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society donor
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    Southern California

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  1. The first time you use it, use a tiny bit of oil spray, I did in the muffin cups because I am always suspicious. I made bran muffins with pineapple, which I had always used liners because of the extreme stickiness. And they just popped out, which surprised me because usually it is a chore peeling the liners off them - except when I used to have the "un-stick" foil liners which seemed difficult to find for a long time.
  2. When I first got the silicone pans I made sticky buns in it and instead of just setting it on the oven rack, because with heavy stuff the bottom does bulge before baking, I set it on a sheet pan with a silicone liner, just in case any of the stuff ran over. I was surprised when I put a platter on top and inverted it, after allowit it to cool a littel, about 20 minutes or so, The buns came out perfectly. I have had them stick in other silicone pans so I was very impressed with this one. In the loaf pan I did a dark cocoa very dense cake which is notorious for sticking and it came out clean.
  3. 10 5/8 inches from the outer edge of the handles.
  4. Not exactly a "gadget" per se but I have been using these new silicone baking pans that have a steel frame around the top. I baked this banana cake yesterday and it came out of the pan cleanly, you can see the residue and I did not use anything to loosen the sides, the cake pulled away from the sides, easy to see and it is a bit sticky. I got a great rise, usually this cake is at least 1/4 less in height in a regular metal 9" round pan. I was sent a loaf pan and a 6 cup muffin pan and had similar experiences with those. I have used a lot of silicone baking pans and these are superior to any of those, many of which were discarded.
  5. I order yogurt starter from Amazon or buy it at a local health food store. I keep it in the freezer and it still works after 4 years in there.
  6. Do you have a hack saw? I have used one to saw blocks of brick-hard cheese into slabs and then saw the slabs into cubes. I put the cubes in a steamer and steamed them, checking at 5 minutes, 10 minutes and found most were softened at between 15 and 20 minutes so I could put them through the food processor a few at a time.
  7. I inherited this large preserving pan from my great grandmother (along with several other copper pots) and I used it for many years. I bought a "portable" burner so I could use it outside. It has a round bottom so on a regular stove top you need a ring - and the propane burners have a righ normally. Four years ago I decided I wasn't going to use it again so I sold it. They show up quite often on ebay, not all as large as this - 18 inches in diameter - though some are even larger, I saw one just a few weeks ago when I was looking for a lid for an old saucepan. It weighs a lot but does a terrific job of preserving just about anything with a high sugar content. Since I had an apricot tree that produced heavily, I mad a lot of apricot preserves. I've used Stainless steel, enameled cast iron, &etc., and I prefer copper for sugar cooked with anything. It's sitting on a 12-inch burner in the following photo in case you can't read the numbers on the ruler.
  8. I used Bob's Red Mill Tapioca flour-fine ground. I originally got it to make Brazilian Tapioca flour crepes, which were exceptional.
  9. Herb infuser basket for herbs that have to be simmered for longer than just steeping like tea. The handle floats.
  10. There's no leavening in the recipe I make. The dough is really sticky and it does not "pour" I wet my hands, scoop out a golf-ball sized portion, for a ball and drop it into the oiled cup. They should puff and get a bit crusty on the outside and look "spotty" where the cheese erupts to the surface. I've only used Tapioca flour.
  11. andiesenji

    Potato mystery

    That's an old "country" trick for cooking potatoes for potato salad, especially if cooking large amounts.
  12. I've baked some bread recipes in the 3-pound bread machine but "tweaking" the recipe just a bit. This is the "regular" Number 1 on the menu with a couple of changes. 4 1/2 cups of flour, instead of 5 1/2 cups(which hits the lid) and a substitution there. 1/4 cup vegetable oil 1 2/3 cup hot water 3 cups bread flour 1 1/2 cups White Whole Wheat flour 4 Tablespoons dried WHOLE milk 4 Tablespoons granulated sugar 1 1/2 teaspoons salt Add these to the machine and let it run through the first LONG mix and knead action PAUSE THE MACHINE set a timer for 20 minutes. Add 1 1/2 teaspoon ACTIVE DRY YEAST RESTART THE MACHINE. Let it run through the next knead actions until after the last one, when the machine timer should show 1:55 to 1:45 minutes left. No need to stop the machine. Either pull the dough out of the pan or remove the pan and dump it out onto a floured or oiled surface or wide bowl. Remove the paddle or paddles. Re-shape the dough and replace in the pan, return the pan to the machine. let is finish the final rise and bake cycle. You can barely see the little 1/4 inch holes in the bottom of this loaf. My Friday loaf with the above substitutions. Faintly sweet, toasts beautifully, tight, firm crumb for great sandwiches.
  13. andiesenji

    Bad food?

    Twelve hours - you should be okay. If you eat any of the peel, it would be problematic after 18 hours, maybe a little less. Botulism spore can survive surprisingly long when insulated by the thickness of potato skins but it takes a while for them to develop and begin producing the spores. A bit over 20 years ago there was a bulletin put out by one of the state health departments, published in one of the "Food-something-News" about a group camping event where a large bunch of potatoes were roasted and served at supper one day. There were many uneaten that were saved without refrigeration and eaten the next evening. Several people became ill and were hospitalized. There were no deaths but it was definitely botulism. It reminded me of the '60s, when we would camp in the High Sierras - usually near Convict Lake. I used to bake very large russet potatoes wrapped in aluminum foil in the coals and occasionally I would have extras. For some reason, I always removed the foil and would put them in a Tupperware container and store them in the cooler, under the ice. My husband thought they could be left out but I had memories of being told, when I was a child, that one NEVER left potatoes, especially with the peels, out of the ice box. (we had refrigerators but they were always called "Ice boxes." When we got back from one of the camping trips, I asked my boss and he told me to call his friend, a pathologist and he told me about how "sneaky" the Botulinus organisms could be. He said, Never store cooked potatoes with the skin out of a fridge. If peeled, they could be stored longer but no more than a day - then other organisms would invade.
  14. andiesenji


    A grower in Ojai,CA used to raise them to sell to high end restaurants, hotels, and cruise ships. There is also a red variety. They were called Lady Finger grapes, Black or Blue, Red or Scarlet. I met the grower when I visited an herb farm in Ojai in the early 2000s and he gave me a couple of bunches of each. The black ones had a flavor reminiscent of Concord grapes. The red ones were sweet and reminded me of the "Roger's Red" grapes on the vine I planted when I moved here in 1988. It began bearing two years later and did fine until 2005 when the neighbor back there poured oil into a pit next to the fence. He was working on cars illegally - and dumping the oil instead of paying to have it recycled. He got a stiff fine and I got dead grape vines.
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