Recent content by Ardor

I made a loaf in a convection oven. I used the same recipe i did for my usual conventional oven loaves. However, it turned out as though the bread was grilled on top and not done at the bottom. Is there a different way of making bread in a convection oven? Does the loaf have to be shorter so it...

Did you let the bread rise exposed to air? Prolonged exposure to dry air will take a lot of moisture out of the bread. Especially since you let it rise thrice. Let your bread rise in an oiled bowl. And cover it with an oiled plastic wrap. Put it in a deep baking tray, and cover it with another...

Would yoghurt be a good tenderizer for ribs?

I was thinking more along the lines of, if the seasons were food, how would they taste like?

For example, Summer: Spicy Winter: Bitter or melt in mouth feeling Autumn: Flaky, more toughness to the bite but spread through Spring: Sweet and springy

And how long does it take to home make ricotta? Milk goes for rather cheap in these parts, and i would love to try it...

Please post some recipes. I'm sure a lot of us will not mind devoting a whole day to cooking!

Would adding white wine make it melt smoother?

Will it be noticably different from ricotta? Since ricotta is made from the whey of mozzarella, i would assume that adding mozzarella would close the gap...

I'm in New Zealand, in a student town, so food is mostly limited to alcohol, staple food and body builder's food. I was thinking of making lasagna, but i could not find any ricotta, what can i use to substitute ricotta in a recipe?

When i baked a loaf, it usually goes in about half a day. Yesterday was different. My bread did not go as quickly as usual. I kept it warm in the lowest shelf of an off oven. The crust dried out, but the inside is still moist. How do i return some moisture to it?

http://www.discusscooking.com/forums/f23/steamed-buns-chausiubao-mantou-26654.html

To be fair, dim sum is more of a Hong Kong speciality. Other search terms: Bau, baozi, pau, cha siu pau, char sio pao.

It fell on itself and was as greasy as bacon.

I don't remember anymore, i think i just cut down because i did not have enough. Anyway, can anyone post a picture of what consistency a spongey cake batter should be like?