On Mon, 4 Apr 2005, Eric Jorgensen wrote:

> On 4 Apr 2005 16:07:28 GMT
> (".") wrote:
>
> > I just thought of another tip: If you are mixing something that
> > spatters, put the bowl in the sink and mix it there. Easier clean up.
> > Additionally, folder a tea towel and place it under the bowl so it
> > doesn't vibrate in the sink.
>
> You could also just use a mixing bowl with tall vertical sides.

The nice thing about a good tip is that it works with what you have at
hand.

Additionally, to use a bowl with tall veritical sides would make it
impossible for my hand mixer to reach the bottom; unless it was wide
enough I could fit the entire hand mixer in the bowl.

I'll stick with my trick and the bowls I have at hand.

--
Send e-mail to: darrell dot grainger at utoronto dot ca

On Mon, 4 Apr 2005, Eric Jorgensen wrote:

> On 4 Apr 2005 16:07:28 GMT
> (".") wrote:
>
> > I just thought of another tip: If you are mixing something that
> > spatters, put the bowl in the sink and mix it there. Easier clean up.
> > Additionally, folder a tea towel and place it under the bowl so it
> > doesn't vibrate in the sink.
>
> You could also just use a mixing bowl with tall vertical sides.

The nice thing about a good tip is that it works with what you have at
hand.

Additionally, to use a bowl with tall veritical sides would make it
impossible for my hand mixer to reach the bottom; unless it was wide
enough I could fit the entire hand mixer in the bowl.

I'll stick with my trick and the bowls I have at hand.

--
Send e-mail to: darrell dot grainger at utoronto dot ca

On Mon 04 Apr 2005 12:31:33p, "." wrote in rec.food.baking:

> On Mon, 4 Apr 2005, Wayne Boatwright wrote:
>
>> On Mon 04 Apr 2005 09:07:28a, "." wrote in rec.food.baking:
>>
>> > I just thought of another tip: If you are mixing something that
>> > spatters, put the bowl in the sink and mix it there. Easier clean up.
>> > Additionally, folder a tea towel and place it under the bowl so it
>> > doesn't vibrate in the sink.
>>
>> Another way, especially for whipping cream, is taking a double thickness
>> of waxed paper larger than the top of the mixing bowl, poking a hole
>> through the middle with the beaters, then inserting the beaters into the
>> motor. This makes a nice splash shield.
>
> Another good tip. I would however hold the wax paper to the motor then
> poke the beaters through the paper into the motor. This would guarantee
> the holes are the right space apart.

Good point. I've been doing it for so long I just know where they need to
be.

> The tip wouldn't work on my Kitchen Aid but then it has a splash guard.
> 8^)

My KA as well, but I used the waxed paper with my hand mixer.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Mon 04 Apr 2005 12:31:33p, "." wrote in rec.food.baking:

> On Mon, 4 Apr 2005, Wayne Boatwright wrote:
>
>> On Mon 04 Apr 2005 09:07:28a, "." wrote in rec.food.baking:
>>
>> > I just thought of another tip: If you are mixing something that
>> > spatters, put the bowl in the sink and mix it there. Easier clean up.
>> > Additionally, folder a tea towel and place it under the bowl so it
>> > doesn't vibrate in the sink.
>>
>> Another way, especially for whipping cream, is taking a double thickness
>> of waxed paper larger than the top of the mixing bowl, poking a hole
>> through the middle with the beaters, then inserting the beaters into the
>> motor. This makes a nice splash shield.
>
> Another good tip. I would however hold the wax paper to the motor then
> poke the beaters through the paper into the motor. This would guarantee
> the holes are the right space apart.

Good point. I've been doing it for so long I just know where they need to
be.

> The tip wouldn't work on my Kitchen Aid but then it has a splash guard.
> 8^)

My KA as well, but I used the waxed paper with my hand mixer.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

""."" > wrote in message
...
> On Sat, 2 Apr 2005, AK wrote:
>
>> I'd like to know some baking tips from those who love baking and are
>> willing to share their tips! Thanx alot
>
> Read the entire recipe before you begin. Measure out everything and have
> it ready. Many recipes involve timing. Letting something sit while you
> measure out other ingredients could ruin the results.
>
> If you need refridgerated items at room temperature (e.g. eggs and butter)
> put them out first so you are not waiting for them.
>
> If you need your butter at room temperature and cut into small pieces, cut
> it when it is really cold then let it warm up. Don't let it warm up then
> attempt to cut it.
>
I used to think it saved time if I got the ingredients out as I used them,
but I totally agree with the above. Now, for some reason, since I do a lot
of computer-ing, I like to arrange my recipe in groups of items and make the
font a different color for each group of items. I can look down on a recipe
and see more readily where I am in the composition of the recipe. For
example, if a receipe calls for 4 groups of items to be put together each in
their own separate bowl before adding them to one another, or adding them to
a large pan for the oven, I will write down the bowl that best fits the
group of items that goes in it; thus I will have all of my bowls together,
as well. I do this more consisely for recipes I've made over-and-over
because I've caused myself trouble previously not having the right bowl
available.
I write times and all sorts of notes on this print-out, and then add it to
the computer- filed recipe for the next time.
I do all this at different times of the day in between other chores, so as
not to make myself feel overwhelmed, then when it comes to doing the
cooking/baking, I am free to do the 'cooking-show' thing for myself; that
is, everything is ready for the performance of fun-cooking!
Dee
>

