Kris
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Posts posted by Kris
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I baked the KA white cake today. I tasted it while it was still cooling on the counter...it has a lighter, fluffier texture than my yellow cake. I suppose that's due to the use of cake flour vs. all purpose flour. It also has a nice white color and was moist.
Notes: I used King Arthur's brand of Guinevere cake flour and I weighed out out my ingredients on a digital kitchen scale. I mixed everything in a 6 qt. Professional kitchenAid mixer and baked them in 2" high, 8" circumference round layer cake pans for 32 minutes at 300 degrees. I bake all of my layer cakes at 300 so they'll rise more evenly and level without domed tops.
I also added crumbed Oreo cookies to one pan for the cookies N cream variation. That one tasted great too.
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I'm not a vegetarian and never will be.
However I have had vegetarian meals. I prefer things like falafel & Indian dishes that don't have "faux meats" rather than stuff like seitan and tofu burgers.
Some soy burgers aren't too bad though. But as far as I'm concerned, they'll never be as good as the real thing.
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If you want to convert volume to weight measurements, how much does 1 cup of cake flour weigh in ounces?
scordelia, please post the James Beard buttermilk white cake recipe. I'd be very interested in trying it.
CaliPoutine, I used to have the same problem you do with buttermilk. But there's a couple of options you can try:
1. Freeze remaining buttermilk for use in future recipes like pancakes & waffles.
2. Use buttermilk powder in cake recipes. I find that using Saco Foods buttermilk powder produces a lighter textured cake than using liquid buttermilk(which produces a denser cake texture). I like this brand because it's made from true buttermilk cultures and it makes a moist cake. Plus, it's waaaaaaayyyy cheaper when buying it by the case directly from Saco Foods (you get 12- 16 ounce containers). The company told me that it lasts indefinitely, but must be refrigerated when the container is opened. http://www.sacofoods.com
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This thread is LITERALLY making tears well up in my eyes...
I'm a Brooklyn gal born and bred and I can't even BEGIN to describe how much I love NYC for it's food, diversity and culture. For the nearly 35 years of my life, I have enjoyed a myriad of cuisines and have only scratched the surface.
But next year, my husband and I will be buying a house and relocating to the state of Delaware (where all of my family has migrated to). This city has just gotten too expensive in terms of real estate, so off we're going.
But when I stop and think about all of the wonderful food experiences that I will be missing out on, I want to cry.
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How do you use a food mill? I bought a hand food mill several years ago and have never used it because I can't figure out how. LOL
Also, I tried making raspberry puree and it was hellish. I tried straining the puree through a sieve and the pulp just sat there along with the seeds. I was trying to make a raspberry puree to add to Swiss Meringue Buttercream...what a disaster. It was full of seeds.
Okay, my husband assembled my food mill the right way.
and I figured out how to use it today. I cooked down a 12 ounce bag of frozen raspberries (thawed in advance) until most of the liquid was gone. Then I poured the puree into my food mill and hand cranked that baby until most of the seeds were out. I rinsed the seeds out of the mill and ran the puree through it a second time. I'd say that I removed about 98% of the seeds. There's still one here or there, but it's a LOT better than my last effort. :)
Once I removed the seeds, it didn't seem like there was much puree left...maybe 1/3 cup or so. However I added it to a batch of Swiss Meringue Buttercream and the flavor of the raspberry puree really sparkled through. I guess it's so concentrated that you don't need much to flavor the buttercream.
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I make my potato salad with red skinned potatoes, Hellmann's mayonnaise and sandwich spread, hard boiled eggs, minced fresh onion and green peppers, vinegar, mustard, salt, pepper and celery seed.
A former co-worker of mine made some of the best potato salad. She is an older woman (in her 70's now) and was the first person I knew to add celery seed to her potato salad. I liked the taste so I've been doing it with my potato salad ever since. :)
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I spray the pan with Baker's Joy very well (never use parchment) and unmold it 10 minutes after the cake comes out of the oven. I have a cake circle/board already prepared and just turn the cake onto the board. No cooling racks, no parchment, no fancy stuff.
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Oh okay. Thanks for the clarification.
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I have successfully multiplied my scratch yellow, chocolate and carrot cakes. The yellow cake is my most popular flavor so I've multiplied it by as many as three times (for a 12" round cake pan) and it worked well. Since I have a 6 quart KitchenAid, I have to make it in batches if I want bigger cakes than that.
