flourgirl

Yes, there is an advantage to broiling meat. When you pan fry meat or bbq, the meat is in contact with metal and as a result of high heat known carcinogens are formed. This site will explain it better than I could. http://www.cancer.gov/cancertopics/factsheet/Risk/cooked-meats IMO, meat broiled in a gas stove tastes better than meat broiled in an electric stove.

That would be wonderful, thank you !! There must be nothing like fresh-churned butter. My husband comes from a region where they also made their own butter when he was a little boy. He tells me they never kept it in the refrigerator but in the pantry! He tried to do that with our store bought butter but straight into the refrigerator it went. Does the fat content differ from commercially available butter? I would think that would impact your baking. Are you a professional baker?

I know! It was a hard adjustment for me. Not because I love it so much, but because i am now limited. I was never a cake eater and only recently started to eat cake ever since I began baking. As a consolation prize, I get to experiment with recipe conversions. I prefer experimenting to using low-fat recipes. I've learned a lot on this journey. But still, nothing really replaces butter

I'm reading a book on lowering cholesterol and the very accomplished author suggests eating popcorn. She said eating popcorn actually helps lower your LDL. So I went to the store and read the nutrition labels on the bags of popcorn and was stunned at the amount of fat it contained. I then bought a hot air popcorn popper and am having almost 3 cups of popcorn a day. No butter added. It is crazy but since I started eating it, I have lost weight.

I didn't taste it yet. They are going to be served after dinner and I will let you know tomorrow. I am following a low cholesterol program that dictates I incorporate olive oil into my diet. I don't have sunflower oil in the house but I will look into it. I usually bake with organic canola oil if it is for me. Baking for my husband and others get the yummy stuff, butter I am trying to get him to watch what he eats. It is hard but I am working on it.

This morning I baked low fat "donuts" from The Sweeter Side of Amy's Bread. I made half a recipe. Concerned about heart-healthy recipes, I substituted 16g of olive oil for the 1.5T of butter called for in the recipe. Although the recipe indicates a baking time of 10 minutes, it took a full 20 minutes, with 1 rotation before they were ready to be removed from the oven. I glazed them with confectioner's sugar, apple juice and vanilla extract.

Thank you Kim, The recipe is from Roses' Heavenly Cakes by Rose Levy. It is the "She Loves Me" cake baked in a 10 cup kugelhopf. I've made a lot of cakes but this cake has the best taste I ever tried. Other people do a lot with this cake but I left mine plain, except for a glaze made of confectioner's sugar, heavy cream and almond extract.

Thank you cookingofjoy

Thank you Chris, andlesenji and David. What you say makes a lot of sense. I am anxious to give them a try. I am waiting for Rose Levy Beranbaum's Beater Blade, by New Metro, to be released some time this month and the Side Swip will go on my wish list.

Usually I am very critical of everything I bake but I just have to say this is ONE DELICIOUS CAKE !! This cake was easier to make than any I have ever made. It is light, tender, sweet and melts in your mouth.I glazed it but it didn’t need it.This cake boasts 5 egg yolks, 142g butter and 200g milk so I won’t be having any but I did sneak a crumb that fell on the plate as I cut a piece for my husband. WOW!!! It’s great, it really is

I am concerned as to whether the Beater Blade will over-beat my batters. I bake a lot of quick breads and French recipes which require a gentle blending of the flour after other ingredients have been incorporated. I expressed my concern on Rose's blog and was assured the Beater Blade can be used, without making adjustments, in Rose's recipes.

I agree, it is a beauty Ashen

That cupcake is beautiful!

I did have the KA version and eventually returned it. My batter was never ejected from the bowl as some commenters described but the batter was plastered toward the top of the bowl and was not being incorporated. I called KA and told them about my experience. I plan to purchase the Beater Blade this June when Rose Levy Beranbaum's Line is released.

This afternoon I baked the Banana Cake with Carmel Sauce from the Bourke Street Bakery cookbook. It was the first time I attempted this recipe. The cake took less than an hour to prepare and was baked in 55 minutes. While the cake was baking I made the carmel sauce. When my husband got home from work, I served it to him warm. The cake is delicious. The crumb was perfect and the cake was moist. I was disappointed with the finished height of the cake which was almost 2 inches. The recipe calls for 300g self rising flour. I might have over mixed the batter by using a heavy-duty 11-tine whisk attachment instead of the whisk which came with the mixer. The recipe calls for a 28cm tin to be lined bottom and sides with parchment. Instead I used an 11 inch cheesecake pan and lined the loose bottom with parchment and floured and greased the pan. I will definitely be making this cake again.

Thank you for the compliment. The cake itself is made with unsweetened, unleavened cocoa powder; it's only the ganache coating that involves couberture. Unfortunately, anything I have to say about sourcing couberture is going to be completely useless to you. I buy from Ecuacacao, one of the country's largest producers of fine coubertures. Oh, I didn't realize that. Thank you, though. I appreciate your response.

Your cake is lovely. Where do you find couberture-type chocolate? I have the book Death By Chocolate and have followed Chef Marcel's recommendation of Baker's Chocolate when making his recipes. Although his cakes come out excellent, I did feel I would have liked to try a different chocolate. I have never made this cake. It looks fabulous.

I have several books on my wish list which have not yet been released but I am especially looking forward to the release of "Baked Elements: Our Ten Favorite Ingredients" written by the authors of "Baked: New Frontiers In Baking" and "Baked Explorations: Classic American Desserts Reinvented". It is rare that I purchase a book sight-unseen but the recipes of Matt Lewis, Renato Poliafito and Tina Rupp have been show-stoppers for me. In 2015 Rose Levy Beranbaum is planning to release "The Baking Bible". This is another book I will buy sight-unseen. I am very looking forward to the release of this book. I am also looking forward to "The Dahlia Bakery Cookbook: Sweetness in Seattle" by Tom Douglas and "Vintage Cakes" by Julie Richardson. These books, however, I will check-out in the library before I make a purchase.

Very cool Anna N! Enjoy! It looks great! I would love to get one too. Hmmm, Christmas isn't that far away

I have been slashed by the blades of the food processor and burnt when rotating pans in the oven but I wanted to tell you about the accident my son had in the kitchen. He was at work in the kitchen of a supermarket. He worked as a butcher in the meat department. He put his hands in the suds-filled sink when all of a sudden the water turned red and blood shot out, toward the ceiling. Hidden beneath the suds were the knives the other butchers were soaking. He was taken to The Hospital For Special Surgery in NYC where he underwent a surgical procedure. His nerves were severed. I sat in the waiting room, watching the TV suspended from the ceiling. President Clinton was on TV denying his involvement with a White House intern. The year was 1998. My son was out of work for months due to his injury and still does not have full use of his hand. He is no longer a butcher.