May 17, 20205 yr 2 hours ago, Matt! said: Are you making cakes again? I will make more cakes however the yeast is mainly to bake bread with!
May 17, 20205 yr 1 minute ago, Cult Icon said: I will make more cakes however the yeast is mainly to bake bread with! Okay, you should take photos of your cakes, they sound really good
May 17, 20205 yr 32 minutes ago, Matt! said: Okay, you should take photos of your cakes, they sound really good The cakes aren't photogenic. I am going to start creaming them though.
May 17, 20205 yr 3 minutes ago, Cult Icon said: The cakes aren't photogenic. I am going to start creaming them though. Okay. I wish I had one, I've been craving for a cake for days now
May 17, 20205 yr 4 minutes ago, Matt! said: Okay. I wish I had one, I've been craving for a cake for days now would you make "hacked" box cake with store- bought whipped cream?
May 17, 20205 yr 4 minutes ago, Cult Icon said: would you make "hacked" box cake with store- bought whipped cream? I don't mind taking a few shortcuts here and there
May 17, 20205 yr 2 minutes ago, Stromboli1 said: Here's another pork loin recipe that you might want to try too.
May 17, 20205 yr On 5/12/2020 at 1:34 PM, Cult Icon said: What dishes do you use the sauce in ? I am not quite sure how to use it. I have a case of this sauce, leftover inventory given to me- didn't buy it lol. These types of sauces are for meat (typically veal). Well, I guess one of the best solutions would be to do a black pepper sauce with mushrooms. You cook your mushrooms (cut them in relatively small pieces), then add your meat. A the end of the cooking, you add some Cognac and you flame it. When the flames are done, you add the demi-glace sauce that you have already mixed with black pepper. Let it cook for 1 or 2 minutes, then it's done.
May 21, 20205 yr Flounder, seared scallops, shrimp, bok choy, and rice. Scallops Spoiler Flounder Spoiler Bok Choy & Oyster Sauce Spoiler
May 21, 20205 yr 3 minutes ago, Matt! said: Great job chef! Thanks! Not a chef, but I'd really think you'd enjoy the bok choy.
May 21, 20205 yr Just now, Stromboli1 said: Not a chef, but I'd really think you'd enjoy the bok choy. I think so too! Yes you are.
May 21, 20205 yr Just now, Matt! said: I think so too! Yes you are. I have way many more things to learn to become one.
May 21, 20205 yr Just now, Stromboli1 said: I have way many more things to learn to become one. Doesn't matter, you're a good already.
May 22, 20204 yr @CandleVixen do you have a recipe for cake from scratch? Non-chocolate cake that is. The oatmeal cookie recipe was a standard one, I used quick oats as a base.
May 22, 20204 yr On 5/16/2020 at 9:13 PM, Matt! said: I don't mind taking a few shortcuts here and there I found that the best results come from using a pound-cake tin- the cake is much more moist and has less crust. 50-55 minutes at 325 degrees F. Also I use 4 Jumbo/ 5 Large Eggs, and 1/2 cup butter. (8 oz.) I haven't found a need to use 1 cup butter like so many box cake hacks want you to do. Seems like something that would really weigh down the cake. I want to make pound cake and Italian cookies from scratch, I am looking for recipes
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