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Becca Porter

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Everything posted by Becca Porter

  1. I don't believe it is possible to do both. Unless you do what she does in the whole braised chicken recipe. After it finishes braising she puts it on a pan and sticks it in a very hot oven to crisp up.
  2. Okay, I am hoping for some quick help. Since tonight is Valentines Day I would like to make a good supper. The problem is it is a busy night. I have my dds soccer practice from 5-6, then I have to pick my husband up at 6:30. Thats puts us home at 7:00. Too late to cook a meal start to finish. I want to make the smothered top blade steaks with mushrooms and onions. It has you cook the steaks on the stovetop for about an 11/2 hours at a low simmer. I need them to cook for at least 2 hrs and 15 minutes. What would be the best way? Would they be okay on the stovetop or should I put them in a 250-275 degree oven. Or should I scrap it and eat hot dogs ? Thanks.
  3. I'm not sure what might have happened. Quite a few things could go wrong. *Was your butter and eggs at room temp? *Did you sift the flour three times? *Did you beat the mixture sufficiently? *Did you start in a cold oven? It sounds like it didn't get as light as it should be. I'm not sure if 1 extra yolk would make a difference. It might though. Pound cake can be a little sweet. I serve everything with strong black coffee to cut the sweetness. Also unsweetened whipped cream is great. -Becca
  4. Ling, off the top of my head: Cooks Illustrated Cake Bible Fine Cooking (sour cream and cream cheese versions) Martha stewart That along with a couple that were so forgettable I forgot them . OnigirlFB, It works fine in a bundt pan. Just increase the baking time some. -Becca
  5. Darcie and I both added creme of coconut to the cake as well as a little extract. Perhaps that is why I was so happy with it. The cake has to be on the firm side so that it is easily sliced in half. I loved it. I wouldn't mind trying Inas though. -
  6. I think this recipe would be good in a smaller pan. They are a little short. I'm interested to see how it works with those substitutions.
  7. Tonight I am making the whole braised chicken with bread stuffing and bacon. The recipe looks really fantastic. The bread stuffing is similar to the one in the famed Zuni chicken recipe. I've looked throught the thread and I haven't seen any comments about it. Anyone made it? I'll post my comments when it is done. Yum. I'm sorry no picture. I really gotta get on that.
  8. I am so glad you made it Patrick. I would love to see a picture, Lings picture was beautiful. I love that you loved it . -Becca
  9. Okay I followed Darcies changes. 1/4 teaspoon coconut extract in the filling and 1/4 cup cream of coconut in the filling and cake in place of heavy cream. This is the best coconut cake I've ever made. I thought I loved my Cooks Illustrated recipe but it didn't touch this. This would be one of my top 5 favorite cakes of all time. My bil doesn't really even like coconut but he loved this. It was SO good. It is these nights I wish I had a digital camera. (Is it wrong that I want one for food photography more than for my children. ) I wish you all could see my beautiful rainbow mold and coconut cake. One day...
  10. Thank you for your reply, Darcie. I guess I will just do the three cake layers this time. I can't wait to eat it!
  11. Thanks to Darcies blog I am craving this cake. I am making it today, along with the Rainbow Jello mold I made last night. I made the filling last night as the recipe suggested. However, I would really like to do the 12 layers by cutting the 3 9-inch layers in half. I was wondering if anyone else has done this without doubling the filling. Was it enough? You would think the recipe would account for that since it is the way it is served at the restarant. Thanks
  12. I am making this for tommorow. I have a quick question. Once you dissolve the gelatin, do you wait until it is completely cool before you start pouring? The recipes seem to skip straight to the pouring part without mentioning what the temp should be. Can it be warm or should it be completely room temp? Thanks for the quick help!
  13. I am so glad you made it. It is my idea of the perfect pound cake. I should try a lemon variation Sounds good.
  14. Okay cornstarch has to come to a boil to thicken, correct? Then why do the recipes tell you to bring the temp to 170-190 degrees? I made pastry cream the other day with my thermopen. It got to the required temp. and was still completly liquid. Why do they do that when 212 is boiliing?
