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Oven "fried" chicken -- temp? How to make crispy?

panko and cooking spray

Jul 10, 2012
bw2082 in Home Cooking

What happened to my cake ?

Baking gurus, I need your help. This is the recipe I used:

6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners' sugar for sprinkling

You're supposed to cream the butter and sugar together, add the eggs, the sour cream, and then the dry. All went well and looked normal when I put it in the cake pan. However, when I cut the cake after it cooled, I could immediately see that something was awry. The cake was dark inside like the color of graham crackers. The texture was also funky; it was almost as if I had used cornmeal in the recipe. It had a texture very similar to corn bread. I've made this recipe before and never had any problems like this. I did buy a new bag of flour today that said all purpose, bleached, and enriched. What in the world would cause this problem that I had? Is it the flour or did I do something wrong?

Jul 10, 2012
bw2082 in Home Cooking

Worst kitchen screwup.

does trying to bowl over some soup cans with a honeydew melon count?

Mar 06, 2011
bw2082 in Home Cooking

wontons

I brown the meat so that it develops more flavor and so that the won tons fry quickly without getting too dark while waiting for the pork to cook through

Oct 27, 2010
bw2082 in Home Cooking

Chicken and Sausage Gumbo Using Zatarain's Gumbo Mix.........

http://www.zatarains.com/Recipes/Soup...

that makes 4.5 quarts with 1 package if that is of any help

Oct 26, 2010
bw2082 in Home Cooking

wontons

I use this for fried won tons:

ground pork, water chestnuts, ginger, garlic, scallions, cilantro, oyster sauce, soy sauce... brown the meat and add the rest to taste

Oct 26, 2010
bw2082 in Home Cooking

Chicken and Sausage Gumbo Using Zatarain's Gumbo Mix.........

I don't want to state the obvious here, but shouldn't the instructions on the box say? I am not sure if it is a good idea to deviate from it since it has been formulated for a specific amount of water.

Oct 26, 2010
bw2082 in Home Cooking

are they growing mild habeneros now?

interesting. So how am I to know if I have one of those *frauds* over the real thing without buying it? I bought some that looked just like the orange ones in that link.

Oct 23, 2010
bw2082 in General Topics

are they growing mild habeneros now?

I bought a few habanero peppers (at least that's what the supermarket sold them as) and they have less heat than a jalapeno from my backyard. Are they breeding them to tame the heat now like they have done with other peppers?

Oct 23, 2010
bw2082 in General Topics

Mail ordering lobsters

Does anyone have a favorite mail order lobster vendor? I would like to order at least 10 as a gift.

thanks

Oct 11, 2010
bw2082 in General Topics

Italian Meringue Butter Cream Recipe needed (small quantity)

It freezes well? I've never had much luck with freezing things like that. No matter how many bags I use or what brand freezer bag, things always seem to pick up off tastes and odors.

Aug 01, 2010
bw2082 in Home Cooking

Italian Meringue Butter Cream Recipe needed (small quantity)

Does anyone have a recipe for an italian meringue butter cream that yields a small amount? All the recipes I have seen make a huge amount of frosting and I only need enough for half a dozen cupcakes. I really don't see the need to use 1 1/2 pounds of butter like some recipes call for when I'm only going to use a little of the finished product.

thanks

Jul 30, 2010
bw2082 in Home Cooking

How do I make seasame seeds stick to tuna?

I want to make a seared, sesame seed encrusted piece of tuna, but every time I've tried this, I can't get the seeds to stick. Is there a trick to this? Some of the seeds do stick and get embedded in the tuna, but most of the time a lot of it falls off, especially if i grasp the piece with tongs to turn it. What I have been doing is just rolling the piece of tuna in seeds and then searing quickly for a few seconds on each side so I can keep it rare inside. Should I try brushing with egg white or something like that to make the seeds adhere better?

Jun 03, 2010
bw2082 in Home Cooking

israeli couscous newbie: suggestions for lunches I can take to work

I follow the package directions and then make a salad with some grilled veggetables. Usually I like some grilled onions, roasted red peppers, grilled corn, grilled eggplant, and grilled zucchini. SOmetimes I'll thrown in some raw seeded and diced tomatoes. I dress it with a lemon vinaigrette and finish with some basil or parsely.

