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produits.php
Is Malibu gluten free?

Comment #21381 posted on january 16th 2021 at 05:37 by Hoping.

lexique.php
Recipe from this site?

Comment #21323 posted on december 25th 2020 at 18:47 by jh.

lexique.php
I just made a sauerkraut salad cold winter salad and it says to let it rest for four hours before serving. Does that mean leave it out of the refrigerator or should you refrigerate it

Comment #21322 posted on december 25th 2020 at 18:07 by Anonymous.
Meatballs
Meatballs
No, because it depend of the recipe where they are used, check out "Some recipes that use this recipe" in this page.

Comment #21315 posted on december 23th 2020 at 22:48 by jh.
Meatballs
Meatballs
No mention of cooking temperature or time??

Comment #21314 posted on december 23th 2020 at 20:46 by Joette.

produits.php
No

Comment #21254 posted on december 2nd 2020 at 23:01 by jh.

produits.php
Does Malibu have caffeine in it

Comment #21253 posted on december 2nd 2020 at 22:28 by Melissa.
A few tips for effective kneading at home
A few tips for effective kneading at home
So kind of you Idalia, thank you!

Comment #21225 posted on november 26th 2020 at 09:46 by jh.
A few tips for effective kneading at home
A few tips for effective kneading at home
Thank you so much for your Burger Buns Recipe.
I've never seen a recipe with such detail and hints on every aspect of baking, ( the steaming of the oven was extremely helpful)
My loafs of bread were always flavorful, but the crust was like a rock : ).
I can't wait to bake a loaf of bread again and have a normal this crust.
May you be safe,


Comment #21222 posted on november 25th 2020 at 16:50 by Idalia.
The window-pane test in bread-making
The window-pane test in bread-making
I agree with you, the test is not absolutely necessary, but it is so simple and fast to do that why avoiding it?
Professional baker (good ones) make it a dozen a day, because they want to be sure of their doughs, despite the flour, temperature of the day, hydrometry, amount of water, etc.

But I think you're wrong when you say you could check "kneaded sufficient just by the way it looks and feels", sorry, no, it's a beginner mistake (believe me, I made it some time... when I was in bakery school) looking at the dough and claim that it's enough, especially if you have soft doughs like milk rolls, who could be smooth, because of the butter and milk in, but not enough kneaded.

And I don't agree neither when you say "it's usually better to err on the side of overkneading than underkneading", no, it's the opposite when overkneaded, it's over, failed, can't be fixed, but if you're underkneaded, you can fix it by a longer first rest (pointage) than usually planned.


Comment #21181 posted on november 17th 2020 at 08:11 by jh.

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