1. This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn More.
  2. We've had very few donations over the year. I'm going to be short soon as some personal things are keeping me from putting up the money. If you have something small to contribute it's greatly appreciated. Please put your screen name as well so that I can give you credit. Click here: Donations
    Dismiss Notice
Cookies Donations 2021

Food What would you like to learn to do in the kitchen?

Discussion in 'Tilted Food' started by snowy, Jun 9, 2012.

Page 3 of 3
  1. genuinemommy

    genuinemommy Moderator Staff Member

    I want to learn how to make my own butter cream frosting. Every attempt I have made over the years has resulted in disaster. Even watching how it's done on the food network doesn't seem to help. It's one of those things I would LOVE to learn how to do properly.

    snowy
    I have no idea how to make sauerkraut or kimchee, but... there's a botany class at this school where they make a batch of kimchee every year as they discuss fermentation. I haven't ever taken or TA'd for the course so I have no idea what goes into the process, but it always smells a little "funny" that week.
     
    Last edited: Sep 12, 2012
    genuinemommy, Sep 12, 2012
    #41
  2. snowy

    snowy so kawaii Staff Member

    Try looking at this: Sweetapolita – Swiss Meringue Buttercream Demystified Two things make this easy: a thermometer and a stand mixer. I also recommend using egg whites in a carton. They're much easier to measure.
     
    snowy, Sep 12, 2012
    #42
    • Like Like x 1
  3. genuinemommy

    genuinemommy Moderator Staff Member

    Ooo! Egg whites in a carton. That does sound more exact. I love putting my kitchenaid mixer to work
     
    genuinemommy, Sep 12, 2012
    #43
    • Like Like x 1
  4. Charlatan

    Charlatan sous les pavés, la plage

    Location:
    Temasek
    This is relevant to the discussion of baking with other types of grains: Home grinding
     
    Charlatan, Sep 13, 2012
    #44
  5. Fangirl

    Fangirl Very Tilted

    Location:
    Arizona
    Thanks for the link. Some good stuff there.
    Was wondering though, where to buy unmilled grain. Not my local Costco, I would think.
     
    Fangirl, Sep 14, 2012
    #45
    • Like Like x 1
  6. Freetofly

    Freetofly Diving deep into the abyss

    Location:
    From Philly USA, living in London UK
    I have a kitchen aid and it looks like a dough mixer thingy I could use. I have been looking at some recipes and maybe this sunday I will give it a try.
    --- merged: Sep 14, 2012 9:41 AM ---
    I have seen unmilled grain at our farmers market, which I will have to take a look, now you guys sparked an interest in me.
     
    Last edited by a moderator: Sep 21, 2012
    Freetofly, Sep 14, 2012
    #46
  7. Charlatan

    Charlatan sous les pavés, la plage

    Location:
    Temasek
    You can likely buy smaller quantities of grains from Bob's Red Mill. Bob’s Red Mill Natural Foods :: Healthy :: Whole Grains For Every Meal Of The Day

    I can get it here, so I am pretty sure it should be widely available in the US.

    (edit: just checked and there a bunch of places in Chicago that sell this brand and I would imagine there is a some sort of co-op around that could give you what you are looking for)
     
    Last edited: Sep 14, 2012
    Charlatan, Sep 14, 2012
    #47
    • Like Like x 1
  8. snowy

    snowy so kawaii Staff Member

    Bob's Red Mill is an Oregon company :) They also sell a whole line of specialty flours.
     
    snowy, Sep 14, 2012
    #48
  9. Phi Eyed

    Phi Eyed Getting Tilted

    Location:
    Ramsdale
    I want to learn to survive without ever going in there.
     
    Phi Eyed, Sep 21, 2012
    #49
  10. Lindy

    Lindy Moderator Staff Member

    Location:
    Nebraska
    I'd like to learn how to flip an egg for "over easy." I nearly always break the yolk. I can't seem to get the spatula to slide under the egg, it just pushes around the pan.
     
    Lindy, Sep 21, 2012
    #50
Page 3 of 3