I've made latkas and used flour as the binder, no egg. I placed the patties on an oiled baking sheet and cooked them in the oven at 375F for about 30 mins. When I pulled them out, they were quite stuck to the surface (although not burnt).
The latka ingredients (beets and carrots, in this case) had a lot of sugars in them, and I think this may have contributed.
What would help to make them stick less? Cooking for longer time at a lower temperature? Sprinkling some flour directly on the baking sheet in addition to the oil? Using more oil?
for 12-16 hours. In the morning chop a few potatoes and place in a baking dish. Cut about a half a onion and mix with the potatoes. Add a few tablespoons of olive oil and some thyme roast in the oven... into a preheated 440 degree oven with a baking stone or on a cookie sheet. Create some steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven. Once you...My fiance has celiac disease and so I have been trying to get better at baking gluten-free lately. I have made the following recipe many times and it is soooo delicious; I was wondering if someone
that are already a mix) Wheat germ A bit of chocolate whey protein (the kind bodybuilders use) Unsalted whole peanuts I just mixed them with honey and milk, spread them to even thickness (around 1 inch?) on top of a baking sheet, and put them in the food dehydrator for said 3-4 hours. The taste turned out OK (it seems to have lost some sweetness from dehydration?) but it's not crunchy enough. Would leaving it on the dehydrator (on the highest heat) longer do the trick for making it crunchy, or would I have to use the oven no matter what?
I recently made some pan-fried chicken breast halves. When I wanted to reheat the leftovers I tried to do it in the conventional oven instead of the microwave oven as usual. Following some instructions on the Internet, I preheated to 450 °F, put two chicken breast halves from the refrigerator on a baking sheet, covered with aluminum foil, and then put in the oven for 10 min. In the end, the chicken was pretty tepid. I resorted to putting them in the microwave oven under plastic wrap for 1 min and they were fine. This raises two questions for me: What did I miss out on by using
when making them: Ingredients 2.25 Cups of Pillsbury all purpose flour 1 tsp Arm & Hammer baking soda 1 tsp Morten salt 1 stick softened Fleichmanns original butter (normally uses Land-O-Lakes... together flour, baking soda, and salt in a small bowl Beat butter, white sugar, brown sugar, and vanilla with mixer until creamy. Added eggs 1 at a time, beating well after each addition. Gradually beat in the flour mixture Stirred in the chocolate chips Dropped dough balls in place on a cookie sheet. Cook for 9-11 minutes The above steps are exactly what my wife did when we made these cookies
used a baking sheet per instructions, would another cooking vessel have worked better? Removing the hominy, I used a large sheet of parchment to shield myself from stray hominy shrapnel, then used...I am following this recipe for roasting hominy/posole. Basically, toss with oil and seasoning, bake at 400'F for forty minutes stirring every ten. I am not sure if the recipe intends for popped... chewy. All of the reviews speak to the intense popping. While I assumed this would occur to some extent, after thirty minutes it was too much and I had to pull them (too many were hopping to the bottom
We have a self-cleaning oven (GE). We put in some stewing beef in a roaster into the oven at 300F for 45 minutes. After about 20 minutes there was smoke coming from the rear vent. When I noticed it I... for 23 minutes), smoke was coming from the vent and I just turned it off and left it as I didnt want to fill the house with smoke. When I took out the pizza, the bottom was like thick rubber soles of boots and the top was scorched. Not a normal baking cycle. Three weeks before this we baked a normal pizza. No spills on the bottom of the oven as the pizza was on a cookie sheet. Can anyone tell
I've just found my new-found love for making chocolate cups. And on one of the videos of how to make chocolate cups, the lady used a chocolate transfer sheet to get a really pretty chocolate cup, which she then filled with some mousse. I wanted to buy some chocolate transfer sheets myself and started to look on ebay and found a lot of very beautiful sheets at very good prices. Before I go ahead and buy them, my question really is if they are safe to use (health-wise) and if I need to be aware of any issues with them, for example, should I only buy brown ones and avoid any that use colours
of the great wall of china to help keep the filling in, is there another way I can 'reinforce' the walls to stop them sinking? I used this recipe: 300g Low Protein flour 250g Golden syrup 70g Peanut... remove the mooncake and place on a baking pan. I apply egg wash twice on the moon cake, hence apply egg wash then bake it at pre-heated oven at 180c for 11 minutes. Remove mooncake from oven... egg (lightly beaten) Method Mix syrup, peanut oil and Alkaline water and lemon juice together, stir it well. Slowly pour the sifted flour and knead into a fine dough. Cover and rest
A while back I tried baking my own sweet potato (yam) chips and I ran into some problems. Here's what I did on my last attempt: Using a mandolin, I sliced the potato into one-eighth of an inch size medallions. I placed those medallions on a baking sheet that had been covered with a greased sheet of tinfoil. I set the oven to 350 (it was a total WAG in terms of temperature) and placed the baking...) and returned them to the oven. After another 5 min or so I took the chips out of the oven. They were hot, some were burnt, but none were crispy or chip-like. My question is: What was my fundamental