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To our valued VeryBestBakers: We love to hear from you and to answer your questions about the site.  Unfortunately, we've been missing some of them in various threads and want to make sure they a
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Forums  »  Baking Forums  »  Ask Very Best Baking  »  Got a Question for VeryBestBaking? Ask it Here!

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 1/3/2012 9:22 PM EST
Posts: 3720
First: 9/13/2011
Last: 4/18/2014
 GRANA here;CONFLICTING  SUGGESTIONS: I wastaught that egg whites need to be at room temp to whip up into a proper merenge(sp); just the opposite of  RETAJ O's suggestion; try both seewhichworks foryou ! 
or VeryBestBaking? Ask it Here!:
Try putting your bowl and the thing your mixing with in the freezer. I never made one before but i know this as a fact.
Posted by Retaj O

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 1/4/2012 12:33 AM EST
Posts: 1417
First: 10/26/2009
Last: 3/15/2014
In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:
Verlee,  I have never tried Trader Joe's choc. chips. How do they compare in taste with Nestle's? $2.29 a bag is a great price! No Coupons!!!!  I really depend on those! I used everyone that I had. The ones I got from this site and also the newspaper are all gone!!
Posted by Carol P


Carol, I think TJs are about 95% as good when making cookies. I haven't used them in anything else yet. They only have semi-sweet and white chocolate, no dark chocolate.

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 1/4/2012 1:44 AM EST
Posts: 1627
First: 8/9/2008
Last: 6/11/2013
Verlee,  Thanks for the info.  Sometimes when I make choc. chip cookies
I add extra chips.  These would be great to add!

Re: Got a Question for VeryBestBaking? Ask it Here! JANUARY COUPONS

posted at 1/4/2012 7:03 AM EST
Posts: 939
First: 5/3/2009
Last: 10/4/2012
Monday & Tuesday I tried to print the coupon for evaporated milk & it said I already printed the coupon (I have not), today I tried again & it said the coupon was no longer available. What is going on with the coupons?

Did any VBB happen to print the coupon this month? (January 2012)

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 1/5/2012 8:47 AM EST
Posts: 7295
First: 6/23/2010
Last: 4/18/2014
Fran - every day I try to print the coupons just to see if anything is happening.  No luck.

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 1/5/2012 9:37 AM EST
Posts: 60
First: 3/25/2011
Last: 4/20/2012
In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:

Nancy, Verlee, Carol, Fran and all Very Best Bakers: I apologize that the coupons for this month have not been updated as of yet. Please be assured that I have brought it to the attention of our Web Team to have them updated. This should hopefully happen very soon. Thank you for bringing this to our attention! Smile

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 1/6/2012 4:14 AM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
Thank you Nicole.

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 1/6/2012 7:09 PM EST
Posts: 1627
First: 8/9/2008
Last: 6/11/2013
Nicole,  Thank you for responding! Hope we can print coupons soon!

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 1/6/2012 11:13 PM EST
Posts: 1417
First: 10/26/2009
Last: 3/15/2014
Thanks for getting the coupon problem corrected, Nicole. NOW IF SOMEONE COULD PLEASE FIX THE PROBLEM WITH ENTERING AND EDITING SHARED RECIPES, PLEASE!!!!!!!!!!!

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 1/7/2012 10:40 PM EST
Posts: 1417
First: 10/26/2009
Last: 3/15/2014
Thanks, VBB, for getting the coupon printing up and running. Here's hoping 2012 finds us able to add and edit recipes in the Shared Recipes section!!!

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 1/21/2012 6:12 PM EST
Posts: 1856
First: 10/8/2010
Last: 2/12/2014
In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:
 GRANA here; CONFLICTING  SUGGESTIONS : I wastaught that egg whites need to be at room temp to whip up into a proper merenge(sp); just the opposite of  RETAJ O's suggestion; try both seewhichworks foryou !  or VeryBestBaking? Ask it Here! :
Posted by ann h


Ann, I'm with you on the egg white thing.  Everything I've read says to let the whites come to room temperature and be sure there's no grease on anything (beaters or bowl)

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 1/21/2012 9:19 PM EST
Posts: 13
First: 12/10/2011
Last: 4/30/2012
I made a bundt cake using a cake mix and used a liquid coffee creamer instead of water called for on the pkg.  I usually only have to spray the bundt pan with non stick cooking spray.  This time the cake was stuck to the inside of the pan even after cooling for the allotted time. It was a horrible mess to look at but tasted wonderful.  Do you think the extra sugar in the coffee creamer made it stick more like caramel or sticky candy, did I need to let it cool for longer in the pan before flipping it out of the pan, not sure what happended???  Really want to make try my recipe again bc it tasted soooo yummy but hate to see the disappointing presentation.  Thx. for any advice.

