Cooking Techniques

steaming milk

vsc — Tue, 17 Nov 2009 19:05:28 GMT

Does anyone know how to steam milk at home. I tried a london fog the other day, it was so good I would like to try making it at home.

Question about inconsistent(?) cookie dough....

Reezy_Zone5 — Fri, 16 Oct 2009 20:18:47 GMT

Last week I tried a new recipe for an oatmeal/raisin/chocolate chip/walnut cookie and it turned out fabulous. EVERYBODY loved them. They retained their puffy shape (I used a large cookie scoop); they remained moist and wonderful.

Well, today I made them again for a birthday party tomorrow and they turned out entirely different!!! Cannot figure it out. I put everything together exactly the same way, the same ingredients, etc., and they flattened out like pancakes on the cookie sheet. They still TASTE great, but they LOOK entirely different from those last week.

What are your thoughts on what went haywire this week??? They are made with butter, and I realize that many cookie recipes using butter tend to "flatten" as they bake. But they didn't do that last week--THAT is what has me baffled.

Thanks for your input. ('m a cook and baker of 42 years).

Oyster Dressing

dellasass — Tue, 10 Nov 2009 16:35:14 GMT

Has anyone cooked/baked their dressing in a crockpot? If so, how long and were you pleased with the outcome?

Thanks,

fresh pumpkin

carolatkinson — Sat, 07 Nov 2009 23:14:33 GMT

Does anyone have any idea what to do with a fresh pumpkin? I thought I knew how to cook it, but now I'm not sure. The Blood Center had a box left over from Halloween give-aways so I volunteered to take them! Now what??

Cutting Rutabagas

cdm1331 — Wed, 04 Nov 2009 14:48:58 GMT

Help! I have difficulty getting rutabagas cut into pieces. I have peeled and cut the ends off but it is difficult cutting thru the whole vegatable - does anyone have a tip how to get this done?

cooking butternut squash

shilgeman — Sun, 01 Nov 2009 22:50:14 GMT

The TOH recipe for Corn and Squash Soup (O/N 05, pg 42) calls for 6 cups of mashed cooked butternut squash. I can get whole butternut squashes. How do I prepare the squash? How many average sized squashes do I need for 6 cups?

Help with advice on purchase of less expensive stand mixer!

Tria_inAtlanta — Fri, 23 Oct 2009 15:45:12 GMT

I have always used the Kitchen Aid Mixers and replaced one a couple of years ago. The replacement (same model as I had) is definitely not as good as the one I had - nothing Kitchen Aid is anymore since they are not made by Hobart/Kitchen Aid now).

I need a mixer for a second home and really do not want to spend the 2 or 3 Hundred dollars for one. I have been looking at these two models under $100. and wondered if anyone on the BB has one and can offer advice on these models - or any other inexpensive model. If I were going to spend more money, I would probably go with one of the big Cuisinarts as they seem to be getting good reviews. I'm not planning on doing that much heavy baking there but I could change my mind.

Anyway - these are the two I'm considering right now:

Kenmore 16-Speed White Push-Button Stand Mixer Kenmore

$89.99$74.50 1 Used

This one has the higher wattage - there are also Sunbeams that are selling for under $100.

The one below - the Cuisinart small model - doesn't have as many watts but does convert to a hand mixer (which would be handy and keep me from having to buy a hand mixer). It is also a bit smaller and wouldn't take as much room on the counter top. The storage and counter top space in the second home kitchen is pretty good but I'm also the type that likes to keep these appliances out so they are ready to use at all times.

Cuisinart HSM-70 Power Advantage Hand/Stand Mixer

Thanks for your help - tried to include the pictures but even copying first to word wouldn't get the job done!

Tria

Tricks for good caramel apples?

Angie_C — Mon, 31 Oct 2005 16:20:00 GMT

I tried to make cinnamon caramel apples for a party last week from a recipe in the TOH Halloween special book. The caramel recipe was delicious, but I couldn't keep the caramel and the goodies I rolled them in on the apple. Everything just slid off to the bottom. I ended up not serving these at the party, but I would still like to know if there are any good tricks to doing good caramel apples for future reference. Thanks.

