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bio website jkadlubowska.tumblr.com
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visits member for 2 years, 3 months
seen Feb 22 at 16:54

SAHM of two, including a one-in-a-million Krabbe boy surviving his 5th year in good health.

Molecular biology MSc. Pedagogy BA.

Wife of Tadeusz.


Jan
25
comment How to dry royal icing fast?
This is what we finally used. Though in my funny country there aren't any shirt boxes easily available ;)
Jan
25
comment How to dry royal icing fast?
This (one one similar) article is where I got the idea. Anyway, when I read about it, I infered I would still need about two hours. Faster, yes, but not enough for that setting.
Dec
6
comment How to dry royal icing fast?
And I just threw away all of my kids' old shoe boxes a week ago... A really nice idea! I'll try to find something like that.
Aug
14
comment What is the texture/taste difference between cured and uncured bacon?
Once my hubs thought they were interchangable, so upon finding no cured he bought fresh. Imagine a piece of fried bacon tasting like dry and old pork. Definately not the same.
Feb
16
comment What do eggs with two yolks indicate?
Rarely I (unknowingly) buy a whole box of double-yolked eggs, so it seems to me it's not always by chance. Can it be induced somehow? I don't remember anything particular about those boxes, but maybe you know?
Jan
15
comment What happened to my melted couverture?
Yes, of course... It was a regular, drinkable rye vodka... And I was thinking that maybe the couverture was bad (it was italian, so I have no idea what was written on the package exept 53% cocoa)
Dec
27
comment How to make my meringues less sticky?
I add potato starch, because in Poland corn starch is difficult to find and if you do find it - it's 3x more expensive (it usually has the word "dukan" on the packaging, and I suppose this raises the price ;) ).
Dec
18
comment What is the best way to open a tightly fitted lid of a jar?
Or use a spoon instead of a knife. Or better yet - the back of any piece of cutlery (provided it's thin enough to fit), they are more sturdy than a blade.
Dec
10
comment Will store bought chicken eggs hatch?
As long as you don't keep it chilled for too long, answer is: No, it usually just slows down the development of the embryo, so it is possible to slightly adjust the "birthday" of the chick by adjusting the temperature.
Dec
9
comment How to make my meringues less sticky?
@ChrisSteinbach about 15g sugar/eggwhite and 1T flour per batch (bit larger for larger batch, bit smaller for smaller batch).
Dec
8
comment How to make my meringues less sticky?
@Cerberus I didn't know about the fridge (though never put them there), but all the rest are things I already do. If you happen to add sugar prior to beating, you can always try beating them in a water bath - search for Swiss meringue or here: cooking.stackexchange.com/questions/18599/…
Dec
8
comment How to make my meringues less sticky?
@Jefromi The thing is they just are sticky even fresh out of the oven. Not very sticky, but too sticky for me.
Dec
8
comment How to make my meringues less sticky?
@ElendilTheTall "more" compared to the sugar already in them. Bad wording on my side ;)
Oct
31
comment Why did a receipe call for pouring boiling butter in egg-whites?
Maybe the writer wanted only part of this effect? After all, I was supposed to mix it after a minute, when it was still kind-of-hot and let cool completely before I added anything else.
Oct
27
comment Why did a receipe call for pouring boiling butter in egg-whites?
Don't delete it, it's still very interesting. If I could point one thing about my receipe that is most interesting it would be the fact of mixing hot butter and egg-whites. Your marshmallow link underlines the importance of temperature for gellatin and erythritol, but says little about mixing plain butter (hot) and eggs. It might be about the "shine", but I think it's not important enough in this case.
Oct
27
comment Why did a receipe call for pouring boiling butter in egg-whites?
Thank you for your effort, but I was not making a frosting, there was no gellatin at all (or erythritol for that matter, uh, I don't even know what it is and I have a biotechnology MSc), and I can't really imagine a sponge cake with "some shine". What I noticed is that the cake was very dense, not nicely light sponge, but more like a pound cake (I can't find a good translation for "ciasto piaskowe" nor have I eaten a real pound cake, but from what I google it looks similar).
Oct
8
comment What is the authentic way to cook pierogi?
This is exactly what I do. And I've been making them since I was 8. Though, in some regions of Poland pierogis are usually baked.
Oct
8
comment What is the authentic way to cook pierogi?
Actually, in Polish singular is "pieróg" and plural is "pierogi", but in USA "pierogi" is the singular and "pierogis" is plural. Confusing, I know.
Oct
8
comment How can I replicate authentic German potato dumplings?
I never made them this big, but I always use: 1:1:0,5 raw shreded potatoes (partly strained!) : cooked mashed potatoes : potato flour. Plus, of course, eggs. I add a bit of wheat flour, but too much of it makes them hard.
Oct
2
comment How do I keep fruit from sinking to the bottom of my cake?
I don't have a source, just practice. I do this often with heavier fruit - rhubarb, cherries etc. and it works fine. I think that just allowing the top to set doesn't interfere with leavening, because most of the batter is not yet hot. If you hesitate whether to follow this avdive, you could do just two layers - thin bottom without fruit and then all the batter with fruit - they might sink a bit, but they will not reach the bottom.