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Mae · **01-18-2015, 12:08 PM**

(01-18-2015, 11:37 AM)Steel Wolf Wrote:
(01-18-2015, 11:30 AM)Mae Wrote: Have you tried using a water bath while baking?

I did use a water bath...but I dunno if I used enough of a water bath, or if the foil lining the pan had some effect on the water bath. Â :<

You really only need about an inch of water in the bath... might've been the foil? I had hit or miss myself whenever I tried to be honest. If it was creamy, it would be cracked. If it was perfect in appearance, the flavor and texture suffered. I think my problems though were more related to my oven -- I lived in that apartment for four years, and I argued with the landlord for three of them over problems with the oven/stove that he had installed. I just got to the point where I'd shoot for the creamy and cracked, and just top it with fruit or something to hide the cracks.

I found the recipe maker that I linked originally in a magazine at my work (cooking magazines at a hardware store..?), but I never got a chance to try it for myself before going out on the road. All my stuff is stored at my mum's house, and I gave her full permission to rummage through my books and magazines bin whenever she felt like it. She found that magazine... to be totally honest, my mum isn't much of a baker but she turns out flawless cheesecakes with that recipe maker.

MikoBehnen · **01-18-2015, 01:32 PM**

(01-18-2015, 12:08 PM)Mae Wrote:
(01-18-2015, 11:37 AM)Steel Wolf Wrote:
(01-18-2015, 11:30 AM)Mae Wrote: Have you tried using a water bath while baking?

I did use a water bath...but I dunno if I used enough of a water bath, or if the foil lining the pan had some effect on the water bath. Â :<
You really only need about an inch of water in the bath... might've been the foil? I had hit or miss myself whenever I tried to be honest. If it was creamy, it would be cracked. If it was perfect in appearance, the flavor and texture suffered. I think my problems though were more related to my oven -- I lived in that apartment for four years, and I argued with the landlord for three of them over problems with the oven/stove that he had installed. I just got to the point where I'd shoot for the creamy and cracked, and just top it with fruit or something to hide the cracks.

I found the recipe maker that I linked originally in a magazine at my work (cooking magazines at a hardware store..?), but I never got a chance to try it for myself before going out on the road. All my stuff is stored at my mum's house, and I gave her full permission to rummage through my books and magazines bin whenever she felt like it. She found that magazine... to be totally honest, my mum isn't much of a baker but she turns out flawless cheesecakes with that recipe maker.

These are my cheesecake secret!
They are amaze-balls

**Unnamed Mercenary** · **01-18-2015, 01:36 PM**

(01-17-2015, 11:40 PM)Steel Wolf Wrote: I adore making my own pasta. Â I still have to find a good noodle press, but for the time being I have a sheeter attachment for my stand mixer that helps me make all sorts of ravioli or farfalle, or I cut my sheets into my own broad noodles.

I found it surprisingly simple to make as well! Â At least as far as ingredients go. Â It can be a bit time-consuming, but the taste of homemade pasta beats any box you can find.

When you finish baking it, do you let it cool to room temp inside the oven or take it out? I've had decent success with never exposing my cheesecakes to "cold" air until the oven's chilled down a bit.Â

This is the recipe I've had good success with:Â

http://foodwishes.blogspot.com/2010/10/n...ecake.html

And everyone should see the other stuff on foodwishes. This guy is AMAZING

Steel Wolf · **01-18-2015, 04:04 PM**

...these are all things I shall have to try.

If I can crack a perfect tiramisu, then by the Twelve I'll CRACK A CRACKLESS CHEESECAKE!!

*uppercuts a nearby buffalo*

Gegenji · **01-18-2015, 04:23 PM**

Brisket is in the oven now. I worry if I chopped the onions up fine enough, and I completely forgot to put the PAM on the aluminum foil before putting the meat in. Panic panic panic. Cry

With the chili, it looked good enough going in... and it was done in, what, half an hour? I have three hours to panic and worry until my brisket is ready. Sad

Kage · **01-18-2015, 04:38 PM**

Honestly I never use PAM XD

MikoBehnen · **01-20-2015, 06:42 PM**

So... I need tips

My eyes are currently on fire because of red onions and their evil stupid ways.Â
Anyone have ideas on how to cut an onion without having that?

Edit: I HAVE MADE A TERRIBLE MISTAKE! DO NOT SCRATCH YOUR EYE OR EAR AFTER CUTTING UP A JALAPENO PEPPER! This is turning into the most painful dinner I've ever made...

C'kayah Polaali · **01-20-2015, 08:16 PM**

(01-20-2015, 06:42 PM)MikoBehnen Wrote: So... I need tips

My eyes are currently on fire because of red onions and their evil stupid ways.Â
Anyone have ideas on how to cut an onion without having that?

