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Alan32's Profile

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CheeseCake Water Bath?

Hello,

I plan on making a cheesecake very soon and the recipe calls for a water bath. The pan I thought I would use will not work because the CheeseCake pan will not fit in it... I should have another pan that will fit it but it wont allow me to get 1/2 way up the SpringForm Cheese Cake Pan.

So should I go without a water bath? Or should I put it in the pan that will fit it but not get 1/2 way up with water?

Thank you for any help!

Dec 09, 2012
Alan32 in Home Cooking

Canning Canned Tomatoes? (for Maranira Sauce)

Hello,

I am wanting to make some Maranira / Pasta Sauce and can it for some gifts.
I will be doing several different home made recipes non contain meat and only oil in the form of Pam spray and most likely no cheese.
They will all contain Canned Diced Tomatoes.
I have been researching canning as I have never done it before, I see that it says that the Ph level of Tomatoes and particularly if you add other vegetable is too low and you need to either use a pressure cooker (which I don't have) OR add Lemon Juice to raise the Ph.

Do I still have to worry about it since im using Canned Tomatoes?
I'm also kinda worried about the lemon juice changing the taste of the sauce, also i'm not exactly sure how much to use, any suggestions?
Also, I'm not finding exact time for how long to keep the filled jars in the boiling water.

Thank you for all your help.

Nov 24, 2012
Alan32 in Home Cooking

Adapting Recipe from Pork Ribs TO Chicken Breast

Hello All,

I was hoping some of you out there could help me convert this recipe from Pork Spare Ribs to Boneless Skinless Chicken Breast.

Barbecue Ribs (from World Recipes App)

Ingredients:
12 Pork Spare Ribs

For the Sauce:
2 Tbsp Olive oil
1 Onion, finely chopped
2 x 400g Cans Chopped Tomatoes
3 Garlic Cloves, finely chopped
2 oz Muscovado Sugar (I used Brown Sugar)
4 Tbsp Malt Vinegar
3 Tbsp Worcestershire Sauce
1 Tbsp Tomato Puree
2 tsp Chinese Five Spice
1 tsp Ground Cumin
Salt and Freshly Ground Black Pepper

Method:
1. To make the sauce, heat the olive oil in a saucepan and add the onion, fry for 3-4 minutes, until softened, then stir in the rest of the ingredients. Mix well and bring to a boil. Reduce the heat and simmer gently for about 30 minutes, stirring occasionally, until thickened.

2. Place the ribs in the barbecue and cook for 10-15 minutes, depending on the thickness of the meat. Brush the ribs liberally with the barbecue sauce every few minutes, until they have a thick, sticky coating, and serve.

SO my question is how could I substitute Boneless Skinless Chicken Breast for the Ribs. How would I need to adjust the heat and the cooking time when I add the chicken?

Thank you all for the advice!

Aug 24, 2012
Alan32 in Home Cooking

homemade baked eggrolls

I have successfully baked egg rolls in the past. After pre paring the filling and rolling I placed them on a cookie sheet lined with parchment paper and lightly sprayed them with PAM or could also brush on some oil and turn while cookiing. When faux frying I sometime place a cooling rack inside the cookie sheet while baking although I have not tried it with the egg rolls.

Pre-Heat oven to 400˚ F
Place egg rolls on cookie sheet
Spray tops with PAM or brush with oil
Bake 8-10 Minutes
Turn
Bake 5-7 Minutes

There are many recipes on fillings, Sometimes a nice addition that is often not included is Sesame oil when sauting the veggies.

Hope this helps some

Jul 16, 2012
Alan32 in Home Cooking

Dry Milk Powder in Bread?

Hello All,

Im new here just by the way.

I was wondering if anyone could enlighten me to what the purpose of Dry Milk Powder is in baked goods. I see it added as a dry ingredient. Is it there to maintain and or add moisture to the products or simply to add some protein to the final product. Thank you for any information.

Thanks again,
Alan

Jul 14, 2012
Alan32 in Home Cooking

Dry Milk Powder in Bread?

Oh okay, thanks I'll try to see if I can figure out how to do that. Thanks for the info so far

Jul 14, 2012
Alan32 in Home Cooking

Dry Milk Powder in Bread?

Hello All,

Im new here just by the way.

I was wondering if anyone could enlighten me to what the purpose of Dry Milk Powder is in baked goods. I see it added as a dry ingredient. Is it there to maintain and or add moisture to the products or simply to add some protein to the final product. Thank you for any information.

Thanks again,
Alan

Jul 14, 2012
Alan32 in Home Cooking