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Old 08-16-2011, 11:06 AM
 
Location: Georgia, USA
28,112 posts, read 31,569,576 times
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Quote:
Originally Posted by Wurzig View Post
Are you sure your mom floured the pan?
Absolutely. Watched her do it a zillion times.
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Old 08-17-2011, 12:36 PM
 
Location: Pacific Northwest
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You say both you and her use lard to grease the pan, and then lightly flour?

She probably went a little heavier on the greasing of the pan than you are. Try using a little more the next time. Also, just a faint sprinkling of sugar before pouring batter in should help give you a little more crunch.

If it's too sweet with that extra sugar, just minus that amount from the cake batter when mixing.
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Old 08-17-2011, 03:01 PM
 
Location: Georgia, USA
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Quote:
Originally Posted by stone-ground View Post
You say both you and her use lard to grease the pan, and then lightly flour?

She probably went a little heavier on the greasing of the pan than you are. Try using a little more the next time. Also, just a faint sprinkling of sugar before pouring batter in should help give you a little more crunch.

If it's too sweet with that extra sugar, just minus that amount from the cake batter when mixing.
Neither of us used lard. Just solid Crisco shortening. And I do use a heavy hand when applying it.

I am having guests for dinner on Sunday. I plan to try the cold oven start and see what happens.
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Old 08-17-2011, 04:53 PM
 
Location: Kountze, Texas
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Good Luck!!
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Old 08-17-2011, 11:31 PM
 
Location: Tucson for awhile longer
8,874 posts, read 14,371,403 times
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Maybe it's Mom's oven that wasn't calibrated.
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Old 08-18-2011, 10:12 AM
 
Location: Georgia, USA
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Quote:
Originally Posted by Jukesgrrl View Post
Maybe it's Mom's oven that wasn't calibrated.
It's possible, but I don't think so. At least one oven was brand new when they moved into the house.
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Old 08-18-2011, 02:15 PM
 
Location: ROTTWEILER & LAB LAND (HEAVEN)
2,406 posts, read 5,647,956 times
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Quote:
Originally Posted by stone-ground View Post
You say both you and her use lard to grease the pan, and then lightly flour?

She probably went a little heavier on the greasing of the pan than you are. Try using a little more the next time. Also, just a faint sprinkling of sugar before pouring batter in should help give you a little more crunch.

If it's too sweet with that extra sugar, just minus that amount from the cake batter when mixing.

i forgot about this tecnique. I bet this will work. I've made several recipes using the granulated sugar instead of flour. It made the cakes crunchier.

Try it. I bet this works.
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Old 08-25-2011, 07:12 AM
 
Location: Temporarily, in Limerick
2,898 posts, read 5,528,095 times
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Two things come to mind... a bit wonky, I know. I do realize it's more an explanation rather than a solution.

Firstly, my grandma made the best friend fish & onions for me as a kid. I had her cast iron pan, did the same thing, it was never quite the same. I think the secret was grandma putting so much love into making fish for me. I was a sickly kid with chronic anemia... she wanted to make me feel better.

Also, ingredients aren't the same as when we were kids. GM foods, etc. Perhaps Crisco is made with a different oil than the Crisco I remember in the 60s? I see many things made with cotton/soy/safflower oils now. Those weren't used way back when. GM wheat changes the flour, etc., also. So it may be nothing you're doing "wrong"... it's that the ingredients aren't the same.

Seriously, next time you want to make your cake, ask mum to assist with a crunchy crust. Yes, I know, I'm metaphysically annoying, but, it just might work. Feel free to shun, mock & ban me.

Good luck!
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Old 08-25-2011, 10:22 AM
 
Location: Georgia, USA
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Quote:
Originally Posted by PatanjaliTwist View Post
Two things come to mind... a bit wonky, I know. I do realize it's more an explanation rather than a solution.

Firstly, my grandma made the best friend fish & onions for me as a kid. I had her cast iron pan, did the same thing, it was never quite the same. I think the secret was grandma putting so much love into making fish for me. I was a sickly kid with chronic anemia... she wanted to make me feel better.

Also, ingredients aren't the same as when we were kids. GM foods, etc. Perhaps Crisco is made with a different oil than the Crisco I remember in the 60s? I see many things made with cotton/soy/safflower oils now. Those weren't used way back when. GM wheat changes the flour, etc., also. So it may be nothing you're doing "wrong"... it's that the ingredients aren't the same.

Seriously, next time you want to make your cake, ask mum to assist with a crunchy crust. Yes, I know, I'm metaphysically annoying, but, it just might work. Feel free to shun, mock & ban me.

Good luck!
Oh Pat, I so wish she were here to ask! She has been gone for several years now. Even before she died, we could not figure out what I am doing --- or not doing!

I had not thought about the products being reformulated, but the mystery started long ago, and I am sure we were using the same formulations of the margarine and shortening at that time.

I did a little research on margarine. Its history is fascinating, since the dairy farmers did all they could to try to block the competition it represented. The one I use, Blue Bonnet, does contain soy oil, but it has done so for many years.

Crisco Shortening (the sticks) contains soybean oil and palm oil.

I have been using house brand sugar. I need to try Domino's again, I guess.

I really have not bought into the GMO altering the nutritional aspect of foods. My GMO concern is what will happen if the GMO genes end up in the wild.

Thanks for the thought provoking comment!
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Old 08-25-2011, 10:27 AM
 
Location: Georgia, USA
28,112 posts, read 31,569,576 times
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Default Well, I tried the cold oven ...

... and I got a little more crunch. But it's still not all the way there.

PatanjaliTwist's last comment got me thinking. I have looked at some other boards and found some info that might help.

Thanks to you all! I will let you know what I do next time and we will see how it comes out.

I am starting with a new, heavier tube pan.
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