What cooking/recipe sites do you pay for?
foodonastump
5 years ago
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fawnridge (Ricky)
5 years agofoodonastump
5 years agolast modified: 5 years agoRelated Discussions
Do you cook all food using convection? do you modify recipe times
Comments (10)I took a little course put on by the Wolf distributor here ... it was very informational. They didn't recommend using straight convection for anything that has much of a side on the pan, because the side blocks the air circulation, which is how the food is being cooked, so the top will cook faster than the inside. But it's fine to use convection with cookie sheets and broiler pans, or at least try to use the lowest side available. Also, don't cover food if you're using convection. They recommended convection bake for pies, not straight convection. And, if you are using straight convection, flavors will not transfer (eg, it's okay to bake a tray of bacon-wrapped scallops on one rack and cookies on another). They also said to turn down heat 25 degrees and reduce time 20 to 25 percent with convection, which matches what I've heard elsewhere. Here is the percentage of oven element used for each mode (this is for Wolf) Bake stone = 40% broil, 60% stone Bake = 10% broil, 90% bake (the hidden element on bottom) Convection bake = 90% fan, 10% bake Broil = 100% broil Convection broil = 100% broil, 100% fans Roast = 25% broil, 75% bake Convection roast = 25% broil, 75% fans Convection = 100% fans...See MoreWhat do you cook on?
Comments (29)When we remodeled the kitchen I could have gotten any stove, cook top I wanted. I lusted after a pro model. The look, the colors, all very tempting. But the more I thought about how I cook and the amount of money involved the more I had to agree with someone in the kitchen forum who said if itÂs going to cost that much it better come with 4 tires and a set of keys. We cook outside on the BBQ all year long even in the rain and snow. So I bought a 36ÂÂ GE profile 5 burner, propane, cook top and a separate electric oven. The cook top has power boil and I can have water boiling in just a few minutes. It has pro type grates that make moving things around real easy and the low simmer is great. I have to agree that itÂs the cook not the stove that makes a difference. A great cook can cook on anything and a lousy cook will not get any better just because the stove is a pro model. This will be the last kitchen I will build and I went for function over looks. Picking out 2 full size sinks was much more of a challenge and the one thing I am most pleased with. Claudia...See MoreDo/did you teach your kids to cook their favourite recipes?
Comments (28)I was mostly taught to cook by watching, but Mom did pass a couple recipes on to me. Not that my family cares all that much... she never was the best cook. Too Irish I suppose. My Gran, on the other hand, took her recipes with her to her grave. Dad is still bummed nobody can make her rolls or cinnamon buns. Regarding working in a restaurant... I suppose I learned more there than I did at home. Especially about prep and food storage. It taught me new methods that my Mom would never attempt. It also taught me to rely less on salt and to use actual seasonings instead such as herbs. ... And I think a stint as a prep kid should be mandatory for high school graduation. Kids here have to have volunteer hours to graduate and while that's great there's no comparison between shelving books at the library and learning how to feed yourself....See MoreRecipe help...1/2 recipe cooking time
Comments (7)I'm guessing that will need at least 40 minutes, probably more. I baked a blueberry coffeecake Christmas morning in an 8x8 pan. Baked at 375 for about 50 minutes. Btw, this was by far the best blueberry coffeecake I've ever made! I used Trader Joe's Wild Boreal blueberries and added chopped pecans to the streusel topping. Blueberry Coffee Cake For the Streusel Topping 6 tablespoons packed light brown sugar 1/2 cup all-purpose flour, spooned into measuring cup and leveled-off 1 teaspoon ground cinnamon 1/4 teaspoon salt 4 tablespoons unsalted butter, cold, cut into 1/2-inch chunks For the Cake 2 cups all-purpose flour, spooned into measuring cup and leveled-off 2 teaspoons baking powder 1/2 teaspoon salt 1 stick (1/2 cup) unsalted butter, softened 3/4 cup granulated sugar 2 large eggs 1-1/2 teaspoons vanilla extract 1 teaspoon packed lemon zest, from 1 lemon 1/2 cup milk 2 cups fresh blueberries (frozen may be used but do not defrost) Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until it reaches a crumbly state. Refrigerate until ready to use. Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9-inch square pan with butter or nonstick cooking spray. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix. Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan. This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature....See Moredonna_loomis
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