| THIS IS A READ-ONLY ARCHIVE FROM THE SORABJI.COM MESSAGE BOARDS (1995-2016). |
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I tried to make banana bread (Sarah's banana/coconut recipe, btw) on Saturday, and got so far as pouring the batter in the pan and opening the oven door when I discovered my oven is broken. It's a gas oven, and the flame won't light. So now I've got a bowl of banana bread batter (with raw eggs) sitting in my refridgerator, waiting for the maintenance people to check out my stove, which might not be for a few days. I *really* want to bake the banana bread -- I don't want to toss the batter. And no, as I said in a recent thread, I don't know anyone in the area well enough to pop by their house and bake the bread in their oven. So: 1) Can you bake banana bread in a microwave? If so, on what power level and for how long? 1b) If not, how long will the batter last in my refridgerator? |
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But I wasn't kidding! You can do all sorts of things in a microwave, like cook whole roast chickens, right? So can you bake, too? |
I don't know if you have to alter micro-baking recipes or if you can just use conventional oven ones. And I'm not even sure that you have to use the special pan, only that they "promote quick cooking, desirable browning, and good crust formation." |
Much. http://www.ksu.edu/tech.transfer/macc/portfol/92-26.htm |
What about the fact that my batter is 2 days old? Do you think that will kill me? (I really don't want to throw it out, and buy new bananaz, and wait for them to ripen, and get more coconut.....*sigh*....but I will if eating my batter will make me sick.) Also....heh.... I accidentally turned off my refrigerator yesterday or Saturday, and I only realized it this morning. So I guess I should make new batter after all. :~( (I really like this smiley -- can you tell? I use him all the time.) |
I remember my mom tried one of those cakes that you bake in a microwave. The answer is, you can, but do you REALLY want to? |
also MICROWAVE BANANA NUT BREAD ½ cup shortening 1 cup sugar 2 eggs 1¼ cups mashed bananas 2 cups flour 1 teaspoon baking powder ½ teaspoon baking soda 1 teaspoon salt ¼ cup milk ½ cup nuts, chopped Cream shortening and sugar, beat in eggs, add bananas. Sift dry ingredients together. Add to creamed mixture alternately with milk. Stir in nuts, Pour into greased and paper towel lined circular cooker. Cook on 50 percent power for 8 minutes, then on high for 2-4 minutes. Let rest 10 minutes, invert on plate. Let rest, covered with circle cooker. Serve warm with soft butter or cream cheese. |
Are you sure that it's broken, and not that the pilot light just hasn't gone out? |
If so, Excuse me. |
How do you check the pilot light? How do I light it if it's gone out? Is there anything I should NOT do, to keep myself from dying? |
CALL YOUR GAS COMPANY IMMEDIATELY. DO NOT PASS GO, DO NOT COLLECT 200, CALL GAS COMPANY AND THEY WILL LIGHT IT FOR FREE |
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I don't smell gas unless I fiddle with the oven, which I stopped doing on Saturday night. I was home a good part of the day yesterday and everything seemed fine -- no gas smell...no headache, either. Am I safe at home, or do I need to take up in a hotel until this is fixed? |
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It is not very hard, but most people prefer messing with gas up to the pros. Of course, if the maintenance guys there are anything like the ones here, you are probably better off following Pancake boy's advice... |
who do you send your gas bill to spider? |
I called maintenance, but the way the conversation went makes me wonder if they took my apartment info down. Plus, ohmygod, my apartment is a wreck and I don't like the thought of someone seeing it in that state. Oh, the shame -- I'm flushing just thinking about it! Hopefully, they'll be gone before I get home, or I'll have time to straighten up before they get there. |
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i hope you don't keep your vibrator in the underwear drawer, like countless other women do. |
*squirms* |
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They didn't look convniced. |
or a Jackhammer Jesus? |
Oh yeah, anybody know if there's such thing as an oven thermometer (not a meat or candy thermometer) that you can stick in your oven to see the temp? We've got a new oven and I swear it's not as hot as it says -- we roasted a chicken last week (don't worry, it was dead first) at 350, and it took FOREVER to cook. Kept pulling it out to see if it was done, and it like took forever. Maybe my hunger pangs had something to do with it seeming like it took forever, but it was definitely over an hour and a half. A watched chicken never roasts I guess. |
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i had some really yummy banana bread this weekend at a wedding shower. it was banana flaxseed bread with oats. it was delic. oh, and no, i have no idea how to bake in a microwave. the only thing i've ever used microwaves for is heating up water or melting cold peanut butter. and once i made popcorn a long time ago. |
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the woman who made the banana bread also made the best salsa i have ever eaten. it was hot n spicy but not make-you-sick spicy, it had lots of cilantro, just the right amount of onion, and the perfect tomato consistency. it was not in a thick tomato paste of any kind, the only juice in it was the natural water from the tomato. oh, and lime juice. she said she got the recipe from a mexican. it makes every other salsa i've ever eaten taste like ketchup in comparison. i will have to get that recipe for sure. |