But I've multiplied all of the ingredients in duplicate and triplicate and it has worked out fine for me. I bake all of my cakes at 300 degrees Farenheit in a gas oven. My cakes bake a little more slowly but they bake more evenly, they don't get humps or domes and they tend to be rather level (for the most part). I got that tip from taking a baking class with Scott Clark Woolley a while back and it's worked well for me.
I know Rose Levy Beranbaum gets into this in the Cake Bible and talks about something called the "Rose Factor." I've never really understood the "Rose Factor" but supposedly it's a formula on how to multiply scratch cakes properly.
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Where would one find frozen purees?
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I love Nutella...I made a 3 layer chocolate cake using Nutella as the filling. I iced the cake with SMBC with Frangelico added to it. It was quite good, but my family thought the hazelnut flavor was just too much.
Hey...more cake for me! :)
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Wow! I learned something today. I typically use Grandma's "Robust" molasses (with the green label) when I make baked beans from scratch. But I didn't know it wasn't real molasses.
In my local Pathmark supermarket, they sell Brer Rabbit, and it's been on sale for several weeks (about 80 cents cheaper than Grandma's brand). I think I'm going to pick up a bottle and compare the two.
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How do you use a food mill? I bought a hand food mill several years ago and have never used it because I can't figure out how. LOL
Also, I tried making raspberry puree and it was hellish. I tried straining the puree through a sieve and the pulp just sat there along with the seeds. I was trying to make a raspberry puree to add to Swiss Meringue Buttercream...what a disaster. It was full of seeds.
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How can you tell how much of a percentage of butterfat is in a container of heavy cream?
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PME makes a tilting cake turntable.
It also has a non skid top to prevent the cake from sliding off:
http://www.countrykitchensa.com/catalog/pr...&productId=2201
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Lovely cakes! Nice site too.
Only thing I'd like to see is a cake flavor listing...
Maybe I missed it though?
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80% chuck, 6 ounces raw mixed with a bit of minced onions and salt, indented in center, grilled, cooked until medium well (closer to well but not a hockey puck).
Must have a slice of cheese (American or cheddar) served on a bun (seeded or not) with Heinz ketchup and dill pickles.
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I order what I want and expect that my table mates would too. However for those who have ordered something that "looks good" or something different, we'll usually ask the others if they want a taste or a bite (with clean fork of course).
But I would never try to negotiate what others should order and would resent if someone tried to do it to me.
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Chinese Food
Shrimp, lobster, oysters and the like
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Two things...
Jamaican style stewed oxtails.
A perfectly ripe mango
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Here's yet another New Yorker who loves her Heinz ketchup. Forget about Hunts and Delmonte thank you very much. Have never tried the Muir Glen organic that a few of you have mentioned. Maybe I will just to broaden my horizons.
I eat ketchup on my well done burgers, fries and eggs. I use it when cooking meatloaf, homemade baked beans and bbq sauce.
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MeDiMe, you gave some really good advice!
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I attended the Cakewalk function and the Tuesday evening cocktail party as a guest of LCS.
Such lovely cakes on display (including LCS' cake of course). Such talent, such beauty, such art!
Que fabuloso!
Being the dodo bird that I am, I left my digital camera home though.
Looking at that demonstration above that Toba Garrett did...she's just fabulous with her stringwork. And the flowers on Kerry Vincent's cake were spectacular.
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I too contemplated making my own wedding cake in October of 2001. I had made wedding and tiered cakes for other people before. But my then fiance (now husband) FORBID me from doing so for our upcoming nuptials. Well he seriously dissuaded me since I refused to be forbidden from doing anything. :lol:
Seriously though...I am SO hugely glad that he talked me out of it. As the clock wound down toward the wedding, I was inundated with so many last minute details and minutae...I would have been a wreck trying to do my own cake.
Not only that, you just can't anticipate last minute occurrences/disasters. In my case, it was 9/11. Since I live in NYC and work a few blocks from ground zero, my guest list was thrown into disarray since many of my guests were afraid fly to NYC for my wedding. So I was stressed out about that, was suffering migraines and elevated blood pressure on a daily basis - not to mention my office was temporarily relocated to RIKERS ISLAND (of all places) due to the poor air quality resulting from the disaster. It was just hellish in the weeks leading up to my wedding. Add the pressures of having to make a wedding cake and I would have cracked.
OK... can't find any fresh passionfruit? :unsure:
in Pastry & Baking
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I've had those Goya fruit pulps before and they're very good. I've had the mango and papaya. I don't see the mango on the website so I wonder if they still sell it...I haven't had them in several years.