Mound City, MO, US
my personal website: http://www.MyEclecticRange.com
Re: Movable Feast with Fine Cooking Gets Ready for Launch with a Colavita Gift Basket Giveaway
How exciting! I love Fine Cooking, and your show will be on my must-watch list!
posted: 4:47 pm on August 4th
Re: How to Make Your Own Brown Sugar
I just discovered this, so I apologize for showing up so late.
I LOVE this sort of thing. In fact, I live in the country, several miles from our small town, and years ago, I had a very difficult time finding some of the ingredients that I needed. I learned to make lots of things from scratch, and always considered it to be a positive, rather than a negative, aspect to living in the boondocks. I've wondered several times if I couldn't just combine granulated sugar with molasses (which I always have on hand for my dark rye bread). Now I know! Thanks a lot!
posted: 4:19 pm on March 11th
Re: Weighing Ingredients
I love getting others' input about this. I, too, believe that measuring by weight is by far the most accurate and easiest way to measure. I think it's much easier to put my KA bowl (or whatever I'm using) on my fantastic digital scales, choose metric or U.S. standard measurements, and keep zeroing out the scales. (I use metric measurements most of the time, as they are extremely easy to calculate.)
Your reasoning about Julia and the old-time chefs makes a lot of sense, Brian.
Thanks, again, to all of you.
posted: 7:25 pm on January 19th
Thanks, Brian. I am very interested in the book/App "Ratios," and will be buying one or the other. I appreciate the time that you took to look into my question.
Jgdanby, I nearly always weigh everything, and put recipes into Word, Living Cookbook software, and my Weight Watchers recipe collection at the
WW site. My real area of interest with the issue of weighing ingredients lies in the fact that, as I said, many experts measure using different techniques, but even more importantly, several actually consider a cup of flour, for instance, to weigh different amounts. America's Test Kitchen, for example, says that a cup of flour weighs 5 oz., while King Arthur Flour says that a cup of flour weighs 4.25 oz. Since I know how these companies' cooks measure their flour, at least it's easy to use their recipes. Others, like Ina Garten, Giada De Laurentiis, and the late, great Julia Child, use the "dip and sweep" method, which probably yields flour weighing closer to the 5 oz. mark per cup. Few cookbooks actually tell how the writers weighed their flour, so I go with the n.i. label on the flour bag (1/4 c. weighs between 28 and 31 gm.), and then go from there, taking notes in my cookbooks or on my printed recipes.
I don't know if I made myself clear enough for you all to see where I find a discrepancy. Don't get me wrong, as I am an accomplished cook and baker, and have learned to work around the issue that I have. It's just that I've been curious about why trained chefs and cooks are at odds regarding the weight of a cup of flour. (I know. It seems as if I might need more to occupy my time, but I'm really quite busy, but my curiosity still remains.)
posted: 11:14 pm on January 18th
Re: Ready for Dessert: My Best Recipes
One of my very favorite desserts is my homemade fresh peach pie, topped with coarse, sparkling sugar. I always make one of these when I buy my first peck of peaches for the summer, and it's a wonderful way to usher in July. I also make a hot coffee chocolate cake with a frosting that is just like homemade fudge poured over the cake. It's delicious!
posted: 1:36 pm on June 11th
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