Angie

Freezing whoopie pies

kathytoby — Wed, 14 Oct 2009 18:34:05 GMT

Does anyone know if homemade whoopie pies freeze well, and how long they can be frozen and still be good?

Thanks

unmolding chocolate covered oreos

zandejea — Thu, 29 Oct 2009 01:40:28 GMT

I bought some molds made specifically for making chocolate covered oreos. My problem is getting the finished cookies unmolded. They will either not pop out at all, or the chocolate stays in the bottom of the mold. I have tried putting the cooled cookies in the freezer for 5 minutes; in the refrigerator for 5; spraying the mold with cooking spray nothing seems to work. My husband loves them but I am getting frustrated with deformed cookies after all my best efforts. Please help! Thanks.

Help with a question regarding pie crust?

Florida Bren — Tue, 13 Oct 2009 20:01:14 GMT

Does anyone know how to keep my pie crust from scooting down and squatting? In the past I used my old pie pans twhich were slanted gradually from top to bottom and I didn't have this problem. Now I have pie plates that aren't slanted very much and I find the crust won't stay where I originally placed it! do I need to flour the bottom of the pie crust more or will that just make it worse? Any ideas would be appreciated. Thanks.

Microwave wattage for recipes

eawinters — Wed, 28 Oct 2009 22:44:33 GMT

I like the new format for recipes on the website but one thing is missing -- the wattage used to test the recipe. Microwave recipes need to tell me what wattage those times are for so I can adjust them to my microwave. Anyone know where that information is located? I know in the magazine it has changed over the years.

Thanks!

Water in unused muffin cups

landstromd — Sat, 24 Oct 2009 15:38:57 GMT

At some point in my cooking career someone said that when using muffin tins that are not all full (e.g. the last of the batter only fills 2 cups), you need to fill the unused muffin cups 1/2 way with water.

Has anyone heard of this? And, why? I remember being told a reason but now cannot remember the reason nor if it even made sense!

Thanks, darlene

How To Roast A Pumpkin

red_savage1 — Thu, 15 Oct 2009 11:20:38 GMT

How To Roast A Pumpkin < Click here to visit site this came from.

You can only do this with a freshly carved pumpkin! Do not use on a pumpkin that has been carved and sitting out for several days.

To bake a fresh 6 to 7 pound pumpkin, halve the pumpkin crosswise and scoop out the seeds and strings. Place halves, hollow side down, in a large baking pan covered with aluminum foil and add a little water. Bake, uncovered, at 375° for 1 1/2 to 2 hours or until fork-tender. Remove. When cool, scrape pulp from shells and puree, a little at time, in food processor or blender. Mix with a little salt.

To freeze pumpkin puree. Put 1-2 cups in freezer bags along with spices and use in pies.

To use pumpkin puree for recipes: Line a strainer with a double layer of cheesecloth or a flour sack dish towel and let the pumpkin sit to drain out the extra moisture BEFORE cooking with it. Pumpkin is very moist, so in order for your recipe to come out correctly, you MUST strain it.

Roasted Pumpkin Seeds

Boil seeds in water for 5 minutes. Drain well. Sprinkle with salt or seasoned salt. Place a thin layer on a cookie sheet. Bake at 250°. Stir after 30 minutes. Bake 1/2-1 hour more or until crunchy.
*Squash seeds may also be used.

Pumpkin Smoothies

1/2 cup pumpkin
3/4 cup milk or vanilla yogurt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
2 tsp. brown sugar
4 ice cubes
whipped cream (optional)
sprinkles (optional)

Place all ingredients in a blender. Blend until smooth. Pour into 2-3 glasses. Serve with a small amount of whipped cream on top. You may also add orange sprinkles if you like. Serves 2-3.

Oven middle rack question

lauraine — Sat, 24 Oct 2009 18:21:48 GMT

When baking loafs, muffins, cookies......should you alway use the middle rack in the oven ??

broiling steaks

pixie9999 — Tue, 20 Oct 2009 21:43:11 GMT

What is the best way to broil steak? I seared them in a pan them put them under the broiler, about 4-5 inches away. But they spatter so much the grease hits the element and set the smoke dectector off. I prefer them on the grill, but only when it is nice out.

