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Baking Questions

The TVClubHouse: General Discussions ARCHIVES: 2005 Mar. ~ 2005 May: Cooking Corner (ARCHIVES): Baking Questions users admin

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ARCHIVES 125 02-24-05  7:05 pm
Archive through August 05, 2004Skootz25 08-05-04  4:51 pm
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Author Message
Essence
Member

01-12-2002

Thursday, August 05, 2004 - 4:53 pm   Edit Post Move Post Delete Post View Post    
Sorry... I know how that is though, especially when it's something you were looking forward to. I've done it before.

Jewels
Member

09-23-2000

Thursday, August 19, 2004 - 4:15 pm   Edit Post Move Post Delete Post View Post    
I NEED HELP! I am making a recipe that calls for 1 cup crushed tomatoes, which I don't have. I have fresh tomatoes...do I just boil them down? Help!

Jewels
Member

09-23-2000

Thursday, August 19, 2004 - 4:56 pm   Edit Post Move Post Delete Post View Post    
<<still hoping somebody has an answer>>

Jewels
Member

09-23-2000

Thursday, August 19, 2004 - 5:08 pm   Edit Post Move Post Delete Post View Post    
Nevermind, I'll figure it out. Must have been a really hard question.

God, I hate talking to myself.

Schoolmarm
Member

02-18-2001

Thursday, August 19, 2004 - 6:19 pm   Edit Post Move Post Delete Post View Post    
Aren't crushed tomatoes, just smashed up stewed tomatoes? If so, then dice up and cook them for a bit.

Can't hurt to try!

Wish I could send you a can, I have four in the pantry!

Jewels
Member

09-23-2000

Friday, August 20, 2004 - 7:50 am   Edit Post Move Post Delete Post View Post    
Thanks, Marm.

Beachcomber
Member

08-26-2003

Monday, October 11, 2004 - 1:58 pm   Edit Post Move Post Delete Post View Post    
Has anyone tried the new Betty Crocker Pour and Frost frosting? You are supposed to microwave it and then put it on a warm cake. I would think this would only work on sheet cakes in a pan and not a layer cake.

Is it worth a try?

Kristylovesbb
Member

09-14-2000

Wednesday, October 13, 2004 - 8:43 pm   Edit Post Move Post Delete Post View Post    
My sauteed mushrooms turned black tonight. What did I do wrong. I placed the slices in a pan with very hot olive oil and a little butter.

Texannie
Member

07-16-2001

Thursday, October 14, 2004 - 4:41 am   Edit Post Move Post Delete Post View Post    
The oil might have been too hot. I usually sautee my mushrooms on a low/ low med heat.

Kristylovesbb
Member

09-14-2000

Thursday, October 14, 2004 - 6:34 am   Edit Post Move Post Delete Post View Post    
Thanks Texannie, I'll lower the heat next time.

Schoolmarm
Member

02-18-2001

Thursday, October 14, 2004 - 6:57 am   Edit Post Move Post Delete Post View Post    
OR you used REALLY old mushrooms....they get dark as they age.

It was probably the heat...you may have also scorched the butter.

Kristylovesbb
Member

09-14-2000

Thursday, October 14, 2004 - 9:19 am   Edit Post Move Post Delete Post View Post    
The tops were white but the gills were very very black. I thought about scraping them out before I cooked them but didn't. I just read where you should take mushroom out of the plastic containers immediately and place them in paper bags and refrigerate. The plastic wrap ages them quickly.

Rslover
Member

11-19-2002

Thursday, October 14, 2004 - 12:07 pm   Edit Post Move Post Delete Post View Post    
I use a paper bag too. Another way is to keep a damp towel over the top.

Rosie
Member

11-12-2003

Sunday, October 17, 2004 - 5:25 am   Edit Post Move Post Delete Post View Post    
This is the answer to all of your cooking problems



Urgrace
Member

08-19-2000

Sunday, October 17, 2004 - 5:57 pm   Edit Post Move Post Delete Post View Post    
My top double oven door catch snapped today. I wanted to use the broiler, but the door would not stay propped open on the catch. My dh told me it was time for new ovens a couple of months ago, and I should have taken him up on that when I had the chance I guess.

Lumbele
Member

07-12-2002

Monday, October 18, 2004 - 11:36 am   Edit Post Move Post Delete Post View Post    
Gracie, how about sticking a wooden spoon in the door to prop it open until your better half can make good on getting you a new oven?

Urgrace
Member

08-19-2000

Tuesday, October 19, 2004 - 6:18 pm   Edit Post Move Post Delete Post View Post    
LOL That won't work either! Once the door is open it's open all the way, no in between. The darn door was already warped and the oven works too hot. I'll just have to wait and see if my dh comes through! Maybe if I burn a few more meals?

Jewels
Member

09-23-2000

Monday, January 03, 2005 - 3:00 pm   Edit Post Move Post Delete Post View Post    
I received a pasta maker for Christmas and used it for the first time last night. The pasta turned out great, but there was way to much for us to eat...so I have a couple questions...

1. Does anyone know how I can store the pasta I make and/or how long it will last? There were eggs in the recipe I used, but there is an eggless version too.

2. I would like to make whole wheat pasta, but the recipe book it came with only has recipes using white flour....can I do a straight substitution of wheat flour?

Thanks!

Lumbele
Member

07-12-2002

Monday, January 03, 2005 - 3:36 pm   Edit Post Move Post Delete Post View Post    
Jewels, my mother used to make loads of her own pasta. She'd dry it on her laundry racks and then stored it in air-tight containers for months.

Sorry, don't have a wholewheat recipe for you.

Jmm
Member

08-16-2002

Monday, January 03, 2005 - 4:20 pm   Edit Post Move Post Delete Post View Post    
Jewels, Check out this site from Hormel.