Recent content by msminnamouse

I followed this recipe: Homemade Bread Bowls Recipe - Food.com - 495386 What I did different is that I didn't mix it by machine, I mixed it by hand, kneading it for a good ten minutes or so. I also put a shallow bowl of water in with the bread to bake. It rose up just fine the first time. Then...

Ok. So this is about dog treats. When you buy store bought treats, they contain glycerin to keep them soft, moist and chewy. I've heard somethings about glycerin being unsafe for dogs. To err on the safe side, I'd like to just not use any. So is there anything else I can add to keep treats...

Took around 12 hours for the first rise. And then like four hours for only a partial second rise and then it stopped rising anymore. And now it smells like acetone. :(

I learned in college nutrition courses that fasting doesn't work. Particularly a day here and there because it puts your body in starvation mode and your body won't burn down your stores of calories and fats. I try not to eat when I'm not hungry. It doesn't make much sense to cram your face...

I'm trying to keep the weight off. My favorite foods are of course, high calorie. So I'm looking for recipes that are low in calories that are actually good. Have any you've made and would like to recommend?

My sourdough starter is a couple of months old. But I'm having trouble when I bake bread. I'm trying different recipes, sometimes repeating the same one, other times new ones. So the problem lies with me. The first time I made sourdough with it, I added instant yeast. But I don't want to...

Could someone please point me to a guide or book or website that covers the preservatives used in cooking and how to use them, how much, in what environment (high heat, low heat, acid or base, moist or dry), etc.? I'm not selling baked goods or anything. It's for making jerky and pet treats...

Oh, for bulking? Does that mean they don't have to add as many of the other, more expensive ingredients or does it contribute to the hard royal icing type consistency in the end?

What would be the purpose of the maltodextrins content in an icing recipe? The entire recipe is as follows: natural yogurt [whey solids, yogurt powder (milk and yogurt culture)], cornstarch, maltodextrins, peanut butter powder, guar gum. Yes, it is missing powdered sugar. It's a "royal icing"...

I looked on Amazon.com and the Ronco reviews weren't great. The Nesco ones were though.

But the Aroma is the only one that I'm aware of that rotates. Do you think that's an important feature? I'm sorry if this gets repeated.

Can anyone recommend a good one? Not a huge, expensive one though! Is the Aroma one any good?

That's exactly why I'm looking for a recipe. We actually have three freezers. Two regular ones and one huge one in the garage but no room. That's why I want to make my own... To omit the salt and preservatives.

What's EVOO? I don't have any planned recipes. I make treats for pets and don't want to have to refrigerate them.

So, if you guys were going to use chicken flavoring for a dish, like rice or gravy, which would you use?