Folders: A Sense of Place ·­ Blogosphere ·­ Chat ·­ Competitive Sports ·­ Current Events ·­ Domestic Sphere ·­ Family ·­ Finance, Careers, & Education ·­ Games & Goofiness ·­ Geek Subjects ·­ Global Policy ·­ Health & Fitness ·­ Literature & The Arts ·­ Marketplace ·­ Meta-Forum ·­ Mostly Christmas ·­ Movies ·­ Politics ·­ Social Policy ·­ TPW Archives ·­ TV Talk ·­ Values & Beliefs
 
The Perfect World >> Domestic Sphere >> Baking

Baking

CalGal -- Thursday, July 04, 2002 -- 07:35:57 PM

How-tos, tips, recipes.

This thread is tagged: cooking, baking, cake
tag this thread:   
  (All users will see what tags exist for a thread. Please tag carefully!)
Check Subscriptions   The Latest   First   Previous   Next   Recent   
Curie Tournesol -- Monday, February 21, 2005 -- 10:41:46 PM -- 4803 of 13465
They are better than stars or water/Better than voices of winds that sing/Better than any man's fair daughter/ Your green glass beads on a silver ring.

My ice-cream maker says not to use it until it's been sitting still for like 24 hours or so, so that the motor oil is settled. That may be an issue with laying the KA on its side as well.

Anne L. -- Monday, February 21, 2005 -- 10:46:03 PM -- 4804 of 13465
"Failure is not falling down, it is not getting up again." - Mary Pickford

I wouldn't lay the KA on its side for the reason that Curie states above.

Alice CK -- Monday, February 21, 2005 -- 10:51:04 PM -- 4805 of 13465
the glass in the toilet is quite a pretty blue

Oh well, all right. Jeez. Stupid temperamental kitchen appliances.

Fine was what I was thinking, Jenny. I'm tired of using the fine holes on the regular grater and ending up with wet pulpy zest.

Curie Tournesol -- Monday, February 21, 2005 -- 10:51:12 PM -- 4806 of 13465
They are better than stars or water/Better than voices of winds that sing/Better than any man's fair daughter/ Your green glass beads on a silver ring.

I just looked through the online manual and it doesn't say you can't, so you may be all right, Alice. But I still don't think I would store it that way.

edit: I dearly love my microplane grater for zesting. I guess it's fine--I'm not quite sure, as it was an impulse purchase one day at Williams-Sonoma.

sweet pea -- Monday, February 21, 2005 -- 11:30:12 PM -- 4807 of 13465
I hate it when I'm inflexible about things that are stupid.

I would get medium, but that is because I think it would make perfectly acceptable zest and be more versatile.

mollyT -- Monday, February 21, 2005 -- 11:37:30 PM -- 4808 of 13465

The sugar base of my honey almond crunch cake oozed up to the top and burned onto the lips of the loaf pan. It'll be fine, but the apartment smells like burnt sugar.

vw -- Tuesday, February 22, 2005 -- 12:53:07 AM -- 4809 of 13465
I got okra, enough to choke ya, beans of every kind/If hungry is what's eatin' you, I'll sell you peace of mind/And I hate to disappoint you, but I got no love today.

Does anyone know how to use an old-fashioned cast iron pizelle makers? Not the electric kind, but the kind you heat over the stove? My grandmother gave me hers but I've no idea how to make pizelles. I tried one recipe, but the batter was really thick and stuck to all the little grooves and never spread out. I had to pick all the stupid half-cooked batter out of the thing with a toothpick.

Curie Tournesol -- Tuesday, February 22, 2005 -- 01:01:40 AM -- 4810 of 13465
They are better than stars or water/Better than voices of winds that sing/Better than any man's fair daughter/ Your green glass beads on a silver ring.

I've never used one, but I imagine it's similar to old-fashioned waffle makers or muffin molds. Heat it, brush on a thin coat of vegetable oil (make sure your brush doesn't burn) and then pour in your batter. Sounds like you need a thinner batter as well.

Krista -- Tuesday, February 22, 2005 -- 02:59:19 AM -- 4811 of 13465
And time yet for a hundred indecisions,/And for a hundred visions and revisions,/Before the taking of a toast and tea.