""."" > wrote in message
...
> On Sat, 2 Apr 2005, AK wrote:
>
>> I'd like to know some baking tips from those who love baking and are
>> willing to share their tips! Thanx alot
>
> Read the entire recipe before you begin. Measure out everything and have
> it ready. Many recipes involve timing. Letting something sit while you
> measure out other ingredients could ruin the results.
>
> If you need refridgerated items at room temperature (e.g. eggs and butter)
> put them out first so you are not waiting for them.
>
> If you need your butter at room temperature and cut into small pieces, cut
> it when it is really cold then let it warm up. Don't let it warm up then
> attempt to cut it.
>
I used to think it saved time if I got the ingredients out as I used them,
but I totally agree with the above. Now, for some reason, since I do a lot
of computer-ing, I like to arrange my recipe in groups of items and make the
font a different color for each group of items. I can look down on a recipe
and see more readily where I am in the composition of the recipe. For
example, if a receipe calls for 4 groups of items to be put together each in
their own separate bowl before adding them to one another, or adding them to
a large pan for the oven, I will write down the bowl that best fits the
group of items that goes in it; thus I will have all of my bowls together,
as well. I do this more consisely for recipes I've made over-and-over
because I've caused myself trouble previously not having the right bowl
available.
I write times and all sorts of notes on this print-out, and then add it to
the computer- filed recipe for the next time.
I do all this at different times of the day in between other chores, so as
not to make myself feel overwhelmed, then when it comes to doing the
cooking/baking, I am free to do the 'cooking-show' thing for myself; that
is, everything is ready for the performance of fun-cooking!
Dee
>

On Wed, 6 Apr 2005, Dee Randall wrote:

>
> ""."" > wrote in message
> ...
> > On Sat, 2 Apr 2005, AK wrote:
> >
> >> I'd like to know some baking tips from those who love baking and are
> >> willing to share their tips! Thanx alot
> >
> > Read the entire recipe before you begin. Measure out everything and have
> > it ready. Many recipes involve timing. Letting something sit while you
> > measure out other ingredients could ruin the results.
> >
> > If you need refridgerated items at room temperature (e.g. eggs and butter)
> > put them out first so you are not waiting for them.
> >
> > If you need your butter at room temperature and cut into small pieces, cut
> > it when it is really cold then let it warm up. Don't let it warm up then
> > attempt to cut it.
> >
> I used to think it saved time if I got the ingredients out as I used them,
> but I totally agree with the above. Now, for some reason, since I do a lot
> of computer-ing, I like to arrange my recipe in groups of items and make the
> font a different color for each group of items. I can look down on a recipe
> and see more readily where I am in the composition of the recipe. For
> example, if a receipe calls for 4 groups of items to be put together each in
> their own separate bowl before adding them to one another, or adding them to
> a large pan for the oven, I will write down the bowl that best fits the
> group of items that goes in it; thus I will have all of my bowls together,
> as well. I do this more consisely for recipes I've made over-and-over
> because I've caused myself trouble previously not having the right bowl
> available.

Good tip. If you don't have a colour printer you can also just use
whitespace. Group the ingredients that get combined together and leave a
few blank lines between the groups, e.g.

sugar
butter


flour
salt
nutmeg


vanilla extract
baking soda


> I write times and all sorts of notes on this print-out, and then add it to
> the computer- filed recipe for the next time.
> I do all this at different times of the day in between other chores, so as
> not to make myself feel overwhelmed, then when it comes to doing the
> cooking/baking, I am free to do the 'cooking-show' thing for myself; that
> is, everything is ready for the performance of fun-cooking!
> Dee

--
Send e-mail to: darrell dot grainger at utoronto dot ca

On Wed, 6 Apr 2005, Dee Randall wrote:

