Barbara C. (Q&A ID 1239)
Barbara C. (Q&A ID 1239)
About
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- Barbara C. (Q&A ID 1239)
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Comments
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I find lowering by 25 degrees is a waste of time...
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HOT PAN, COLD OIL The metal has microscopic wedges that will cause food to “stick”... heating the pan causes the metal to expand... add oil after pan is heated
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thats the FIRST time I have ever seen temperatures for cakes...it’s usually for meats...not so much for fish etc in the day of instant read thermometers, might MILKSTREET assemble a chart with other useful “temperatures”?
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My mother always made an APPLE rhubarb pie....especially good in the spring when the rhubarb is fresh...and the apples aren’t:)