TB Bakers? - Page 2

shadowtippy · #21 01-01-2013, 10:11 AM

I have a couple of cheesecake recipes of my own. I don't give them out because I don't measure everything that I put in them. I just use what is needed to get the results I want in the finished product. I've never had any complaints about them, I just wish my bass playing turned out so well.

HaMMerHeD · #22 01-01-2013, 10:21 AM

Alton Brown's sour cream cheesecake is the best, and very easy to do.

http://www.foodnetwork.com/recipes/a...ipe/index.html

bassfran · #23 01-01-2013, 12:16 PM

I cook all the time but only recently decided to bake bread and the results were surprisingly good. Very simple light wheat recipe.
Next up, pizza crust.

Tat2dHeart · #24 01-01-2013, 02:31 PM

I've been cooking for years and years...baking for nearly as long. Now in the process of writing a cookbook or two. I have enough cheesecake recipes to do a cookbook of just cheesecakes.

Phalex · #25 01-01-2013, 05:47 PM

Quote:

Originally Posted by Tat2dHeart

I've been cooking for years and years...baking for nearly as long. Now in the process of writing a cookbook or two. I have enough cheesecake recipes to do a cookbook of just cheesecakes.

I had a Habenero cheese cake once and it was amazing! It had that taste you taste right before your head explodes when you eat a Habenero, but little to no heat.

You wouldn't know how to make one of those woud you?

Tat2dHeart · #26 01-01-2013, 05:53 PM

Quote:

Originally Posted by Phalex

I had a Habenero cheese cake once and it was amazing! It had that taste you taste right before your head explodes when you eat a Habenero, but little to no heat.

You wouldn't know how to make one of those woud you?

Ooh.. That sound yummy. I haven't tried habanero. I do have two with chilis though....a chocolate jalapeño and a strawberry Thai chili.

Phalex · #27 01-01-2013, 05:56 PM

Quote:

Originally Posted by Tat2dHeart

Ooh.. That sound yummy. I haven't tried habanero. I do have two with chilis though....a chocolate jalapeño and a strawberry Thai chili.

Oh damn! Those both sound really good!

pflash4001 · #28 01-01-2013, 06:07 PM

This is Mrz. Pflash4001; has anyone found the rosemary-fennel braid recipe? I'm still looking...last seen in First for Women like 2000.

pasta4lnch · #29 01-01-2013, 06:10 PM

Love to cook! Made gluten free struffoli for the first time last night... Not bad. Breakfast is my specialty and cast iron cookware is my secret!

i_got_a_mohawk · #30 01-01-2013, 06:16 PM

Bake my own bread, have done a few fancier ones beyond the basic white and brown loafs.

Plan to do more!

Passinwind · #31 01-01-2013, 07:33 PM

Quote:

Originally Posted by Phalex

I had a Habenero cheese cake once and it was amazing! It had that taste you taste right before your head explodes when you eat a Habenero, but little to no heat.

You wouldn't know how to make one of those would you?

I've done secondary infusions with "spent" habs that had most of the taste and less of the heat than my primary rum infusions. I have a mongrel tequila batch right now that I need to decant, I'll give it a try and PM you if it works. We also do lots of pepper jellies, I could see that working if you use enough vinegar in the jelly to kill most of the heat.

fjadams · #32 01-01-2013, 07:36 PM

Quote:

Originally Posted by Tat2dHeart

I've been cooking for years and years...baking for nearly as long. Now in the process of writing a cookbook or two. I have enough cheesecake recipes to do a cookbook of just cheesecakes.

My favorite cake is cheese cake. I'd buy a cheese cake cook book anytime. Do you have a good recipe for a nice dense, tart, New York style? All you can get here in Lincoln is the Midwest style light and smooth, no taste to them. I can't go to The City without getting a slice or two, or three.

Phalex · #33 01-01-2013, 07:37 PM

Quote:

Originally Posted by Passinwind

I've done secondary infusions with "spent" habs that had most of the taste and less of the heat than my primary rum infusions. I have a mongrel tequila batch right now that I need to decant, I'll give it a try and PM you if it works.

I'm intrigued!

Passinwind · #34 01-01-2013, 07:42 PM

Quote:

Originally Posted by Phalex

I'm intrigued!

Heh...

Phalex · #35 01-01-2013, 07:47 PM

Mmmmmm! It's a drink, as well as a snack!

Tat2dHeart · #36 01-01-2013, 09:10 PM

Quote:

Originally Posted by fjadams

My favorite cake is cheese cake. I'd buy a cheese cake cook book anytime. Do you have a good recipe for a nice dense, tart, New York style? All you can get here in Lincoln is the Midwest style light and smooth, no taste to them. I can't go to The City without getting a slice or two, or three.

As a matter of fact, I do. Which crust do you prefer with it? I have a few crust options in addition to the standard graham cracker.

pflash4001 · #37 01-01-2013, 09:28 PM

Quote:

Originally Posted by Kwesi

Started with baking then moved to cooking. I've really only got two baking recipes down pat and those are apple cakes and snickerdoodles. I'd love to give pies, strudel and cobbler a shot sometime though.

My cookies are solid but cakes are sooooooooo hard to ice well. Any tips on that would be VERY appreciated. Homemade vs store-bought icing? Crumb layer prior to laying down the icing for real? I need help, lol.

Homemade for sure! (mrZ. Pflash) a touch of vanilla, and quality ingredients for butter cream icing, unless you want marshmallow or whipped icing - I work in a bakery, but in the front (bummer)! Sometimes I get to dust cookies with sugar or write on cakes between customers.

champbassist · #38 01-01-2013, 09:52 PM

Quote:

Originally Posted by Lonesomedave

absolutely, it will work...use crisco, or the equivalent....you WILL have success....

Recipes on the interwebz would have me believe that vegetable shortening (known here, colloquially, by the brand name Vanaspati) can be used as a substitute for Crisco. I'll surely try this

lakefx · #39 01-01-2013, 11:01 PM

Quote:

Originally Posted by Phalex

Cooking is an art. Baking is a science.

I'm a pretty good cook, but I don't follow instructions very well. I do want to figure out how to do flat bread on my kamado grill though.

Yeah, this is me. I've never been good at chemistry, but I am a pretty decent cook and I can bake breads.

For substituting shortening, my wife has had success using coconut oil. It is actually quite healthy too.

slobake · #40 01-02-2013, 08:54 AM

I've done some baking, I was a pastry chef for a company here called Ilfornio. I also had my own wholesale bakery, called "Sugar Me Not." I used a lot of complex carbohydrates in my products that didn't cause my blood sugar to spike so much. I used things like whole wheat pastry flour, barley malt and rice syrup. I also made vegan products , for that I used fruit with a high pectin content to replace animal fats. Prunes and dates work great. I still do some baking, I'm known for my cinnamon rolls and something I bake called "Cup-O-Joys."
The bakery was really hard work and long hours. Sometimes 3am to 10pm. I was a one man band, marketing, baking, packaging, delivering, etc. I loved it though. The problem is I am a terrible businessman. I put aside a certain amount of money and when that ran out I went back to my old trade. My products were pretty popular in a large co-op here called "Rainbow Grocery."