AlaMoi

heavy cream will reduce and thicken. with a little patience, so will light cream... for a really super savory & easy sauce maker, try mascarpone cheese. similar to cream cheese, but lots more tastier. it is its own 'thickener'

this was my great aunt's - a McDougall / Frankfort, Indiana - altho she kept it a bit more neater . . . the breadboard is missing, but the rest is in very good condition.

rice flour instant tapioca both gluten free

the very nature of how panettone is made/baked/cooled . . . the paper wrap is just simply "there" one can attempt to peel it off 'all at once' - or one can simply 'do the slice' and peel the paper wrap one slice at a time. I do the slice-then-peel. but that's just me.

post me about it . . . sitting here, looking at the kitchen area, contemplating where/how I could put in additional shelves/storage . . . I do woodworking, got many mill sawed boards all stickered up and ready for use . . . I'm sensing all my ideas will begone by DW 'what?' . . .

parchment paper is 'porous' and will make moist 'crusts' stick. plastic or oiled parchment will avoid the sticking issue.

awww, tell me they didn't fib (again).....

every Better Than Bullion product I have tried - pork/beef/chicken - including their touted 'lower sodium' / half / less / 'whatever' has been so high in salt . . . it is to gag. I've thrown it all out.

the usual shortbread recipes have enough butter that lining or greasing the pan is not required. I suppose somebody made shortbread 'more healthier' hence it many need lining/greasing . . . ?

here's a 60+ yr T&T recipe - about 3/4" "thick" is my version

there is a plethora of wireless thermometers and associated "apps" on the market. recently saw one that offered four probes, and smart phone 'tracking' of all four simultaneously.... sounds like a potential solution to the problem? just be sure to read the reviews. issues of connectivity reliability, range, "obstructions" are all factors in how happy users are with their gadgets . . . I "graph" the temps 'the old fashion way' - i.e. I read the (exterior) probe display, plunk it into an Excel chart . . . a smart phone app that would seamlessly do all that , , , could be a valuable doohickey....

I'd post something, but I'm really too busy munching on DW's current (#3 of four) cookie batch. she does a really mean Christmas cookie spread . . . !

heehee - that pretty much what McDonalds offers as "egg mcmuffin with sausage" my home spun version - English muffin vs fine crumb roll....

luckier is better . . . this is a very interesting question. sometimes I think 'the results' are highly dependent on "unspecified prior things" huh? example... after two days of 'high end home cookery' followed by dinner with super-evolved/sauced/etc fish dishes . . . browned some ground beef, added Classico chunky pasta/tomato sauce, heated, cooled, reheated next day. over spaghetti, with fresh shredded parm.... like, dude, stunning. plain, simple, delicious.... there is absolutely no magic involved in browning beef or boiling spaghetti - must just be "perceptions" ?

using a cake pan, a square cornbread type dish, cupcakes, bread pans . . . the heat penetrates the sides, the batter / dough sets up 'faster' than in the middle. when set, the edges do not "rise" as the center puffs up - from yeast and/or baking powder and/or baking soda and or eggs.