How Do You Define Dessert?
leela4
5 years ago
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How do you know when to fridge desserts?
Comments (5)Commercial products usually contain preservatives. There are some that are natural so even organic foods could have preservatives. Handling that is safe for store-bought foods may not be safe for homemade. Nor is cooking alone a preservative. Bacteria are all around us, so even if a food could be completely sterilized by home cooking -- itself not likely -- unless it was also hermetically sealed, it could easily be reinfected just from being out in the air. What matters is the amount of available water. Bacteria need not just warmth but water to grow. That's why dry foods, for example cold cereal, can last a very long time, while the same food in a moist form, even a well-cooked one like hot cereal, will go bad much more quickly. Jerky lasts much longer than a juicy steak, even a well-done one. Cookies last longer than cakes. Sugar holds water, making it unavailable to bacteria, so foods with a lot of sugar last longer than less-sugary versions. Sugar is the reason "preserves" are preserved -- see what happens if you use only just enough sugar for flavor, or substitute artificial sweetener. Put a lot of sugar in your cream cheese frosting and it will last a good deal longer than plain cream cheese. Make it with part butter (which has far less water in in than cream cheese) and it should last even longer. But don't count on it lasting as long as a store-bought version, especially one that didn't need refrigeration in the first place....See MoreHow do you use maple syrup in desserts?
Comments (18)I love maple and use it in many things. I really like the maple shortbreads and Ann T's maple fudge, and I use maple syrup in my pumpkin pie and drizzle it on sweet potatoes when I bake them and use it on my oatmeal and instead of honey on biscuits. I use it in my maple oatmeal bread too. I use maple syrup a lot, but this recipe is my all time favorite dessert: Individual Maple Pear Cobblers Courtesy of: Rebecca Rather, Chef, Rather Sweet Bakery and Cafe 6 servings 3 pounds pears, peeled, cored, quartered 2/3 cup + 9 tablespoons pure maple syrup 2 tablespoons + 1 1/2 cups flour 2 teaspoons vanilla extract 1/2 teaspoon nutmeg 8 tablespoons unsalted butter, cut into small pieces 2 1/4 teaspoons baking powder 9 tablespoons whipping cream melted butter sugar to taste nutmeg to taste For the filling, combine the pears, 2/3 cup syrup, 2 tablespoons flour, 1 teaspoon vanilla and 1/4 teaspoon nutmeg in a bowl and mix well. Divide evenly among 6 custard cups or soufflé dishes. Place a pat of butter on top of each one. Bake at 425 degrees for 18 to 20 minutes or until heated through. For the topping, place the remaining 1 1/2 cups flour, baking powder and 1/4 teaspoon nutmeg in a food processor. Add 6 tablespoons butter and pulse until fine crumbs form. Add the cream, 9 tablespoons syrup and 1 teaspoon vanilla and process until combined. Drop by spoonfuls onto the hot filling. Brush with melted butter and sprinkle with sugar and nutmeg. Bake for 14 minutes or until firm to the touch and golden brown. Annie...See MoreHow do you define a good (or great) cook?
Comments (23)Like some of you have said, I don't consider myself a good cook. I am an OK recipe follower and I like to eat good food, so I cook. My aunt is a good cook. She can put together a meal out of nothing. It's really amazing, she goes in the kitchen, putters around and you really have no idea what she is doing in there and it seems like nothing, and then she pulls out an amazing meal. She has a great sense of taste and texture and what to make out of what. She is not a fancy, gourmet cook, her food just tastes good. I have also noted that she creates thing bit by bit, which is why it seems like she pulls meals out of nowhere. She starts a dish in the AM or the day before and does some aspect of cooking it and then just keeps going at odd times. She has a grand scheme of her kitchen and food and pantry in her mind. I'm always amazed by her, because she doesn't have fancy serving ware or antyhing, she can serve up the best dessert on a chipped dime store plate. And nothing fancy either, but she knows what pleases. Like when my dad or her son come to her house for a visit, blintzes will be made . . . On the other hand, practice makes perfect if you have a good palate. I am not too shabby with rice, beans, pasta and soup, because I make them constantly. I now have a tasty repertoire of taste combos and techniques in my mind. So some of it is just good taste, knowing what works for your tried and true favorites. That's my biggest problem actually, my sense of adventure. For every "Wow that was good!" concoction that I try, there are three or four "Meh's" and a sometimes a "Yuk." I dunno, perhaps a great cook never goes there . . . but it is my domain most of the time....See MoreHow do you define 'quiet' for a Maytag Bravo set?
Comments (5)Also some people can hear or are more sensitive to certain noises than others. So the same machine might be quiet to one person and drive another crazy. Are there still "Maytag Stores" out there where you can go and actually see/hear a machine in operation? If so, see if the sound is comparable to yours. I would imagine that the higher spin speed would have different noises than you're used to from your other machine(s). There's some folks here that think the sun rises and sets on the Bravos! LOL So I'm sure that they think they're dead silent. But really, noise is so subjective it's hard to answer your question. I doubt that a service call will get much. Unless there's an unusual noise they'll probably tell you it's normal and walk out. You could insulate your laundry area more if that would help....See Moreleela4
5 years ago
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