Recent content by chueh

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    Pouring milk from 1/2 gallon tricks please! Milk leaks all over the countertop

    Anybody have tricks to POUR anything from the entire 1/2 gallon glass jar to another container successfully without spills or leakage? I tried using a gigantic funnel when pouring, but it doesn't help the leakage problem. I pour very fast, yet still making a mess. Anybody, any suggestion, any...
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    Super Ultra THIN crispy pizza crust?

    thanks, obillo
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    How to keep crispiness after crackers done

    I see. Thanks
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    How to keep crispiness after crackers done

    Actually, this thread is using crackers as an example, yet it applies to anything baked goods, including sweet potato chips...etc when the crackers and chips are cool after baked, they taste so good and crunchy. I have always kept crackers and chips in air-tight jars, yet once they are in a...
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    Campfire soot on pot created only in OVEN!!!!!

    Ok, Andy. thank you very much for your answers
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    Campfire soot on pot created only in OVEN!!!!!

    I did not oil coat each time when I leave the pot inside the oven while baking, but every 2-3 times. It was OK until the very last time after baking. It was pre-seasoned, yet I still coat oil on it
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    Campfire soot on pot created only in OVEN!!!!!

    Because my cast iron pot is pretty new, I am trying to seasoning it as often as possible (food has gotten stuck badly even though I have already oiled the pot and baked in oven for times). Thus, I left the empty pot there in the oven while baking something else. Last time I baked pizza at 500...
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    Super Ultra THIN crispy pizza crust?

    i gotta try MOD pizza. Never had it before. Isn't 00 flour making dough more BREADY????
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    Super Ultra THIN crispy pizza crust?

    My husband and I both LOVE Dominos thin crust pizzas. I got a pizza stone and used it, yet not happy with the crust. So.. I bought a pizza STEEL. I love how my thin pizza crust, yet my husband doesn't, for it's not as thin or EASY/Crunchy as Dominos'. Com'on, a homemade crust!!!! How...
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    My finger poke test never accurate????

    I'm sorry, GotGarlic. I misguided you for providing the recipe. Actually, I only followed the ingredients but not the BF and final proof time for this recipe. Most recipe creators come up the recipes with their conditions to fit their schedules, while mine is different. Thus, for this...
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    My finger poke test never accurate????

    GotGarlic, sorry, I forgot to mention that the bread cracked open I referred to SANDWICH and ROLLS. Dragnlaw, yes, the videos demonstrate the poke tests. They are all demonstrate the same conditions, but mine is just different, LOL. The only time the dough springs back is right after I finish...
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    My finger poke test never accurate????

    I've watched MANY videos mentioning about finger poke test for proofing the dough to determine readiness for baking. They all describe the same conditions. However, my finger poke test always tells me that my dough is OVER-proofed, b/c it almost never springs back, or at least not within...
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    Internal temperature reads 210F yet still damp

    Yes, thank you, CharlieD, for your good suggestion
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    Internal temperature reads 210F yet still damp

    One of the recipes (this is the only one using US cups instead of gram. But every recipe I tried with gram turned out the same anyway: Whole Wheat Sourdough Bread 6-7 cups freshly ground flour. 1 cup sourdough starter ½ cup melted coconut oil 1 tablespoon salt 1/2 cup...
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    Internal temperature reads 210F yet still damp

    GotGarlic, yes, what you said makes sense! Thanks. Dragnlaw, yes, my 1st and 2nd rise were normal. Yes, I always pre-heat my oven. I use recipes which use baker's percentage and from the hydration 65%-100% (recipes suggest 200-210F for internal temperature).
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