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lyntc10's Profile

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Instant Espresso Powder

Actually no, I just want to drink it. I'm not a big coffee drinker (I don't drink the stuff ever) and I'm going to school in the fall and figured it might be convenient to have around in case I'm in need of a quick caffeine fix.

Jul 14, 2010
lyntc10 in General Topics

Instant Espresso Powder

I did that the other day and found instant coffee, but no instant espresso powder.

Jul 14, 2010
lyntc10 in General Topics

Instant Espresso Powder

Where can I get instant espresso powder? At large grocery stores? What brands are available and which are better?

Jul 14, 2010
lyntc10 in General Topics

Using vital wheat gluten to increase protein in flour?

I want to make chewy chocolate chip cookies (the recipe on all recipes) I also looked at Alton Brown's chewy recipe which calls for bread flour. Well, in my attempt to be healthy, I used whole wheat flour, but it was WW pastry flour (I use it for muffins, etc with fabulous results). So now I'm worried the cookies will be too soft. Can I add a bit of vital wheat gluten to increase the gluten and make it more like AP or bread flour? If so, how much? 1tsp per cup?

Mar 30, 2010
lyntc10 in Home Cooking

Pastry bags for dough help

a ziplock bag with the corner cut a bit. Do you have any tips? pop a tip inside the bag for extra accuracy, but it's not necessary.

Mar 27, 2010
lyntc10 in Home Cooking

Pate a choux: milk or water?

What's the difference in the end product b/w milk and water? I have a recipe from my mother in law (who is French) that she uses all the time that uses milk, but the ones that I have seen here all call for water. What's the difference?

Mar 27, 2010
lyntc10 in Home Cooking

Gluten-free AND authentic? Chinese dumplings, please.

There are lots of GF chinese dishes, but no dumplings that I can think of. How about a nice "pasta" dish? Or rice-ovalettes? It's really good! If you want it, let me know.

Mar 15, 2010
lyntc10 in Home Cooking

Triangular jam filled butter cookie? what's it called?

yep, that's it! THANK YOU!

Mar 13, 2010
lyntc10 in Home Cooking

Triangular jam filled butter cookie? what's it called?

Someone gave me some cookies that were triangularly folded and had jam in the middle. They were really good and they had a buttery flavor. I was just wondering what the name of the cookie is. It might be a jewish cookie? But it might not be as well.

Mar 13, 2010
lyntc10 in Home Cooking

Blueberries turning batter green in muffins?

So then, should I not add the baking soda to the flour that I'm tossing the berries in since that's whats causing the green color?

Feb 23, 2010
lyntc10 in Home Cooking

Blueberries turning batter green in muffins?

I made blueberry muffins for the 2nd time this week and again, I noticed that my batter was green on top (where there was contact with air), but once I stirred it, hte underside was just a purplish bluish tinge (used frozen berries, some of the juice mustve stained the batter). Why is this? I also noticed the cup where I had stored my berries and later mixed my flour, baking powder, and baking soda, some of the bits of flour were green. What causes this?

Feb 23, 2010
lyntc10 in Home Cooking

Rolled oats

Okay, you're right about the fat. But I don't believe that they went rancid unless you were keeping them for over a year (and even then I'm skeptical). I found a canister of rolled oats that had a sell by date of august 2007 and I just opened it a month ago and have been eating it without any problems. It doesn't even taste any different. I didnt store them in the fridge or anything either.

Feb 20, 2010
lyntc10 in Home Cooking

Rolled oats

I've NEVER had oats go rancid...there's no fat in them, so they pretty much can't. What you do have to worry about (as you hvae to with any grain), is bugs. You can freeze them, but it's really not necessary. They'll stay fine for a while, although cooler temps will prevent (the low chance unless you're planning on keeping them for YEARS) of bugs.

Feb 20, 2010
lyntc10 in Home Cooking

Best bundt pan? Is nordic ware too dark?

i'm looking to buy a bundt pan, and was trying to decide between a cheap baker's secret pan or the nordicware one. The nordicware is quite dark (haven't seent he baker's secret one yet) and I am worried it will cause the cakes to brown too much? Is this silly? Is it a good pan to buy, and worth the money?

Feb 15, 2010
lyntc10 in Cookware

Using frozen cream cheese in cheesecake?

ARGHHH. I come home today, look in the freezer, and what do I find? 4 packages of cream cheese I was going to use in a cheesecake. THAT is what happens when people who should not be anywhere near the kitchen, get in the kitchen. So, is it still good for cheesecake? Or will the weird texture mess the cake up? What else is it good for?

Feb 10, 2010
lyntc10 in Home Cooking

7 minute frosting/boiled frosting different methods?

I've been looking at some recipes for 7minute frosting. martha stewart's calls for a simple syrup to be made with a candy thermometer. Alton brown's just calls for the sugar and water to be beaten with the eggs over a double boiler. Does it matter which way I do it? It seems that Alton Brown's is more convenient since it doesn't involve a candy thermometer.