Edit: I HAVE MADE A TERRIBLE MISTAKE! DO NOT SCRATCH YOUR EYE OR EAR AFTER CUTTING UP A JALAPENO PEPPER! This is turning into the most painful dinner I've ever made...

Ow ow ow ow ow!

I personally won't cut jalapenos without a latex glove!

As far as red onions go, there are a couple of things you can do. Your eyes burn because raw onions give off sulfur compounds when you cut them. These turn into dilute sulfuric acid in your mucus membranes. Some people swear by sticking a piece of bread in their mouths and breathing through that, but I haven't noticed any difference with that. You could stick the chopped onion right into a bowl of cold water. That way the sulfur gets trapped in the water, instead of your eyes.

Mae · **01-21-2015, 01:58 AM**

(01-20-2015, 06:42 PM)MikoBehnen Wrote: So... I need tips

My eyes are currently on fire because of red onions and their evil stupid ways.Â
Anyone have ideas on how to cut an onion without having that?

Edit: I HAVE MADE A TERRIBLE MISTAKE! DO NOT SCRATCH YOUR EYE OR EAR AFTER CUTTING UP A JALAPENO PEPPER! This is turning into the most painful dinner I've ever made...

Two things you want to do every time you cut onions: use the SHARPEST knife you have, and do not cut any further down than 1/4 inch from the roots (1/3 inch is better, but you might think it's too wasteful). Less sulfur is released when you're able to make clean, crisp cuts, and the root area of the onion has a higher concentration of sulfur.

Cutting underwater does indeed work, though some people will argue that doing so leeches out some of the flavor. Chilling and/or freezing also works, but freezing can make it very difficult to achieve clean cuts and sulfur will be released when you end up hacking at the onion. Running a fan behind you sometimes also works, keeps the air moving so that less sulfur reaches you.

As for jalapenos and any other sort of pepper, sounds odd but first rinse your hands with milk as soon as you finish cutting, then use a paste of baking soda (or salt) to wash your hands with before rinsing with water as normal.

MikoBehnen · **01-21-2015, 08:30 AM**

(01-21-2015, 01:58 AM)Mae Wrote: As for jalapenos and any other sort of pepper, sounds odd but first rinse your hands with milk as soon as you finish cutting, then use a paste of baking soda (or salt) to wash your hands with before rinsing with water as normal.

MILK... oh my gosh duh. Why did I never think of that! You are a genius Mae! Heart

u

DreamedReality · **01-21-2015, 08:38 PM**

The underwater thing for cutting onions does work. And I don't believe it is taking any flavor away. And if it is then it's a perfectly acceptable trade of for me. Since I'm apparently very sensitive to the sulfur and can't cut them otherwise. Or even be in the neighboring room if someone else is doing the cutting.

Steel Wolf · **01-22-2015, 09:02 AM**

Cutting onions has been a vast improvement for me since I've gotten a santoku knife. Also, the fact that it's kept to a keen edge. Sharp knives are safe knives. <3

Cato · **01-22-2015, 10:52 AM**

(01-20-2015, 06:42 PM)MikoBehnen Wrote: So... I need tips

My eyes are currently on fire because of red onions and their evil stupid ways.Â
Anyone have ideas on how to cut an onion without having that?

Edit: I HAVE MADE A TERRIBLE MISTAKE! DO NOT SCRATCH YOUR EYE OR EAR AFTER CUTTING UP A JALAPENO PEPPER! This is turning into the most painful dinner I've ever made...

As silly as it may sound you may want to invest in some swimmer's goggles. So long as they fit your face snugly they'll completely eliminate the effect that onions and other similar ingredients have on your eyes.

**Unnamed Mercenary** · **01-22-2015, 11:36 AM**

All this talk reminds of of when I attempted to make sofrito for something.

http://www.epicurious.com/recipes/food/v...ito-368030

... 4 and 1/3 onions. Pureed. I don't have a working blender, so I had to do it by hand with a grater. I survived. My ultra-sensitive to everything roommate refused to enter the apartment for an hour after I was done cooking...

Kage · **01-22-2015, 11:40 AM**

I also remember certain people at your cooking events who cut jalapenos and then went I NEED TO RUB MY EYES.

Big Grin

((By the way, if anyone has eaten stuff like seafood drenched in oils, spices and garlic, I've found that a rubbing sugary glob will help in taking the smell of garlic away. When you need to be professional and you don't want your hands smelling like food))

Also, there's a certain stuffed peppers recipe that I used to have the link to but I don't have it anymore... halp.

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