Cooking & Baking Tips – A Collection Of Timeless Wisdom
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Beginners and Advice
Cooking & Baking Tips – A Collection Of Timeless Wisdom
Learn the baker basics
When boiling milk, first stir in a pinch of baking soda. This will help keep the milk from curdling.   Add one teaspoon of lemon juice to each quart of water when cooking rice, this will keep ri
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Forums  »  Baking Forums  »  Beginners and Advice  »  Cooking & Baking Tips – A Collection Of Timeless Wisdom

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 2/8/2011 8:57 AM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom:
Because I have no bean pot - what container do I use?  I can't think of anything "oven" I own except the usual loaf pans, 9x13 and things like that ... totally unacceptable for cooking like that.
Posted by Nancy G

For baked beans you could use a crock pot.  Any pot that you have that can go into the oven that has a tight lid would work.  It is best if it is taller than it is around.  This will help prevent some of the evaporation.  But since the oven is pretty low that shouldn't be a problem.  What ever you use for a pot roast will probably work.
Monitor the liquid in the pot and add more if needed, you don't want the beans to dry out.

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 2/8/2011 6:31 PM EST
Posts: 7292
First: 6/23/2010
Last: 4/17/2014
Thanks yet again Nikki --  Your information and advice is priceless

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 2/15/2011 11:35 PM EST
Posts: 1400
First: 8/9/2008
Last: 6/2/2013
Kathy:  Thank you for all your tips.  Thank you for sharing.

Niki: Thanks to you, too.  I'll buy your booklet, too.

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 2/16/2011 12:41 AM EST
Posts: 939
First: 5/3/2009
Last: 10/4/2012

I did this in the past, but now I use the plastic lids from nuts, bread curmbs etc. under the oil, a few small flower pots(the lids come in colors), another holds an SOS pad. They can be washed in the dishwasher or recycled.
In Response to Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom:
Thanks for sharing some great tips you have I use a tin foil small pan under my bottle of oil to catch the drips so no oil on the shelf.
Posted by Mary L

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 2/16/2011 7:31 AM EST
Posts: 1400
First: 8/9/2008
Last: 6/2/2013
A lot of good and interesting info.  Thanks to all of you.

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 2/16/2011 8:57 AM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
This little "hint" will garner a few odd looks for you but it works.
I carry a bottle of water with me, a refillable metal bottle.  It gets sort of sweaty in the summer when there is ice water in it.  I take one of my husbands worn out tube socks and I slide it around the bottle. This worked well in the summer so I thought I would try it in the winter when I had to carry hot tea in the same bottle.  I was burning my fingers so I slid the sock over the bottle.  It worked, it kept the tea warm until I finished it and I didn't burn my fingers.
The nice thing about the sock is it absorbs much of the moisture and can easily be washed.
 

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 2/20/2011 2:32 PM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
This little hint works great when you have to measure out sticky stuff.
If you have to measure out honey, molasses, peanut butter, corn syrup or any other sticky substance it can be difficult to remove from the measuring cup.  Try this.
Measure out any butter or oil first.  Do not use a clean measuring cup.  Measure your sticky stuff.  The residual oil or butter will allow for the easier removal of your other ingredient.
If the recipe does not call for butter or oil spray the cup with cooking spray.

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 2/20/2011 7:23 PM EST
Posts: 959
First: 1/30/2010
Last: 1/22/2013
What a lot of great ideas!  Very helpful.

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 4/11/2011 3:46 PM EDT
Posts: 652
First: 10/4/2008
Last: 4/16/2014
So many hints from all of these posts.....but......I still have a question about something.  Has anyone ever injected icing into the middle of cupcakes?  If you have, did you thin the icing a bit, or did you use the same consistency that you would ice the top of the cupcake with?  I have been asked to make cupcakes for a bridal shower, and the person asked for the cupcakes to have icing on the inside, just like a Hostess Cupcake.  Would love to hear from some of you out there who might have already done this.  I tried it, but they didn't come out too well.  The icing sort of melted into the cake.  Perhaps that was because I thinned the icing first.  Can anyone help?

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 6/1/2011 9:56 PM EDT
Posts: 1400
First: 8/9/2008
Last: 6/2/2013
Thank you for all the wonderful ideas.

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 6/9/2011 1:32 AM EDT
Posts: 1
First: 6/9/2011
Last: 6/9/2011
  
Smile It is so niccceee to read your wisdom! I am a 44 yrs old mother of one and sometimes feel I am the only woman who still makes all of meals homemade, and still bakes!! My daughter who is 14,  told me that cooking that way is TO MUCH WORK!  So it gives me hope to read everybodys coments. I just wish more of my generation and the younger would learn what the missing and learn to love to bake and cook like us!




