JeanneCake

Hmmm. I was thinking I wanted prime rib for Christmas dinner, I haven't looked at prices yet but I'm sure sticker shock will set in. I wonder if I should have a plan B. It will be just 4 of us at dinner, but I like to have enough left to not have to cook the next day or two at least.

look for recipes for pain-de-mie or pullman loaf - it's a soft, close grain bread - pullman loaf pans have a lid that keeps the bread's square shape.

The pie shell helps to insulate the filling to protect it from overbaking; this filling doesn't need a lot of coddling because it's not a custard - there's no eggs or cream; you may find that the edges are cooked through faster than the center when you make it in a rectangular pan so the texture will be drier at the edge and creamier in the center.

Me too! Late to the party but here I am

Welcome, Umar, and wishing you happy adventures in cooking. The first few years, you adjust to the long hours and physical aspects of the job (get good- and I mean REALLY good shoes. Compression socks are your friend ) recognize that you are being paid to learn your craft. Don't take criticism personally (and, don't let anyone mistreat you as can be the habit in a lot of kitchens. There's a difference between practical jokes and being abused) and acknowledge that everyone can teach you something. Enjoy yourself and keep us posted!

We have used the Nightscotsman's marshmallow recipe for years; I've scaled it up and down for full sheets, half sheets, etc. I've made strawberry, raspberry and passionfruit by using puree in place of the water. Amoretti is having their black friday sale, which is pretty much the only time I can afford to buy this stuff so I'm anticipating what I need for the coming year and buying accordingly (compounds mostly). I'm curious about how to flavor marshmallows and want to ask: should I be looking at water soluble extracts to add to the mix? How are marshmallow places making flavors like Irish Cream, Peppermint, tiramisu, bourbon.....? Years ago, I tried adding gel food color to the marshmallows as they whipped and it collapsed and the mallows were very dense. So I'm wondering if marshmallow shops are adding oil based or water based flavoring extracts to make their flavors. Or should I be using a different recipe entirely? We make marshmallows into squares for smores bars, piped into bouchon molds to make striped marshmallows and of course you might remember my brief foray into stuffed marshmallows during the pandemic which I loved making but not enrobing ;)! The sale, if you're curious, is on until Nov 30. Any advice about the extracts is appreciated!

we should ask Jacques Pepin..... I wonder if we could post on his facebook page to ask and then we'd have to report back here

I did a curbside order at BJs yesterday; they are running the same promo as last year - buy $100 of specific manufacturer goods and you get a free frozen Butterball turkey. No advertising yet from the local supermarkets about whole bird prices. When I called the local turkey farm to place an order, they have nothing under 13# available and it's $4.29/pound. I can't remember what it was last year to know if it's a big increase. Pick up this year is the Mon/Tue/Wed from 8 to 6; they will allow 6 people in the store at a time. I'm anticipating a long line - I'm planning to go first thing that Monday morning. They aren't taking orders for side dishes; if you want a turkey pie, you have to order and pick up on a separate day.

This reminds me of the essay Erma Bombeck wrote before her untimely death from cancer; she wrote of things she wished she had done differently - she would have burned the candle shaped like a rose before it melted from being stored has stayed with me for years ..... there is something to celebrate in lots of moments we might consider ordinary but through the eyes of someone else, they become treasured memories that make you smile If you're interested, here's a link to the essay : https://www.goodreads.com/quotes/49262-if-i-had-my-life-to-live-over-someone-asked ETA: I thought she died of cancer, but it was complications from an operation she had for kidney disease.

Those Silverwood pans look wonderful - nothing like the Fat Daddio pans (which are a dull finish) I have!

the Fat Daddio pans create a weird (IMHO) crust; the heat doesn't seem to get through. Sounds weird I know, but I was so unhappy with the results I stopped using the pans and won't buy that brand any more. I think the black non stick would be ok (just not for a chiffon type cake, or an angel food where the batter needs to climb the sides of the pan).

this is making me remember the salmon mousse recipe from The Silver Palate cookbook (which I liked and made a lot many many years ago!), and the copper melon molds that my parents had in the kitchen....

Sweetened condensed milk is somewhat thick to begin with. I suspect that the additional acidity from the extra lime juice made it not set up. You could add some bloomed gelatin to it if you haven't put it in the crust yet....

Do you know Squires Kitchen? I used to buy a lot of things from them years ago, it was always good quality merchandise, quick shipping across the pond. I haven't bought anything in a while from them but I'm still on their mailing list. They are happy to share their knowledge and make recommendations. Just from looking at the product pictures, I'd go for the PME bakeware because even if you line the Invicta tin with parchment, cleaning that bottom seam will be tedious. The first PME link looks like anodized material, which I don't like personally. You want a heavy duty pan (even as a home baker) and in my experience (with Fat Daddio brand), the anodized finish doesn't make for a good cake.

Have you reached out to the manufacturer to ask them how a variation could occur? maybe it's a matter of the batch you were using that caused a higher than usual reading? My guess is that the cannabis industry will be a large purchaser of chocolate and asking the manufacturer to get involved now to help with a solution could be a win-win for you both. they seem to have a lot of certifications mentioned on their site so....

I should have checked to see if it was possible to buy extra beakers. Any time I bought a KitchenAid mixer, I always bought an extra bowl, whip and beater. Which is why I have such a great selection now and I don't have to immediately wash a bowl when I need it......

You need to start a new thread for that device, then Our Philips is still going strong (I've replaced the non-stick grid) but my son wishes it was bigger so he could grill more things (like, 6 burgers instead of 4.)

PS, thank you

You bet it does. You were also responsible for our Philips Avance Grill too. Well, ok, you and everyone else but still....

Done! Should have it Thursday or Friday based on BBB's shipping. After the crazy wedding weekends we are having, I'm adding canned mango to my curbside order and am hoping for the best on Sunday!

LOL! I got a BB&B flyer with 20% off any single item (this is not excluded). I'm in, if you are!

here we go again.... adding to the toy list .... you are all such enablers for me when it comes to toys ....

I'm trying to remember what candy color brand we have at work; I think it's a combination of ChefMaster, Americolor, AUI and maybe one or two ChefRubber. It's ok; but we use it more for coloring coating chocolate when we need a color for dipping cookies. So your mileage will vary.....

I myself prefer chiffon cakes in general so I think if that's your preference you should go for it. I've made the settevelli before for clients and I've used thin layers of our regular chocolate butter cake, just use syrup to your advantage to add moisture/flavor. As for the glaze, you could use a chocolate water glaze instead of the mirror glaze.

Do you have a copy of The Cake Bible by Rose Levy Beranbaum? It's a compilation of very well researched and well written recipes ranging from butter cakes, genoise, chiffon - if you can borrow a copy from a library it will be helpful to you. She has a blog as well that likely has the same information .... realbakingwithrose.com