  15. The only thing that could give me enough inspiration to quit is becoming pregnant. Of course I am an idiot, I started back after I had my daughter. When I became pregnant with my son I quit for good. It's been about 3 1/2 years. It will be the best thing you have ever done. I had other reasons to quit as well. My Dad had 7 siblings. One died early (27, I think) of a freak accident. The other 6 have either died of cancer (4) or lived through it (2). My Dad is lucky. He has taken care of himself over the years. He quit smoking at 35. He did have some precancerous polyps at his last colon screening. Besides my aunts and uncles getting cancer young and dying, I have had several female cousins get breast or ovarian cancer around 30. My cousin that almost died of breast cancer started looking into the cancer genes. When she tested positive for the gene, we all got worried. My Dad tested. If he wasn't a carrier we wouldn't have to worry. Unfortunately he was. I have two sisters. We are 32, 28, and 25. We tested last year. We didn't get the results we hoped for. That means an 85 percent chance of getting cancer in our lifetimes. I guess what I am saying is quit smoking. You never know. Good luck, I know you can do it. Just do it for the food. Think of the ingredients you will be able to buy with that cash. Then you will actually be able to taste it all too.
  16. I made eclairs a couple weeks ago with Martha Stewarts recipe. I really like how she does her filling. She makes a pastry cream, but then she lightens it with half whipped cream. Since I 'm not huge on custards I really love it. I don't know if it would help your thickness problem though. -
  17. Ling, try the Cold Oven pound cake I posted. One of the things I love about it is that it is slightly lighter than most pound cakes, while still being a pound cake. The flavor also is so buttery and strong.
  18. Trader Joes Morello Cherries are supposed to be really good. Unfortunately I do not have access to a TJ. I happen to have the best Black Forest cake recipe. It is in the Dec. 2005 Cuisine at Home. It is incredible! It makes a cherry compote using dried cherries, (I buy walmarts house brand. It is actually pretty good.), cherry juice, (health food store), cherry preserves, and frozen dark cherries, (I can't get those, so I used canned tart cherries, worked great.). You then make a stabilized whipped cream with a pudding like corstarch mixture. It also uses their awesome basic chocolate cake recipe. It is beautiful and absolutely delicious.
  19. The reason they do this is because even though you got 10 yoplait yogurts, you might have gotton different kinds. Strawberry, blueberry, etc. Since it is the computer that reorders, they have to make sure the right types are reordered. They do not trust the cashiers to make the distinction between types, so they are instructed to always ring up each item seperately regardless of the two types being exactly the same. Most cashiers are lax on this rule though.
  20. I was reading through thinking you sounded familiar. Until I read this and realized where I "knew" you from. I am loving the blog. Anything with this much baking is sure to pique my interest.
  21. I have put my pound cake recipe into RecipeGullet. It is tiltled Cold Oven Pound Cake. It is here: http://recipes.egullet.org/recipes/r1598.html
  22. Cold Oven Pound Cake After trying a variety of recipes my sister and I found this one to be our favorite. It has a really buttery flavor and a lighter crumb than usual pound cakes. I am unsure where it originally comes from. My sister has had it in her files for a while. It makes two cakes. Perfect to keep one and gift the other. 1 c unsalted butter, softened 3 c granulated sugar 5 large eggs, room temperature 3 c all-purpose flour, sift three times before measuring 1 tsp salt 1 tsp baking powder 2 tsp vanilla 1 c whipping cream Butter and flour two 9 by 5 inch loaf pans. Whisk salt and baking powder into presifted flour. Set aside. Cream butter and sugar together in an electric mixer until light, fluffy and almost white, 4 to 5 minutes, stopping mixer to scrape down sides. Add eggs one at a time slowly, beating well after each addition. Add one third of the flour mixture into the mixer set at low speed. Add half the whipping cream. Continue alternating flour and cream, ending with flour. Add vanilla. With a rubber spatula scrape down sides and bottom until completely mixed. Pour into loaf pans, up to 2/3 full. **Start in a cold oven.** Place pans on middle rack of oven. Turn oven to 325 degrees. Bake for 1 hour and 20 minutes or until toothpick comes out clean. (Note: It only took mine 55 minutes, so check early.) * My favorite combination of eggs is 5 eggs with an extra yolk or two. Supposedly the seven egg version in Elvis' favorite pound cake. Keywords: Dessert, Easy, Cake, American ( RG1598 )
  23. Melissa, I just wanted to say that I LOVE your quote. I am so jealous I didn't think of it first. That happens to be my favorite book.
  24. I copied and pasted the above recipe from my WordPerfect. I am sorry it is all smushed together, but I can't seem to fix it. Once again try it .
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