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Sarah Phillips

participating member
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    188
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  • Website URL
    http://www.baking911.com

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  • Location
    New York, New York
  1. Hi chefpeon, I couldn't help but notice your post. Your words sound so close to my original thoughts! And, you have posted on my website, too, and you once did some work for me on decorating cakes, since you are so talented.....I am still a big admirer or your work! But, I always give others credit where credit is due.....Unless you thought up the exact same thing on your own, did the exact same research (which I seem to recall you did after you read my website)......And, have the exact same/similiar words to describe your findings as I do, too! I will call that amazing! In fact, I have writte
  2. Nice looking recipe, K8! (And, never let a frozen bunch of bananas fall out of the freezer and drop on you foot! OUCH!)
  3. I agree with K8! I don't use overripe bananas when making banana bread! (By the way, you can freeze extra bananas in their peels! Just throw them in as is! Cool, huh!?)
  4. Hi MightyD, Just my 2 cents! How many bananas does the recipe call for? What kind of leavening are you using? Does the recipe call for buttermilk or lemon juice? Can you post the recipe? It does make a difference in the outcome as to whether you mash or puree your bananas! I have found that when you roughly mash them, you'll get a better texture from the bread. When you puree them, you add too much excess liquid and goo to the recipe, getting what you describe - a heavy, dense, black bottom or banana glop that has a hard time baking properly, as you have found. That part of the bread won't ris
  5. Hi, I saw your post and became interested in it. I have done a lot of work with fruit purees in baking http://www.baking911.com/healthy/baking_101.htm My Healthy Oven Baking Book, Doubleday, 1999, is an example. I have posted several recipes on my site from my work. Here's an example. http://www.baking911.com/recipes/cakes/lemonglazed.htm If you have any questions, let me know!
  6. devlin, I agree with you - it's unprofessional - ok! But, it happens at all levels of business all the time. There's nothing you can do about it. But, you asked: "Any suggestions about how to deal with this sort of thing? Or maybe I just do what I guess is the obvious, simply drop it and move on." Maybe you just wanted to vent? I was just answering your question, that's why I responded. Good luck!
  7. devlin, I don't know if this is too late, but I have some advice. I have been involved with sales for a long time - I have had my own brand of baking mixes called Healthy Oven, which were in major grocery store chains across the US and in Whole Foods, for ten years, I was a food broker before that, selling 2,000 food products, and and now I run my own site, baking911.com. My word of advice is that it takes a long time to cultivate a client. It took me two years to get Healthy Oven products into Wal Mart Superstores. One year to get my products nationwide into Whole Foods. The other accounts
  8. K8, Well, your Mom gave you wonderful advice - And, you didn't ramble on in my book - I always love hearing from you! ~
  9. Hi K8! Did you test the baking powder to see if it was still active? That's the key! If there were lumps throughout the baking powder, then somehow the baking powder became moistened or damp, which activates it. It's always sound advice to use dry, unspent powdery baking powder and baking soda when you bake! ~ (YUM! Almond paste is soooo delicious!)
  10. Dailey, All I am doing is providing a scientific study by a professional food scientist on which frostings should be refrigerated and which ones shouldn't. If someone choses not to refrigerate something, it is up to them. Just because noone has gotten sick from the practice, does not mean it is not safe according to the scientific guidelines I am providing. I expect my findings to upset a lot of people and to cause lots of controversy. However, anyone can chose what they would like to do in the end, and decide whether or not to refrigerate their frostings.
  11. You are welcome. Ok, I will do my best -- good ideas! I have baked good storage charts I put together on my website with my expert years ago that answer your questions based upon research we did.... http://www.baking911.com/pantry/storage_baked_goods.htm Some of it has to be edited and updated as I am currently doing -- If you have any questions, please ask. Also, look at the current information we are researching (on the link on my other post) because we are going to do a lot more with it -- I am just frustrated with people asking me questions and no one having answers! So, I decided I am go
  12. HA! They're very, very expensive! ~
  13. I agree! Hip-hip Hurray, sugarella! ~
  14. FYI: This one was analyzed by my food scientist and needs refrigeration..... explanation on http://www.baking911.com/asksarahbb/index.php?showtopic=1299
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