http://www.cookingforums.net/ CookingForums.net is a message board dedicated to cooking and cuisine en Tue, 21 May 2013 08:29:26 GMT vBulletin 60 http://www.cookingforums.net/cf_icons/misc/rss.jpg http://www.cookingforums.net/ http://www.cookingforums.net/showthread.php?t=5112&goto=newpost Thu, 16 May 2013 11:46:22 GMT Hello everyone.

In between studying and procrastinating (as baking isn't procrastinating, I swear), I am taking the oppourtunity to bake single muffins so that:

A. I get to have a muffin every day (and a different one at that)

B. I get to try out new recipes without having to worry about ruining an entire batch if I get it wrong.


However, there's something missing: egg. I have eggs, but I really don't want to waste most of an egg just to make one muffin. So, can anyone suggest any alternatives? (I'm not vegan or anything, it's just a matter of disliking waste, so feel free to suggest anything). ]]> Baking Lal_mirch http://www.cookingforums.net/showthread.php?t=5112 http://www.cookingforums.net/showthread.php?t=5109&goto=newpost Sat, 11 May 2013 16:53:05 GMT Hi, i like my pastry thin and crumbly. So i always buy ready made pastries as im absolutely rubbish at making it. I have warm hands, so ive use a... Hi, i like my pastry thin and crumbly. So i always buy ready made pastries as im absolutely rubbish at making it.

I have warm hands, so ive use a no touch technique, still rubbish
I bought some ready made pastry at the supermarket, again rubbish
I even bought some ready make pastry from a local baker, guess what? yes it was rubbish.

My pastry is thick,stodgy,tough,rubbery, like a two year old had made it for the first time and without supervision, boo hoo.
Im embarrassed to say im over 55 :o

I would love to make good pastry as it opens up a whole new world of pies and tarts, savoury and sweet, but up to now its just been a fantasy.

Im hoping some clever person can help pleezy squeezy :) ]]> millicent http://www.cookingforums.net/showthread.php?t=5109 http://www.cookingforums.net/showthread.php?t=5108&goto=newpost Sat, 11 May 2013 16:36:37 GMT Hi, i made some modelling flowerpaste the other day, for the first time. All was well until i added some colourings, then my paste took on a vile... Hi, i made some modelling flowerpaste the other day, for the first time.
All was well until i added some colourings, then my paste took on a vile odour:eek:.

It was absolutely rancid, and i could still smell it after id cleaned up, yuck!

The colourings were new and in date and i only used a tiny amount.
I checked online reviews and other folks had the same comments.

Could someone please point me to a food colouring which wont alter the taste or smell of icing and sugarpaste?

The name of the colours i used started with Dr.... you may guess who i mean.

Ive seen Wilton colours but dont want to spend until im sure.

thanks for reading. ]]> millicent http://www.cookingforums.net/showthread.php?t=5108 http://www.cookingforums.net/showthread.php?t=5107&goto=newpost Sat, 11 May 2013 10:08:23 GMT Hello all, ive joined this site cos im fed up wasting ingredients on recipes that fail. Im sure its my fault and hope some kind person will point out... Hello all, ive joined this site cos im fed up wasting ingredients on recipes that fail. Im sure its my fault and hope some kind person will point out what im doing wrong, pleeeeze :confused: ]]> Introductions Forum millicent http://www.cookingforums.net/showthread.php?t=5107 http://www.cookingforums.net/showthread.php?t=5104&goto=newpost Mon, 06 May 2013 16:05:32 GMT I was digging around the house and came across unused dust-coated teflon cooking equipment (frying pan, spatula, turner). Pan's been stored in a cupboard so long it smells of the cupboard paint but the inside of the pan looks as good as new to me (it has a transparent cover). The other two, having been hanging at the back of the utensil rack, are additionally coated with grime, or whatever brown stuff unused utensils left in the rack get coated in. I think they're Tefal too, like the pan, but the grime isn't my friend.

Question: throw away or make use of them (I don't know if cookware material degrades over time even if unused, having had nasty experiences of batteries leaking on old electronics I'd laid aside for months...)? What would be the best way to clean them, if the latter?

Thanks. ]]> flyonthewall http://www.cookingforums.net/showthread.php?t=5104 http://www.cookingforums.net/showthread.php?t=5103&goto=newpost Mon, 06 May 2013 02:26:45 GMT I've only recently gotten serious about learning how to cook, so I'm warning everyone here in advance to be prepared to see many weird/ridiculous/etc questions. :) ]]> Introductions Forum flyonthewall http://www.cookingforums.net/showthread.php?t=5103 http://www.cookingforums.net/showthread.php?t=5102&goto=newpost Sun, 05 May 2013 08:25:08 GMT Hi guys.
I'm obviously new to this forum, but a kitchen is not at all an unfamiliar placce for me! I'm glad to have found a website to discuss recipes and techniques.

Looking forward to meeting you all and starting to post things..

Thanks


-M ]]> Introductions Forum Mathieu http://www.cookingforums.net/showthread.php?t=5102 http://www.cookingforums.net/showthread.php?t=5101&goto=newpost Sat, 04 May 2013 13:38:11 GMT I wanted to make a cinco de mayo cake and thought what better than tequila lime buttercream with a lime mouse filling. But what kind of cake? So I... I wanted to make a cinco de mayo cake and thought what better than tequila lime buttercream with a lime mouse filling. But what kind of cake? So I thought something like corn bread, but not as dense and crumbly. Has anyone ever tried putting corn meal into a basic yellow/lemon cake recipe? Should I adjust other ingredients to make up for corn meal? With the effort made to make lime mousse and buttercream icing (the kind where you melt the sugar and drizzle into egg whites, which is a lot of work) I don't want to mess up the cake. I ]]> Baking sitzntreez http://www.cookingforums.net/showthread.php?t=5101 http://www.cookingforums.net/showthread.php?t=5100&goto=newpost Mon, 22 Apr 2013 13:22:35 GMT Hello. I need some help to figure out what might be the most exciting cupcakes I've ever made. I was cooking some maple flavored sausage links this weekend and noticed that when I was finished, that there were these little blobs of a dark brown sticky substance. I decided to taste it (hey why not) and discovered this incredibly sweet and salty flavor that just had my taste buds singing for joy. I want to figure out how to maximize the production of this substance so that I can figure out how much it takes to blend a buttercream icing that has that intense flavor. Has anyone had any experiences like this that could help me out?

Thanks in advance.

James ]]> Pork Dishes eccehobo http://www.cookingforums.net/showthread.php?t=5100