I have the microplane fine, ribbon fine, and zester. The Mistah went a little nuts for Christmas. Anyway, I haven't needed to zest anything yet, so I haven't actually used the specific zester one, but I think the fine one would be more than acceptable for zesting.

vw -- Tuesday, February 22, 2005 -- 01:26:15 PM -- 4812 of 13465
I got okra, enough to choke ya, beans of every kind/If hungry is what's eatin' you, I'll sell you peace of mind/And I hate to disappoint you, but I got no love today.

Any idea how hot it has to be before you pour the batter in? And is it foolish to think I can use it on a loathsome electric stove?

Curie Tournesol -- Tuesday, February 22, 2005 -- 02:12:31 PM -- 4813 of 13465
They are better than stars or water/Better than voices of winds that sing/Better than any man's fair daughter/ Your green glass beads on a silver ring.

VW: I don't see why you couldn't use an electric stove. I did a search and here are the most helpful pages I found:

This is an interesting discussion about wafers from some sort of historical food discussion group. Several items about pizzelles and the relative stickiness of irons and various batters. A lot of interesting discussion and people reporting on their experiments that you might find useful.

This page has info on seasoning your traditional stovetop iron and some recipes and instructions.

According to this recipe, there's always some sort of experimentation involved as to getting your temperature and cooking time just right.

Good luck! I think it'd be very cool to inherit something like that.

vw -- Tuesday, February 22, 2005 -- 04:22:35 PM -- 4814 of 13465
I got okra, enough to choke ya, beans of every kind/If hungry is what's eatin' you, I'll sell you peace of mind/And I hate to disappoint you, but I got no love today.

Thanks! Geez, web research, wow. I'll post here when I try again to let you know if anything works out. Granny just moved into assisted living, so she's unloading all her belongings and she's got 91 years of collected baking equipment, and some very cool stuff...tins of all shapes, the kind of stuff you'd never buy cause you'll only use it once, but if you inherit it, it's fun to have.

mollyT -- Tuesday, February 22, 2005 -- 04:26:52 PM -- 4815 of 13465

How cool.

The chocolate layer cake I've been craving for days turned out dry and gross. The chocolate buttercream frosting is good, though.

Jillian PlicPlic -- Tuesday, February 22, 2005 -- 04:35:42 PM -- 4816 of 13465
Hey, I'm flossing here! You don't fuck with flossing - that's a safety issue.

Man, what a disappointment, molly! Just eat the frosting and toss the dry cake. I hate when that happens.

Curie Tournesol -- Tuesday, February 22, 2005 -- 04:39:05 PM -- 4817 of 13465
They are better than stars or water/Better than voices of winds that sing/Better than any man's fair daughter/ Your green glass beads on a silver ring.

I'll post here when I try again to let you know if anything works out.

Please do! I'd love to hear how they turn out. I remember seriously considering buying a pizzelle iron from Williams-Sonoma back when it was a little print catalog that you had to fill an order form for and send in with a check.

JennyD -- Tuesday, February 22, 2005 -- 04:45:11 PM -- 4818 of 13465

Good thing you made that backup cake, Molly.

mollyT -- Tuesday, February 22, 2005 -- 06:43:49 PM -- 4819 of 13465

No kidding.

I got the recipe from epicurius.com and one of the user comments was that the cake turned out dry and awful. But other people liked it. I'll have to add my one star vote to the site and warn others away.

Ellie Mayhem -- Tuesday, February 22, 2005 -- 06:51:27 PM -- 4820 of 13465

what recipe Molly?

mollyT -- Tuesday, February 22, 2005 -- 07:09:27 PM -- 4821 of 13465

It was this: Chocolate Layer Cake with Milk Chocolate Frosting."

Ellie Mayhem -- Tuesday, February 22, 2005 -- 07:27:47 PM -- 4822 of 13465

how dissapointing. Have you tried the Double Chocolate Layer Cake? It's my favorite chocolate cake recipe on epicurious. Underbake it and it's a gorgeous molten cake, bake it for the right time and it's just a perfect chocolate cake.

Check Subscriptions   The Latest   First   Previous   Next   Recent   
Subscribe  
The Perfect World >> Domestic Sphere >> Baking