South Pasadena, California
Member since Jan 2011
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Reviewed Very Basic Bread
Apr 2, 2013 on FoodNetwork.com
“I use this as the basis for my everyday bread.
One thing I have noticed is that Alton Brown always bakes HOT - meaning that his *finished internal temperature* is too hot, and therefore dry, for my tastes. This is true for his breads, cakes, cookies, muffins, quickbreads, you name it. Because he always lists the doneness temp,...”
Reviewed Blueberry Buckle
Sep 9, 2012 on FoodNetwork.com
“I made this to recipe - by weight - and was deeply impressed. The ginger and the nutmeg aren't something I normally would do, but it works like gangbusters here. Wonderful texture thanks to the cake flour.
I had only an 8 x 8 glass pan, like everyone else, and I used frozen blueberries. The cooking time at 375 F was 60 minutes.
Reviewed Devil's Food Cake
Mar 16, 2011 on FoodNetwork.com
“This is a very good cake. Exactly what I was expecting and looking for.
I very slightly overbaked it the first time, but that was due to an instrumentation issue - my probe thermometer stinks. Luckily, because it bakes relatively low (325F) it wasn't a real problem at all.
The batter is as sticky as a brownie...”