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Old 05-06-2014, 10:21 PM
 
Location: San Antonio, TX
10,878 posts, read 19,019,350 times
Reputation: 25201

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Quote:
Originally Posted by mrs.cool View Post
I have a recipe for a flourless cake that is FABULOUS! Quite a production to make though, so it's a once a year event at my house. It's delicious though, so it's worth it. The recipe calls for a springform pan, sprayed, then parchment paper inside it, which you also spray. Ever try to keep square slippery parchment paper flat inside a slippery round springform pan to pour chocolate batter into it? What a mess...Last year I pulled it off. This year, um, no.

I just cut the parchment into a circle to fit the pan, before spraying it. Or you can buy circles, sometimes.
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Old 05-07-2014, 12:37 PM
 
Location: Montreal, Quebec
15,087 posts, read 11,568,224 times
Reputation: 9700
My local grocery store has stations where they cook food and hand out samples with the recipes.
Things like lobster risotto, bison with pea puree and salmon in a buttery maple sauce.
The recipes are virtually foolproof and the results astounding.
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Old 05-07-2014, 01:39 PM
 
3,335 posts, read 3,583,812 times
Reputation: 4136
Quote:
Originally Posted by Hedgehog_Mom View Post
I just cut the parchment into a circle to fit the pan, before spraying it. Or you can buy circles, sometimes.
I THOUGHT of that, but it's supposed to be on the sides too. Maybe spraying the sides would be good enough. We're re-doing our kitchen right now, and when we were looking for tile or stone for the backsplash, my husband gravitated more towards natural stone, but I insisted we had to have something washable. He would say "Well, how messy can the back splash get??" I told him obviously he wasn't home when I was making the Valentine Day's cake!!!
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Old 05-07-2014, 02:41 PM
 
Location: San Antonio, TX
10,878 posts, read 19,019,350 times
Reputation: 25201
Quote:
Originally Posted by mrs.cool View Post
I THOUGHT of that, but it's supposed to be on the sides too. Maybe spraying the sides would be good enough. We're re-doing our kitchen right now, and when we were looking for tile or stone for the backsplash, my husband gravitated more towards natural stone, but I insisted we had to have something washable. He would say "Well, how messy can the back splash get??" I told him obviously he wasn't home when I was making the Valentine Day's cake!!!
How to line a cake tin with baking parchment - from Delia Online Scroll down past the square pan and you'll see how they do a round one
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Old 05-07-2014, 10:35 PM
 
4,424 posts, read 5,228,316 times
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I learned no matter how great you may think itll turn out dont EVER add ground cinnamon to waffle mix. Feel free to put it on your waffles after theyre made but not before.
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Old 05-08-2014, 01:29 AM
 
Location: Tucson/Nogales
16,542 posts, read 20,110,113 times
Reputation: 22565
The reason I agonize over selecting a winner recipe is due to the times I tried a recipe that I thought was going to be a disaster and it was a smashing success; then, other times, I really thought I had found the recipe of my dreams, and it turned out to be nothing but!

You really need to have your imagination, in full gear, when looking at recipes!
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Old 05-08-2014, 12:16 PM
 
3,335 posts, read 3,583,812 times
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Quote:
Originally Posted by Hedgehog_Mom View Post
How to line a cake tin with baking parchment - from Delia Online Scroll down past the square pan and you'll see how they do a round one
Thanks!!
I hope I remember how to do that by next Valentine's Day!!
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Old 05-09-2014, 05:32 PM
 
Location: So Cal
14,011 posts, read 10,174,636 times
Reputation: 12432
My homemade mayo didn't quite gel (literally).

When I first started cooking, I made my first meatloaf. This old handwritten recipe I was using said to add 3 Tbsp. of salt or something ridiculous like that. (It was obviously a typo.) I thought, That CAN'T be right. I adjusted it way down, but when we tried it, it still burned our tongue. We couldn't even eat it. I've never heard the end of that one.

~~~~~~~~~~

We used to have a rule that we would first try the recipe exactly as it was written, and then make adjustments for the next time.

Not anymore. I'm tired of saying, "I KNEW that wasn't going to work!"
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Old 05-09-2014, 06:34 PM
 
Location: Montreal, Quebec
15,087 posts, read 11,568,224 times
Reputation: 9700
Quote:
Originally Posted by SeaOfGrass View Post
My homemade mayo didn't quite gel (literally).

When I first started cooking, I made my first meatloaf. This old handwritten recipe I was using said to add 3 Tbsp. of salt or something ridiculous like that. (It was obviously a typo.) I thought, That CAN'T be right. I adjusted it way down, but when we tried it, it still burned our tongue. We couldn't even eat it. I've never heard the end of that one.

~~~~~~~~~~

We used to have a rule that we would first try the recipe exactly as it was written, and then make adjustments for the next time.

Not anymore. I'm tired of saying, "I KNEW that wasn't going to work!"
My brother-in-law decided to surprise his new wife with dinner on the table. He couldn't cook to save his life, but figured 'How hard can it be with a recipe?'
He settled on something that sounded delicious from a French cookbook. In French.
The directions called for one 'c' of salt. He figured it was the same in French and English, so added one cup of salt.
A 'c' in French is a spoonful.
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