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Quick bread temps

Here are the center, done, internal temperatures I use for baked goods:

Artisan yeast bread 205-F
Sandwich yeast bread 195-F
Quick breads, Biscuits, scones, cornbread, muffins 190-F
Brownies, moist center 185-F to 190-F.

When you bake something to 212-F internal temperature, you are just drying it out. Batter starts setting up at 180-F and is usually done at 190-F. I use a Thermapen thermometer.

about 8 hours ago
Antilope in Home Cooking

Differences in terminology

You're on my list. ;-)

about 12 hours ago
Antilope in Home Cooking

Bread machine recipe using 2% milk not powdered milk?

You can substitute 2% liquid milk for the water in any bread machine recipe, cup for cup with no problems. Just leave out the powdered milk. You may have to adjust the dough moisture slightly with another tablespoon or two of flour (the powdered milk absorbs a little of the liquid.)

You can also use buttermilk or thinned plain yogurt (thin with a little milk) as a substitute for the powdered milk. You can also use diluted or undiluted canned evaporated milk. Once again, replace the water, cup for cup, with the liquid dairy product.

You can also substitute soy milk, rice milk or almond milk, or even canned coconut milk, cup for cup, for the water in the bread machine recipe.

I usually use 2% liquid milk and substitute plain powdered coffee creamer for the powdered milk. But the 2% liquid milk alone, or any of the above liquids alone are fine.

Make sure to use room temperature or lukewarm (not hot) liquid milk (or other liquid). Using cold liquids may cause the dough to rise more slowly (it chills the yeast), which can result in short, dense loaves. Using too hot a liquid can damage or kill the yeast, also resulting in a short, dense loaf. A liquid temperature of about 70-F to 90-F is best.

Check out the King Arthur Flour website for some really good bread machine recipes.

King Arthur Flour Bread Machine Recipes

about 16 hours ago
Antilope in Home Cooking

What should I put on my fresh sourdough bread?

Sometimes I cut up sourdough bread and use it to dip into spinach dip.

Oh! I just noticed this if from 2007, so that's going to be some old sourdough. ;-).

1 day ago
Antilope in Home Cooking

Differences in terminology

I look at recipes from around the world, and try a few of them. These were terms I encountered and didn't understand. So I drew up a list. Some of the terms came from old cookbooks, usually available online.

1 day ago
Antilope in Home Cooking

Differences in terminology

Have you heard of a "print of butter"?

1 day ago
Antilope in Home Cooking

Differences in terminology

I'm from the U.S. here's a list of terms that I have put together.

