Ask a chef

[Wishing4Wings]

The difference between baking powedr and baking soda is that b.powder don't need any acidifinig agent, like lemon or venigar, like baking soda do, just water.

Spoken like a true scientist!

 

[Wishing4Wings]

Thanks! Great link...might prove helpful. I was looking for a way to use up lot of eggs. This calls for 4!

When you have your first success, I'm sure you will, you have to post some pictures!

 

[Granny Hatchet]

When you have your first success, I'm sure you will, you have to post some pictures!

Or, or ya know, stick some in the mail...

 

[attimus]

Can we talk about kitchenaid stand mixers?

Of course. Sorry for the delayed reply. What's on your mind?

My Mom used to make the best Cream Puffs in the world. When she was still alive I had no time or interest to cook. Now am retired and newlywed to a man that just loves my cooking. However...my Cream Puffs fall flat every blasted time. Can you walk me through the technique? The flavor is right just not the texture. My recipe came from an antique cookbook to the instructions are vague.

Not much of a Baker yet, let alone desserts. Maybe something we can take on at the same time.

A.

 

[attimus]

Loving the activity here today as well.
Keep it coming. Inspire. Motivate. Create. Enjoy.

A.

 

[Granny Hatchet]

I am an idiot. Bahahaa You know how many times I have seen the A. at the bottom of your posts and wondered why ?

 

[Akrnaf2]

Hi Benny !

Shalom Granny ! Here some warm sun, fresh from the Holyland!

 

[Akrnaf2]

Spoken like a true scientist!

I am really trying.

 

[Granny Hatchet]

Mmm I can use it. cold and rain here. Looks like a banana leaf !

 

[attimus]

I am an idiot. Bahahaa You know how many times I have seen the A. at the bottom of your posts and wondered why ?

A to Z. Lol