On Topic Discussion Cooking questions

[rareboy]

Can anyone recommend a baking sheet that won't warp the first time it gets used? I am tired of burning my food.

Commercial grade pans.

Forget non-stick.

We've had ours for 30 years.

 

[Alistair]

And don’t over clean the baking sheets. IE scrubbing them with metal Brillo pads. They get seasoned just like a pan and things won’t stick to them if you clean them up with soap and water.

 

[gsdx]

I got it, Neil -- sort of. But it just made me want to see what you'd deleted. That's because I'm interested in what you have to say.

Actually, there was nothing to delete. I just hit ENTER a lot. I'd say it was a clever shortcut, but let's face it: I'm just too damned lazy.

 

[LoveMyPeppermill]

So, @Vannie (who is currently, per the "What are you doing at the moment 2022-2023" thread, making homemade peanut butter fudge brownies for someone) and everyone else who cooks with peanut butter:

What do you do to the peanut butter to make it easy to handle? Do you add something or just use arm strength to stir it into submission?
And, for that matter, what's your best way to get all of it out of the jar?

 

[Vannie]

What do you do to the peanut butter to make it easy to handle? Do you add something or just use arm strength to stir it into submission?
And, for that matter, what's your best way to get all of it out of the jar?

Ok so I do anything with the peanut butter to make it easier to handle. It also depends on what brand you have. If we buy all natural peanut butter like Crazy Richards or even Smuckers It needs to be mixed thoroughly. I take it completely out of the jar (stuff spatula) and put it into a bowl and mix it well. No secrets just a good spatula and nudge it off with a clean finger.

The natural stuff is pretty much half peanut butter oil soup and half cement. I used regular smooth Jif on top of a one bowl easy brownie recipe. With good quality Valrona cocoa powder.

And just dropped small half teaspoons of Jif on top and swirled it in a bit.

 

[Vannie]

Stiff spatula

 

[Vannie]

Stiff spatula

Some people like to spray their measuring cups with a bit of cooking spray. It can be helpful with for releasing the peanut butter as well as clean up.

 

[rareboy]

Ok so I do anything with the peanut butter to make it easier to handle. It also depends on what brand you have. If we buy all natural peanut butter like Crazy Richards or even Smuckers It needs to be mixed thoroughly. I take it completely out of the jar (stuff spatula) and put it into a bowl and mix it well. No secrets just a good spatula and nudge it off with a clean finger.

The natural stuff is pretty much half peanut butter oil soup and half cement. I used regular smooth Jif on top of a one bowl easy brownie recipe. With good quality Valrona cocoa powder.

And just dropped small half teaspoons of Jif on top and swirled it in a bit.

We always use commercial PB for baking as well...and either spray with oil or just wiping a bit of oil on the inside of the measuring cup.

 

[PrinceCory]

What do you do to the peanut butter to make it easy to handle? Do you add something or just use arm strength to stir it into submission?
And, for that matter, what's your best way to get all of it out of the jar?

I saw recently (within last week or two) on YouTube where they cook microwaved the jar for a few seconds. I wonder how well that works with the non-natural pb???

 

[gsdx]

What do you do to the peanut butter to make it easy to handle? Do you add something or just use arm strength to stir it into submission?
And, for that matter, what's your best way to get all of it out of the jar?

Heat.

I often eat peanut butter on freshly-toasted toast. The heat of the toast is usually enough to turn the peanut butter almost liquid.

 

[me203]

So if heat is helpful with dealing with peanut butter, then one might consider having a flame thrower as an essential part of a well equipped kitchen.

 

[Vannie]

I saw recently (within last week or two) on YouTube where they cook microwaved the jar for a few seconds. I wonder how well that works with the non-natural pb???

Yes Prince. As gsdx said heating it slightly will thin it out and probably would be easier to drizzle on that pan of brownies made.

 

[Vannie]

Heat.

I often eat peanut butter on freshly-toasted toast.

You buy your bread already toasted and toast it again?

*flees thread*

 

[Vannie]

So if heat is helpful with dealing with peanut butter, then one might consider having a flame thrower as an essential part of a well equipped kitchen.

I can see a flame thrower coming in handy for many things.

 

[LoveMyPeppermill]

I can see a flame thrower coming in handy for many things.

Large batches of crème brûlée.

 

[smokeshadow]

I can see a flame thrower coming in handy for many things.

It's more commonly known as a Chef's Torch or Kitchen Torch

The Best Kitchen Torches, According to a Chef

From caramelizing sugar to searing steak, kitchen torches can take your cooking to the next level. A chef gives her top picks for this versatile tool.

www.thespruceeats.com

 

[LoveMyPeppermill]

So, here's my latest bit of lusciousness:



Upside-Down Peach Cobbler (or you could call it tarte Tatin aux pêches), from the recipe Melissa Clark published in The New York Times this week.

 

[pigface]

I have a stove question: does anybody else detest stoves which have the controls along the front, above the door?
I will only ever own a stove where the knobs are on a panel above and at the back of the cooking top. This design seems uncommon now.

On the front-knob type, If you cook with the door slightly ajar, as I often do, the knobs are destroyed by the heat.

 

[fredroy]

I have a stove question: does anybody else detest stoves which have the controls along the front, above the door?
I will only ever own a stove where the knobs are on a panel above and at the back of the cooking top. This design seems uncommon now.

On the front-knob type, If you cook with the door slightly ajar, as I often do, the knobs are destroyed by the heat.

I think that's a gas vs electric stove thing. I have electric and the knobs are on a panel behind the burners. I had a crappy GE in one apartment that had a whopping 6 buttons for each burner on the right hand side of the range.

With gas it's all pipes.

 

[fredroy]

So, here's my latest bit of lusciousness:

View attachment 2156221

Upside-Down Peach Cobbler (or you could call it tarte Tatin aux pêches), from the recipe Melissa Clark published in The New York Times this week.

That looks great!
I made Pineapple Upside Down cake a couple of months ago. The Jiffy Cake mix recipe. But I used a can of drained fruit cocktail. It was gone in half an hour. (The dark spot in the center are pan scrapings.)