Afters = Dessert
Aubergine = Eggplant
Bacon = Canadian bacon or ham
Back bacon = Canadian bacon
Baking beans = Pie weights (for baking empty pie shells).
Baking paper = Parchment paper
Baking tray = Cookie sheet
Bangers = Sausages
Baps, A "bap" = A whole hamburger bun (both top and bottom).
Barbecue = Grill
Beef suet = Fat from around beef kidney
Beetroot = Beets
Bicarbonate of soda = Baking soda
Biscuit cutter = Cookie cutter
Biscuits = Cookies
Bitter = Beer
Bilberry = Blueberry
Biscuit mixture = Cookie dough
Black cherries = Bing cherries
Black treacle = Molasses
Boiled sweets = Hard candy
Brew = Cup of tea
Broad Beans = Fava beans
Brown sauce = Steak sauce
Bun = Cupcake
Bun Tin = Cupcake pan
Candy floss = Cotton candy
Cake tin = Cake pan (usually deeper than a Sandwich Tin).
Capsicum = Bell peppers
Card loaf cases = Paper/Cardboard loaf pans
Carolina rice = Short grain rice
Castor sugar = Superfine granulated sugar, or sugar blended twice
Chicken cube, beef cube = Bouillon cube
Chicory = Belgian endive
Chipolata sausages = Fresh ground pork sausages (link breakfast sausage).
chips = French fries
chocolate drops = chocolate chips
Chocolate strands, Chocolate vermicelli = Chocolate sprinkles
Cling film = Plastic wrap
Collops = Meatballs
Cooking thermometer = Candy thermometer
Coriander leaves = Cilantro (also Chinese Parsley).
Coriander seeds = Coriander (spice).
Cornflour = Cornstarch
Cos lettuce = Romaine lettuce
Courgette = Zucchini
crisps = potato chips
Crumpet = Similar to an English muffin
Crystallised fruits = Candied fruits
cuppa = cup of tea
Curly endive = Chicory
dark cooking chocolate = semi-sweet chocolate
Demerara sugar = Light brown sugar
Dessicated coconut = Flaked coconut
Digestive biscuits = Wheat flour cookie, similar to a Graham cracker
Double cream = Heavy cream or whipping cream
English round lettuce = Bibb lettuce
Essence = Extract
Extra-Fine Plain Flour = Cake Flour
Extra-Strong Flour = High-gluten Flour
Fairy cake = Cupcake (Australian English: patty cake or cup cake).
Fast-action dried yeast = Instant dried yeast
Fine Plain Flour = Pastry Flour
Fish Fingers = fish sticks
Fish slice (kitchen utensil) = Spatula or pancake turner
fizzy drink = carbonated drinks
Forcemeat = Stuffing mixture
Free-range eggs = Eggs from uncaged, free roaming chickens
French beans = Green beans
Gammon = Ham
Ginger nut = Ginger snap
Girdle = Griddle
Glace fruit = Candied fruit
Gobstopper = jawbreaker
Golden caster sugar = unrefined caster sugar (slightly golden hue due to a bit of molasses used in processing).
Golden syrup = Light Karo Syrup (imperfect substitute for the sugar cane based golden syrup ).
Greaseproof paper = Waxed paper, Wax paper
Grill = Broiler
Ground nut = Peanut
Ground nut oil = Peanut oil
Haricot beans = Navy beans
ice lolly = popsicle
Icing sugar or 10 k sugar = Confectioners' sugar or powdered sugar
Italian 00 flour = pasta flour
Jam = Jelly
Jelly = Jell-O, gelatin
jacket potato = baked potato
kippers = smoked herring
Knob of butter = Pat of butter
Knocking back dough = punching down dough
Lean bacon = Canadian bacon
Liver sausage = Liverwurst
Loaf tin = Loaf pan
Lyle's Golden Syrup = Light Karo Syrup (imperfect substitute for the sugar cane based golden syrup ).
Mangetout = snow/sugar peas
Marrow = Large zucchini
mash = mashed potatoes
Measuring jug = Measuring cup
Mince = Ground beef
Minced meat = Ground meat
Mixed seeds = Pumpkin, sunflower, golden linseed [flaxseed] & sesame seed mix
Mixed spice = Pumpkin pie spice
Morello cherries = sour cherries
Muffin tray = Muffin pan
Muscovado sugar = Raw, unrefined sugar
Muesli = Granola
Non-stick tins = Non-stick pans
Orange pepper = Bell pepper
Oven gloves = Oven mits
Paper cupcake cases = Paper cupcake muffin liners
Paper muffin cases = Paper cupcake or muffin liners
Pastry case = Pie shell
Patna rice = Long grain rice
Pawpaw = Papaya
Pig’s trotter = Pig’s foot
pips = seeds
Plain flour = All-purpose flour
Polony = Bologna sausage
Porridge = Oatmeal, cooked
Porridge oats = Rolled oats
Prawns = Shrimp
Pudding cloth = Cheesecloth
Rapeseed oil = Canola oil
Rasher of Bacon, Rashers = Slices of Canadian bacon or ham
Rasher = Slice
Red pepper = Bell pepper
rocket = arugula
Sachet = Packet (like a packet of yeast or sugar).
Sandwich tin = Layer cake pan (usually more shallow than a cake tin).
Scone = Baking powder biscuit, sweet or savory
Self-raising flour = Self-rising flour (US/Canadian SR flour contains salt but UK/Australian/Irish/NZ SR flour contains no salt).
Semolina = Cream of wheat
Sieve = Sift
Sieve = Strainer
Single cream = Light cream, half and half
Soft brown sugar = Brown sugar
Springclip tin = Springform pan
Spring onions = Green onions
Soured cream = Sour cream
SR Flour = Self Raising Flour
Stoned = Seeded
Streaky bacon = regular American bacon, sliced
Strong flour = Bread flour
Sultanas = seedless white raisins, golden raisins
Swede = Rutabaga, turnip
Sweetcorn = Corn
Sweet pepper = Pimiento
Sweets = Candy
Swiss roll = Jelly roll
Tin = Can
Tinned = Canned
Treacle = Molasses
Toffee = Taffy
tomato puree = tomato paste
tomato sauce = tomato ketchup
Traybake tin = 9 x 12 inch baking pan
Vegetable fat = Crisco
Vegetable marrow = Yellow squash
Water biscuits = Crackers, matzos
Wholemeal flour = Whole wheat flour
Wooden cocktail stick = Cocktail Pick‎ / Cocktail tooth picks
Yellow pepper = Bell pepper
Oven Temperatures
Gas Mark 1 = 275F = 140C
Gas Mark 2 = 300F = 150C
Gas Mark 3 = 325F = 170C
Gas Mark 4 = 355F = 180C
Gas Mark 5 = 375F = 190C
Gas Mark 6 = 400F = 200C
Gas Mark 7 = 425F = 220C
Gas Mark 8 = 455F = 230C

