i am motivated by a desire to eat delicious/healthy food in a comfortable environment (home) and not pay out the wazoo for it in a restaurant and/or rely on someone else to prepare it and bring it to me. seriously, that is what makes me do all of the shopping/chopping/cooking. cheap + strongly dislike being served/requiring service.
― and that sounds like a gong-concert (La Lechera), Monday, 11 February 2013 21:46 (eleven years ago) link
my love of eating completely powers my love of baking. i like baking foods that I love to eat.
― set the controls for the heart of the sun (VegemiteGrrl), Monday, 11 February 2013 21:54 (eleven years ago) link
and it makes my house smells nice.
― set the controls for the heart of the sun (VegemiteGrrl), Monday, 11 February 2013 21:55 (eleven years ago) link
j you are an excelllent baker!!
― 乒乓, Monday, 11 February 2013 22:03 (eleven years ago) link
I think I absorbed by osmosis without realising, a lot from Keith Floyd's old shows. Simple things like omlettes and sauces.
My dad taught me some things as a kid - pan juices gravy and how to do the roast, mainly. Mum hated cooking and served us meat and 3 overboiled veg all the time but all 3 of us kids are avid, good, creative cooks. Go figure.
― a kissed out red popemobile (Trayce), Tuesday, 12 February 2013 05:43 (eleven years ago) link
Automatic thread bump. This poll is closing tomorrow.
― System, Thursday, 14 February 2013 00:01 (eleven years ago) link
Automatic thread bump. This poll's results are now in.
― System, Friday, 15 February 2013 00:01 (eleven years ago) link
yesterday in class we baked puff pastry from scratch. mine turned out fine, but i'm not anticipating making this again any time soon -- all that folding in butter and waiting around for things to set is kind of a pain.
― johnny hit and run paul lynde (get bent), Friday, 15 February 2013 19:38 (eleven years ago) link
Can I make a lemon-olive oil cake
1. in a ceramic pie dish, because I don't have either a springform or a straight-sided cake pan?2. whipping up the eggs by hand because I don't have a mixer or a stick blender?
― lets just remember to blame the patriarchy for (in orbit), Friday, 15 March 2013 17:10 (eleven years ago) link
yes to both - to what degree do the eggs need to be whipped?
― 乒乓, Friday, 15 March 2013 17:11 (eleven years ago) link
To soft peaks. Oh also I don't have cake flour--can I use regular unbleached?
― lets just remember to blame the patriarchy for (in orbit), Friday, 15 March 2013 17:11 (eleven years ago) link
I mean I'm going to anyway so I guess that's kind of a rhetorical question.
― lets just remember to blame the patriarchy for (in orbit), Friday, 15 March 2013 17:12 (eleven years ago) link
consistency might be tougher w/o cake flour. you can def whip up eggs to soft peaks using a hand whisk
― 乒乓, Friday, 15 March 2013 17:12 (eleven years ago) link
Instead of the pie pan should I use a cast iron fryer with parchment in the bottom? I could do that if the browning required metal.
― lets just remember to blame the patriarchy for (in orbit), Friday, 15 March 2013 17:13 (eleven years ago) link
i don't know if the maillard reaction requires metal tbh
― 乒乓, Friday, 15 March 2013 17:13 (eleven years ago) link
Thanks for being my own personal answerer! I'mma get on this now so I can eat delicious cake soon.
― lets just remember to blame the patriarchy for (in orbit), Friday, 15 March 2013 17:14 (eleven years ago) link
the cast iron might brown it too much, more than anything
― set the controls for the heart of the sun (VegemiteGrrl), Friday, 15 March 2013 17:14 (eleven years ago) link
plz ysi some cake to me when it's cooked
― set the controls for the heart of the sun (VegemiteGrrl), Friday, 15 March 2013 17:15 (eleven years ago) link
yeha and re the cake flour: it'll probably be a little denser with normal flour but it won't be the end of the world
― set the controls for the heart of the sun (VegemiteGrrl), Friday, 15 March 2013 17:16 (eleven years ago) link
basically dayo otm
Cast iron will work okay. I have cast iron cake and bread pans - the timing can be a bit different (cakes take a little longer because the metal is heavier so slower to heat vs. aluminum).
― Jaq, Friday, 15 March 2013 17:37 (eleven years ago) link
Oh well I put it in my ceramic pie pan anyway, with oiled parchment on the bottom. I love parchment.
Creamed 5 yolks with sugar for 3 mins and whipped 4 whites to soft peak, all by hand! Feeling kind of mighty atm.