 in ]Response to Cooking & Baking Tips – A Collection Of Timeless Wi
When boiling milk, first stir in a pinch of baking soda. This will help keep the milk from curdling.   Add one teaspoon of lemon juice to each quart of water when cooking rice, this will keep rice fluffy.   First rinse raisins, dates and figs in very cold water before putting them through the food chopper. They will not form such a gummy mass.   For crisper salads: Place a saucer upside down in the bottom of the salad bowl before filling with salad. Excess moisture will run underneath the saucer and this will help keep the salad crisp and fresh.   Tasty flavored whipped cream: First whip cream then add 2 tablespoons of flavored jello and continue beating on slow until the whipped cream is right consistency.   Leftover ham: Lay ham slices in a baking dish then cover with maple syrup. Refrigerate overnight then fry the ham in butter the next morning.   You can substitute crumbled cornflakes for bread crumbs when making meatloaf.   Pickle Juice uses: Use sweet pickle juice to thin salad dressing or make French dressing with instead of vinegar, more delicious.   Cook vegetables with one or more bouillon cubes instead of salt–improves flavor.   Tossing in a few garlic cloves when boiling vegetables makes things tastier too.   Salt added to flour used for thickening gravies, etc., will help to prevent lumping.   After crimping the edge of the pie crust, lift the edge of the crust gently all around with your fingers. This keeps the dough from sticking to the dish while baking and makes it easier to take out the pieces of pie.
Posted by Kathy H

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 6/9/2011 5:23 AM EDT
Posts: 1072
First: 10/2/2008
Last: 10/4/2013
Many interesting and helpful tips-thanks!

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 6/9/2011 6:08 PM EDT
Posts: 1627
First: 8/9/2008
Last: 6/11/2013
In Response to Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom:
    It is so niccceee to read your wisdom! I am a 44 yrs old mother of one and sometimes feel I am the only woman who still makes all of meals homemade, and still bakes!! My daughter who is 14,  told me that cooking that way is TO MUCH WORK!  So it gives me hope to read everybodys coments. I just wish more of my generation and the younger would learn what the missing and learn to love to bake and cook like us!  in ]Response to Cooking & Baking Tips – A Collection Of Timeless Wi
Posted by Jeanette P


Jeanette,  Welcome to the VBB, there are a lot of us who believe in homemade meals. I know a lot of
the younger generation like fast food. My daughter-in-law, who is 35, believes in homemade meals. I
also wish that the younger generation would learn that homemade meals are the best.

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 6/9/2011 7:33 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom:
So many hints from all of these posts.....but......I still have a question about something.  Has anyone ever injected icing into the middle of cupcakes?  If you have, did you thin the icing a bit, or did you use the same consistency that you would ice the top of the cupcake with?  I have been asked to make cupcakes for a bridal shower, and the person asked for the cupcakes to have icing on the inside, just like a Hostess Cupcake.  Would love to hear from some of you out there who might have already done this.  I tried it, but they didn't come out too well.  The icing sort of melted into the cake.  Perhaps that was because I thinned the icing first.  Can anyone help?
Posted by Darla M


Better late than never....
I was watching a Martha Stewart show today, the guest and Martha were making donuts and they used a pastry cream but lightened it with whipped cream.  I would guess you could do the same with frosting The frosting would be lighter and easy to pipe into the cupcake. I would also guess a ganache would work as well.  Allow it to cool and then whip until it is fluffy.  This would probably be a bit stiffer than the frosting and whipped cream.  You could also try adding some whipped cream to the cooled ganache to lighten that up as well. 

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 6/22/2011 1:41 PM EDT
Posts: 1
First: 6/22/2011
Last: 6/22/2011
that's awesome!  to think -- I've been wasting my pickle juice all this time!

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 6/22/2011 1:45 PM EDT
Posts: 1
First: 6/22/2011
Last: 6/22/2011
In Response to Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom:
So many hints from all of these posts.....but......I still have a question about something.  Has anyone ever injected icing into the middle of cupcakes?  If you have, did you thin the icing a bit, or did you use the same consistency that you would ice the top of the cupcake with?  I have been asked to make cupcakes for a bridal shower, and the person asked for the cupcakes to have icing on the inside, just like a Hostess Cupcake.  Would love to hear from some of you out there who might have already done this.  I tried it, but they didn't come out too well.  The icing sort of melted into the cake.  Perhaps that was because I thinned the icing first.  Can anyone help?
Posted by Darla M


Don't thin it out...  Make sure the supcakes are completely cooled.  Also, i would stick them in the fridge right after to set the icing.

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 6/22/2011 5:06 PM EDT
Posts: 1073
First: 11/14/2008
Last: 4/7/2014
Wow - great/helpful tips - thanks so much for sharing!

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 7/12/2011 10:05 PM EDT
Posts: 5
First: 7/12/2011
Last: 7/27/2011
your a life saver ( ha not the candy)

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 10/9/2011 1:38 PM EDT
Posts: 3713
First: 9/13/2011
Last: 4/16/2014
VBB; GRANA here;I've never seen raspberry morsels for sale; in New  Hamppshire butam already dreaming/scheming of ways to uset them;
in cookies
in or melted on top of brownies [ez frosting]
sprinkled over individual gelatin molds( husband's fave use for morsels
out of hand(my fave use for morsels
having you recipe for making them myslf, at home, frees me from being  dependant on local stores to stock them in sufficient supply
.
what s thebest way to store these?
How long wll they last if properly stored?

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 10/9/2011 1:41 PM EDT
Posts: 3713
First: 9/13/2011
Last: 4/16/2014
 GREAT  TIP;NIKKI; I will most definitely be usingt tis one often  Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom:
This little hint works great when you have to measure out sticky stuff. If you have to measure out honey, molasses, peanut butter, corn syrup or any other sticky substance it can be difficult to remove from the measuring cup.  Try this. Measure out any butter or oil first.  Do not use a clean measuring cup.  Measure your sticky stuff.  The residual oil or butter will allow for the easier removal of your other ingredient. If the recipe does not call for butter or oil spray the cup with cooking spray.
Posted by nikki p

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