can I pasteurize my raw milk icecream that made me sick and rechurn?

I would throw it out.


...Staphylococci do not cause illness until they get onto food and grow and multiply. While they are doing this they produce a toxin (poison). It is the toxin which causes the illness. The toxin is not destroyed by cooking the food."

Symptoms of staphylococcus food poisoning usually appear between 1 and 8 hours after eating the infected food..."

Frequently ice cream recipes also call for raw eggs, another source of possible contamination. You can buy eggs that are pasteurized in the shell, or use something like Eggbeaters, which states on their website that it is double-pasteurized and safe to consume raw.

1 day ago
Antilope in Home Cooking

Secret to not brown omelettes??

According to Wikipedia, the Maillard reaction (browning of foods)
starts to take place from 284 °F to 329 °F. So a pan temperature below that should prevent it. An infrared thermometer would be helpful to check the pan temperature.

Maillard reaction

1 day ago
Antilope in Home Cooking

Anybody got a good suggestion for Red Velvet Sheet Cake?

Here are links red velvet cake recipes in old newspapers from 1928 to 1967

I believe before it was called "Red Velvet Cake". it may have been called "Red Devil's Food Cake" and it didn't use food coloring.

The earliest reference I've found to Red Velvet type Cake is from 1959 from the Waldorf.

The 1959 story has a Neiman-Marcus $250 type of cookie story attached to it. Someone was supposedly charged $300 for the recipe. So this urban legend goes back to at least 1959. Read the 1959 story link below for details.

Here are links to old recipes in newspapers:

Red Devil's Food Cake from 1928

Red Devil's Food Cake from 1933

Red Devil's Food Cake from 1943

Red Devil's Food Cake from 1950

"Village Inn Red Cake" (same ingredients as the later "Red Velvet Cake").
A woman from Monessen, PA sent this recipe into a newspaper recipe contest and it won the first weekly prize of $5.

Here's a link to recipe and story:

Pittsburgh Post-Gazette July 21, 1950


The earliest reference I've found to Red Velvet type Cake is from 1959

"Red Cake of the Waldorf" from 1959

Red Coronation Cake from 1960

Red Velvet Cake from 1961

Won Blue ribbon at Fair - Red Velvet Cake from 1961

Red Velvet Cake from 1963

Red Velvet Cake from 1967

1 day ago
Antilope in Home Cooking

Campbell's Pork And Beans-- Blech!

Campbell's Pork N Beans are awful. I don't know how it passed taste tests to go into production.

