Andy, those bagels look fabulous!
What are you baking today? | 2015
- Thread starter Katie H
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Andy M.
Certified Pretend Chef
Thanks, LP. The color of the photo isn't really right. For some reason the color of the top row is the only right one.
Cheryl J
Chef Extraordinaire
Andy....those onion bagels look wonderful! 
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
Don't care about the color, those bagels look great, Andy!
Andy M.
Certified Pretend Chef
Thanks you guys. I made a dozen for my daughter for her birthday with free refills for a year. So if I'm not making them for me, I'm making them for her.
Addie
Chef Extraordinaire
Question. I made a chocolate cream pie with whipped cream. I was debating about using unflavored gelatin to stabilize it. But I wasn't sure if that was the right thing to do. I know I heard of it somewhere, but when I Googled it, I couldn't find anything about it. So is it done to stabilize whipped cream or egg whites? 
Andy M.
Certified Pretend Chef
Question. I made a chocolate cream pie with whipped cream. I was debating about using unflavored gelatin to stabilize it. But I wasn't sure if that was the right thing to do. I know I heard of it somewhere, but when I Googled it, I couldn't find anything about it. So is it done to stabilize whipped cream or egg whites?
Addie, we've used just powdered sugar and cocoa with heavy cream to make a frosting and the resulting whipped cream holds well.
Stabilizing with gelatin also works great. I do that for some recipes.
Addie
Chef Extraordinaire
Thanks Andy. I was making it at night and giving it the next day. That is why I wanted to stabilize it.
JoAnn L.
Master Chef
I made some peanut butter cookies today. They taste so good warm right out of the oven. We also had them for a dessert after supper tonight.
Andy M.
Certified Pretend Chef
Freeze 'em.
Aunt Bea
Master Chef
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
Yes, freeze. Or meringue. And I would be happy to take some of the creme brulee off of your hands, just in case your don't have room in the freezer.
Last edited:
Yes, freeze. Or meringue. And I would be happy to take some of the creme brulee off of your hands, just in case your don't have room in the freezer.
Well, I made 6 and 3 are gone already, someone decided to have 2 tonight. They are very, very good, but I only had 1. We haven't had any of these in a LONG time. So, don't think I'll have long until I need to use up the egg whites. Either a French silk pie with a meringue crust or a chocolate meringue pie is in our future.
Question. I made a chocolate cream pie with whipped cream. I was debating about using unflavored gelatin to stabilize it. But I wasn't sure if that was the right thing to do. I know I heard of it somewhere, but when I Googled it, I couldn't find anything about it. So is it done to stabilize whipped cream or egg whites?
Little late chiming in on this but there is such a thing. Don't know why it didn't come up on your Google search. I just put in "whipped cream stabilizer." I actually have some of the Dr. Oetker Whip-It that I bought a while back but haven't used yet so I can't comment as to efficacy. There are several types though.
bethzaring
Master Chef
making some yeasted cinnamon rolls in this altitudingly challenged area
Silversage
Head Chef
Question. I made a chocolate cream pie with whipped cream. I was debating about using unflavored gelatin to stabilize it. But I wasn't sure if that was the right thing to do. I know I heard of it somewhere, but when I Googled it, I couldn't find anything about it. So is it done to stabilize whipped cream or egg whites?
Addie,
You're right about using gelatine to stabilize whipped cream. It's a trick I first learned in one of Maida Heatter's books.
Dissolve 1/2 tsp of gelatine in 2 Tbsp of water. Use the microwave to dissolve. Cool it to room temp.
That's the amount to use in 1 cup of whipping cream. Just whip it in with the sugar & vanilla & cream. It works! I do it all the time.
http://www.discusscooking.com//www.pinterest.com/pin/create/extension/
Last night I made a gluten free zucchini raisin loaf. We have actually eaten half of it already. TB told me I have to make these more often...as he grabbed another slice! 
letscook
Head Chef
Lemon blueberry bread in the oven
JoAnn L.
Master Chef
That sounds so good. I love the flavor of lemon.
Similar threads
