What Is The One Thing You Can't Bake Or Cook?
Lounge By mellormom Updated 16 Mar 2015 , 2:46am by remnant3333
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for someone like you, may I recommend my absolute positively favorite all time decades old book from 'Fleischman' yeast.
http://www.amazon.com/dp/0848712250/?tag=cakecentral-20
It is for beginners and old timers. I have bought three copies over the years and it has never failed me. I love yeast breads of all sorts. Take a peek.
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@eme926 posted the recipe that I also have used for decades with excellent results. Take a look at this thread. It only takes a few minutes to mix up and it's delicious.
http://www.cakecentral.com/t/584467/banana-bread-betty-crocker-cookbook-1970s-recipe
Quote: eme926
2 1/2 cups all-purpose flour*
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons vegetable oil
1/3 cup milk
1 egg
1 1/4 cups mashed bananas (2 to 3 medium)
Heat oven to 350. Grease bottom only of loaf pan. Mix all ingredients, beat at 30 seconds. Pour into pans. Bake until wooden pick inserted in center comes out clean, 65 to 70 minutes. Cool slightly, Loosen sides of loaf from pan, remove from poan. Cool completely before slicing...(yeah right)
I'll add one thing. I put a foil tent on the loaves until the last 15 minutes of baking.
ARice was always my no no to make until my friend recently gave me a great tip: Wash the rice until water is clear, soak for 30 mins in water, wash again. Put water and rice (1.5:1 ratio) in a pot, add salt (and spices if desired), close with a tide fitting lid (I simply put a can of whatever on top), bring to the boil, boil slightly for 5 mins and remove from heat. Set aside with lid still on. After 25 mins you have perfectly cooked, fluffy rice :D
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Rice was always my no no to make until my friend recently gave me a great tip:
Wash the rice until water is clear, soak for 30 mins in water, wash again. Put water and rice (1.5:1 ratio) in a pot, add salt (and spices if desired), close with a tide fitting lid (I simply put a can of whatever on top), bring to the boil, boil slightly for 5 mins and remove from heat. Set aside with lid still on. After 25 mins you have perfectly cooked, fluffy rice
I lived in Middle east on and off for a few years and the ease of the rice always got me.The mama's washed it thoroughly, soaked it and steamed the thing in very little water with a lid on. Perfect every time. I'd be fidgeting "watch your rice" and they would be gossiping on. a cute little spinner got used too.
Of course it was always a Basmati type, Japanese rice is a whole different animal LOL !
Brownies. Can not get them to work, either leave them in too long or take them out too early. Just can not get them right.
Many years ago as a teenager I was invited to a friend's house for dinner so I made a pan of brownies for dessert. I cut them to place in the box and realized they were not fully baked. I didn't know what else to do so I just brought them with me. After dinner I mentioned to my friend about the unbaked brownies and she replied. "My mom said they are overbaked."
Fudge? you're braver than I am! You're right though, I guess I'll try again once vacation is over. I'm determined this holiday time to do nothing more strenuous in the kitchen than make a cup of coffee - doing quite well with this resolution at the moment. Very pleased with myself
AI can't make fudge either. Oldest dd wanted to make dad a special dessert last week so I told her to go pick out a recipe from one of my books and go for it. She picked fudge. She NAILED IT!!! 1st try! I didn't mention that I've never successfully made it before. Can't let my 13yo beat me at baking...
Interesting how many people can't make the same things. I guess it's good to know we're not alone and can bond in our incompetence. I would have to say scratch brownies. I just can't find a recipe that is as good as a box mix. I want the rich gooeyness and that elusive papery crackling top. Scratch recipes always look dull and flat.
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Interesting how many people can't make the same things. I guess it's good to know we're not alone and can bond in our incompetence. I would have to say scratch brownies. I just can't find a recipe that is as good as a box mix. I want the rich gooeyness and that elusive papery crackling top. Scratch recipes always look dull and flat.
That's why we invented fudge icing lol.
I make brownies using my Tunnel of Fudge recipe.
I make awesome brownies using my Tunnel of Fudge recipe. Then recently I started frosting them with a chocolate sour cream icing; gained five pounds so maybe I need to stop baking brownies... @MBalaska
A@MimiFix, actually I haven't tried to make brownies in a while. I have your book, maybe it's time to give it another whirl!
AGood old fashioned San Fransisco sour dough bread has me stymied. I can't get it to taste sour. I've tried adding vinegar (different kind of sour) and double rising and letting my starter sit out longer and ferment, and folding into the bread the alcohol mixture that the starter creates as it ferments, but DH just looks at me and says, "it's good bread Love, it's just not sourdough" :/ ugh.
A@vanilla rose: Do you actually live in San Francisco? I live in the Bay Area and have great success with baking bread. I went to Alaska to visit relatives and I made them bread - it did NOT taste the same! Whatever is in the air has a great impact on the flavor of the bread. Alaska air is too clean :grin: This is why SF sourdough is so special it can only be made there.
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Original message sent by Tiffany29
chocolate no bake cookies. Mess 'em every time!
Omg, me too!!! The very, very 1st time I made them, they were perfect. How weird is that? I have never, not once, been able to get it right since! :/. Wish they weren't so good lol.
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It might take me forever, but someday I'm going to New York and eating myself silly at your bakery @MimiFix ha ha ha ha ha
Eggs , any which way, and coffee. Since I never eat eggs--only use them as binders in cooking have no clue what they should taste like or texture. Same for coffee , my parents made tea, so the few times I did make coffee the spoon could have stood straight up. If I don't or won't eat it then I probably have no clue how to make it. Staff at the bakery has to always check the taste of custard or coconut for me since I would never know if it is fresh, good or horrid.
Those sour dough tastes could also be different if you used different flour brands or the water.
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