Van Camps Pork N Beans has changed ownership several times. To me it tastes the same as it did when I was a child in the 1960's. I like the plain Van Camps Pork N Beans. I can't stand the Van Camps Beanie Weenies, the taste is somehow different (not from the addition of the weenies).

1 day ago
Antilope in General Topics

What 's the wierdest recipe you have found and would you attempt it?

I haven't tried it. Who would invent such a recipe?

Tuna Banana Split Salad

Parade Magazine - Aug 4, 1968

1 cup mayonnaise
2 Tbsp lemon juice
1 tsp curry powder
1/4 cup finely chopped chutney
1 cup diced unpared apple
2 cans (6 or 7 oz each) tuna
2 bananas
Salad greens

Combine mayonnaise, lemon juice, curry powder and chutney; blend well.
Add apple and tuna, mix lightly. Chill several hours.
When ready to serve, peel bananas. Cut each in half lengthwise.
Brush with additional lemon juice to prevent discoloration.
Place greens in individual boat-shaped dishes; place half banana on greens.
Top with 2 small scoops of tuna mixture. Serves 4.

Reading Eagle newspaper - Aug 4, 1968

1 day ago
Antilope in Home Cooking

Cooks Country Jacks Up Online Access Price 175%

My web subscriptions have run out and I did not renew them. I had 2 subscriptions, one to Cook's Illustrated and one to Cook's Country. I got tired of surfing their combined websites to find a recipe, only to discover it required another subscription to view it (ATK for one). Bye bye, I'm done. Now If I want one of their recipes, I search Google. Usually the good and popular ones have been posted outside their pay wall. By being so greedy and requiring multiple subscriptions, they lost any business from me.

The nectar of the Gods, tuna noodle casserole....

This comes from a 1962 church cookbook:


1 (12-oz) package wide egg noodles (cooked)
1 (7-oz) can tuna
1 (4-oz) can (or 1/4 pound fresh) mushrooms
2 hard boiled eggs
1/2 green bell pepper
1/2 (4-oz) can pimientos
6 stuffed green olives
1 (3-oz) package pimiento cream cheese
2 1/2 cups white sauce (if using canned mushrooms, use liquid in white sauce)

Melt pimiento cheese in white sauce. Add tuna, seasoning, chopped egg,
pepper, olives, mushrooms and pimiento to the sauce. Pour over boiled noodles (in buttered casserole). Cover with bread crumbs. Bake about 1/2 hour in moderate oven (350-F). Serves 4 or 5.

1 day ago
Antilope in Home Cooking

What are you baking these days? August 2014 Edition, Part 2

I don't see a reason for snarky attitude. I'm done here. Sorry I wasted my time.

Aug 21, 2014
Antilope in Home Cooking

What are you baking these days? August 2014 Edition, Part 2

People that grind their own whole wheat at home have trouble if they try to use it immediately. The is a short aging period to get the best performance from the home ground wheat.

Aug 21, 2014
Antilope in Home Cooking

Stuffed Peppers: do you brown the meat before making yours?

I just saw this recipe for Stuffed Peppers the other day and I have to share it. The recipe by Kraft is from 1931 for Peppers stuffed with Macaroni and Cheese. Here's a link to the recipe booklet showing a color illustration of the dish. A dish from the Depression (glad I didn't have to eat it.):

Kraft Macaroni & Cheese Stuffed Bell Peppers from 1931

Aug 20, 2014
Antilope in Home Cooking

Premade enchiladas for camping

On fishing trips my uncle and I use to take scrambled egg, tomato and chorizo burritos in a flour tortilla with a little hot sauce. This was rolled and wrapped in aluminum foil.

Another good carby one is a potato burrito. Fried potatoes, onions, bell peppers, melted cheese, seasoned with a little chili powder and maybe hot sauce or Heinz Chili sauce in a flour tortilla.

Aug 20, 2014
Antilope in Home Cooking

What does your cookbook collection look like?

