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4

As mentioned in a previous response, Cooks Illustrated did a test some years ago (2003, I think), where they concluded that the preferred vanilla in a taste test was some cheap artificial vanilla from a local drugstore's generic section or something. They have since done further tests (such as this one in 2009), and real vanilla sometimes edges out the ...


3

I have a bottle of imitation vanilla extract that's water based. I know from experience that adding it to a hot liquid results in a strong imitation vanilla scent being released into the air, which means less imitation vanilla flavor is staying in the liquid. I think it's safe to say that it wouldn't evaporate nearly as quickly as an alcohol based extract, ...


0

That is called 'pastry cream'. In yotuve, look for 'pastry cream by Gretchen's bakery'. Hope that helps.


1

You can "steam" a cake in the pressure cooker using the Bain Marie or Pan-in-pot method. Basically put the cake batter in a smaller heat-proof container (usually 7" or 20cm) that is buttered as usual. Then in the pressure cooker add enough water to equal the minimum liquid (usually 1-2 cups), and a steamer basket or rack. Add the container containing the ...


0

Cake baking relies on the expansion of gases (water vapor, CO2 from the reaction of baking soda and acid, and air) for a cake to rise. Higher pressure will mean the gases will expand less, meaning a denser cake. This is fine for some cake types which are meant to be dense, like polenta cakes for example, however for cakes that are supposed to be light and ...



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