Self-tutoring about baking: the tutor wonders about the best way to melt chocolate chips. I wondered which way was better – stovetop method vs microwave – to melt chocolate chips. Apparently microwave wins. Source: YouTube: America’s Test Kitchen

Self-tutoring about lifestyle: the tutor mentions a breakfast food he enjoys. Lately I’ve been thinking that I’ve forgotten about a recipe I used to make. Last night I realized cornbread was it. I’ve made it, but not often enough. I…

Self-tutoring about baking: the tutor mentions a question he hadn’t thought about. I have heard and read that kneading dough takes around 8-10 minutes. I’ve always just done so. Yet, is there a way to know when you’ve kneaded the…

Self-tutoring about baking: the tutor follows up about his attempt at red velvet cake. On February 8 I talk about red velvet cake and my decision to make it. My wife arrived as I was blending the icing. Seeing the…

Self-tutoring about baking: the tutor nears fulfillment of a long held curiosity. I first heard of red velvet cake possibly on Master Chef. Since then, I notice it often. I assume it must be something special. I heard tell that…

Self-tutoring about baking: the tutor shares a fact he picked up about baking pans. I’ve seen baking instructions that mention one temp for glass or shiny metal pan, but 25°F less for dark pan. But why? Apparently, it’s the dark…

Self-tutoring about baking: the tutor follows up on the idea of sticky dough. Back in my post on July 21, I mention dough being to sticky to work: it stuck to my hands so I couldn’t knead it. The same…

Self-tutoring about baking: the tutor mentions a problem he sometimes encounters, with possible workarounds. This morning, making scones, the dough was too sticky to work with – it wouldn’t let go my hands. I wondered what to do, and added…

Self-tutoring about baking: the tutor shares a simple trick. When you bake something, you definitely don’t want eggshell in it. Of course, it usually wouldn’t happen. However, the odd time, an egg might crack irregularly, so that a piece of…

Self-tutoring about baking: the tutor wonders why flour a cake pan. Apparently there are two reasons to flour a cake pan: Help support the batter as it rises against the pan. We assume that the pan has been buttered before…