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Jun
2
comment How to know when to remove lemon squares from oven?
@Jolenealaska - bettycrocker.com/recipes/luscious-lemon-squares/…
Jun
2
comment How to know when to remove lemon squares from oven?
I actually finally took them out after over 45 minutes in, although it seemed a bit more jiggly than it should be, and let it cool hoping it would set... and just cut it to find it completely liquidy :-/ I put it back in the oven even though I know that rarely works, but I can't use it like this...
Jan
23
comment Challah bread — too crusty?
@Mien - I guess I don't trust myself enough that this is truly the cause, but it's what seems to work for me :) I'll post it.
Jan
23
comment Challah bread — too crusty?
I've found that the crustiness of my challah is dependent on how long I leave it in the oven... If you want it less crusty I'd say you should just try taking it out a bit earlier. You can also try turning the oven temperature slightly lower.
Jan
4
comment Is it ok to keep reusing a water bottle indefinitely?
ok, doesn't sound like such a good idea then... guess I should buy the more heavy-duty reusable plastic type (we have some glass, but more prone to breakage, and can't be put in the freezer)
Jan
4
comment Is it ok to keep reusing a water bottle indefinitely?
Ew (and 11 more char)
Oct
25
comment Ice cream technique - what should I mix into what?
@jefromi - it was a recipe that was copied down in a rush. It's not so correct. I was just wondering what would be the best technique
Oct
25
comment Ice cream technique - what should I mix into what?
@gdb - richwhip that has been whipped :)
Jul
26
comment To freeze or not to freeze?
I have frozen lasagna often with no soggy effect... Although I usually do undercook it slightly when planning to freeze
Jul
26
comment To freeze or not to freeze?
@BaffledCook - it is evening over here :) And it's still in the oven...
Jul
26
comment To freeze or not to freeze?
@Mien - sorry, I can't do math :) I'll update.
Jul
26
comment What can I use as an alternative sweetener for smoothies?
@Jefromi - at what point is fruit the sweetest? The riper it is, the sweeter...?
Jul
26
comment What can I use as an alternative sweetener for smoothies?
I generally make a milk-based smoothie, so I guess it's more like a milkshake. So there's no juice. Just milk and fruit, some frozen and some fresh (and occasionally a bit of plain yoghurt). I have occasionally added a bit of juice and it gave me the desired taste... but I've been told that it's very similar to adding sugar :) I did try the pinch of salt trick, though, and it really made a difference! :) thank you
May
29
comment Will paprika taste good in my soup?
hmmm. how about hot paprika?
May
17
comment How can I clean my peeler?
@nice - thanks. I rinse it, but I imagine it's the drying part that's the problem...
Feb
12
comment Can I freeze soup in a pot?
@derobert - just for transport. I was cooking up a soup that needed to be taken in a car for 2 1/2-3 hours, and then heated and served that night. So I froze it overnight to minimize spillage and spoilage :) (Other option would've been to separate into containers, freeze, and then bring the containers + the original pot along. This just seemed easier.)
Feb
9
comment Can I freeze soup in a pot?
good point, thanks! I'll make sure nothing is touching it, and be careful when removing it
Feb
9
comment Can I freeze soup in a pot?
thanks. it's only overnight, and we duct-taped the pot closed to minimize freezer burn
Sep
27
comment Non-alcoholic substitute for brandy?
People seem to have taken this question as a statement that I specifically don't have alcohol and don't want alcohol in the recipe. This is not the case. I just happened not to have any alcohol on hand when I was baking the cake. (And as a follow-up, I ended up skipping the brandy entirely and the cake was delicious :) )
Mar
7
comment What does “spooned and leveled” mean?
So the term spooned is used to tell you not to scoop - but there would be no difference if I "spooned" it in or "poured" it in?