Another baking thread - overbaking
agmss15
3 months ago
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An interesting thread on another forum
Comments (6)My mother was not much of a cook, but she did prepare meals for us most of the time. She used mostly frozen veggies, rarely canned nor fresh. We were only allowed one "starch" per meal, and that is probably her biggest influence on me. When I met my DH and went to eat at his parent's house for the first time, I was amazed at the spread his mother put on. She was a good old fashioned country cook. DH's dad always had a garden, so veggies were either fresh, or more often, home canned. She'd serve potatoes, corn, casseroles, bread, you name it, it was on the table. And there was always desert, too. She loved to bake, but hated sweets, so everyone else got to eat her cakes and cookies. She never did anything fancy, and her icing was that awful old fashioned stuff made out of Crisco and powdered sugar, but her cobbler and pies were wonderful. She taught her 3 boys and her brother to cook. Her brother became a chef, and one of DH's brother's was a cook in the reserves. He was in the first gulf war as a cook for the troops. My mother, on the other hand, never baked. If I wanted homemade cookies or cakes, I had to make them myself, so I did. Since I've grown up, I've played off and on at cooking for fun as opposed to just cooking to get something on the table. Lately I've been in one of the cooking for fun phases. Speaking of home made cookies, I used to make home made cookies for my kids when they were little all the time. We almost never got store bought, partly because I liked home made better, partly because it was a fun activity for the kids, and mainly because home made's cheaper and I know what goes into them. Anyway, my kids would occasionally beg me for store bought cookies rather than home made. They wanted what the other kids got - store bought. Thanks for sharing, y'all. Sally...See MoreYet Another Small Appliance, Tiny Kitchen Thread
Comments (15)I would also avoid a range and go with a separate cooktop and oven for several reasons. First, the oven: I would get a good 24"/60cm electric oven - the Gaggenau is my favorite because of its side-opening door (no reaching over or around the usual drop-down door to insert or remove your food) and its efficient use of space - very little devoted to the control panel, most used for the oven cavity. And its height is short enough to fit a 6" drawer above it - great storage for cooking utensils, especially if your cooktop is directly above it (you'll need to choose a cooktop that's thin, and whose installation instructions don't say it requires lots of space below it). Several other brands are the same size if you need something less expensive, although I don't know of any with a side-opening door. But rather than a 24" cooktop, I would get a 2-burner 12" or 15" cooktop for a small apartment. Think about it - do you ever use more than two at once? (If one is used for a water kettle, install an instant-hot water dispenser and you can free up that burner). Many good ones are available in this size, both electric and gas. If you're worried you may occasionally need a third burner, keep an inexpensive portable electric burner (or double burner) in one of your cabinets - these are cheap and they work reasonably well. The rest of the time, enjoy the extra 12" of countertop space! Another space saver - use an undermount sink (which shaves off 4 to 5" of width already) about 21" x 17" and mount it "sideways" so it's nearly the full length of the countertop front to back, but only the smaller dimension in width. This will yield the same space as a traditional 25"w x 22"l kitchen sink, but turned 90 degrees from typical. That won't leave any room for a faucet behind it, so either use a wall-mount faucet (preferable) or mount a single-hole faucet near one of the rear corners. Drain in the rear corner is best - it won't get covered up by the first dinner plate you put in the sink, plus the disposer beneath it also moves to the back corner of your cabinet, where it doesn't get in the way. A drain centered front to back, but off to one side is second best; avoid drains in the center. In any case, this arrangement buys considerable extra countertop width without reducing the usable space in the sink....See MoreYet Another Spaghetti Sauce Thread ...
Comments (38)Lou, Yup, that's it. On spaghetti sauce cooking day grandma's menu was: BREAKFAST=eggs poached in sauce LUNCH=when all the guys came home for lunch, DGM scooped out enough sauce to make a pot of pasta e fagioli DINNER=spaghetti with sauce and various meats baked in sauce SUNDAY=lasagna made with leftover sauce I never knew it to vary from this routine and I pretty much use the same schedule--except the eggs (I don't do eggs!). The sauce was an all day production....See MoreAnother Bake Sheet Thread
Comments (4)Actually no. Silicon is a non-conductor. Check your information again. However, silicon is a raw material for making into semi-conductors. Silicon goes thru "Zone refining" or crystallization to become ultra pure. Then a controlled impurity is introduced (doping) to convert the non-conducting silicone into semi-conducting (IN ONE DIRECTION ONLY). The semi-conducting silicon is what is known as a diode (rectifier). If the semi-conductor is configured with a base, emitter and collector (NPN or PNP) it becomes a transistor (a solid state device). And when you make many transistors on the same chip (wafer) at the same time, it is known as integrated circuit (IC). ICs are what computers use. Silicon can, just like glass, become an electrical conductor under very high heat. Silicone is a silicon compound, as I said. dcarch...See Moreagmss15
3 months ago
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