Welcome to the Quilting Board!

Already a member? Login above
loginabove
OR
To post questions, help other quilters and reduce advertising (like the one on your left), join our quilting community. It's free!

Page 2 of 5 FirstFirst 1 2 3 ... LastLast
Results 11 to 20 of 42

Thread: Baking Problem

  1. #11
    Super Member Airwick156's Avatar
    Join Date
    Dec 2010
    Location
    Grants Pass, Oregon
    Posts
    3,472
    Blog Entries
    1
    Quote Originally Posted by Darlene
    I keep my nuts in the freezer and my oil in the frig.
    Guess I better put my husband in the freezer then. LOL JUST KIDDING JUST KIDDING.

  2. #12
    pal
    pal is offline
    Super Member
    Join Date
    Sep 2008
    Location
    Long Island, N.Y.
    Posts
    1,202
    Quote Originally Posted by Glassquilt
    Quote Originally Posted by QuiltE
    Too salty ... my first thought would be that you have put in too much baking soda/powder. An easy slip-up is to add in tablespoons instead of the teaspoons the recipe calls for.
    This was my first thought. If anything distracted you while baking it's easy to do.
    Do you pre-measure all ingredients? Put each in a separate custard cup and there's no chance of adding twice.
    I always take all ingredients out before I start, and then put them away as soon as I use each one.

    I did use different measuring spoons this time, and might have been distracted. Also, didn't know to put the nutz in the freezer.

  3. #13
    Super Member valsma's Avatar
    Join Date
    Apr 2011
    Location
    USA
    Posts
    1,625
    Quote Originally Posted by pal
    Quote Originally Posted by Glassquilt
    Quote Originally Posted by QuiltE
    Too salty ... my first thought would be that you have put in too much baking soda/powder. An easy slip-up is to add in tablespoons instead of the teaspoons the recipe calls for.
    This was my first thought. If anything distracted you while baking it's easy to do.
    Do you pre-measure all ingredients? Put each in a separate custard cup and there's no chance of adding twice.
    I always take all ingredients out before I start, and then put them away as soon as I use each one.

    I did use different measuring spoons this time, and might have been distracted. Also, didn't know to put the nutz in the freezer.
    I keep nuts in the freezer to if I don't use them right away. The oils in the nuts can go rancid in them and cause bad taste. I also keep my sesame seeds in the freezer for the same reason. I take everything out and put it away immediately after I have added it to my bowl. I get distracted and have ruined a thing or two also. As for the pan, if it is a coated metal pan it could be becoming porus as someone suggested and the flavors of other foods are staying in the metal. I also do all my baking sweets in glass except my Wilton cake pans, savory roasting in metal, never the two to meet.

  4. #14
    Super Member jdiane318's Avatar
    Join Date
    Aug 2010
    Location
    springfield, MO
    Posts
    2,436
    Speaking of nuts, they can go rancid due to the oil if not kept frozen/refridgerated. Also, the dry ingredients you used can also get old and lose their uumph after awhile, too. I was at Sam's and their 2 pound bag of pecan halves are over $15 a bag now. They had been under $10 a bag and noticed the price increase about a month ago. The lack of rain really cut the yield from the pecan trees. Never hurts to buy a new pan either. I like the new silocon ones, easier to pop out a cake or baked item.

  5. #15
    Power Poster QuiltE's Avatar
    Join Date
    Apr 2011
    Location
    Ontario, Canada
    Posts
    13,670
    By chance are you using whole wheat flour?
    It too can go rancid when kept too long.

  6. #16
    Senior Member BeckyL's Avatar
    Join Date
    Mar 2011
    Location
    Blue Ridge Mtns.
    Posts
    900
    If I read your message correctly, you used a Pyrex(glass?) pan for your second try. Was the first pan metal? Usually when I use glass I reduce the temperature by 25 degrees. I have also had flour be bad when I bought it. Not often, but have had it happen 2 or 3 times in the past 40 years.
    Give it one more try paying close attention and with fresh flour. Good luck.

  7. #17
    Super Member
    Join Date
    Oct 2010
    Posts
    1,342
    When you said it tasted salty I instantly thought of the time my kids made kool-aid for the first time. They asked if they could make Kool-aid by themselves and I thought they have to learn sometime so I let them mix it up. Next they said mom it tastes funny so I asked if they needed more sugar so they added more. It still tasted funny to them so I asked them to show me how much sugar they put in. Well found out they grabbed the wrong container and added salt instead of sugar. They've made it perfect every time since.

  8. #18
    Super Member piepatch's Avatar
    Join Date
    Apr 2010
    Posts
    2,817
    Soda and baking powder come with a date on them, but I always put an "opened" date on them with a marker. They generally have a long shelf life, especially soda, but in your case, I would toss them to be sure. It sounds like too much soda or baking powder (or both) was used, but there can also be a problem if they are not well blended into the mix.

  9. #19
    Super Member jitkaau's Avatar
    Join Date
    Aug 2010
    Location
    Australia
    Posts
    3,925
    Have a double check that you haven't inadvertently mixed up some of the ingredients you have put in your storage jars.

  10. #20
    Super Member Dodie's Avatar
    Join Date
    Jan 2008
    Location
    Wyoming
    Posts
    1,197
    Blog Entries
    1
    it would be a good idea to have your oven checked I was having problems like that and fould out my oven was not coming on at the right time to keep the tempature even was able to get a small appliance repairman and have had no problems since

Page 2 of 5 FirstFirst 1 2 3 ... LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

SEO by vBSEO ©2011, Crawlability, Inc.