Apr 06, 2010
bw2082 in Home Cooking

Please help me create a sauce for my ravioli...

add cream to the braising liquids and heavily reduce

Feb 06, 2010
bw2082 in Home Cooking

How to give beef stew more punch?

brown the meat first and then after it's done, reduce the sauce down by at least half

Jan 09, 2010
bw2082 in Home Cooking

quick advice needed!

as long as I refrigerate them? Darn. I was counting on leaving them on the counter all night :P j/k

thanks for the advice!

Dec 24, 2009
bw2082 in Home Cooking

quick advice needed!

How far ahead can I make crab cakes? I want to make mini ones for appetizers tomorrow but want to do it tonight and fry in the morning. I have an egg as a binder and was wondering if that would be ok to add in so I can form the the cakes now while I have time.

Dec 24, 2009
bw2082 in Home Cooking

How do they cook the eggs on TV?

put the eggs into a pot and cover about an inch with cold water. Bring to a boil. Take off the heat and let sit for 10 minutes. Then dunk the eggs into cold water.

Oct 27, 2009
bw2082 in Home Cooking

Stir Fry tips and tricks?

only need 2 tips

1. screaming hot work
2. don't overcrowd the pan

Sep 15, 2009
bw2082 in Home Cooking

very restrictive meal ideas needed

I was looking around here about soy substitutes and read about Bragg's but the protein content is really high.

edit: I thought it said 310 grams per half teaspoon instead of milligrams lol

ok will give it a try. Thanks!

Aug 18, 2009
bw2082 in Home Cooking

very restrictive meal ideas needed

Thanks for all the replies. They have been very helpful and inspiring! One thing though is that he's chinese and I am finding it very tough to cook anything asian without soy sauce or oyster sayuce or anything like that since they are high in sodium. Even "low" sodium soy is high

Aug 17, 2009
bw2082 in Home Cooking

very restrictive meal ideas needed

thanks for the suggestions. Beans are out though as they are high in protein. Dried beans that is. Green beans are ok. He needs to be below 35g protein per day. The dietitian was not very helpful with the meal planning aspect or with recipes.

Aug 17, 2009
bw2082 in Home Cooking

very restrictive meal ideas needed

My dad has been having kidney problems and the doctor has put him on a low potassium/sodium/protein diet and I'm having a hard time figuring out what to cook him 3 meals a day every day of the week while at the same time maintaining his calorie count.

We've been doing a lot of rice and low gluten pastas.... Some vegetables like zucchini, squash, eggplant, cauliflower which are low in potassium... at dinner he can have 4 oz of a lean protein so I've been grilling pounded thin chicken breasts to make it look like more.

I've been using lemon juice and olive oil and lots of herbs and curry to offset the need for sodium but I am running out of ideas! He also has to watch his fluid intakes which takes soups out of the equation.

any help would be greatly appreciated

Aug 17, 2009
bw2082 in Home Cooking

pan fried tofu

you don't need to bread tofu at all. You can just dry off firm or extra firm tofu and fry it straight up in the oil till it turns a golden brown. It can take several minutes. I've been trying to cut out the fat a little so I have even managed to get it golden brown in a nonstick pan with a little cooking spray and have also had good results in the oven.

Jul 29, 2009
bw2082 in Home Cooking

Fresh lemonade

I make mine with simple syrup infused with the zest from all the lemons I'm using.

Jul 16, 2009
bw2082 in Home Cooking

having trouble making sauteed chicken and pan sauces for more than two people

either 2 pans or a larger pan

Jul 07, 2009
bw2082 in Home Cooking

Barefoot Contessa choc/sea salt cake w/caramel?

I think the interview was probably inaccurate. She did a show where she made caramel candies with fleur de sel and on the same show she did another candy with white chocolate.

Jun 12, 2009
bw2082 in Home Cooking

Canned bamboo challenge

filling for vegetable potstickers ... maybe add some shitakes, scallions, a little ginger, perhaps water chestnut... whatever you have around

May 27, 2009
bw2082 in Home Cooking

Which is better for juicy/moist brisket: crockpot or oven?

for me the oven is always prefereable to a crockpot. I loathe the crock pot

Mar 18, 2009
bw2082 in Home Cooking