… Likes Homemade Soft Pretzels
Sorry it’s been a while since my last post … sadly, my job’s been keeping me busy, too busy to do any cooking or baking, let alone try out new recipes. But I’d just discovered the Food Network a few days...
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… Likes to Liven Up Pre-made Jars of Pasta Sauces
Pasta sauces are one ingredient I don’t usually make at home … I have made my own pasta sauce from scratch, but somehow, making homemade pasta sauces does not interest me as much as baking breads or roasting chickens...
Read More… Wants to Share The Technique for Peeling Tomatoes
My kid was helping me make spaghetti bolognese the other day and she had found from the Food Network, a technique to easily remove the skin from tomatoes. And it really did make it easier to peel the tomato skins off! Later, I...
Read More… Likes Savory Olive Oil Dough for Homemade Pizzas
So, we had homemade pizza over the weekend … there’s nothing like making your own pizza, right? Not only can you control what and how much (or how little) of the toppings you want on your own pizza, but you can also...
Read More… Wants to Share a Singapore Chili Crab Recipe
Chili crab is a very popular dish in Singapore and Malaysia. Although I’ve never tried making it myself before, I discovered a post card that was made to publicize this signature dish for The Singapore Food Festival last...
Read More… Likes Roast Chicken with Sesame Oil & Rice Wine Marinade, and Oven-Sautéed Capsicums & Mushrooms
If you’ve been following Pat Geyer’s blog, The Rantings of an Amateur Chef … oh! You have not? Well, I highly suggest you do … his blog is chock full of great recipes with lots of photos showing the...
Read More… Wants to Test My Pain de Mie Against Store-Bought White Sandwich Bread
Well, the Pain de Mie is now thoroughly cooled and ready to be sliced and compared to store-bought sliced white sandwich bread (which we’ll just call a “SB” for short). First, here’s my Pain de Mie (aka,...
Read More… Wants to Bake Pain de Mie (Pullman Regular Sandwich Bread)
Here’s the recipe by the good people at King Arthur Flour, for making a traditional Pain de Mie using a 13″ long Pullman lidded loaf pan. This recipe is reproduced and adapted from their Bakers’ Banter blog,...
Read More… Wants to Bake the Softest White Sandwich Bread (Trial #2)
Okay, with the results of Trial #1, I’ve decided to increase the amount of sugar (to make the bread sweeter) as well as increase the potato flour to improve on the softness of the bread. Here’re the ingredients and...
Read More… Wants the Results of the Softest White Sandwich Bread (Trial #1)
It’s the next day, so let us see how well my first try at making the Softest White Sandwich Bread is. A slice of Trial #1 is on the left and a slice of store-bought bread is on the right in comparison … Other than...
Read More… Wants to Bake the Softest White Sandwich Bread (Trial #1)
Okay, here’s my first try at making the softest white sandwich bread possible. I’ve just returned from the supermarket, laden with Bob’s Red Mill Potato Flour & Soy Flour along with some organic lecithin...
Read More… Wants The Secret to The Softest White Sandwich Bread
Since I’d started baking bread again after discovering the bread in just 5 minutes a day technique, I’ve been wanting to wean my significant other and our daughter from store-bought sliced sandwich bread to something...
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