I'm switching to e-books cookbooks. My tablet can hold hundreds. Best of all you can electronically search them.

Aug 20, 2014
Antilope in Home Cooking

What are you baking these days? August 2014 Edition, Part 2

Bleaching cake flour changes how it absorbs fats and liquids, affecting the crumb of the cake for the better. Bleaching also weakens the flour gluten and lower gluten makes better cakes.

In all types of wheat flour, freshly ground flour has to be aged for a time or it will have poor baking characteristics. Instead of waiting, mills can bleach the white flour, which accelerates the aging process and it can be sent to market sooner. Also, it does whiten the flour.

But some people say they can taste the bleaching chemicals in the baked cake.

According to Wikipedia, these chemicals are used as flour bleaching agents: benzoyl peroxide, Calcium peroxide, Nitrogen dioxide, Chlorine, Chlorine dioxide, Azodicarbonamide, Atmospheric oxygen.

Using chlorine, bromates, and peroxides to bleach flour is banned in the EU. The bleaching of flour is also banned in Australia.

What are you baking these days? August 2014 Edition, Part 2

I haven't tried this yet, but it appears to be very interesting. It involves making cake flour from unbleached all purpose flour.

For those that are concerned about bleached cake flour and the chemicals used to create it, there appears to be an alternative.

Dry, unbleached all purpose flour is heated to 266-F (130C) in a microwave, cooled to room temperature and mixed 1/8 by weight with cornstarch making a homemade unbleached cake flour with the characteristics of bleached cake flour.

In Europe and Australia bleached flour was banned in 2007. People there missed bleached cake flour.

Someone developed a homemade replacement for bleached cake flour by heating unbleached all purpose flour in a microwave to 266-F (130C) and allowing it to cool to room temperature. It is then mixed 1/8 by weight with cornstarch to lower the gluten content.

Heating dries out the flour and ruptures the surface of the flour starch molecules, changing its characteristics to that more like bleached cake flour. In cooling, the flour re-absorbs its moisture content from the air, but retains good cake baking qualities it obtained from heating in the microwave. Adding the cornstarch lowers the gluten content of the all purpose flour to that more like a cake flour.

This homemade cake flour is called "Kate Flour", named for the person that developed it. Here is a link to the blog of the person that created it and also the recipe for making the homemade cake flour from unbleached all purpose flour:

Aug 20, 2014
Antilope in Home Cooking

When is Burger King going to realize that their fries SUCK?

Most fast food today is terrible. I avoid it at all costs.

Aug 20, 2014
Antilope in Chains

Dough hook vs. hand kneading

I've used the spiral dough hook for over 3 years without a problem, making several loaves of bread a week. I usually only use 500 grams (a little over 1 lb - 4 1/2 cups) of flour in a batch. The motor shows less strain and heating with the spiral dough hook. The mixer is almost too hot to touch with the "J" hook, so you know what that is doing to the gears. The regular dough hook puts more wear on my mixer than does the spiral hook. Just look at the two dough hooks in action on the videos and this is apparent. I've tested both and this is real world experience. I will take the chance, because it works so much better, I wouldn't go back to the old "J" hook now for anything.

All of the gears in a Kitchenaid, except for one sacrificial plastic gear, are metal. Most Kitchenaid failures are caused by overloading the machine. I only use 1 lb of dry flour (about 4 1/2 cups) per batch and my 5qt Kitchenaid bowl lifter model has lasted for over 5 years. The last 3 with the spiral dough hook. I have an older 4qt Kitchenaid tilt head that is over 20 years old that has never had a repair.

Aug 20, 2014
Antilope in Home Cooking

Secure those recipes.

I've found that a lot of "old family recipes" came from old newspapers. Here's a link to the Google Newspaper archive. Anyone looking for old recipes should search for the name of the recipe or some of the main ingredients. I've found a couple old family recipes in this archive. Type your search in the lower search field next to the "Search Archive" button, then click "Search Archive":

The search tends to favor newspaper articles from the early 2000s, but keep clicking on the returned list of links and some go back further ( to the 1990s, 80s, 70s, 60s, etc). There are newspapers back to the 1800's in the archive.

