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FooDeeLee's Profile

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I need help on cake baking

hotynoodle, would it be too much to ask for a delicious buttercream recipe if I decide to go that route? And what nozzle and/or technique is used to create that fluffy dress shape?

Aug 19, 2015
FooDeeLee in Home Cooking

I need help on cake baking

That is a lot of very useful information, thank you very much.

I did make it the first time with the butter as stated, so it was 315, and since the cup sizes are different I should have used more flour, but it was no where near as runny as the video shows and she specifically says it will be runny. And if I use more flour (which sounds good because another problem I had is it didn't rise much) it will be less runny? Was it runny for you?

Also since you seem to be somewhat of an expert, firecooked seams to think this is more of a brownie recipe and as I said mine didn't rise so much, so mine would be even more brownie-y, but I found it to be very much like cake. What are your thoughts?

Lastly, since you said you made this recipe, I don't know if you mean the chocolate cake recipe from where the Elsa cake recipe gets its batter from or the actual Elsa cake. If the Elsa cake, could you tell me how challenging it was to form the fondant to appear like a dress?

Aug 19, 2015
FooDeeLee in Home Cooking

I need help on cake baking

Thank you very much, I'll try this out for sure. Looks delicious.

Aug 18, 2015
FooDeeLee in Home Cooking

I need help on cake baking

I guess I could explore some options and I would definitely want to use something other than fondant. In the future I would definitely try to say away from fondant, but for now there are a few things stopping me from giving up on fondant. First of all the mother requested fondant, for a more simple cake but with fondant and she more than the child likes the elegant look. Then you have the daughter that specifically wants a Frozen cake. Then you have the fact that I just want to explore the creative aspect of working with fondant and more specifically producing that image of Elsa in a period piece. I would not want to do a fondant cake with a plain, rectangle or circular cake. Fondant in this case is basically the only way to achieve that looks of the flowing dress.

Aug 18, 2015
FooDeeLee in Home Cooking

I need help on cake baking

The cake is for a birthday party for a five year old, my niece, so its more about the presentation, if you look at my last link the cake is beautiful. I agree, while not awful, fondant is not amazing tasting. Though I found a link to buttercream fondant which looks promising.

https://www.youtube.com/watch?v=Kn6k3...

Aug 18, 2015
FooDeeLee in Home Cooking

I need help on cake baking

The microwave is an oven, so I used the oven feature to bake the cake, at 320 degrees Fahrenheit.

Aug 18, 2015
FooDeeLee in Home Cooking

I need help on cake baking

Looks like that was the line of thinking of the baker, because it turns out the volume of butter the baker presents as the alternative amount for butter, when multiplied by the unit weight of butter is basically 315, she must of reversed engineered it to arrive at the butter volume.

Aug 18, 2015
FooDeeLee in Home Cooking

I need help on cake baking

Sounds good, I'll keep looking then.

Aug 18, 2015
FooDeeLee in Home Cooking

I need help on cake baking

I'm not stuck on the baker, all my links here are for the same recipe. If anything I'm stuck on the cake. The "meat" of that cake can be any cake recipe which is why above I asked for another recipe since this one isn't working out for me.

I'll try your recommendations.

Aug 18, 2015
FooDeeLee in Home Cooking

I need help on cake baking

Well I know I'm shooting too far, based on my limited experience, not to mention never having worked with fondant, but this is cake I'm working to make, same baker:

https://www.youtube.com/watch?v=eAIjK...

So to be specific for now, I need the cake to come out relatively strong to support the four layers needed and to be chocolate (think it would work visually), and besides that I just want it to be moist and flavorful, not necessarily sugary but delicious, if only to justify all the work I'm putting into this project. If you have another recipe I'd be more than happy to use it. I've already cooked two trial errors and will cook as many more as needed, but obviously would like to minimize my efforts and times running out, I still have to perfect the fondant experimentation afterwards.

I will definitely try the large eggs theory, so thank you for that. Will substituting some equivalent quantity of small eggs to match the required amount of large eggs work, or will I just have to get large eggs?

Aug 18, 2015
FooDeeLee in Home Cooking

I need help on cake baking

That gives me a good idea, I could compare different recipes, with good comments (which the above has) and see how the ratios of the common ingredients differ. I would still like to know where the above went wrong. If you look at her youtube page she is quite a successful baker and should know what shes talking about. So I'm hoping there is either a typo or something else going on. Her flour weight may be off due to packing quarter cups worth of flour, weighing it and ending up with an error.....

