleishmans runs $2.50, Parkay $1.70 and Blue Bonnet $.75. These are all for the 4 stick pack. I know tub margarine wouldn't work and really try to avoid it. Just wondering if Fleishman's is worth 3x Blue Bonnet.

Aug 08, 2012
Keepemfed in Home Cooking

Is margarine always evil?

I have been trying to cut a few corners in my family's cooking due to some unfortunate employment issues. I have been trying to replace some butter in baking with margarine. So far the results have been quite good - texture and flavor changes not detected by my family. However, when I went to the store, I found that some margarines are as expensive as store brand butter. Are there really differences between the name brands of margarine? They all say "good for baking".
Thanks!

Aug 07, 2012
Keepemfed in Home Cooking

6 burners vs. 4 + griddle

Yes, I think this is very true. When I first started looking at ranges I had no intention of getting a griddle. Only after speaking with chefs did I start to consider one. However, I am not a chef and my kitchen is not a restaurant. While we do make pancakes, french toast and toasted cheese on the weekend, I don't think I have that much use for it otherwise. It does drive the cost of the range up by $350 and I think I could be a pretty nice stove top griddle for that money.

Feb 03, 2011
Keepemfed in Cookware

6 burners vs. 4 + griddle

Are you happy that you chose DCS? It is the brand I am now considering. Thank you for confirming that all burners burners go to 500 BTU. Their literature is not 100% clear and they state that it goes to 140 degrees (which I wasn't sure how that converted to BTUs to compare to other brands).

Feb 02, 2011
Keepemfed in Cookware

6 burners vs. 4 + griddle

I am remodeling my kitchen and have been researching 36" gas ranges for what feels like forever. Everyone gives me contradicting opinions on the best brand. I really like that the Wolf allows you to simmer on all burners and feel it gives me the most flexibility. However, I'm not sure their price tag fits into my budget. Also, when I was researching I was sure I wanted six burners. However, several chefs have recommended 4 burners and a griddle. Does anyone actually use a griddle on their range/cooktop? All opinions and recommendations are most welcome.

Feb 02, 2011
Keepemfed in Cookware