Group active since Mon, Jun 28, 2010
I would like to see a designated page for cooking questions. If there is one already please direct me. I have a question right now.
When a recipe calls for grated parmesean (?) cheese, is it grated in the can like for Pizza, or is it grated like say, cheddar cheese?
Sunday, October 16 at 7:26 AM
Friday, October 14 at 6:33 PM
Friday, October 14 at 2:58 AM
Aug 10, 2016
Jul 21, 2016
it takes 3/4 cup flour and 3/4 cup sugar. It is a cake and serves about 20 people.
How much baking powder do you think I''ll need?
Jul 19, 2016
I have a fig tree in my yard (I planted it when a friend of mine rooted it and gave to me). It was less than a foot tall; it has been about 4-1/2 since I planted it –it is now over 6-1/2 feet tall. I just picked enough succulent figs to make some fig preserves. I have never made fig preserves; only pepper jelly, peach preserves, tomato jam and strawberry preserves. So I asked my friend (She is 80 and shared a recipe that her mother use to make). Most preserves taste so sweet; but are sort of bland; so I went looking for a recipe that had a little more flavor.
My questions? (1) My friend’s recipe only uses figs and sugar and you pour the sugar over the raw figs and put them in the refrigerator overnight –then cook them until they are done. I haven’t been able to get in touch with her to find out –how you know when they are done AND, why do you refrigerate the figs and sugar overnight?
(2) The recipe that I got online sounds good –has several spices –cloves, cinnamon and cinnamon –so it wouldn’t be bland. It also has lemon –which I understand; but it also has 5 tablespoons of butter in it. Why would you use butter in the mixture to make the preserves? And, I was reading the reviews and everyone except one person talked how great the preserves tasted –and some said it sort of reminded them of apple pie filling. However one person said after the preserves were cooked and processed in the jelly jars, there was butter on top of the mixture in the jars –and also she could see the butter throughout the preserves. So to reiterate my question for this second recipe, “Have any of you who have made fig preserves ever used butter in the figure mixture; and if so, why (What does it do?); and why do you think the one who made the comment had a problem with the butter rising to the top of the jar and also had it streaked throughout the preserves.
Thank you so much. This is such a good group. I try to be receptive and help as I can with questions –but seems that I seem to have some strange/different questions –and I always get helpful answers. Thanks in advance for any help you are able to give me.