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1

Instead of using plastic wrap to tent the foil, use parchment paper. Cover the pan's interior with the parchment, then cover the top with parchment, now put the foil on top and crimp the edges closed. The parchment in the pan works great when making things like lasagna, it keeps it from sticking and clean up is a breeze. No crust on the bottom or sides. ...


3

TL;DR You should be fine. Lemon bread, banana bread, etc are quick breads. They are made using the "muffin method". As you said, fat and sugar are creamed together, emulsified with egg, and then incorporated into the dry ingredients. The fat and sugar are creamed to incorporate air that will help define the final texture. Sometimes the emulsion doesn't ...


1

Yes, I wrote a post about this a few years ago - the first to describe the method in a home pressure cooker. The theory goes that the pressure difference inside and outside the egg PLUS the shock of the cold facilitates the detachment of membrane from the shell. The Kitchn tried and confirmed my method and many of my readers will no longer hard boil an egg ...


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For pure components the boiling temperature is determined by the pressure and thermodynamic vapor - liquid equilibrium properties of the pure component. Once water reaches boiling, continuing to apply the same amount of heat will not raise the temperature of the water. It will vaporize more water, i.e., convert water (liquid) to water (vapor). But the ...


0

Scaling out a recipe is often more difficult than just "multiplying" the ingredients. In the Book Ratio they have a chapter on Custard: The standard ratio is bedrock, 2 to 1; 16 ounces milk blended with 8 ounces (4 large) eggs will result in 24 ounces of an excellent custard. Large eggs are about 2 ounces each, which makes custards easy to manage ...



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