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banana bread with burnt edges

No I haven't, but its definitely better (or maybe inaccurate) when compared to my previous one which is why I checked the bread earlier than normal.

Cookies bake much faster in this oven as well as muffins but the issue with the burnt edges I don't know how to solve without underbaking the bread.

Mar 01, 2014
alliels in Home Cooking

banana bread with burnt edges

haha if the bread is meant to stay at home then sure! not so when you are bringing said desserts to an event.....

Mar 01, 2014
alliels in Home Cooking

banana bread with burnt edges

no, regular oven, baked at 350.

Mar 01, 2014
alliels in Home Cooking

Doctoring cinnamon muffin mix

Out of habit any box mix that says add water I always add whole milk. However adding extra spices or even nuts would be great to change things a but.

Mar 01, 2014
alliels in Home Cooking
1

banana bread with burnt edges

Seems like my new oven is very powerful and the edges of my banana bread are burning black by the time the bread is done.

I always cover with aluminum after about 30 mins of baking. After 30mins the edges weren't burnt but definitely set. Problem was it continues the additional 40 minutes required for baking led them to get burnt by the end.

Would you guys recommend covering the bread from the very beginning? Any other opinions will be gladly welcomed!

Fyi I used a 9x5 glass pan for the bread, not sure if using my aluminum one will make a difference.

Mar 01, 2014
alliels in Home Cooking

Learning by experience or cooking classes?

I was thinking maybe the croissants class sounds interesting cause I've been to scared to try that on my own.

At the same time I don't want to be the only one lacking any experience in the class!

Feb 13, 2014
alliels in Home Cooking

Learning by experience or cooking classes?

Would love to have a community college nearby with a bread baking class! All I have near me are some fancy culinary schools with very expensive courses. Sur la Table sounded interesting cause I just pay to attend the classes I'm interested in and have the time to attend.

They have a French bread class ( herb bread, country bread and baguette), a croissants class, pastry class, Italian bread class, etc so I guess that provides variation and I don't have to attend them all..too pricy!

Feb 13, 2014
alliels in Home Cooking

Learning by experience or cooking classes?

Would anyone her recommend the KAF Fresh bread class (or other bread baking classes) at Sur la Table?

I have been baking bread here and there for the past 2-3 years. I've baked things like simple loaf breads like oatmeal or sandwich bread, cinnamon buns, dinner rolls, oatmeal walnut bread, and irish soda bread.

However, I live on my own and most of breads are eaten by me only and no one I know bakes bread. Would you recommend classes to improve one's technique and start baking more complicated breads or is it best to just go off videos and step by step tutorials found online?

Feb 13, 2014
alliels in Home Cooking

What are you baking these days? June/July 2013 edition (Through 7/31/13)

Made some delicious apple and oat scones from a Martha Stewart recipe and some sweet cornbread to eat for breakfast during the week. Definitely not typical summer baking but I like my freshly baked goods 24/7 =)

Jul 02, 2013
alliels in Home Cooking

Oven Temperature Changes

Well that's another question I wondered about. I like sweet cinnamon sugar covered pretzels and absolutely detest those salty ones. I always think those are a bit softer but then again maybe I just remember eating and hating those stale salty ones at some fair or similar event and can't make a fair comparison.

Of course I want the best possible but I worry with that smell coming from the oven. Last I had it at a high temperature I was baking biscuits and not only did the kitchen smell horribly but it set off my fire alarm and I panicked it could eventually be a fire risk. The biscuits were definitely edible and not burned so its an oven issue.

Jul 02, 2013
alliels in Home Cooking

Oven Temperature Changes

How so? Would it be totally worthless to try? I just want to satisfy a craving and also make this for the first time...

I'm not trying to win an award for best pretzels or anything like that....

Jul 02, 2013
alliels in Home Cooking

Oven Temperature Changes

Hello everyone,

I want to make pretzels like the ones sold at the mall and plan on following this recipe from Food Network
http://www.foodnetwork.com/recipes/al...

I was wondering if its okay for these sort of recipes to instead of baking for 8min at 450 I'll increase the time but bake at 400 or less. I live in a rented unit and my oven has always given off a weird smell (not totally a plastic or burning smell but its just odd and easily noticeable) at temperatures higher than 400. Since its a rented apartment I haven't wanted to experiment with oven cleanup besides using oven cleaning sprays.

For most things I lower the temp and up the cooking time, but since this is bread, will it be a problem with making these pretzels?

Thanks guys for your help!

Jul 01, 2013
alliels in Home Cooking

Chinese baking

I guess I'm more interested in anyone with recipes for their more traditional desserts that that would satisfy my "Western" palate rather than make the Chinese version of western baked sweet treats.

Oct 28, 2012
alliels in Home Cooking

Chinese baking

I wouldn't say they aren't much bakers, but unlike Westerners they don't do much baking for extra sugary desserts. I've been to their bakeries and its mostly savory baked goods and the "desserts" have what I would consider unsweet fillings instead of creams and chocolate. Many of my Chinese acquaintances think cinnamon is overused in American desserts.

Anyone have Chinese (or Chinese-like) dessert recipes that would be acceptable to a sugar/chocolate loving palate like mine? I love making desserts, but while searching online I seem to come up while many almond cookie recipes but I've had enough of those from relatives and don't care to make them.

Oct 28, 2012
alliels in Home Cooking

salted cod

Thanks for replying! I'll keep an eye out when I go grocery shopping today, hopefully I'll find it here.

Oct 28, 2012
alliels in Home Cooking

salted cod

Bumping this tread to ask if salted cod is something that is readily available in regular supermarkets in the US?