― lets just remember to blame the patriarchy for (in orbit), Friday, 15 March 2013 18:13 (eleven years ago) link
http://www.epicurious.com/recipes/food/views/Lemon-Olive-Oil-Cake-234274
― lets just remember to blame the patriarchy for (in orbit), Friday, 15 March 2013 18:14 (eleven years ago) link
Outside over-done, stupid 45 minutes my ass, my oven's a little hot but it's not THAT hot. But the inside is just right!
http://i37.photobucket.com/albums/e66/LimitedLiabilityGirl/Cake_zps64c0b3b9.jpg
― lets just remember to blame the patriarchy for (in orbit), Friday, 15 March 2013 18:59 (eleven years ago) link
Hmm yes. I used the EVOO that we cook with (the only kind in the house) and it's not bad but I can...taste it.
― lets just remember to blame the patriarchy for (in orbit), Friday, 15 March 2013 19:00 (eleven years ago) link
yeah maybe get a bottle reserved specially for non-cooking and try it out again; a good tasting evoo might help
― set the controls for the heart of the sun (VegemiteGrrl), Friday, 15 March 2013 19:05 (eleven years ago) link
but it looks delicious and fluffy!
It IS fluffy and the crumb is nice and even and it's moist. There's just something off about the taste....
― lets just remember to blame the patriarchy for (in orbit), Friday, 15 March 2013 19:07 (eleven years ago) link
<3 Epicurious. I have a killer olive oil cake recipe that I will try to find and post this weekend. Sounds like the browning/overdone crust issues are with your baking time and maybe, as Jaq mentioned, the heating characteristics of the pan. I usually do a toothpick test about 2/3 of the way through the cooking time on new recipes, ovens can be so fickle.
― sleeve, Friday, 15 March 2013 19:22 (eleven years ago) link
This WAS about 2/3 of the way through! I think the time is just too long PLUS my oven is hot. If it was just the oven, the outside would be overdone but the middle would be showing signs of suffering from under-doneness, and it's not. The almonds are good, the lemon is...there's a bit of unwelcome fruitiness but I think it's coming from the OO and not the lemon juice or zest.
― lets just remember to blame the patriarchy for (in orbit), Friday, 15 March 2013 19:36 (eleven years ago) link
try regular OO or VOO? i dunno if i'd bake with EVOO tbh
― 乒乓, Friday, 15 March 2013 20:00 (eleven years ago) link
Yeah exactly. Something with less flavor.
― lets just remember to blame the patriarchy for (in orbit), Friday, 15 March 2013 20:02 (eleven years ago) link
yeah I def notice that with certain 'trendy' food items there is a tendency to say, put it in everything! evoo, bacon, sriracha
― 乒乓, Friday, 15 March 2013 20:03 (eleven years ago) link
waiting for the kewpie mayo revolution myself
mmm kewpie mayo cake
― set the controls for the heart of the sun (VegemiteGrrl), Friday, 15 March 2013 20:04 (eleven years ago) link
cake looks great btw. would eat
― 乒乓, Friday, 15 March 2013 20:04 (eleven years ago) link
My appetite has been ravenous lately, and I'm kind of tired of the usual things I bake (banana bread, black bean brownies), so does anyone have suggestions? Bonus points for vegan, but it's not a requirement.
― Gaseous Clay (Leee), Thursday, 7 March 2019 23:06 (five years ago) link
none of this is vegan but:
https://www.kingarthurflour.com/recipes/ginger-spice-cookies-recipehttps://www.kingarthurflour.com/recipes/new-england-anadama-bread-recipehttps://smittenkitchen.com/2013/01/intensely-chocolate-sables/
or, bake a pound cake
― moose; squirrel (silby), Thursday, 7 March 2019 23:14 (five years ago) link
i like this apple berry pie (it is vegan)
https://www.isachandra.com/2013/09/appleberry-pie-with-olive-oil-crust/
― ( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Thursday, 7 March 2019 23:15 (five years ago) link
i have become a cliché sourdough dad and i love it
― illegal economic migration (Tracer Hand), Thursday, 7 March 2019 23:51 (five years ago) link
LET ME SHOW YOU PICTURES OF MY SOURDOUGH
― illegal economic migration (Tracer Hand), Thursday, 7 March 2019 23:52 (five years ago) link
ok
― change display name (Jordan), Thursday, 7 March 2019 23:53 (five years ago) link
plz
― moose; squirrel (silby), Thursday, 7 March 2019 23:55 (five years ago) link
let's see em pal
― j., Thursday, 7 March 2019 23:57 (five years ago) link
whip it out
― 27 Discounts ILXors Get Only If They Know (WmC), Thursday, 7 March 2019 23:58 (five years ago) link
My partner has been making ridiculously good sourdough lately (and I'm always trying to show it off)
― change display name (Jordan), Thursday, 7 March 2019 23:59 (five years ago) link
haha i swear to god i have been showing people these pictures as if i was showing them pictures of my children, or my vacation
― illegal economic migration (Tracer Hand), Friday, 8 March 2019 00:07 (five years ago) link
ok get ready
― illegal economic migration (Tracer Hand), Friday, 8 March 2019 00:08 (five years ago) link
no no, you don't really want to see. forget i said anything
you tease
― macropuente (map), Friday, 8 March 2019 00:11 (five years ago) link