>
> ""."" > wrote in message
> ...
> > On Sat, 2 Apr 2005, AK wrote:
> >
> >> I'd like to know some baking tips from those who love baking and are
> >> willing to share their tips! Thanx alot
> >
> > Read the entire recipe before you begin. Measure out everything and have
> > it ready. Many recipes involve timing. Letting something sit while you
> > measure out other ingredients could ruin the results.
> >
> > If you need refridgerated items at room temperature (e.g. eggs and butter)
> > put them out first so you are not waiting for them.
> >
> > If you need your butter at room temperature and cut into small pieces, cut
> > it when it is really cold then let it warm up. Don't let it warm up then
> > attempt to cut it.
> >
> I used to think it saved time if I got the ingredients out as I used them,
> but I totally agree with the above. Now, for some reason, since I do a lot
> of computer-ing, I like to arrange my recipe in groups of items and make the
> font a different color for each group of items. I can look down on a recipe
> and see more readily where I am in the composition of the recipe. For
> example, if a receipe calls for 4 groups of items to be put together each in
> their own separate bowl before adding them to one another, or adding them to
> a large pan for the oven, I will write down the bowl that best fits the
> group of items that goes in it; thus I will have all of my bowls together,
> as well. I do this more consisely for recipes I've made over-and-over
> because I've caused myself trouble previously not having the right bowl
> available.

Good tip. If you don't have a colour printer you can also just use
whitespace. Group the ingredients that get combined together and leave a
few blank lines between the groups, e.g.

sugar
butter


flour
salt
nutmeg


vanilla extract
baking soda


> I write times and all sorts of notes on this print-out, and then add it to
> the computer- filed recipe for the next time.
> I do all this at different times of the day in between other chores, so as
> not to make myself feel overwhelmed, then when it comes to doing the
> cooking/baking, I am free to do the 'cooking-show' thing for myself; that
> is, everything is ready for the performance of fun-cooking!
> Dee

--
Send e-mail to: darrell dot grainger at utoronto dot ca

The assignment wasn't to search for the info but to join gourps and
interact with ppl. I don't see wat's so wrong about asking quesitons.
And thanx alot to those who's been helping!

On 13 Apr 2005 19:43:27 -0700
"AK" > wrote:

> The assignment wasn't to search for the info but to join gourps and
> interact with ppl. I don't see wat's so wrong about asking quesitons.
> And thanx alot to those who's been helping!
>


This is the first time you've interacted here. The other post was just
one act. Takes two to tango.

When baking brownies, I dust the buttered pan with sugar, but cocoa sounds
even better.
Michelle

When baking brownies, I dust the buttered pan with sugar, but cocoa sounds
even better.
Michelle

""."" > wrote in message
...
> On Sun, 3 Apr 2005, Eric Jorgensen wrote:
>
>> On Sun, 3 Apr 2005 11:06:05 -0400
>> "MOMPEAGRAM" > wrote:
>>
>> > "Eric Jorgensen" > wrote in message
>> > > I would be remiss in my duties as a responsible netizen if i
>> > > allowed
>> > > someone taking an internet course to believe that they can schlep
>> > > around like that without getting flamed a few times.
>> >
>> > And just what harm does it do to help her??? Are you the official
>> > "flamer"?
>>
>> People have been coming to usenet to ask others to do their
>> homework
>> for as long as there has been usenet.
>>
>> And other people have been telling those people to get stuffed for
>> just as long.
>>
>> If nobody fulfilled the 2nd part, that would mean that the
>> internet
>> had devolved thoroughly into a monkey house and not just mostly.
>
> There is another option. You could just ignore people asking you to do
> their homework for them.
>
> By the way, I learned a new tip today. If the original poster didn't
> ask
> this question I might not have learned something. Their motive might
> have
> been wrong but it benefits me so I'm okay with it.
>
> P.S. I just thought of another tip: If you are mixing something that
> spatters, put the bowl in the sink and mix it there. Easier clean up.
> Additionally, folder a tea towel and place it under the bowl so it
> doesn't
> vibrate in the sink.

For those who have a garbage disposal and don't like to use it for
certain things:

Here's what I do to keep down the mess when I'm breaking 10 eggs at a
time. I put a large piece of plastic wrap over the hole in the bottom
of the sink to put the egg shells in. Then I fold the corners up and
wrap them up and put them in the garbage.
I do exactly the same thing with peeling potatoes, as my disposal was
once ruined by putting down too many potato peelings in at a time.
One reason I don't put egg shells down the garbage disposal (without a
lemon) is the yukky smell!!!!