Should they be farther away? Oven door open or closed?

Thanks

Tips on Waffle Recipe

twstr2u — Tue, 20 Oct 2009 17:28:10 GMT

Greetings:

I'd originally wanted to post this reply where I saw the actual waffle recipe but for some reason could not get through...so I had to reset my password.

Anyhow, after printing out the recipe on Pumpkin Waffles; I saw several tips about how to make them better. One said that the waffles came out too soft and leave them in the waffle iron a bit longer to crisp them up.

Another tip said that the waffles were a bit bland and needed spicing up by adding 1/2 tsp. of pumpkin pie spice and/or 1 tsp. of Maple Nut Extract or 1 tsp. of vanilla to perk up the flavor.

As I just ran across this recipe this morning, I have yet to try them but they are definately on my list.

My thanks goes out to the person who sent in the original recipe and to those who provided tips on making them better. As our colorful governor says: "I'll be back".

twstr2u

Keep mashed potatoes warm in a slow cooker

dj974 — Sat, 17 Oct 2009 22:09:02 GMT

Has anyone mashed their potatoes for a holiday dinner several hours ahead of time and kept them warm in their slow cooker? I think there was something about this in an old TOH but I can't find it. How long can you leave them in their without compromising the taste? I don't want to do the mashed potato casserole that you do the day ahead and refrigerate.

Leak proof springform pan

eat me — Fri, 09 Oct 2009 19:35:26 GMT

I found a cheese cake recipe in the Thanksgiving book that I'd like to try but it calls for a larger pan and 1" water , my springform is about 12" and I don't have a pan big enough . What do I do ? Any suggestions ?

moist pound cake??

quarter125 — Thu, 15 Oct 2009 02:29:45 GMT

I made a pinapple pound cake - I was a little disappointed in the texture - it was so dense! I know its a "pound cake", I have had some that aren't as thick. Is there a such thing as a moist pound cake? This one had 6 eggs, 2 sticks of butter, 3 cups of flour, milk, etc Any suggestions are greatly appreciated.

Cornbread question

solidcat — Tue, 13 Oct 2009 03:33:42 GMT

I recently bought an old cornbread pan at a yard sale -- cast iron with the "wells" for the batter that look like ears of corn. It's in good shape and appears to have been used and seasoned. I'd like to use it to make some cornbread occasionally. Should I use the same oven temperature setting and baking time with the cast-iron pan as I use for my regular muffin tin? Does anyone have experience using a pan like this?

Thanks for your help.

Pat

Acorn squash vs pumpkin in recipe

dsorum — Sun, 11 Oct 2009 20:10:57 GMT

I have a ton of acron squash from my garden and wondered about using fresh acorn instead of pumpkin in a recipe and wha spices to use?

Thanks.

Flat chocolate chip cookies, yuck!

mojoto — Sat, 03 Oct 2009 00:08:42 GMT

I am having trouble making a good chocolate chip cookie. I can't seem to get the dough to bake up fluffy. When it comes out of the oven it is flat and the chips and nuts look like mountains because the cookie is too thin. I thought that maybe it was because the butter was too soft so I tried it cold, and keep the dough chilled between filling the cookie sheets, but that didn't work either. Please help! I want to bake a cookie that my family will eat instead of throwing them all away because no one will eat them.

Cookie Dough Truffles

the pink baker — Fri, 09 Oct 2009 22:20:05 GMT

Hi y'all. Has anyone made these? I saw Paula Dean make them last week, but are they easy to make? Also, can you use melted chocolate chips for the coating instead of candy coating? Thanks.

Liquid vs. dry measuring

cindy1019 — Mon, 05 Oct 2009 13:20:34 GMT

What is the difference between liquid and dry measuring (beside the obvious)?

For example, Shredded cheese packages say 8 oz but also say 2 cups. Which do I use in a recipe?

Thanks,

babycook