Aug 18, 2015
FooDeeLee in Home Cooking

I need help on cake baking

I'm trying to make this cake:

https://www.youtube.com/watch?v=W_l9X...

https://www.howtocookthat.net/public_...

And I was hoping to get some advice from some cake experts. When I made it for the first time my batter was not as runny as on the video and took twice as long to bake. What could be the cause of that? I am using one of those microwave/ovens things, which might be the problem, but 320 degrees is 320 degrees right?

Also on the recipe it states alternative quantities for butter instead of margarine, but the butter quantity is basically half the margarine quantity by volume, is that right? I used butter as stated so that may be why my batter was not as runny.

Also the recipe asks for a cup and a quarter of flour or 200 grams, but I measure by weight so I checked against what my AP flour bag says and a cup and a quarter would be according to the bag, 150 grams not 200. Also by adding just the 150 my batter was not as runny so imagine if I put the extra 50?

Could someone help me out in where I may have gone wrong here? Also any general cake baking tips would be much appreciated. I have a birthday party I'm baking for and I've never really made a good good cake, so I'm experimenting now to get it perfect.

Aug 18, 2015
FooDeeLee in Home Cooking

Scaling recipes

Yes, but if you season a one inch steak the same as you do a quarter inch steak, it will not be as flavorful, I would think the seasoning needs to increase as does the volume?

Aug 15, 2015
FooDeeLee in Home Cooking

Scaling recipes

I had been under the impression that only the spices need to be curtailed when scaling up a recipe otherwise it's pure multiplication to get the proper quantities. Can someone explain why spices or salt in particular can't multiply at the same rate as the rest of the ingredients, it doesn't make sense to me?

Now I was cooking quick-5 minutes grits, and the instruction don't scale evenly. The microwave instructions do, but the stove top doesn't. So for one serving its one cup water (even though the microwave is three quarter cup for the same amount of grits) and one quarter cup grits. Then for four servings its three cups water and a cup grits. That means the water was multiplied by three but the grits by four?

Can someone give me sort of a means for scaling recipes?

Aug 14, 2015
FooDeeLee in Home Cooking

Brown Sugar Experts

After thinking about it for a while I think I've answered my own question. Most of you who have answered look like you make big batches of brown sugar, which is fine. I would just take each recipe and add ~ninety percent by weight of the brown sugar volume asked for, in sugar and ~ten in molasses or whatever the proportion for the light, brown, or dark sugar they want is. (if you can tell me that would be great, light 10%?, brown 15%?, dark 20%?)

So they probably sell brown sugar because most people don't have scales or wouldn't want to measure to that degree. I was just trying to find out the reason for them to sell it if you could just add some sugar and molasses instead. I thought there had to be a taste difference.

Aug 03, 2015
FooDeeLee in Home Cooking

Brown Sugar Experts

Since brown sugar is sugar that has not yet had the molasses taken out or sugar with molasses added, could I just stop buying brown sugar (light or dark) and just add sugar with the appropriate amount of molasses to recipes that ask for brown sugar or is there really a difference?

I'd just rather minimize the ingredients I carry and increase my usage of molasses so I can have fresher molasses.

Aug 02, 2015
FooDeeLee in Home Cooking

Lost my crema, help!

I have a Krupps XP6040 coffee/espresso machine which I believe puts out 19 bars of pressure. And since the beginning I've had inconsistent crema levels but essentially always a respectable amount, nothing like at a restaurant, but I was happy with it.

Now I've had it for about a year or just over, and for about a month its been giving me really low crema, basically a film of crema some times you could see into the coffee through little pools of no crema. And the coffee seems watery too.

I've always use the same coffee, bustelo, and whether that is good or bad for crema, theres been a change in crema without a change in coffee. Also I used a fresh bag to see if that was the problem and no difference so the coffees probably not the problem. I descaled and ran it again and no difference. I measured the liquid output and for a double shot and its around 90ml not 100ml, where it should be. So the taste should be strong, not watery? The shot comes out about 145 degrees Fahrenheit. The shot time is about 30 seconds, which for a 8,9 bar machine is long, but with my higher pressure I read a longer shot time is normal. All that is left for me to check, I think, is the pressure and I don't know how to check that. Lastly, I've always had a problem having to clean a little drip off where the shot comes out since it drys up and gets concentrated coffee stuck there, now there is no such mark. Please someone help.