Another source of old recipes from old cookbooks is the Google Book and magazine archive. Search for your old recipe names and main ingredients in this archive also. There are coobook previews and entire books and magazines on this archive:

Aug 20, 2014
Antilope in Home Cooking

Seeking Bran Muffin Recipe from 1975 edition of Joy of Cooking

Judging from this news article from 1981, it appears the recipe I posted and the one in the article link below go back to the 1931 or 1952 edition of Joy of Cooking. In the link below, read the three paragraphs above the Bran Muffins recipe, starting with "Mark Becker".

Here's the link to the article and recipe:
Eugene Register-Guard - May 5, 1981

In the same newspaper in 1981, here's an article about the grandchildren of the Joy of Cooking author writing an updated edition of the cookbook.

Aug 20, 2014
Antilope in Home Cooking

Dough hook vs. hand kneading

I own a Kitchenaid 5-qt bowl lifter model that came with a "J" hook. I found a Kitchenaid Spiral hook that fits it. My mixer now runs cooler and with much less motor strain while using the spiral dough hook. The spiral hook seems to develop the dough faster and with less heating of the dough than the "J" dough hook.

There is a big difference between types of dough hooks when it comes to performance. The "J" hook vs the spiral dough hook. I have used both and I think the spiral hook is superior. Watch the short videos of kneading dough below and decide for yourself.

The spiral dough hook presses the dough into the bottom of the bowl and kneads back and forth through it.
The "J" hook beats the dough against the side of the bowl and the dough climbs up the hook. There is a disc at the top of the "J" hook that blocks and keeps the dough from climbing out of the bowl.
These short YouTube videos show how each dough hook handles the dough during kneading.
Kitchenaid with Spiral Dough Hook
Kitchenaid with "J" Dough Hook

Aug 20, 2014
Antilope in Home Cooking

Seeking Bran Muffin Recipe from 1975 edition of Joy of Cooking

****Paraphrased recipe****

(1973 paperback edition, page 581)

Joy Of Cooking Bran Muffins

Makes about 22 - 2-inch muffins

These are rather hefty muffins. They are excellent at picnics when served with cheese.

Preheat oven to 350F.
Have all of the ingredients at 75F.

Combine and stir well:

2 cups all purpose flour or whole-grain flour
1 1/2 cups bran
2 tablespoons sugar
1/4 teaspoon salt
1 1/4 teaspoons soda
(1 or 2 tablespoons grated orange rind) optional

2 cups buttermilk
1 beaten egg
1/2 cup molasses
2 to 4 tablespoons melted butter

Combine all of the dry with the liquid ingredients
using a few swift strokes. Before the dry ingredients
are entirely moist, Fold in:

1 cup nut meats or nut meats and raisins combined
(1/2 cup mashed bananas) optional

Bake for about 25 minutes.

Aug 19, 2014
Antilope in Home Cooking

Best hot dog chili recipe? Similar to Pink's or Tommy's from california?

Beef heart was a common ingredient in hot dog chili from Greek hot dog stands in Michigan.

Aug 19, 2014
Antilope in Home Cooking

Need ingredients from discontinued TJ mixed bean salad please!

Trader Joe's Marinated Bean Salad - 15 oz (425g) can

"3 bean medley in a lemon & white
wine vinegar marinade with
garlic, onions, & oregano"


Red kidney beans, romano beans, chickpeas, water, cane sugar, white wine vinegar, olive oil, salt, concentrated lemon juice, dehydrated onions, dehydrated garlic, spices, citric acid, ascorbic acid (vitamin C).

Aug 18, 2014
Antilope in Home Cooking

Craig Claiborne's New York Times Cookbook (1990 edition)

There are a number of different editions of the New York Times Cookbook that you can read online at the Just sign up for a free account.

New York Times Cookbook various editions 1968 to 1979

Aug 17, 2014
Antilope in Home Cooking