Baking experts help needed
8 years ago
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8 years agolast modified: 8 years agoRelated Discussions
Need help from flooring experts please
Comments (12)I know this one! Rectified tile is tile that is baked as one sheet and then cut while non rectified tile is cut and then baked hence the potential for tiles that are not exactly the same size with the same exact edges due to shrinkage. The advantage is rectified tile is more even since the shrinkage from baking occurred prior to cutting the tile. Epoxy grout won't stain and needs no maintance EVER!...See MoreI need your expert help
Comments (13)Your friend is on a neutropenic, low-fiber, low-residue diet. It is neutropenic because her immune system is compromised, so any bacteria that might otherwise be rendered harmless in a person with a normal functioning immune system is quite dangerous to her. The low-fiber, low-residue part of the diet is to minimize the activity of her large intestine. The hospital where she is being treated likely has a clinical registered dietitian at the medical oncology clinic, and making an appointment with them would be a wise first step. The dietitian can give her an idea of exactly how many grams of fiber she should be eating a day. That said, look for foods with less than 0.5g of fiber per serving, such as very processed foods. White bread, white rice, waffles, etc. Canned veggies and fruits should be ok as long as there are no skins or seeds (EXCEPT NO PINEAPPLE). Dairy is usually limited to a cup or two a day, so skip the creamed soups if that's the case with her, as well as tough cuts of meat and any beans or peas that might be in stew. Broth based soups are great, with white noodles and very well cooked veggies. Ripe melon is ok, but make sure you wash the outside of the fruit as well as the knife so that no bacteria is transferred. Plain sherbet and fruit ices are good and refreshing. Please be sure to follow food safety best practices and keep foods at proper temperatures and don't let them sit out too long. Her taste may change as a result of her treatment. If things taste metallic, using plastic utensils can help. Sometimes very cold foods are easier to tolerate as well. Also, since her favorite foods might taste different than expected, it's a good idea to avoid favorites and try some new things, so that there are no taste expectations. Pleasant company really helps, so sit with her if you can so that eating feels less like a chore. Her doctor and dietitian can also recommend if a multivitamin or any supplements are a good idea. Carnation Instant Breakfast, Ensure, Magic Cup etc...are all really useful for adding calories and protein. Best of luck to your friend. AM...See Moreneed help baking cakes
Comments (15)Just because something is "common" does not make it good, ant. The original pound cake got it's name because it contained a pound of each key ingredient. All of the recipes used that common theme. I am willing to be that if anyone followed a common recipe of 1 lb each flour, butter and eggs, that the result would turn out incredibly dry compared to cakes we are use to today.... Here is a nice pound cake from the joyofbaking. You can replace the vanilla with lemon juice or make a lemon glaze with 8 tablespoons powdered sugar, 5 tablespoons lemon juice, 3 tablespoons dark rum, a pinch of salt. A good way to tell if your butter is soft enough is to see if you can bend it easily without it cracking or turning to mush. :) Pound Cake Stephanie Jaworski 1 3/4 cups (230 grams) cake flour, sifted 2 teaspoons baking powder 1/8 teaspoon salt 1 cup (226 grams) (2 sticks) unsalted butter, room temperature 1 cup (200 grams) sugar 4 large eggs, room temperature 2 teaspoons pure vanilla extract Zest of a lemon or orange (optional) Note: To make your own superfine sugar - place 1 cup (200 grams) granulated white sugar in the bowl of your food processor. Process until very fine, about 30 seconds. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a pan spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper. In a large bowl, sift together twice, the flour, baking powder, and salt. In the bowl of your electric mixer, or with a hand mixer, beat the butter until creamy and smooth. Gradually add the sugar, beating continuously on medium-high speed until light and fluffy (this will take about 5 minutes). Scrape down the sides of the bowl as needed. After about five minutes the batter should be light in color and fluffy in texture. Then add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. You will notice that the batter will look curdled. Don't worry as the batter will come together again after you add the flour mixture. Add the vanilla and lemon zest, if using, and beat until incorporated. Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top. Bake for about 50 to 60 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely. Serve warm or at room temperature Will keep several days well wrapped or it can be frozen for a month. Makes one 9 x 5 x 3 inch loaf. Here is a link that might be useful: Joy of Baking...See MoreHelp-- need glaze 4 Baked Ham
Comments (2)My favorite glaze for baked ham is the mustard brown sugar vinegar one....but maybe not with the bacon wrapped brown sugar little smokies? Here is is anyhow Depending on the size of the ham....can be doubled. cup or brownsugar, mixed with 1 1/2 tsps of Coleman's dry mustard and enough cider vinegar to make a paste....about 1 to 2 tablespoons full. Smear all over the ham....bake uncovered....baste with what drips off, every 20 minutes. Linda C...See More- 8 years ago
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