Any Home Bakers Here?

[pennyJo1960]

I use a product allot like the old bullion without the little brick buy it at costco

 

[wyoDreamer]

I use those alot. The stores near my have stopped carrying the Ham Base, I am so bummed.

 

[DigMyChicks]

The one in the picture would be hard to sharpen! This type of knife is sharpened similar to a chain saw.

I’ve had it for about 20 years...still super sharp.

 

[N F C]

I have this: https://www.amazon.com/dp/B000MGR302/?tag=backy-20

It will likely help a lot with high altitude baking

Sorry, but it sounds gross to add to baked goods (that's just me). I think I'll stick with what I do now...some recipes I've altered until they work, some I've replaced with other recipes for the same thing and some I just skip (and we aren't missing them ).

 

[ronott1]

Sorry, but it sounds gross to add to baked goods (that's just me). I think I'll stick with what I do now...some recipes I've altered until they work, some I've replaced with other recipes for the same thing and some I just skip (and we aren't missing them ).

It has no flavor and is the same as what is in jello. It is also very good for you.

This recipe uses gelatin and is one of my favorite things:



Blender Chocolate Bavarian

2 Envelopes Gelatin
2 eggs
½ cup cold Milk
1/3 cup sugar
1 package (12 oz) Semi-Sweet Chocolate Pieces
2 tablespoons light rum(one tsp vanilla for alcohol free)
1 cup ice cubes or crushed ice
1 cup hot milk
Whipped Cream (optional)
1 Cup heavy cream

Note: If not eating right after making, use one envelope of Gelatin. I always make it with one.

Sprinkle gelatin over cold milk in 5-cup blender; let stand until gelatin granules are moistened(alt. method: 1/2 C mixed in a 2/3 C measuring cup to moisten then add to blender): Chocolate will be grainy if you are not careful here. Add chocolate (reserve some for garnish if desired) and hot milk. Cover and whirl at low speed until chocolate melts and gelatin dissolves, about 2 minutes. Stop blender. Add cream eggs sugar and rum; cover and whirl at high speed until well mixed. With blender still running, remove center cap of lid and add ice cubes one at a time; whirl until ice melts. Pour at once into individual dessert dishes; chill until set, about ½ hour. Garnish with dollops of whipped cream and a few chocolate pieces. Makes 8-10 servings. Note if made ahead, reduce gelatin to 1 envelope. Will take about 3 hours to set.

 

[DigMyChicks]

I use a product allot like the old bullion without the little brick buy it at costco View attachment 1906860

Thats the broth I use.

 

[pennyJo1960]

I love it and have to seen a ham based at all or I would get it
decided to look ya Amazon has it bought it now have ham also

 

[jnicholes]

Hi everyone!

I was wondering if you guys could help me out with a baking related science experiment. I may have done this experiment before, but I might not have.

It involves the growth of yeast in bread. Here is my theory. Yeast grows and expands bread at a specific rate. To test this Theory, I'm going to bake bread and chart the growth of the bread as it rises every 5 minutes.

In the scientific method, I am in the collecting data part. This is where I need your help. What do you guys know about yeast that may be useful in this experiment?

Again, if I posted this before, I apologize. I have a bad memory.

Jared

 

[BullChick]

I know yeast dies after a few minutes in the oven due to the heat.

 

[jnicholes]

Didn't know that. Good information so far!