I also put down a piece of saran wrap on the cabinet beside the stove
top. I make any kind of mess I want, then wrap up that mess when I'm
finished - just toss.
Dee
Dee

""."" > wrote in message
...
> On Sun, 3 Apr 2005, Eric Jorgensen wrote:
>
>> On Sun, 3 Apr 2005 11:06:05 -0400
>> "MOMPEAGRAM" > wrote:
>>
>> > "Eric Jorgensen" > wrote in message
>> > > I would be remiss in my duties as a responsible netizen if i
>> > > allowed
>> > > someone taking an internet course to believe that they can schlep
>> > > around like that without getting flamed a few times.
>> >
>> > And just what harm does it do to help her??? Are you the official
>> > "flamer"?
>>
>> People have been coming to usenet to ask others to do their
>> homework
>> for as long as there has been usenet.
>>
>> And other people have been telling those people to get stuffed for
>> just as long.
>>
>> If nobody fulfilled the 2nd part, that would mean that the
>> internet
>> had devolved thoroughly into a monkey house and not just mostly.
>
> There is another option. You could just ignore people asking you to do
> their homework for them.
>
> By the way, I learned a new tip today. If the original poster didn't
> ask
> this question I might not have learned something. Their motive might
> have
> been wrong but it benefits me so I'm okay with it.
>
> P.S. I just thought of another tip: If you are mixing something that
> spatters, put the bowl in the sink and mix it there. Easier clean up.
> Additionally, folder a tea towel and place it under the bowl so it
> doesn't
> vibrate in the sink.

For those who have a garbage disposal and don't like to use it for
certain things:

Here's what I do to keep down the mess when I'm breaking 10 eggs at a
time. I put a large piece of plastic wrap over the hole in the bottom
of the sink to put the egg shells in. Then I fold the corners up and
wrap them up and put them in the garbage.
I do exactly the same thing with peeling potatoes, as my disposal was
once ruined by putting down too many potato peelings in at a time.
One reason I don't put egg shells down the garbage disposal (without a
lemon) is the yukky smell!!!!

I also put down a piece of saran wrap on the cabinet beside the stove
top. I make any kind of mess I want, then wrap up that mess when I'm
finished - just toss.
Dee
Dee

OH MY... I'm going to have to remember these tips.

As sewer pipes are just being installed in our neighborhood, I've told my
husband as soon as we connect, We're getting a garbage disposer! There must
be a whole new set of rules to learn.

Rina

"Dee Randall" > wrote in message
...
> For those who have a garbage disposal and don't like to use it for certain
> things:
>
> Here's what I do to keep down the mess when I'm breaking 10 eggs at a
> time. I put a large piece of plastic wrap over the hole in the bottom of
> the sink to put the egg shells in. Then I fold the corners up and wrap
> them up and put them in the garbage.

"Rina" > wrote in message
...
> OH MY... I'm going to have to remember these tips.
>
> As sewer pipes are just being installed in our neighborhood, I've told my
> husband as soon as we connect, We're getting a garbage disposer! There
must
> be a whole new set of rules to learn.

The first rule is to get the biggest, most powerful disposer you can afford.
I wouldn't get anything less than 3/4 horsepower. An undersized disposer is
worse than none at all. If you can't put vegetable peels down your disposal
without problems, then what good is it? I lived in apartments for years
that had terrible disposals. Inadequate disposers will jam when you put
steak bones in them. With heavy loads of food they tend to clog because
they can't adequately grind the food. When we moved into this house it had
the cheapest disposer the builder could find. I replaced it with a model
called the "Bone Crusher." I have never had a single problem with it
clogging or jamming. It takes anything I can feed down it including bones.
I also don't have problems with odor because it effectively grinds the food
which is then flushed away. A cup of Clorox down the disposal will take
care of any smell. Also, you can put a few handsfull of ice into the
disposal to scrub the mechanism. That will clean off bits of decaying food
that can cause odors. The only thing that I don't put into the disposal is
corn husks.

"Rina" > wrote in message
...
> OH MY... I'm going to have to remember these tips.
>
> As sewer pipes are just being installed in our neighborhood, I've told my
> husband as soon as we connect, We're getting a garbage disposer! There
must
> be a whole new set of rules to learn.

The first rule is to get the biggest, most powerful disposer you can afford.
I wouldn't get anything less than 3/4 horsepower. An undersized disposer is
worse than none at all. If you can't put vegetable peels down your disposal
without problems, then what good is it? I lived in apartments for years
that had terrible disposals. Inadequate disposers will jam when you put
steak bones in them. With heavy loads of food they tend to clog because
they can't adequately grind the food. When we moved into this house it had
the cheapest disposer the builder could find. I replaced it with a model
called the "Bone Crusher." I have never had a single problem with it
clogging or jamming. It takes anything I can feed down it including bones.
I also don't have problems with odor because it effectively grinds the food
which is then flushed away. A cup of Clorox down the disposal will take
care of any smell. Also, you can put a few handsfull of ice into the
disposal to scrub the mechanism. That will clean off bits of decaying food
that can cause odors. The only thing that I don't put into the disposal is
corn husks.