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I got questions...do you have answers?
- Thread starter marilynfl
- Start date
I made a sour cream/sugar/unsweet coconut icing and it's too runny. Is there anything
I can do to fix this?
This is a friends favorite birthday cake: boxed cake, slit into 4 layers, then iced with a mixture of
2 Cups sour cream
2 Cups sugar
12 oz unsweetened coconut (frozen)
I mixed up a half batch of the icing last night and it's really runny. I can't imagine icing the sides with this.
I can do to fix this?
This is a friends favorite birthday cake: boxed cake, slit into 4 layers, then iced with a mixture of
2 Cups sour cream
2 Cups sugar
12 oz unsweetened coconut (frozen)
I mixed up a half batch of the icing last night and it's really runny. I can't imagine icing the sides with this.
I found this tasty frozen creamed corn and want to add it to my corn bread recipe. What
do I have to adjust so I don't waste a good pan of bread? I cooked this (see link) with a TBL of butter and it ends up thick and creamy and I thought it would taste wonderful added to this bread.
Corn Bread From Disney's Wilderness Lodge
Yield: 12 servings.
1 3/4 cups all-purpose flour
3/4 cup cornmeal
1 cup granulated sugar
1 1/2 teaspoons salt
1 tablespoon baking powder
1/2 cup vegetable oil
2 large eggs, beaten
1 cup milk
1. Heat oven to 375 F.
2. Combine flour, cornmeal, sugar, baking powder, salt. Add beaten eggs along with milk and vegetable oil. Use a whisk to stir mixture, mixing only enough to incorporate the elements.
Pour batter into 9" square baking pan that has been coated with nonstick cooking spray.
3. Bake 30-35 minutes, or until golden.
http://www.walmart.com/ip/Mckenzie-s-White-Creamed-Corn-20-oz/10791018
do I have to adjust so I don't waste a good pan of bread? I cooked this (see link) with a TBL of butter and it ends up thick and creamy and I thought it would taste wonderful added to this bread.
Corn Bread From Disney's Wilderness Lodge
Yield: 12 servings.
1 3/4 cups all-purpose flour
3/4 cup cornmeal
1 cup granulated sugar
1 1/2 teaspoons salt
1 tablespoon baking powder
1/2 cup vegetable oil
2 large eggs, beaten
1 cup milk
1. Heat oven to 375 F.
2. Combine flour, cornmeal, sugar, baking powder, salt. Add beaten eggs along with milk and vegetable oil. Use a whisk to stir mixture, mixing only enough to incorporate the elements.
Pour batter into 9" square baking pan that has been coated with nonstick cooking spray.
3. Bake 30-35 minutes, or until golden.
http://www.walmart.com/ip/Mckenzie-s-White-Creamed-Corn-20-oz/10791018
melissa-dallas
Well-known member
You need to add much less pasta to the sauce. Also, the goal is just to get it hot, not keep baking
after you get it barely bubbling around the edge.
after you get it barely bubbling around the edge.
melissa-dallas
Well-known member
I'd just reduce the milk by a quarter cup and see how the batter looked. Thin is fine.
melissa-dallas
Well-known member
Would it set up a little in the refrigerator?
Marilyn, would you mind if I add a question of my own in here? You
don't? Thanks! ;0) I think most of us use Kosher salt today for cooking and I know that in general I must double the amount of Kosher for regular table salt. Most recipes today specify Kosher. My question is if it doesn't specify Kosher should I assume it's table salt? I know all my old recipes would be regular table salt so I know I need to increase the amount. What about newer recipes? How do you handle it? Thanks Mar for letting me butt in here. Just seemed like a good place to put it.
don't? Thanks! ;0) I think most of us use Kosher salt today for cooking and I know that in general I must double the amount of Kosher for regular table salt. Most recipes today specify Kosher. My question is if it doesn't specify Kosher should I assume it's table salt? I know all my old recipes would be regular table salt so I know I need to increase the amount. What about newer recipes? How do you handle it? Thanks Mar for letting me butt in here. Just seemed like a good place to put it.
Marilyn, here's my favorite Mac & Cheese from Martha Stewart. Maybe
you can compare the ingredient amounts and compare to how you make it. This is very creamy and comforting.
Martha's Macaroni & Cheese
Recipe By : Martha Stewart
Serving Size : 12 Preparation Time :0:00
Categories : Italian & Pasta Dishes Side Dishes
Amount Measure Ingredient -- Preparation Method
8 tablespoons unsalted butter (plus more for dish) -- (1 stick)
6 slices white bread, -- crusts removed
5 1/2 cups milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper -- or to taste
4 1/2 cups sharp white cheddar cheese (about 18 oz.) -- grated
2 cups Gruyere cheese (about 5 oz.) -- grated
1 pound elbow macaroni
Preheat oven to 375 F. Butter a 3 quart casserole dish; set aside.
Tear bread slices into 1/4 to 1/2" pieces and place in a medium bowl. In a small saucepan over medium heat, melt 2 tblsp. butter. Pour butter into bowl with bread, and toss. Set the bread crumbs aside.
In a medium saucepan set over medium heat, heat the milk. Melt remaining 6 tblsp butter in a high sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne, 3 cups cheddar cheese, and 1 1/2 cups Gruyere; set cheese sauce aside.
Cook macaroni 2 to 3 minutes less than manufacturer's directions until the outside of pasta is cooked and the inside is underdone. Drain and rinse macaroni and drain well. Stir macaroni into the cheese sauce and pour into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere and bread crumbs over top. Bake until browned on top, about 30 minutes.Transfer dish to a wire rack to cool 5 minutes; serve.
