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About andiesenji

  • Birthday 03/23/1939

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    Southern California

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  1. What's New in Kitchen Gadgets?

    I have a waffle bowl maker that I use a lot. My daughter also bought one. Back when I was catering, one of my helpers was very adept at making cast sugar cups that we used for place markers, filled with little candies, candied nuts, etc. I made some but I was not anywhere near as good or as fast as she was. Mostly they were plain little round cups - shaped like the small tea cups in Japanese restaurants but occasionally, for small parties, she would make teacups with handles and tiny saucers which were attached to the bottom of the cups. Once she made little sombreros with the rims turned up to hold the goodies and with a slot in the crown of the hat to hold the place card. I did not attempt any of the fancier stuff. My modest expertise with sugar was pulled sugar ribbons and bows and even a couple of rosettes with "trailng" ribbons.
  2. Wow! That thing is $350. or so.
  3. You already thanked me long ago. I'm happy that you are pleased with the results.
  4. I was also surprised by the interior volume. My Cadco oven takes a 1/2 sheet pan but it is far more shallow and it was difficult to bake tall things in it. So I bought the Sharp combination Convection/Microwave which was tall but had the disadvantage of that rotating tray. I love to bake some denser breads using the probe with the alarm so I know when the interior temp is 210° - could not do that with the rotation. When the Sharp finally died, I was looking for a replacement and ordered the Oster. I was so pleased with the results that I posted about it on another thread. Your baguettes/batards are gorgeous.
  5. Get a "CONTRACTOR'S" power supply cord that had a built in GFI or a switch. The ones made for table saws and etc. That's what I have used when I take appliances like this out onto the deck.
  6. Yes. I have been using the product for some time - and other Cornaby's products. It was called Ultra Gel when I posted my Peach pie with canned peaches last year. Not have to COOK the filling means the milk products never "split" or curdle. Note: There are NO EGGS in this recipe. Eggs require cooking so a different product. I use Cornaby's Thick Gel for stuff that needs to be cooked. Particularly for canned stuff. Gravies and sauces. I make my own Hoi Sin sauce and it was always runny. I cook it with the Thick Gel before jarring it and processing it in a water bath and it turns out perfect.
  7. I've had no problems with the digital controls on my Oster. I love it. I can put tall vessels in it that would not fit in the other countertop ovens, not even in my Cadco. I didn't think to take a photo. I baked a fantastic cheese souffle last Sunday that 3 inches above the top of the baking dish and had plenty of room. I used regular BAKE, not the turbo.
  8. Deep, Dark Cocoa Pie my own recipe - after much trial and error, finally got it right. Andie’s Original Cocoa Pie no cook, no bake (unless you want to use a pie pastry shell that has to be blind baked) Deep rich flavor. One prepared 9-inch Pie shell - You can use the Keeblers graham shell or the Oreo chocolate shell or make your own with vanilla wafers. There are recipes online for cookie crusts. Or bake a regular pastry shell. Ingredients: Cocoa - half Black cocoa, Half double dutch KA cocoa 1/2 cup If you use other cocoas, add 2 TBS Truvia baking blend 1/3 cup (if you want to use plain sugar it is 3/4 cup. Cornaby’s E-Z Gel instant corn starch 2/3 cup kosher salt 1/2 teaspoon Whole milk 2 cups Heavy cream 1/2 cup Vanilla extract 1 Tablespoon Directions: Mix dry ingredients together - I actually measure them into a sifter or fine sieve to make sure there are no lumps in the cocoa. In a large mixing bowl with rounded sides where a whisk can reach all areas, measure in the milk, heavy cream and vanilla. Add the cocoa/sugar/thickener mix and whisk for about 3 minutes. The mixture will begin to thicken. Allow to set for 2 more minutes Whisk again and pour into pie shell. Unless you are using a rigid pie plate, set the pie pan on a plate. Allow it to set for 30 minutes without moving it. Place in refrigerator and chill for at least 3 hours. A bit longer is better. I cover it with one of my microwave spatter covers DON’T USE PLASTIC WRAP! If you have one of the wide and shallow “cheese or meat drawers” you can place it in there without a cover if it is the type that seals.
  9. Yogurt-making @ home