Feb 09, 2010
lyntc10 in Home Cooking

what flavors go with cocount and/or almond?

I've got a ton of limes I'd like to use up, what do you think about a lime curd?

Feb 09, 2010
lyntc10 in Home Cooking

what flavors go with cocount and/or almond?

Well, after reading all of these, I think I might want to play it safe and stick with a coconut custard filling like the one Bobby Flay used for his coconut cake. But almond and coconut, does that sound good?

Feb 09, 2010
lyntc10 in Home Cooking

Appetizer for an Asian-themed dinner

how about chinese cong you bing aka scallion "pancakes?"

Feb 09, 2010
lyntc10 in Home Cooking

what flavors go with cocount and/or almond?

I'm searching for a filling for a coconut cake I'm making that has some almond extract in it. The recipe is for a white almond cake, that is flavored with equal amnts vanilla extract and almond extract, and I was going to make it a coconut cake by replacing the milk with coconut milk and MAYBE (if it isn't too strong) adding some coocnut flavoring as well. If you can't htink of anything that'd go well with both, I am willing to forego the almond extract. I was searching for some sort of fruit curd or jelly, although I am open to anything! I was thinking lime? But I wasnt sure if that'd go with the almond. Or, a chocolate ganache?

Feb 09, 2010
lyntc10 in Home Cooking

Article about cake mixes in the New York Times

How does this apply solely to cakes from a box? From scratch cakes with frosting are just as fattening and caloric as those from a box.

Feb 08, 2010
lyntc10 in General Topics

Frosting that is light and not too sweet?

Oh, the italian meringue I'm referring to is just the meringue, not the buttercream. Like the one in this recipe
# 3/4 cup sugar
# 1/4 cup light corn syrup
# 1/4 cup water
# 4 egg whites
# 1/8 teaspoon salt
# 1 teaspoon vanilla extract

Feb 08, 2010
lyntc10 in Home Cooking

fluffy cupcake frosting - not too sweet.

Can you decrease the sugar in that without affecting the consistency?

Feb 08, 2010
lyntc10 in Home Cooking

Frosting that is light and not too sweet?

Well, the recipes that I saw for 7 minute frosting have much more sugar (twice as much) than the meringue ones I saw. Honestly, I don't like the flavor of whipped cream by itself (and not in mousse or something), its too rich for my tastes and tastes too much like butter.

Feb 08, 2010
lyntc10 in Home Cooking

Coconut almond cake?

Ok, went and bought a couple of cans of coconut milk. I think I'll substitute the milk for coconut milk in the recipe. Still need frosting ideas though? I want something not too sweet and light, I'm thinking italian meringue.

Feb 07, 2010
lyntc10 in Home Cooking

Frosting that is light and not too sweet?

I'm looking for something to top a almond-coconut cake that I'm making. I do not like things that are too sweet, and the frosting cannot be butter based (or shortening, margarine, etc). What do you suggest? I was thinking a 7minute frosting but am worried that it'll be too sweet. can I decrease the sugar in that or will it mess up the structure? I was also considering an Italian meringue frosting. Also, deep deep down, I was thinking about....cool whip....

Feb 07, 2010
lyntc10 in Home Cooking

What are you baking these days? [old]

I'm planning on making a white almond coconut cake with some type of light, not too sweet frosting with shredded coconut on top for my mom's birthday Friday!

Feb 07, 2010
lyntc10 in Home Cooking

fat substitutions in cookies

they spread differently. cookies with shortening are puffier and less chewy than those made with butter. The flavor, I think butter wins, but there are butter flavored shorteningss, etc. The oil would mess up the texture, and I don't think your cookies would spread as much and once cool, they wouldn't be as solid *unless it's somethign like a peanut butter cookie, which, because the peanut butter is fairly solid at room temp, the cookie stays solid. Substituting fats for things ike applesauce or yogurt whichc an be done in cakes, brownies, quick breads, etc, doesn't work well. You don't get a good chewy texture, but a more cake like one.

Feb 06, 2010
lyntc10 in Home Cooking

HELP: I love to bake, but my waistline doesnt!

So, I usually do freeze cookie dough (even though I don't really need to since the 15yr old boy could eat dozens of them without gaining a pound). But I've never tried freezing cakes. So it seems that the consensus is freezing unfrosted cake is a great way of storing it? What's the best way to avoid weird freezer flavors?

Feb 06, 2010
lyntc10 in Home Cooking

Coconut almond cake?

http://www.recipezaar.com/White-Almon...

This recipe doesn't involve any coconut,but Id like to add some if you think the flavor would match well. I want to make a cake for my mother's birthday next week and this seems like something she'd like. I have coconut extract (imitation is the only kind available) and sweetened shredded coconut. What do you think about adding some of that to the batter? does shredded coconut not turnout well in batters? I see that they are usually added to frostings. (She doenst like sweet things, only subtely sweet things, so frosting is probably not an option)

Feb 05, 2010
lyntc10 in Home Cooking