Nov 13, 2014
FooDeeLee in Cookware

To all the Nawlanders

Well, I twiked the recipe above and it came out great. The recipe calls for 3 cups rice and 5 cups stock, so I either used 2 and three quarters or three (I think three) of rice and 6 cups of stock, plus the liquid from one 12 oz can of diced tomatoes and I used a small can of tomato paste which I substituted for the tomato sauce in the recipe.

I was going to lower my rice portion as I indicated above, but since I was going to add extra meat I figured I'd leave the rice the same and increase the stock.

Other than what I just mentioned the changes I made to the recipe were three quarters of a pound of chicken (diced) instead of the pork shoulder, a little under half a pound of precooked shrimp (chopped), one 12 oz can of black beans (drained) and siracha instead of tobacco. And it came out great. Moist like I thought it should be like paella. I took it to my friend and he loved it said it was comparable to what you get in the finer restaurants in New Orleans. So mystery solved, online recipe as far as I'm concerned had too much rice that made it dry and apparently true Jambalaya isn't as mushy as what my friend made.

Apr 03, 2013
FooDeeLee in General Topics

To all the Nawlanders

Funny you should mention that video, after about 20 min. of research, not long at all, that was the recipe I settled on and made. Obviously I like the recipe, but I don't like it as a recipe recipe, first off he uses as an ingredient, left over pork shoulder, so obviously he's just throwing things together, which is fine to a certain extent thats what Jambalaya is to a lot of people but I'd like a honed in recipe. Secondly he's not calling out any quantities, so I looked online and found two sites that had his recipe and they were identical so I figured it was good enough. Even though for example John uses bacon fat to start off the cooking and later adds lardons (does this make a difference?), the written recipe calls for bacon and no bacon fat. He says Jasmine rice, the written recipe calls for "converted" rice, I read parboiled is the same as converted so thats what I used. Also the video shows what looks to be a little less then three cups of rice. Thats got to be why mine was not so moist. Heres the recipe if your interested.

http://digitalnomad.nationalgeographi...

When I ate Jambalaya in New Orleans many moons ago I remembered it looking like what the video shows, but what my friend served me was much thicker and mine was better by the way. I'm gonna stick with that recipe and twik it.

If anyone has a better recipe, please let me know, and any advice or corrections are appreciated.

Apr 02, 2013
FooDeeLee in General Topics

To all the Nawlanders

I'm not saying that Jambalaya is a mostly rice dish. I am saying that I don't know what is suppose to look like. Although if you do a google image search for Jambalaya, you'll see a lot of dishes that look like they are made up of mostly rice.

But to be clear, where I'm confused or at least where I think Im confused is whether or not its a creamy/moist dish or a simple rice dish with, depending on what house or region your from, different stuff (andouille, chicken, seafood, vegges, spices,........) inside.

My gut tells me it looks like paella with a different spice and protein profile and regular rice, but the same general texture (considering the rice and broth interplay, of course)

Apr 01, 2013
FooDeeLee in General Topics

To all the Nawlanders

I have a friend who is just obsessed with Jambalaya, we had it in New Orleans once and I believe he's had some business trips there and had some more. At home there is no place to have good Jambalaya according to him. He says most places serve you yellow rice with stuff in it. Now Jambalaya came out of settlers trying to make paella from what they had and so it should be somewhat yellow rice with stuff in it. Now I haven't seen the dishes hes talking about, I'm sure a few are indeed yellow rice mixed with stuff instead of an actual pot of prepared Jambalaya, but all the pictures of Jambalaya I seen the Internet, while I wouldn't describe it as yellow rice with stuff in it, that basically what it looks like.

I went to my friends house and he was going to show me real Jambalaya, and as picky as he is with having really Jambalaya, hes at the same time a real, a man, a can, a plan, type of cook. So I don't know if what came out was what he intended to come out, but what came out was this really thick tomato based, almost casserole type consistency, pot. Again all the pictures I've seen are more paella looking, some with a lot of ingredients, some with just sausage. I looked for a long time for a recipe and made it and maybe I let it simmer too long or what, but it didn't come out as moist as the recipe looked, and again I could have served that to some unsuspecting person and they may have thought it was yellow rice with "stuff" thrown in.

So what should Jambalaya look like?

Apr 01, 2013
FooDeeLee in General Topics

What to buy, where.

I'm starting to do a lot of cooking at home, for one, because I want to start learning to cook and eat good, healthy and savoury. And two because I need to watch the wallet a little. These are opposing forces so I want to ask you all what you thought.

