http://cooksworldwide.forumotion.net/general-cooking-questions-f14/-t1.htm Wed, 11 Nov 2009 05:30:37 GMT 10 http://i590.photobucket.com/albums/ss349/amybyrd21/07_07_18.jpg http://cooksworldwide.forumotion.net/general-cooking-questions-f14/-t1.htm http://cooksworldwide.forumotion.net/general-cooking-questions-f14/im-kinda-confuse-need-help-t2027.htm AshleyDominique I have one cake on the top shelf and one on the bottom, both of the same size and same mixture. It's a fan-forced oven heated to 160C or 320F and the recipe recommends I cook for 45-50mins. Does having 2 cakes in the oven make a difference? Will I need to adjust cooking time or temperature. Will I need to rotate the cakes? Can I cook 2 cakes in the oven at the same time? Will it affect temperature or cooking time? ____________________ my wedding planning ... General cooking questions Wed, 11 Nov 2009 05:30:37 GMT http://cooksworldwide.forumotion.net/general-cooking-questions-f14/im-kinda-confuse-need-help-t2027.htm#2038 http://cooksworldwide.forumotion.net/general-cooking-questions-f14/im-kinda-confuse-need-help-t2027.htm http://cooksworldwide.forumotion.net/general-cooking-questions-f14/information-on-pink-salt-t1623.htm Admin Curing salt is also known as Prague Powder Number 1. This is a standard 625% cure for any meat that requires cooking, smoking or canning. Pink salt is NOT edible on its own. It is colored bright pink to avoid confusion with regular salt. The reason for using a cure for these forms of cooking meat is to prevent botulism and enhance preservation. Prague Powder is the basic cure you want for sausage, corned beef, ham, bacon, fish, poultry, etc. Only 1 ounce of Prague Powder is necessary ... General cooking questions Wed, 21 Oct 2009 20:20:15 GMT http://cooksworldwide.forumotion.net/general-cooking-questions-f14/information-on-pink-salt-t1623.htm#1627 http://cooksworldwide.forumotion.net/general-cooking-questions-f14/information-on-pink-salt-t1623.htm http://cooksworldwide.forumotion.net/general-cooking-questions-f14/how-to-make-bakers-cheese-t1132.htm Admin BAKER'S CHEESE (On the market, you may also find it under the name "cooking cheese" or "white cheese" or dry cottage cheese, such as ricotta.) Following this recipe for the cheese is my recipe for "Milwaukee Cheesecake" along with some background on how I got into this cheese. Baker's cheese is made from skimmed milk so it is a natural for powdered milk. This is the procedure for about a pound of cheese from a gallon of milk. 1. Mix up a gallon of milk ... General cooking questions Tue, 22 Sep 2009 03:04:14 GMT http://cooksworldwide.forumotion.net/general-cooking-questions-f14/how-to-make-bakers-cheese-t1132.htm#1136 http://cooksworldwide.forumotion.net/general-cooking-questions-f14/how-to-make-bakers-cheese-t1132.htm http://cooksworldwide.forumotion.net/general-cooking-questions-f14/very-cool-article-about-fixing-food-in-a-hotel-room-t1128.htm Admin http://www.chow.com/stories/10461]]> General cooking questions Mon, 21 Sep 2009 20:55:38 GMT http://cooksworldwide.forumotion.net/general-cooking-questions-f14/very-cool-article-about-fixing-food-in-a-hotel-room-t1128.htm#1132 http://cooksworldwide.forumotion.net/general-cooking-questions-f14/very-cool-article-about-fixing-food-in-a-hotel-room-t1128.htm http://cooksworldwide.forumotion.net/general-cooking-questions-f14/did-you-know-useful-hints-t617.htm Admin Peel a banana from the bottom and you won't have to pick the little "stringy things" off of it. That's how the primates do it. Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster. Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold! Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom ... General cooking questions Sun, 16 Aug 2009 13:39:16 GMT http://cooksworldwide.forumotion.net/general-cooking-questions-f14/did-you-know-useful-hints-t617.htm#618 http://cooksworldwide.forumotion.net/general-cooking-questions-f14/did-you-know-useful-hints-t617.htm http://cooksworldwide.forumotion.net/general-cooking-questions-f14/egg-freshness-t513.htm Admin Egg Freshness Can you eat that egg? By Scott Matthews If not sure you ought-ter, then place it in water. If it lies on its side, then it's fresh; eat with pride. After three or four days, at an angle it lays. But, it still is a treat, so go on and eat. Ten days, stands on end, in your baking 'twill blend. 'Cause it's definitely edible, in your baking, incredible. But, if it floats on the surface, that egg serves no purpose. 'Cause a floater's a stinker! Out ... General cooking questions Wed, 12 Aug 2009 04:01:13 GMT http://cooksworldwide.forumotion.net/general-cooking-questions-f14/egg-freshness-t513.htm#514 http://cooksworldwide.forumotion.net/general-cooking-questions-f14/egg-freshness-t513.htm http://cooksworldwide.forumotion.net/general-cooking-questions-f14/can-size-measurements-t184.htm Admin Can Size Measurements 8 ounces = 8 ounces = 1 cup Picnic = 10-1/2 to 12 ounces = 1-1/4 cups 12 ounces vacuum = 12 ounces = 1-1/2 cups #1 = 11 ounces = 1-1/3 cup #1 tall = 16 ounces = 2 cups #1 square = 16 ounces = 2 cups #2 = 1 pound 4 ounces or 1 pint 2 fluid ounces = 2-1/2 cups #2-1/2 = 1 pound 13 ounces = 3-1/2 cups #2-1/2 square = 31 ounces = scant 4 cups #3 = 4 cups #3 squat = 2-3/4 cups #5 = 7-1/3 cups #10 = 13 cups #300 = 14 to 16 ounces = 1-3/4 ... General cooking questions Mon, 27 Jul 2009 13:10:42 GMT http://cooksworldwide.forumotion.net/general-cooking-questions-f14/can-size-measurements-t184.htm#184 http://cooksworldwide.forumotion.net/general-cooking-questions-f14/can-size-measurements-t184.htm