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i think its because i had to put it in the fridge..

only cooked it twice and it is very moist inside but dry on the crust

I always pre-heat my oven to 350f and set the pudding in for 45 mins. last time that happened it came out mushy inside. so i put it in for 1:15hr. and the top came out somewhat burnt, but the inside still mushy! what's up :\

when bread is doubling, right before "proofing"

please take me seriously cause i dont seem to have plastic wrap in my house. i have plastic bags, could i use that? or could i use aluminum foil? its for covering my bread for bulking.

and its gonna be very similiar to buttermilk?

how long should i wait for it to sour?

Can I substitute all purpose flour for bread flour when making plain and simple white bread? What about milk for buttermilk when making pancakes?

may i have an official recipe? i see tons of cubed steak w/gravy but with different amounts and its pretty confusing, may i have one that serves 2?

sounds tasty, although i've never really liked gravy much...but i plan to do this recipe soon :)

it tastes awesome

p.s. it deinflated after a while, what does this mean EDIT: the inside came out a little raw so i put it back in 350 degrees at 15 minutes...good or not?

i just cooked my first bread pudding :) thanks so much vickie for suggesting, here's a picture: can you guys give me feedback? thnks

just some corner store there

it says "caribena" extracto de vainilla blanca and it means white vanilla extract and it smells somewhat alcoholic, with a vanilla smell too. where do they sell mccormicks?

or something related to baking - i have some flour left.

i just came back from the store and my vanilla extract is a somewhat clear color. it's nowhere near the brown looking ones i find on the internet. can i still use it? and to callisto: maybe something dealing with meat...for example sirloin steak?

so if i dont have vanilla extract i cant make it?

What are some simple recipes to get me started on cooking? The only things I have cooked before are just eggs.

wow willow, i really never thought of even watching the food channel/any other cooking channel. what channels are there?

so if i have a pestle & mortar, and i use whole cinnamon with it, then it becomes ground cinnamon - but it's still the same, except it's crushed?

I tried googling what they were, but no helpful results. I'm really new to cooking and i don't know many terms, so if you can answer this, that'd be great :D

well nothing really, but bacteria multiplies in the danger zone, but like callisto said, if any food spoils at 140f if you keep it there for a while, that answers my question.

well, only potentially hazardous foods and only when cooking

The danger zone for food is 40-140f and recently 41-135f. but let's say i kept food at 141f, would it make a difference?