I’m not sure if you all knew about the Robin Hood flour recall. It was for the 10kg bag of flour & it was a month or so ago. I received an email today with an updated list of flour recalls which have different sizes of flour & different brand names. I assume that The flour sold under other brand names is produced in the … Continue reading Flour Recall
I just saw this post on Facebook & thought it was important! It is about Pyrex baking dishes shattering & the proper use of Pyrex products … we had a Pyrex baking dish shatter once years ago & the contents went everywhere. Splattered on Murray .. luckily he didn’t get badly burnt but he was quite red from it. And what a mess!! Toward the … Continue reading Info about Pyrex!
Here is an article from a blog on kingarthurflour.com that I received in my email today. I wanted to share it with you because it is such a great thing to use parchment paper slings in your baking pans. You just pull your baking out of the pan, then cut upper baking into pieces…no struggle to get that first piece of brownie out of the … Continue reading Parchment Paper Slings
I just read a very interesting article about how the colour of a metal cake pan can effect the outcome of a cake! I receive emails from King Arthur Flour & they have some very useful & interesting info & some good recipes. In today’s email there was a blog post about the difference cakes can. turn out when baked in either a dark or … Continue reading Info about Cake Pans
Food safety is so important & the question about what to do with leftovers always comes up. How long can cold food be left out of the fridge? Do you put hot food right into the fridge or let it cool on the counter? How long do leftovers keep in the fridge? Can you re-freeze leftovers? Lots of questions. I worked in a grocery store … Continue reading Food Safety for Leftovers
This was posted on Facebook from marthastewart.com. I never have buttermilk In my fridge unless I know ahead of time that I will need it. Usually I just decide to make something that requires buttermilk & I have always added vinegar to milk to make a substitute. This short video discusses 4 different ways to make substitutions for buttermilk. Definitely worthwhile watching it *** I … Continue reading What to do if you don’t have any buttermilk !
I just read this article from Chatelaine magazine. I subscribe to thier email newsletter and there are usually good recipes and articles. This article is about butter. Very interesting to know how cold, room temperature or melted butter effect baking and what each is best for Here is the link to the article http://www.chatelaine.com/recipes/recipe-collections/how-butter-works-why-recipes-call-for-cold-soft-or-melted-butter/ Continue reading Butter !
I never knew why sometimes my Lemon Meringue Pie is watery and sometimes it isn’t I found this article and am going to follow the advise given in it this weekend. Hoping you will find it useful in case you have ever experienced this yourself! http://www.bhg.com/recipes/how-to/bake/how-to-prevent-meringue-pie-topping-from-weeping/ Continue reading Why is my Lemon Meringue Pie watery??
