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Easy Carrot Cake with Cream Cheese Frosting

I wonder why this carrot cake, which was even featured on a video and tested inhouse has not had near the reviews as the other cake recipes. I have to wonder also, 5 cups of carrots? I've never seen a carrot cake with that much carrot. As one comment mentioned, It also calls for a lot more frosting than other recipes, and a bit more sugar. But its worth a try.

Apr 07, 2014
muchohucho in Recipes

Easy Carrot Cake with Cream Cheese Frosting

I wonder why this carrot cake, which was even featured on a video and tested inhouse has not had near the reviews as the other cake recipes. I have to wonder also, 5 cups of carrots? I've never seen a carrot cake with that much carrot. As one comment mentioned, It also calls for a lot more frosting than other recipes, and a bit more sugar. But its worth a try.

Apr 07, 2014
muchohucho in Recipes

Any Recommendations for a Pizza Stone Brand?

I don't know why they would say not to preheat it, I didn't see that, but preheating stones is what you have to do to make them work the way they are suppose to work. Or do you mean not letting them heat up while the oven is heating up (full blast)? That would make sense. And yes, I left it in the oven. I've broken 3 stones now. The last one broke in half and I still use it that way, and has't broke more, its not a pampered chef one though. Its the temp shock that did them in I think. I usually cook pizzas at 500-550 so if 450 if the max then that explains things too. And I probably should update my post on the returning things to PC, its not company so much as the representative, and the one I dealt with should not be in business, she was fairly overwhelmed with the biz and taking care of kids etc, finally returned my call like weeks after I left it, by then the company had sent me a new one. Which broke soon after also. According to Cook's Illustrated, the Lodge cast iron ones work well too. Cast iron might be far less susceptible to breakage, as long you don't poor any cold water on it..

Jan 23, 2012
muchohucho in Cookware

Any Recommendations for a Pizza Stone Brand?

Its often not how much temperature the stone can handle, its how much temperature change. You throw a pie at rooom temp or lower onto a 500-550 degree stone, that's where the rubber hits the road, or worse you acidently get a leaker.

Oct 19, 2011
muchohucho in Cookware

Roasted Potatoes

I am one who usually turns the oven on throws them in, with other roots, onions and garlic but decided to try this. For comparison, I tried par-boiling ala teezeeto. I used 5 types of homegrown pototatoes, reds, yukon gold, a russet type, german butterball, and a blue type. Keep in mind I cooked them side by side so the temperature was the same, but even set at 500 because of checking, the average temp was around 450-475. I checked after 35 min, and decided they needed a tad more. I didn't really notice a difference in 'crisp' between the par-boileds, but the par-boileds were overall definitely drier on the inside. So perhaps over cooked at too high temp. (thus perhaps follow teezeeto's 450 rec.) Of all the types of potatoes the butterballs blew out, and the reds nearly so. The starchier Yukons, blues, and russets were the better with my preference on the blues. Which was great, because they tend to be starchy/mealy cooked any other way.
My only real complaint and what I think is a recipe flaw is that there was no edible garlic left, even the whole unpeeled cloves were cooked out. The ones that were peeled or slightly crushed (peel broken were black and beyoned edible. S
o next time I'd watch them closer and pull out early if needed. I never have this problem when cooking at lower temps (350-400). But the higher temperature, and somewhat liberal use of oil really added some nice crisp, overall pretty darn good. I cooked a fillet of sockeye salmon spiced with salt, smoked paprika, onion power, rosemary, and olive oil at the same temp after the potatoes were done. Nice. Paired wtih a Cab franc that was already open, a little much wine for the meal but hey, what the heck, wonder what Occupiers were having for dinner.

Oct 19, 2011
muchohucho in Recipes

Pizza Stone Help

I would be suspicious of anything manufactured for a floor or otherwise not food grade. Why risk it? I did buy a Pampered Chef Pizza Stone and it cracked in half first use. I had let it season in the over while cooking a turkey the day before. The pizza came out great, but the stone is now broken. Good luck trying to get a hold of Pampered Chef to make good on the warranty. Just a warning.

Jan 01, 2009
muchohucho in Cookware