I just got a membership at a warehouse store and was thinking about the quality of the food. Part of me thinks for example an onion, is an onion, is an onion, but maybe not. When it comes to meat without any real knowledge on the subject I just rather shop at the local supermarket and a butcher for the good stuff, but again maybe not. Is food at a warehouse store just as good as say walmart, supermarket... (lets keep the discussion centred around chain stores)

What say you. I'm wondering about the veggies, fruits, cheeses, milk..... any opinions would be appreciated.

Mar 31, 2013
FooDeeLee in Chains

Dessert/Baked Goods that can be left out

Depends on how good you can bake.

Mar 31, 2013
FooDeeLee in General Topics

Dessert/Baked Goods that can be left out

Thanks for some suggestions, but could you let me know how long it takes for her to put a new batch out. That'll help me because if she and her company finishes batches of sweets daily then there not hanging around day after day. And that basically my question.

What are the limitations on leaving baked goods out all the time. I read somewhere custard based pies need to be refrigerated. Now does that mean any baked good with eggs in it needs to be refrigerated.

I'm thinking of having mostly pies as the centerpiece sweet. As one gets eaten I bake another and I figure as soon as everyone gets used to there always being a pie, brownie, muffin, whatever there, say a pies worth will start to take two or three days to get finished. Is this too long to leave a pie out.

For example I'd like to make shoofly pie and that has an egg as an ingredient, can that be left out and if so for how long. I'm sort of looking for general rules here.

Mar 31, 2013
FooDeeLee in General Topics

Dessert/Baked Goods that can be left out

I want to start a little custom in my house where there is always a little confection/sweet available for eating. Part of that is at least in theory so that when you have something always available to you don't over eat because you know it will always be there. At first whatever is baked will get gobbled up but over time it will be reasonably munched on.

Now this can be achieved by always having something in the fridge, but I want to take it a step further and have it always be out in everyone's face.

Im thinking of getting one of those fancy glass serving plates that raised off the counter with a matching lit cover to keep out the bugs, it probably has a name but I don't know it, it looks like it can fit a nice sized cake exactly.

So can it be done and if so what would be the restrictions. And suggestions would be appreciated.

Mar 30, 2013
FooDeeLee in General Topics

Can a Stir Fry Wok double as a Saucier

Ok, so I'll return the wok. But I felt that I needed to buy something because all my saute or frying pans are non-stick and since you need to constantly whisk roux, that wouldn't work. Also when I think of whisking (someting I've never done, always used a fork for eggs and mixer for batters, meringue...) you need a wide mouth vessel to at the very lest make it easy and if nothing else to do it properly with the speed required. Now this may not be the case with roux and sauces, since I've never done one I don't know?

Now I have a stainless steel pan, about a quart or two in size. After that I'd have to jump to a stock pot. So I guess I can try that. I bought myself a balloon whisk, thinking it was an all around whisk, but for working in a straight sided pot, do you think I should get thin, narrow whisk? My balloon whisk is about half the diameter of my pot so that would be a very tight range of movement.

Also I have a cast iron skillet, 10 inch I think, but I'm still struggling to season it correctly. I can't seem to get that non-stick feeling and I've followed advice on cleaning them with kosher salt and that just seems to take out any little non-stick surface I had. So constantly whisking (an "abrasive") on that surface would do the same. Also I know iron is good for us, but all that whisking would produce a lot and does that affect the taste of the sauce?

Just so you know, I left my cast Iron on the burner unattended once and it created a black spot in the center so I don't know if that is what is causing my issues with properly seasoning it, but thats my working theory.

Mar 24, 2013
FooDeeLee in Cookware

Can a Stir Fry Wok double as a Saucier

I'm just getting into cooking and the next thing I want to try is making roux and sauces (mainly from roux). Now I believe the best way to make this is with a Saucier, meaning a pan with sloped sides and rounded edges, to make easy work of whisking (a must for roux) and to aid in sauce reduction due to faster evaporation.

Now I've looked around and unless I want to reduce my per piece cost by buying a whole set, a decent saucier would cost upwards of a hundred dollars. So I though this could pass for a Saucier:

http://www.bedbathandbeyond.com/produ...
18 bucks!!!

Not knowing if it would I figured, if not I could just start to learn to make stir frys and just bought it and would return it if anything. When I got home I learned two things that concern me, first, I have to season the Carbon Steel Wok which is a hassle for me and second, its bad with acidic foods. And I'm also thinking maybe this is bad to use a whisk on?

Any suggestions?

Mar 23, 2013
FooDeeLee in Cookware