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 1/23/2012 11:30 AM EST
Posts: 60
First: 3/25/2011
Last: 4/20/2012
In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:
I made a bundt cake using a cake mix and used a liquid coffee creamer instead of water called for on the pkg.  I usually only have to spray the bundt pan with non stick cooking spray.  This time the cake was stuck to the inside of the pan even after cooling for the allotted time. It was a horrible mess to look at but tasted wonderful.  Do you think the extra sugar in the coffee creamer made it stick more like caramel or sticky candy, did I need to let it cool for longer in the pan before flipping it out of the pan, not sure what happended???  Really want to make try my recipe again bc it tasted soooo yummy but hate to see the disappointing presentation.  Thx. for any advice.
Posted by Tonya S


Tonya, I apologize, however, we have not tested this kind of substitution in our Test Kitchen. I would recommend that you contact the company that manufactures the cake mix you used. Hopefully, they will have recommendations for the substitution you are attempting to make.

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 1/27/2012 3:39 PM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:
I made a bundt cake using a cake mix and used a liquid coffee creamer instead of water called for on the pkg.  I usually only have to spray the bundt pan with non stick cooking spray.  This time the cake was stuck to the inside of the pan even after cooling for the allotted time. It was a horrible mess to look at but tasted wonderful.  Do you think the extra sugar in the coffee creamer made it stick more like caramel or sticky candy, did I need to let it cool for longer in the pan before flipping it out of the pan, not sure what happended???  Really want to make try my recipe again bc it tasted soooo yummy but hate to see the disappointing presentation.  Thx. for any advice.
Posted by Tonya S


Tonya, I personally have had limited success with the plain cooking sprays using a Bundt Pan.  Even more so if it is one of the "fancier" pans with more detail.  I always use the cooking spray with the flour added.  I have Baker's Joy in my cabinet now.

I just read an article from America's Test Kitchen and they had more luck with butter, softened brushed onto the pan then dusted with flour.  I have found it difficult to get into all the cracks and crevices of a Bundt Pan using butter and flour. so for baking only I use the spray with flour.  All other greasing of pans I use olive oil as I dislike the sprays for sauté or frying foods.

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 1/31/2012 9:18 PM EST
Posts: 1400
First: 8/9/2008
Last: 6/2/2013
I have still been having problems with the silly gooey problem.  Sometimes I will answer one item and get the gooey message.  It says that you will be right back; however, that never ever happens.  sometimes it is days before I can get back in.  WHAT IS GOING ON?????   Why does this keep happening?????  Why is it that it seems to happen to the same people all the time  while others never seem to have the problem?  When do you think this problem will be resolved?????????????  It is very very very frustrating not to be able to get into the site or to keep getting "booted" out. 

Can you shed some light on what is happening and when you think this will be resolved?????????

Hoping to hear some positive information.

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 2/13/2012 8:04 AM EST
Posts: 1856
First: 10/8/2010
Last: 2/12/2014
In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:
In Response to Re: Got a Question for VeryBestBaking? Ask it Here! : Tonya, I personally have had limited success with the plain cooking sprays using a Bundt Pan.  Even more so if it is one of the "fancier" pans with more detail.  I always use the cooking spray with the flour added.  I have Baker's Joy in my cabinet now. I just read an article from America's Test Kitchen and they had more luck with butter, softened brushed onto the pan then dusted with flour.  I have found it difficult to get into all the cracks and crevices of a Bundt Pan using butter and flour. so for baking only I use the spray with flour.  All other greasing of pans I use olive oil as I dislike the sprays for sauté or frying foods.
Posted by nikki p


I have better luck with bundt pans if I use a lot of Crisco and plenty of flour.  I also dislike sprays for saute or frying so I use olive oil like you do.