    I have no answer to someone who obviously has all the answers.
  10. I bake my angel food cakes in there in my TALL angel food pain with the feet, that certainly would not fit into a shallower oven. I do have to remove the top shelf for it to fit, but there is generous room for the cake to rise well above the rim of the pan.
  11. Yogurt-making @ home

    The reason for bringing milk to the REQUIRED TEMPERATURE is to convert some of the components so they can react with the organisms that PRESERVE the milk and produce the yogurt. Failure to do this can result in UNWANTED bacteria taking over, even under refrigeration and causing illness. I posted the bulletin from the California Milk Board August 10, 2010 The only other thing that could be interfering with your result is not getting the milk up to at least 180° F. before cooling it to 105 to 115 before adding the culture. If not heated sufficiently the "curd" won't form. Following is a quote from the California Milk Board: "Yogurt is formed by the growth of two bacterial organisms in milk; Streptococcus thermophilus and Lactobacillus bulgaricus which turn the milk sugars into lactic acid. These are two separate bacteria that are active at different times during processing. Some times you will also find yogurt that contains other ""Probiotic"" cultures such as Lactobacillus acidophilus, Bifidobacterium longum, and Bifidobacterium infantis which are bacterium normally found in your intestines. Together these bacteria aid in digestion and the synthesis of vitamins. Here are the required steps. Heat milk to between 180 and 200 °F. Heating the milk is done for a few reasons. First, to sterilize/pasteurize the milk so that the yogurt bacteria/culture has a hospitable place to grow in. It is not desirable to incubate contaminating bacteria that might be present in the unsterilized milk. Heating should be done even with pasteurized milk to help make a smooth thick yogurt. Heating the milk also helps stop the whey from separating out quite as much. You must then cool milk to 115 °F and add yogurt culture. (If the milk is too hot it will kill the yogurt bacteria.) Stir in yogurt culture gently until dissolved. Hold temperature at 105 to 110 °F for approximately 8-10 hours. This allows your ""good"" bacteria to grow. The methods listed in the post are suitable for this. Finally, you must refrigerate the processed yogurt for at least two hours. Refrigeration help slow the continued bacterial growth. If yogurt is not refrigerated it will become sour." I have been making yogurt for 50 years. The ONLY time I had a failure was when I tried a "short-cut" method which purported to be a "better and quicker" method. And did not require HEATING THE MILK TO 180° F AND THEN COOLING IT TO 115°F to add the culture. It was a total disaster and a total waste of a gallon of milk. This was the yogurt I referenced in August 2010 - culture from New England Cheesemaking company.
  12. Not really. My stepmother's was on the back right. It was a Westinghouse with two ovens and a broiler under one of the ovens plus a warming drawer. Like this one. It also had a florescent light which put out a weird blue light. She never used it because it bothered her (migraines). My dad mounted one of the jointed "architect's" lamps on the wall above the stove so she could have good lighting. The other photo is a late 1930s Westinghouse that I came across while looking for info on an electric roaster. This was the stove we ended up getting. Roper Town & Country. We had to do a lot of entertaining because of my husband's job and a regular range just did not have enough output. It has two ovens and a broiler which can be converted to an oven by locking the lift mechanism down and installing one or more racks - it came with extra racks. The griddle is much larger than on most ranges and we used it a lot. We did have to get a larger gas line put in because that thing demanded a lot of gas. We did not have a range hood - it was on an exterior wall and my dad (he was a contractor and built our house) installed two 12" exhaust fans with a small copper "hood" that was only about 8' deep. There were louvers on the outside that opened automatically when the fans were on.
  13. I still use mine. I have three. The oldest T20 got a new cord in 1999.
  14. Deep well cookers were available on several electric ranges. GE introduced one in 1938, later their Hotpoint division offered them after WWII. I had a Norge in 1960 and when we built our house in 1962 we considered a Frigidare but eventually decided on gas instead of electric. Kelvinator offered one - I looked at one when I was buying our Kelvinator Food-O-Rama refrigerator. This is a 1948 GE Airliner. In the late '50s some of the ranges offered a "fryer pot" which was taller and projected about 4 inches above the stovetop to make it safer for deep frying. My stepmother had one of those.