I want to make some puertorrican "bacalaitos" fritters, In hispanic markets you can readily find labeled as "bacalao" but I don't have one close by and I'm not sure what to buy in american markets. All i know is that bacalao and salted cod are the same thing, but I'm used to seeing fresh cod in the local supermarkets.

Oct 27, 2012
alliels in Home Cooking

Opinion on quick bread storage

Fully agree!! Guess I'll leave my breads out, but I'll make sure the AC is at a cool temperature (it's still fairly warm in Florida)

Oct 20, 2012
alliels in Home Cooking

Opinion on quick bread storage

I'm planning on making some banana bread and pumpkin breads to take to an event tomorrow. I won't be able to start baking until very late tonight and definitely have no time to make them fresh in the morning.

I normally wait for the whole quick bread to cool and then either wrap in plastic and keep at room temperature or store the sliced loaf in the fridge (individually wrapped with plastic). Since I'm making them late, do you guys think is okay to keep the loaf uncovered for say 6-7 hours at room temperature and then just cover with plastic and take to the event or should I just stick the whole loaf in the fridge.

Thanks!

Oct 20, 2012
alliels in Home Cooking

what are you making today?

Tonight's dinner is quinoa with prosciutto and walnuts. Let's see how this turns out, wanted to use some prosciutto that has been in my fridge for quite awhile!

Oct 11, 2012
alliels in Home Cooking

What do you think of powdered buttermilk?

Yea I think I'm gonna go with skipping the alternate instructions. I was looking at past quick bread recipes I've made and they vary from doing the alternate method to the regular wet into dry method.

I always thought adding it by alternating is a good way to prevent overmixing the batter with the addition of all the dry ingredients but I think I've made enough quick breads to hopefully know what I'm doing!

Oct 10, 2012
alliels in Home Cooking

What do you think of powdered buttermilk?

Curious question for you powdered buttermilk users.

I've followed the directions and added the powder to the dry ingredients and water to the liquid ingredients. However what if a recipe asks you to alternate between adding the dry ingredients and buttermilk to the already mixed wet ingredients (this is for quick bread recipes)?

Sounds weird to be alternating between adding flour and water.

Oct 09, 2012
alliels in Home Cooking

What are you baking these days? October 2012, part 1 [OLD]

Some Gingerbread Biscotti to bring to work as a snack! I'll leave the cake/yeast baking for a weekend project.

Oct 08, 2012
alliels in Home Cooking

what are you making today?

Haha at least you have someone else to take up the cooking duties while at work. Ask me what I eat/cook during the work week and it would not sound as exciting or appetizing unless there are people out there who love eating leftovers and food coming from the microwave!

Oct 07, 2012
alliels in Home Cooking

Anything better on a Sunday Morning than Pancakes?

Chocolate German Pancakes. Satisfies both my craving for pancakes and lets me indulge in some chocolate while still being technically breakfast and not dessert

Oct 07, 2012
alliels in Home Cooking

what are you making today?

Today is brown butter sage gnocchi for dinner and for dessert I'm indecisive between orange glazed cookies or maple walnut biscotti (or maybe both!). I still have leftover tres leches cake from yesterday sitting in the fridge so maybe I should take a break for the baking (easier said than done)

Oct 07, 2012
alliels in Home Cooking

Flour Weight

LOL if I wanted to increase my already high daily exposure to carcinogenic chemicals in the lab then sure! I would have a limitless supply of the most expensive and accurate scales you could ever want =)

I think just knowing the levels of radiation found of those things is enough to scare me to keep my lunch as far away as possible!

Oct 06, 2012
alliels in Home Cooking

Southern (Country) Style Ribs

I normally bake country style ribs.

This is a basic recipe similar to what I do http://southernfood.about.com/od/coun...

What changes I've made are mostly due to my Hispanic background. So I usually marinate the ribs with bitter orange and usually a mix of adobo, cumin and oregano for a few hours in the fridge.

But then just bake and by the end baste with your favorite BBQ sauce and cook for a few minutes longer. Add more sauce before serving if preferred.

Oct 06, 2012
alliels in Home Cooking

Flour Weight

I have one of those conversion magnet things that go on the fridge and it says the following:

dry measure equivalents: 1cup=8 ounces=1/2 pound

liquid measure equivalents: 1cup=8 fluid ounces= 1/2 pint

Of course Google doesn't specify if its fluid ounces or not.

However am I to assume then that the "cups" we use for measuring things in the USA apply to fluid measurements at all times? and then the "cups" for dry things is just another confusing american-only unit?

Oct 06, 2012
alliels in Home Cooking

Flour Weight

Alton didn't give a conversion. I used the Google converter to convert from "ounces" to "cups". The scientist in me likes formulas rather than guesstimating how much a cup of flour (loose vs packed vs type of flour) would be.

I do know several blogs who adapted Alton Brown's recipe always gave the amount of flour as 1c which is kinda close to 0.84 so thats why I thought of using 1c. The problem was that those adapted recipes opted to switch the cake flour for AP flour which I think is heavier.

Oct 06, 2012
alliels in Home Cooking

Flour Weight

Well I gave in bought the scale and all I know is that the tres leches cake is amazing (I'd like to think is more due to my improving baking skills than due to the scale!)

Guess I'm pushing back my plans on buying a springform pan until next time. If I dont stop myself I would be also buying a crockpot, bread machine and ice cream maker too but it's an issue of space and cluttering!

Oct 06, 2012
alliels in Home Cooking