tag:blogger.com,1999:blog-4359622143289188630.post2375335417482355620..comments2023-11-03T06:00:41.469-07:00Comments on What's for Meat?: I've always wanted to knowBechttp://www.blogger.com/profile/09792495645886204937noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-4359622143289188630.post-57677804560029963422009-10-26T09:18:24.116-07:002009-10-26T09:18:24.116-07:00Aha! maybe egg temperature is grammies secret wit...Aha! maybe egg temperature is grammies secret with her chocolate chip cookies!!!momnoreply@blogger.comtag:blogger.com,1999:blog-4359622143289188630.post-43085993417744258392009-10-21T01:09:37.980-07:002009-10-21T01:09:37.980-07:00I've been buying unwashed eggs from our co-op,...I've been buying unwashed eggs from our co-op, so I've been able to store them at room temperature... The result is more baking since I can do it without any forethought! <br /><br />I've used Sucanat for baking, cooking, to sweeten tea and coffee, etc. So far, so good.Nicolehttps://www.blogger.com/profile/01441274388209609944noreply@blogger.comtag:blogger.com,1999:blog-4359622143289188630.post-3103828223767491672009-10-20T22:14:59.648-07:002009-10-20T22:14:59.648-07:00Nicole - I've been wondering about Sucanat &am...Nicole - I've been wondering about Sucanat & if you've had good results, I'll try it out. <br /><br />Heather - Yeah, the room temperature eggs thing is new for me but I had a recipe gone awry (white flour clumps in a chocolate dessert) and I think it was because of cold eggs. The baking soda could have caused those flat cookies - it lasts longer than baking powder but you can test it by combining 1 T of lemon juice or vinegar to 1/2 tsp baking soda. If it bubbles, it's still good.Bechttps://www.blogger.com/profile/09792495645886204937noreply@blogger.comtag:blogger.com,1999:blog-4359622143289188630.post-20278747605519782422009-10-20T20:25:34.284-07:002009-10-20T20:25:34.284-07:00Gosh, I didn't even know that you should use r...Gosh, I didn't even know that you should use room temperature eggs! (Shows you that I'm not a very experienced cook!) My chocolate chip cookies were flat the other day. Do you think I just had old baking soda?Heather https://www.blogger.com/profile/10212727537846017761noreply@blogger.comtag:blogger.com,1999:blog-4359622143289188630.post-85557439411486221122009-10-20T00:59:43.809-07:002009-10-20T00:59:43.809-07:00I've been using Sucanat for both brown and whi...I've been using Sucanat for both brown and white sugars recently. It's sugar with the natural molasses still in it--nothing removed, nothing added. It's a powder, though--not crystallized--and has a really nice flavor, is a bit less sweet than white sugar, and dissolves easily, too.Nicolehttps://www.blogger.com/profile/01441274388209609944noreply@blogger.com