Both are true---an ice/water slurry does increase the contact area with the bottle assisting in heat transfer and salt lowers the temperature which is great if you ever need to keep ice cream froze...
No--but after spending many years cooking now, I can usually ID recipes that I will like or not ahead of time and I really don't tend to burn things---cooking is a science as much as an art.
The first time it happened I had no idea what was going on--I noticed that my bag of rice had fallen open and was scattered about the floor so I cleaned it up---only to have it happen again. Anywa...
I did for 5 years in grad school but I didn't cook much then any the only thing it prevented was pizzas. However, I would be totally unhappy without one now.
These don't look adapted at all, they look to follow the baking bites bar samoas recipe exactly which was already a modification of the original on the baking bites website.
Dye is way more concentrated than juice. If you were to dilute your juice into water like 1:10 you'd have a faint pink juice----same goes with cheesecake. If I put orange juice into a cake it doe...
I made the samoas in the new easier bar format also excellent but to some extent I thought there was too much cookie for the amount of topping in comparison to the original. Personally I'm just pe...
For magazines and blogs I really need a picture but I've found over the years that for some reason the best cookbooks usually have the fewest pictures.
Thanks EmmaC, that's good to know, occasionally I get a brick of brown sugar that not even the microwave can soften so its nice to have another option aside from running back to the store.
See that's part of the problem for me---if people make the recipe and its not good I'd like to know before I head out to make it. I tend to post good or bad about anything I make on the site------...
I really think you should warn people. I don't always recheck my comments to see if people have called me on it. I do remember one time where someone felt offended by the entirety of comments, po...
Mine is on the fridge door handle because it is closest to the sink---my apartment sort of cheaped out on knobs and drawer pulls so the only other option is the oven door and it is farther to walk.
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potato slices work too
Both are true---an ice/water slurry does increase the contact area with the bottle assisting in heat transfer and salt lowers the temperature which is great if you ever need to keep ice cream froze...
These do a great job of keeping onion smell out of the rest of the fridge---and they're cute.
No--but after spending many years cooking now, I can usually ID recipes that I will like or not ahead of time and I really don't tend to burn things---cooking is a science as much as an art.
The first time it happened I had no idea what was going on--I noticed that my bag of rice had fallen open and was scattered about the floor so I cleaned it up---only to have it happen again. Anywa...
I made these one from chow. http://www.chow.com/recipes/10909?tag=search_results;selected_recipes
I did for 5 years in grad school but I didn't cook much then any the only thing it prevented was pizzas. However, I would be totally unhappy without one now.
These don't look adapted at all, they look to follow the baking bites bar samoas recipe exactly which was already a modification of the original on the baking bites website.
More importantly, for those of use who do dishes by hand and are a bit lazy, it saves my energy!
i wonder if you might be able to sub out pastry flour which is available unbleached and has a similar protein content. Note this old question...
Dye is way more concentrated than juice. If you were to dilute your juice into water like 1:10 you'd have a faint pink juice----same goes with cheesecake. If I put orange juice into a cake it doe...
My understanding is that the sales are actually better right now because more people are cooking to save money than ever before.
I made the samoas in the new easier bar format also excellent but to some extent I thought there was too much cookie for the amount of topping in comparison to the original. Personally I'm just pe...
For magazines and blogs I really need a picture but I've found over the years that for some reason the best cookbooks usually have the fewest pictures.
Thanks EmmaC, that's good to know, occasionally I get a brick of brown sugar that not even the microwave can soften so its nice to have another option aside from running back to the store.
caw261 can you fill us in on the details for this?
Poached whole oranges---apparently and Italian thing----delicious and very easy too.
See that's part of the problem for me---if people make the recipe and its not good I'd like to know before I head out to make it. I tend to post good or bad about anything I make on the site------...
I really think you should warn people. I don't always recheck my comments to see if people have called me on it. I do remember one time where someone felt offended by the entirety of comments, po...
Mine is on the fridge door handle because it is closest to the sink---my apartment sort of cheaped out on knobs and drawer pulls so the only other option is the oven door and it is farther to walk.