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 2/20/2012 9:52 PM EST
Posts: 1400
First: 8/9/2008
Last: 6/2/2013
I SENT YOU AN EMAIL (ABOVE) ON JANUARY 31 AND STILL HAVE NOT HEARD FROM YOU.  I KEEP HAVING A PROBLEM WITH THE GOOEY MESSAGE CONSTANTLY.  I LOGGED IN LAST NIGHT, ANSWERED THREE QUESTIONS AND ONLY ONE OF THEM SHOWED UP AND THEN I GOT THE GOOEY MESSAGE, WHICH ALWAYS SAYS YOU WILL BE RIGHT BACK; HOWEVER YOU NEVER COME BACK AND SOMETIMES IT IS DAYS BEFORE I CAN GET IN AGAIN FOR A SHORT TIME.  WHAT IS GOING ON???????WHEN WILL THIS BE FIXED?????  DON'T YOU THINK IT IS GOING ON LONG ENOUGH???????  WHY DID YOU SET UP THIS SPECIAL AREA WHEN YOU WON'T ANSWER PEOPLE'S QUESTIONS???????  IS SOMEONE EVER GOING TO ANSWER ME???????  IS THE GOOEY NONSENSE EVER GOING TO BE FIXED OR WILL IT BE FOREVER????????  THE OLD VBB NEVER HAD THE GOOEY PROBLEM.  ALSO IF THERE WAS SOME SORT OF PROBLEM WITH POINTS YOU WERE ALWAYS ABLE TO GET IN TO SEND AN EMAIL.  NOW, ONCE YOU GET THE SILLY, REDICULOUS GOOEY MESSAGE, YOU ARE LOCKED OUT, SOMETIMES DAYS, SOMETIMES WEEKS, AND LAST YEAR, IT WAS MONTHS!!!!!!!  AS THEY SAY, WHAT A WAY TO RUN A RAILROAD!!!!!!!  AM I FRUSTRATED AT NOT BEING ABLE TO GET IN, YOU BET I AM!!!!!!!  YOU HAVE A WONDERFUL GROUP OF WOMEN WHO GET TOGETHER ON THIS SITE AND WE WOULD LIKE TO BE ABLE TO BE IN TOUCH WITH EACH OTHER.  COULD YOU PLEASE DO SOMETHING WITH THE GOOEY STUFF!!!!!!!  ALSO IT WOULD BE A NICE GESTURE ON YOUR PART TO ANSWER WHEN PEOPLE POST SOMETHING----IT IS CALLED COMMON COURTESY!!!!!!!

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 2/23/2012 4:18 PM EST
Posts: 34
First: 3/29/2011
Last: 7/19/2012
In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:
I SENT YOU AN EMAIL (ABOVE) ON JANUARY 31 AND STILL HAVE NOT HEARD FROM YOU.  I KEEP HAVING A PROBLEM WITH THE GOOEY MESSAGE CONSTANTLY.  I LOGGED IN LAST NIGHT, ANSWERED THREE QUESTIONS AND ONLY ONE OF THEM SHOWED UP AND THEN I GOT THE GOOEY MESSAGE, WHICH ALWAYS SAYS YOU WILL BE RIGHT BACK; HOWEVER YOU NEVER COME BACK AND SOMETIMES IT IS DAYS BEFORE I CAN GET IN AGAIN FOR A SHORT TIME.  WHAT IS GOING ON???????WHEN WILL THIS BE FIXED?????  DON'T YOU THINK IT IS GOING ON LONG ENOUGH???????  WHY DID YOU SET UP THIS SPECIAL AREA WHEN YOU WON'T ANSWER PEOPLE'S QUESTIONS???????  IS SOMEONE EVER GOING TO ANSWER ME???????  IS THE GOOEY NONSENSE EVER GOING TO BE FIXED OR WILL IT BE FOREVER????????  THE OLD VBB NEVER HAD THE GOOEY PROBLEM.  ALSO IF THERE WAS SOME SORT OF PROBLEM WITH POINTS YOU WERE ALWAYS ABLE TO GET IN TO SEND AN EMAIL.  NOW, ONCE YOU GET THE SILLY, REDICULOUS GOOEY MESSAGE, YOU ARE LOCKED OUT, SOMETIMES DAYS, SOMETIMES WEEKS, AND LAST YEAR, IT WAS MONTHS!!!!!!!  AS THEY SAY, WHAT A WAY TO RUN A RAILROAD!!!!!!!  AM I FRUSTRATED AT NOT BEING ABLE TO GET IN, YOU BET I AM!!!!!!!  YOU HAVE A WONDERFUL GROUP OF WOMEN WHO GET TOGETHER ON THIS SITE AND WE WOULD LIKE TO BE ABLE TO BE IN TOUCH WITH EACH OTHER.  COULD YOU PLEASE DO SOMETHING WITH THE GOOEY STUFF!!!!!!!  ALSO IT WOULD BE A NICE GESTURE ON YOUR PART TO ANSWER WHEN PEOPLE POST SOMETHING----IT IS CALLED COMMON COURTESY!!!!!!!
Posted by Marie F



Hello Marie :)

I would like to apologize that you have not received a reply back as of yet and that you are still experiencing issues with our website. I feel that we can best assist you through email as we have done with previous website issues. Please use our contact us page to email us with details regarding the current errors you are receiving with our website. When you email us, please provide the reference number 18559520. We look forward to hearing from you and resolving these errors.

Tiffany

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 3/1/2012 9:14 AM EST
Posts: 7295
First: 6/23/2010
Last: 4/18/2014
Good Morning VBB ..... It's 8:15 AM,  March 1st.  I went to Coupons & Promotions to get the new coupons for the month and was told that I shad already printed them.    Will that be corrected/updated soon?   Please and thank you.

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 3/1/2012 9:47 PM EST
Posts: 7295
First: 6/23/2010
Last: 4/18/2014
Here I am again .....  This evening I received an email from a very good, very active poster - Carol P.   She hasn't been able to get in here for two days and she's written two emails to you asking for help. 
Please do something for Carol P............. and please do something about the constant problems.  Thanks
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