I would like to make my own mix for "mug cake" -- that is to say, prepackaged instant cake mix you dump into a mug, add liquid, and microwave.
Is there anything special about mug cake that makes it cook in the microwave better? Will ordinary box cake scaled down work?
I'll want to make my own mix. Is there anything about boxed cake mix that's special beyond just sifting dry ingredients together, maybe throwing in some powdered milk so I don't have to use milk as my liquid? And can I do anything about requiring eggs -- for example, using some kind of powdered egg?
Are there any types of recipes for which this simply will not work? I kind of suspect Angel Food cake won't work in a mug :)
Not really. If you mix up normal cake batter with the directions, and microwave it, it will cook. It doesn't taste like a baked cake, but its certainly edible.
Actually, specifically, you add Angel Food cake to other cake mixes. The reason is that angel food cake mix usually contains powdered egg whites. The other option is indeed powdered egg, but angel food cake mix is more common in these recipes.
Mainly its about expectations. Many things 'work' in the sense that they're edible, but they may not resemble the product you think they should.
I have a recipe for a normal Victoria sponge. I also have a huge box of Swiss hot chocolate powder. (The kind you sprinkle onto hot milk to make drinking chocolate.) Is drinking chocolate a good way to add chocolate flavour to a cake? Or is that likely to not work? How would I go about using it? Can I just add it, or do I need to adjust the other ingredients? How much should I use?
minutes. Remove from heat. Gradually whisk about 1 cup of the hot mix into the egg yolks, whisking all the time. Add this back into the rest of what is in the pan. Bring to a gentle boil. Reduce... the last remove from heat and just before whisking in the butter, I needed a call of nature. When I got back the mixture had separated into what looked like curdled milk and an oily fat like substance... anything wrong with either the recipe / instructions or suggest what I have did wrong.
my terrible recipes. I never measure anything for this.) Soup: A couple diced onions 3-4 lbs of chicken (I usually use breasts. Not boneless or skinless!) A bunch of paprika (I just make it nice.... Dumplings some flour some milk Mix together in proportions that make it good and gloppy. You dont want dough, or soup. When the soup is nearly done, drop large spoonfuls into the boiling soup...I've been making this simple chicken soup dish for years. I learned it from my dad, who got it from my mother, and who knows how far back it went beyond that. But, I really don't know what its called
this is to give you an idea what I am thinking about. I hope to get some feed back about a possible mistake I make with this kind of oven, or what is good about them. If you would compare them, which... anything It must be big enough; I have no problem with taking a lot of my space Here in the Netherlands combo-ovens, which are an oven and microwave in one, are very popular. I'm not interested in the microwave part, so the quality of the microwave is not essential assuming one is in the machine. I am willing to spend some money on it because I use the oven every day. (Note: The owner
of its ingredients (and I think I'd remember if it were just a description in French). It was a chocolate cake with either strawberries or cherries (my gut reaction is that it was strawberries; cherries may be a false association, see below) The whole thing was vaguely citrus-tasting, and the cake was moist and clearly alcoholic tasting (my gut says Grand Marnier, but it was a long time ago) I have done some searching - English and French - and not seen anything. Does what I have described sound like any typical dessert? Note that I am aware that this sounds a lot like Black Forest Cake
(UK), while cream with 48% butterfat (US) is double cream in the UK. Half-and-half (US) is a mix of half cream, half milk (about 12.5% butterfat in the US, but 10% butterfat in CA). May be called... or more. Clotted Cream (UK) or Devon Cream (UK), has been heated to evaporate liquid, resulting in a spoonable cream with about 55% milkfat. Buttermilk (US, modern usage, aka 'cultured buttermilk') is a fermented product, basically a runny yogurt, while historically buttermilk is the liquid left over after churning butter. Historic buttermilk made with fresh milk is closer to today's skim milk
I made a simple muesli bar yesterday, and being lazy, I just left it in the dehydrator for some 3-4 good hours or so. The mix is composed of the following ingredients: Oats mix (the ones 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
When making soy milk, what is the best way to separate the okara (fibrous material) from the hot liquid? My observations: When pouring through any kind of a screen, the screen becomes clogged... because the liquid is so hot. Does anyone have a "secret weapon" for this process? Some thoughts that have occurred to me (but which I haven't actually tried) include: Using a large French press... of the centrifuges used in soy milk factories (but where to buy such a thing?) Simply waiting for the liquid to cool before attempting to separate it (time-consuming, but definitely would simplify
, then charge and cool it. At the denouement, I was greeted with a brief but ominous fizzle followed by an even briefer splatter of yogurt-like liquid, very much like the explosion of snot one witnesses after somebody sneezes a little too hard. After clearing the cheese blobs from my shirt and hair, I proceeded to scrape the remains (which was in fact the majority of what went in there to begin with) with a rubber spatula and spread it on some crisp toast; it was delicious in spite of not even being remotely close to an espuma. I'm well aware, as the manual makes sure to mention about half a dozen