Any Home Bakers Here?

[ronott1]

That is my plan for next cake. Will try Pineapple this time.
My peaches had enough syrup in them.

I buttered the bottom parchment, and the sides of spring pan. Everything came away with no sticking issues. Peaches did have syrup on their surface.

The classic recipe uses round pineapple slices with a maraschino cherry in the center of each circle!

 

[Ladies-Eight]

Bakers good morning one and all!

Tea is ready.

Temperature is in the 50s mostly sunny with a 5% chance of rain.

Have a great dsy!

 

[R2elk]

33°F and the first snowflakes of the season.

 

[jnicholes]

First frost here. 29°F this morning.

 

[Aria]

33°F and the first snowflakes of the season.

we had 30 last night....40 this morning. Cool.

 

[jnicholes]

I just learned something very interesting from “Le Guide Culinaire.”

The book says that if you have a high-quality and juicy piece of red meat, in this case beef or mutton, you should cook the exterior very hard and brown it, and then lower the temperature.

The reason for this is because, (and I am making this as simple as possible,) “the pressure of the juices against the outside crust will be more intense. The more there is of it, the pressure will gradually increase as the juices become hotter. If this is done, the heat striking directly onto that part of the meat exposed to the grill causes the fibers to contract and then penetrates into the flesh, spreading layer by layer and driving the juices which finish up on the opposite side and appear as pearls and moisture on the raw surface.”

After that, you flip the meat and repeat.

To ascertain when it is fully cooked, you either touch and feel for resistance. If there is no resistance, it is not done. If there is resistance, then it is just cooked.

Or, you just look for the appearance of pinkish colored drops of blood on the brown surface of the meat.

Most importantly, you do not poke holes in the meat. This defeats the purpose and allows juices to escape.

I’m going to try this tonight with some sirloin steaks, then report back.

 

[Aria]

I just learned something very interesting from “Le Guide Culinaire.”

The book says that if you have a high-quality and juicy piece of red meat, in this case beef or mutton, you should cook the exterior very hard and brown it, and then lower the temperature.

The reason for this is because, (and I am making this as simple as possible,) “the pressure of the juices against the outside crust will be more intense. The more there is of it, the pressure will gradually increase as the juices become hotter. If this is done, the heat striking directly onto that part of the meat exposed to the grill causes the fibers to contract and then penetrates into the flesh, spreading layer by layer and driving the juices which finish up on the opposite side and appear as pearls and moisture on the raw surface.”

After that, you flip the meat and repeat.

To ascertain when it is fully cooked, you either touch and feel for resistance. If there is no resistance, it is not done. If there is resistance, then it is just cooked.

Or, you just look for the appearance of pinkish colored drops of blood on the brown surface of the meat.

Most importantly, you do not poke holes in the meat. This defeats the purpose and allows juices to escape.

I’m going to try this tonight with some sirloin steaks, then report back.

SUPER. Looking forwardd to Learning More. Thanks Aria

 

[BullChick]

33°F and the first snowflakes of the season.

Unless you mean the people, you cannot use the “s” word.

 

[R2elk]

Unless you mean the people, you cannot use the “s” word.

"S" word!

 

[R2elk]

Unless you mean the people, you cannot use the “s” word.

Take it up with Mother Nature.