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 Posted: Sat Sep 10, 2011 4:01 am
watasefan Learning your oven Ovens are unique and can be extremely finicky. You could be following a recipe perfectly but if you don't know how to make specific adjustments for your particular oven you could still end up burning and under baking things. The first couple of times you use your oven, check the food regularly and make a mental note if it seems to be cooking faster or slower than the recommended time in your recipes. If your oven is baking way too slowly you may want to try increasing the suggested baking temperature by 25 degrees. Likewise, if it is baking way too quickly you may want to decrease the temperature by 25 degrees. I always recommend setting your timer around 10-15 minutes less than the minimum suggested baking time in a recipe (especially if this is your first time baking this particular recipe). When you check it, if it is still underdone, add 2-3 more minutes to your timer. It is always easy to add a few extra minutes to baking time, but it is impossible to salvage burnt food. I learned I need to set the temperature of my oven 25 degrees less than the recommended temperature of almost every recipe AND bake for the minimum baking time. Thanks for your tips! They're incredibly helpful.
I seem to get this kind of problem when I bake, but when you say 25 degrees, is this in Fahrenheit or Celsius?
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Posted: Sat Sep 10, 2011 5:16 pm
xena91388 Yay! I inspired someone! biggrin *cough* I see someone visits Allrecipes too! rofl I love that site! I almost forgot to add this very important tip! NEVER USE OLIVE OIL FOR BACKING SWEETS!!! I can not stress that enough!! gonk I used to have this teacher in Highschool, he was a sweet old guy everybody loved and one day he decided to bring us all homemade brownies. After all, how hard can a box of Betty Crocker be for a chemistry teacher with a doctorates? Well he didn't have veggy oil so he substituted olive oil and we never looked at brownies the same way again! emo Always use unsalted butter! My tip is for eggs: Put the egg in water, if it floats it's bad. If it sinks it's still good to use.
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Posted: Sat Sep 10, 2011 11:48 pm
koharu-kun Thanks for your tips! They're incredibly helpful.
I seem to get this kind of problem when I bake, but when you say 25 degrees, is this in Fahrenheit or Celsius? I mean Fahrenheit, and I apologize for not making that clear.
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Posted: Sun Sep 11, 2011 12:52 am
watasefan koharu-kun Thanks for your tips! They're incredibly helpful.
I seem to get this kind of problem when I bake, but when you say 25 degrees, is this in Fahrenheit or Celsius? I mean Fahrenheit, and I apologize for not making that clear. That's quite alright. Thanks again!
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Posted: Tue Oct 25, 2011 6:01 pm
Egg substitute: a small avacado pureed with the rest of the liquid items needed in the recipe. Done right it should look like smooth humus ( couldn't think of anything else...) Works best with brownies and cakes. Cookies don't work the best with this.
Note: You are probably wondering about the green color...don't worry the color lightens a lot while it bakes. Brownies turn out a lot more moist with the avacado than they do with egg...so the toothpick WON'T come out clean, and cooking time is extended by 5-10 mins depending on your oven.
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Posted: Wed Oct 26, 2011 5:19 am
My oven caught on fire a few months ago while making taco's. emo
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Posted: Wed Oct 26, 2011 12:06 pm
How do you set your oven on fire while making a skillet dish? Funklepuss My oven caught on fire a few months ago while making taco's. emo
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Posted: Wed Oct 26, 2011 12:11 pm
xena91388 How do you set your oven on fire while making a skillet dish? Funklepuss My oven caught on fire a few months ago while making taco's. emo I have no idea! My boyfriend and I were busy, he put those taco things, (not filled with stuff yet) in the oven, because the recipe said we just had to warm them up. I thinkthose unfilled taco's fell down on the things that heated up the oven. And caught on fire. I walked back into the kitchen and noticed the fire inside the oven. "Hey sweetheart, your taco's are on fire" lol
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Posted: Wed Oct 26, 2011 12:26 pm
And thus you learned the importance of using baking sheets. rofl Personally, I like to warm up tortillas (the taco shell) in a dry cast iron skillet.
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Posted: Wed Oct 26, 2011 12:29 pm
xena91388 And thus you learned the importance of using baking sheets. rofl Personally, I like to warm up tortillas (the taco shell) in a dry cast iron skillet. Yea, that was the first thing I got afterwards. Shame we can't use the oven anymore. And I'm a bit too suspicious to get a new one. lol Not to mention I've been a year in the kitchen for my college.
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Posted: Sat May 19, 2012 11:25 am
Here is a tip for jazzing up your plain vanilla buttercream frosting with one of my favourite things in the world, TEA!
Sick of plain old vanilla buttercream frosting? Want to liven-up your cakes with something more unique, sophisticated, and tastey? Well how about infusing tea into your frosting!!! Tea? Yes tea!!! You can use any of your favourite teas to flavour your icing, like Early Grey and vanilla, or Chai and chocolate. (My personal favourite is loose leaf peach tea)
What you need:
1/3 cup milk
1 tsp. loose tea, I prefer DAVIDsTEA
1/2 cup unsalted butter
4 cups confectioners (powder) sugar
tsp. of vanilla
1/2 tsp. salt
Directions
1. In the smallest saucepan you have, heat milk over med-low heat until lukewarm. Add the loose tea and let it steep for about 10 minutes. Don’t let the milk get too hot!
2. Once steeped, turn off the heat and strain the milk into a small bowl and allow it to cool completely before using.
3. Whip the softened butter for about 2 minutes. Then add the sugar, salt, vanilla, and milk until it starts to thicken.
4. Add some coloring, pipe on the cupcakes, and voila!
Enjoy!
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