Fun Stuff > MAKE
Baking is a craft!
Caiphana:
Cheesecake: bake it far, far away from the heating implements, especially if you have an electric oven. FAR away. And make sure you get graham cracker crust. Regular crust with cheesecake is just wrong. It's actually super easy to make, though. It's like butter, crushed graham crackers, and sugar. Easiest evar. I would suggest against tasting the filling before baking simply because the texture will be SO different. It tastes the same, yes, but it doesn't at the same time because of the texture. Trust your recipe.
Also, I'm madly in love with my new cookie sheets. They're insulated. I've been cranking out cookies that look store bought. And they fucking stay soft for a WEEK, even if I don't shut them up in a ziploc bag. So, I swear by insulated cookie sheets. And parchment paper. Fuck vegetable spray and butter. Nothing sticks to parchment paper. I've also used a splash of heavy cream instead of milk, and it seems to make the cookies even more delicious. I made all of these changes at once, so I'm not sure what the real reason is for my cookie recipe suddenly being to the point where I don't feel the need to tweak it EVER AGAIN.
Oh, and I've started using those cage free eggs that are brown, and they seem to be awesomer in general. Thicker shells, you can crack them over the bowl and not worry about shards, and the yolks are harder, making them loads easier to separate if you need to.
Random statement: before I bake or cook anything, I check food network's website to see if Alton Brown has a recipe for what I want. Because that man is a god. I have made probably fifty different things from his recipes, and they all turn out very well and need very little tweaking (if at all).
Lines:
--- Quote from: PacoSees on 15 Jan 2008, 09:26 ---I was wondering, will the filling taste the same before and after it's baked?
--- End quote ---
Only slightly, but it's still delicious. It's like a thicker version of cream cheese icing, which is also delicious.
Cream cheese is just good.
PacoSees:
If I want to make a design a happy face in said cheesecake, can I just drizzle Hershey's chocolate syrup before baking?
Lunchbox:
I don't think that will really work. Anything you put on top will sink into the mix as it bakes. You're better off to decorate it once you're done.
On that note, this thread has put me in a baking mood - I haven't baked for months! Let's see how the oven in this apartment works, eh?
UnidentifiedFlyingCupcake:
I'm drowning in drool over all these beautiful baked goods! I love to bake but I'm not experienced enough to make things pretty. My sister and I make some fun things, though--really good rich pumpkin bread, chocolate cupcakes with cream cheese filling, toffee-chip brownies.
Heh--the most fun I've ever had with a baking project was just before Christmas. My economics teacher moved an exam for our class, because we were all ridiculously stressed out. Later, I asked him what his favorite dessert was (thinking either I'd make it for him or find it if it was too hard for me) and he decided on brownies, so I made him a lovely batch--but I didn't know what he'd like, so I made half plain, 1/4 caramel-walnut and 1/4 chocolate chip-candy cane. It was quite fun. I showed up to class with this big plate of brownies, and he was just completely bewildered for several moments. XD
But seriously, kudos to all you brilliant bakers. Especially those cupcakes made by the OP (Lunchbox, I think?) They are works of art. Also, I agree with Caiphana: insulated cookie sheets are flipping amazing.
Navigation
[0] Message Index
[#] Next page
[*] Previous page
Go to full version