Comments on: Baking Questions Answered http://www.reluctantgourmet.com/blog/ask-a-chef/baking-questions-answered/ You Have To Eat, So Learn To Cook & Eat Well Thu, 18 Mar 2010 19:50:08 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: ole http://www.reluctantgourmet.com/blog/ask-a-chef/baking-questions-answered/comment-page-1/#comment-93567 ole Thu, 18 Feb 2010 02:44:38 +0000 http://www.reluctantgourmet.com/blog/?p=901#comment-93567 when i bake muffins or bread the oven works fine,but when i try to bake a casserole it never gets hot, even after an hour it's still cold inside. Why is this? <em>Hi Ole, could be your oven, could be the temperature you're cooking at. Without a recipe, it is hard to tell. - RG</em> when i bake muffins or bread the oven works fine,but when i try to bake a casserole it never gets hot, even after an hour it’s still cold inside. Why is this?

Hi Ole, could be your oven, could be the temperature you’re cooking at. Without a recipe, it is hard to tell. - RG

]]> By: art becker http://www.reluctantgourmet.com/blog/ask-a-chef/baking-questions-answered/comment-page-1/#comment-89952 art becker Sun, 03 Jan 2010 17:15:59 +0000 http://www.reluctantgourmet.com/blog/?p=901#comment-89952 How do you keep bananas from turning brown in banana cream pie? <em>Hi Art, The old brown banana cream pie dilemma. You can go a couple of ways. First, you could roast the bananas. This will deepen the banana flavor and caramelize them somewhat. The texture will be softer than fresh, and they'll be brown-ish to begin with, but the depth of flavor will be lovely. Plus, they won't get any more brown because the heat will have killed off the enzymes that cause browning. Second, dip the banana slices in acidulated water - water w/a bit of lemon or lime juice in it. Either way, banana cream pies tend to get soggy fairly quickly because of the moisture content. Ultimately, the best way to keep your bananas from browning is to invite a crowd and eat the whole pie on the first day! </em> How do you keep bananas from turning brown in banana cream pie?

Hi Art,
The old brown banana cream pie dilemma. You can go a couple of ways. First, you could roast the bananas. This will deepen the banana flavor and caramelize them somewhat. The texture will be softer than fresh, and they’ll be brown-ish to begin with, but the depth of flavor will be lovely. Plus, they won’t get any more brown because the heat will have killed off the enzymes that cause browning. Second, dip the banana slices in acidulated water - water w/a bit of lemon or lime juice in it.

Either way, banana cream pies tend to get soggy fairly quickly because of the moisture content. Ultimately, the best way to keep your bananas from browning is to invite a crowd and eat the whole pie on the first day!

]]> By: Sheran Viecili http://www.reluctantgourmet.com/blog/ask-a-chef/baking-questions-answered/comment-page-1/#comment-89381 Sheran Viecili Tue, 22 Dec 2009 00:39:42 +0000 http://www.reluctantgourmet.com/blog/?p=901#comment-89381 This is the third time I have tried baking , the first was chocolate chip pan cookies and I tried making cranberry bread twice. All three times, the batter just stayed liquid, it did not bake. Could this be the Oven? I am using a thermometer and it just a little higher than the oven thermometer. I would appreciate any help. Thank you <em>Hi Sheran, I would need a little more information including the recipe to be able to help. - RG</em> This is the third time I have tried baking , the first was chocolate chip pan cookies and I tried making cranberry bread twice. All three times, the batter just stayed liquid, it did not bake. Could this be the Oven? I am using a thermometer and it just a little higher than the oven thermometer. I would appreciate any help. Thank you

Hi Sheran, I would need a little more information including the recipe to be able to help. - RG

]]> By: shelly http://www.reluctantgourmet.com/blog/ask-a-chef/baking-questions-answered/comment-page-1/#comment-87547 shelly Fri, 13 Nov 2009 13:42:16 +0000 http://www.reluctantgourmet.com/blog/?p=901#comment-87547 how can i get my homemade bread to be like store bought , mine comes out course and tough , how do i get it to be soft and fluffy ,ty how can i get my homemade bread to be like store bought , mine comes out course and tough , how do i get it to be soft and fluffy ,ty

]]> By: robert johnson http://www.reluctantgourmet.com/blog/ask-a-chef/baking-questions-answered/comment-page-1/#comment-87512 robert johnson Thu, 12 Nov 2009 17:35:56 +0000 http://www.reluctantgourmet.com/blog/?p=901#comment-87512 i have a question if i don't put enough baking powder in a cake how much will it rise smaller or bigger? i have a question if i don’t put enough baking powder in a cake how much will it rise smaller or bigger?

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