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you can compare the ingredient amounts and compare to how you make it. This is very creamy and comforting.
Martha's Macaroni & Cheese
Recipe By : Martha Stewart
Serving Size : 12 Preparation Time :0:00
Categories : Italian & Pasta Dishes Side Dishes
Amount Measure Ingredient -- Preparation Method
8 tablespoons unsalted butter (plus more for dish) -- (1 stick)
6 slices white bread, -- crusts removed
5 1/2 cups milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper -- or to taste
4 1/2 cups sharp white cheddar cheese (about 18 oz.) -- grated
2 cups Gruyere cheese (about 5 oz.) -- grated
1 pound elbow macaroni
Preheat oven to 375 F. Butter a 3 quart casserole dish; set aside.
Tear bread slices into 1/4 to 1/2" pieces and place in a medium bowl. In a small saucepan over medium heat, melt 2 tblsp. butter. Pour butter into bowl with bread, and toss. Set the bread crumbs aside.
In a medium saucepan set over medium heat, heat the milk. Melt remaining 6 tblsp butter in a high sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne, 3 cups cheddar cheese, and 1 1/2 cups Gruyere; set cheese sauce aside.
Cook macaroni 2 to 3 minutes less than manufacturer's directions until the outside of pasta is cooked and the inside is underdone. Drain and rinse macaroni and drain well. Stir macaroni into the cheese sauce and pour into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere and bread crumbs over top. Bake until browned on top, about 30 minutes.Transfer dish to a wire rack to cool 5 minutes; serve.
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This is my pet peve. Sometimes the author mentions they're using Kosher salt in the beginning of the
book...under the section that usually describes "How to use this book" and has notes on which pans to use, etc. Totally useless place to put that when you actually start cooking with the book.
Depending on the author, I assume they're using table salt. I start with the amount they recommend (using Kosher salt instead) and adjust from there.
book...under the section that usually describes "How to use this book" and has notes on which pans to use, etc. Totally useless place to put that when you actually start cooking with the book.
Depending on the author, I assume they're using table salt. I start with the amount they recommend (using Kosher salt instead) and adjust from there.
I make a mac n' cheese every day for work. A couple things:
Some of these you already know, but just in case:
1. Cook the pasta 1 or 2 minutes shy of al dente. You still want a bite to it if you'll continue to bake it.
2. The sauce I use doesn't have a roux. We use a mix of half and half and milk and make it somewhat soupy (loose). As the mac n' cheese cooks, the pasta absorbs some of the liquid. (Ours continues to 'cook' on a steam table, not baked.)
3. Interesting. I looked at the Martha Stewart recipe and ours is seasoned. It includes powdered mustard, garlic powder, salt, and siracha.
4. My question: does it even need to be baked? Like homemade ice cream straight out of the maker, I like our mac n' cheese best when it comes straight off the stovetop.
Some of these you already know, but just in case:
1. Cook the pasta 1 or 2 minutes shy of al dente. You still want a bite to it if you'll continue to bake it.
2. The sauce I use doesn't have a roux. We use a mix of half and half and milk and make it somewhat soupy (loose). As the mac n' cheese cooks, the pasta absorbs some of the liquid. (Ours continues to 'cook' on a steam table, not baked.)
3. Interesting. I looked at the Martha Stewart recipe and ours is seasoned. It includes powdered mustard, garlic powder, salt, and siracha.
4. My question: does it even need to be baked? Like homemade ice cream straight out of the maker, I like our mac n' cheese best when it comes straight off the stovetop.
michael-in-phoenix
Well-known member
I normally assume table salt, unless the recipe specifies kosher salt. Either way...
...I tend to under-salt any recipe that wouldn't suffer if I added salt at the end of the cooking time or at the table.
Many recipes are over-salted, in my opinion.
Michael
...I tend to under-salt any recipe that wouldn't suffer if I added salt at the end of the cooking time or at the table.
Many recipes are over-salted, in my opinion.
Michael
I'm with Traca. Most of the baking books I've been reading define the type they used.
And believe me, it's not consistent.
I use table salt, fine sea salt, & kosher salt depending on the author's guideance. The only one I haven't used for baking is coarse sea salt since I can't control how it's coming out of the grinder.
I always use unsalted butter.
Since I've been using Rose Levy Beranbaum's latest book (where she specifies fine sea salt) I follow that.
Like Michael, I used regular Morton's table salt for my older recipes.
My pet peeve is ground meat recipes where they say "add salt and pepper to taste". Dries me crazy because if the finished product is meat INSIDE a stuffed cabbage, I really can't make adjustments after the fact, now can I? I don't cook with meat that often so I don't have an intuitive feel for how much is too much. And cooking shows are crazy with the amounts they use. They toss enough for the camera to pick up and if I sprinkled on that much salt, my mouth would pucker.
And believe me, it's not consistent.
I use table salt, fine sea salt, & kosher salt depending on the author's guideance. The only one I haven't used for baking is coarse sea salt since I can't control how it's coming out of the grinder.
I always use unsalted butter.
Since I've been using Rose Levy Beranbaum's latest book (where she specifies fine sea salt) I follow that.
Like Michael, I used regular Morton's table salt for my older recipes.
My pet peeve is ground meat recipes where they say "add salt and pepper to taste". Dries me crazy because if the finished product is meat INSIDE a stuffed cabbage, I really can't make adjustments after the fact, now can I? I don't cook with meat that often so I don't have an intuitive feel for how much is too much. And cooking shows are crazy with the amounts they use. They toss enough for the camera to pick up and if I sprinkled on that much salt, my mouth would pucker.