Self-tutoring about baking: the tutor mentions using “old” yeast to make bread. I was off bread baking for awhile, for a few reasons. One was we didn’t have a working oven; another was a low-carb diet I was on. However, …
Self-tutoring about baking situations: the tutor mentions reconditioning clumped brown sugar for use. The other day, making apple crisp, I realized the only brown sugar available was in three large clumps, each around the volume of a large apple. Yet, …
Self-tutoring about summer baking recipes: the tutor mentions pouding aux bleuets. Pouding aux bleuets translates, in my opinion, to “blueberry pudding.” However, “pudding” has the British meaning in this case: “dessert.” This pouding aux bleuets facile produces what an American …
Self-tutoring about baking: the tutor reflects about using cake mixes. Most cakes I make at home are from a mix in a box. I rotate among Duncan Hines, no name, and Betty Crocker. They always turn out perfectly, and bake …
Self-tutoring about baking: the tutor mentions a discovery. A 9 inch diameter round pan has virtually the same area as a pan 8 inches by 8 inches. Specifically, the 9 inch round pan has area 63.6 square inches, while the …
Self-tutoring about baking: the tutor mentions a simple way to make white icing. Yesterday I baked a red velvet cake for Valentine’s Day. Such a cake needs icing, of course – white icing. My kids don’t like cream cheese icing, …
Self-tutoring about baking: the tutor mentions a lesson he learned. I went to make French bread the other day and discovered a recipe that calls for yeast and flour, but not sugar. (I’d been led to believe that yeast needs …
Self-tutoring about baking: the tutor mentions cream cheese icing and an easy way to make it. I finally made red velvet cake with cream cheese icing. Beforehand, I’d baked a red velvet cake, but not made cream cheese icing, so …
Baking: cream cheese icing (for red velvet cake) Read more »
Self-tutoring about sugar density: the tutor looks it up. approx. 0.85g/mL = density of granulated sugar poured from the bag. The reason granulated sugar seems less dense than water, by that figure, is that the grains have air pockets between …
Self-tutoring about baking: the tutor mentions sponge cake. Back in the 70s you heard about sponge cake; I seldom hear it mentioned today. However, a few days back, I wanted to make strawberry short cake. I knew that the “cake” …