Pilot light was not relit when I got home, and no one came during the evening. I'll call again this afternoon to make sure they got my apt. #. |
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Dougie, you rascal! |
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Spider, I used to love it when my grandfather would call me "a rascal and a scamp" when I was a kid. And my 9:10 post wasn't particularly goofy. I was paying dave. a compliment. |
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im think "huevosrancheroschavo" should win the prize. |
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Yum!! Spider you won't have a problem lighting the pilot light. If you can locate it there is only enough gas going through those lines to keep the pilot going. Just don't turn the oven on before you light the pilot and you'll be fine. |
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so i made another banana bread over the weekend. senor thinks it's one of my best ever. i have like 5 great banana bread recipes, and about 3 more in my head waiting for testing. senor thinks i should start a baking business. it's something i've dreamed about for a long time. we've talked about taking my baked goods to local cafes and restaurants and giving them free cakes and breads to try. then i get freaked out thinking about commercial kitchens, dept. of public health issues, and all the dumb business/legal crap of just wanting to sell a loaf of banana bread to a coffee shop. and in the end i wondered if i'd end up ruining one of my favorite hobbies by making it my job. like yoga. i have no desire whatsoever to teach yoga, though some classes i've taken i know i could teach it way better than the instructor that day. the teaching part just doesn't appeal to me. i want yoga to me my hobby, not my job. anyway. i could be the Banana Bread Lady, if i wanted to. |
carrot cake banana bread sourdough i found this on a post-it note: dear sarah, please share any banana bread recipe that is not classified confidential. thank you, nate |
when i was very young and visiting texas, i would go with my grandfather to visit his friend john. he was blind, and even my grandfather refered to him as "blind john". he ran a candy and snacks stand at the newspaper building where the presses ran. i remember it had a sign with some verse from the bible (i think) to the effect that it was a sin to steal from a blind man. my grandfather would pick up his candy supplies and deliver them to his stand. every so often, we'd go to the apartment he lived in. it was on the second floor in this seedy apartment building on, i think, south main. it was next to one of those seedy little bars that you see that look basically like a giant cinder block with a door and a sign over it - one of those gimme signs you get from the liquor company with the "miller beer" logo on top and then the name of the bar in plastic letters slid into slots. john would go there and drink. he wasn't always successful coming back home up the stairs. i don't know if somebody knocked the walls out for him, but i remember his apartment being mostly open space. the kitchen area had short walls separating it from the rest of the room. it had a door on its north wall that opened to a 1 story fall. apparently they had torn down part of the building. there was a junkyard there, then. it has a surrealistic quality, in my memory. they always kept the door open in the summer, which amazed me. what does this have to do with carrot cake? john had a companion or a hired woman or something who took care of him. i remember being there one time and she was making carrot cake, which was apparently john's favorite. she gave me a slice. it's the only time i ever had carrot cake. |
1 1/4 cup spelt flour 1 cup regular unbleached wheat flour 1/3 cup finely ground golden flax seeds 1 tea baking powder 1/2 tea baking soda 1/2 tea salt 1/4 cup butter, soft 1/2 brick of cream cheese, soft 1/4 cup dark brown sugar 1/4 cup light brown sugar 2 eggs 1 tea vanilla 1/3 cup honey 2 ripe medium bananas (not too ripe) smashed up handful of butterscotch and white chocolate chips prehead the oven to 350 degrees, then spray your bread pan with that bitchin PAM baking spray. whisk together the first 6 dry ingredients in a bowl and set aside. beat butter and cream cheese together, add sugars and blend for 5 minutes. add eggs and vanilla and beat for another 3 minutes or so. add honey and mashed bananas and beat until everything is completely smooth and liquid. using a wooden spoon or spatula, mix in the dry ingredients into the wet ingredients until just barely combined. do not mix it even a second more, or or your bread is going to be tough. pour mixture into a bread pan. sprinkle chips on top and gently press them into the top of the batter. bake for 50 minutes at 350. when it's done, turn the oven off, but leave the oven door closed and let the bread rest in there for about 15-20 minutes before removing from the oven. let it cool for another 15 minutes before removing it from the pan. eat while slightly warm. |
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you know, the thing about ingredients and directions is that it's difficult to communicate the subtleties. you know, like, are you using clover honey or wildflower honey? you might not use vanilla if you're using wildflower honey. the other thing is the dry ingredients. i say 1-1/4 cup spelt flour, but really it's not the volume it's the weight. and truthfully i didn't actually put in 1-1/4 cups. what i did was i packed a one-cup measuring cup with spelt flour, so that there was actually more than one cup, but i didn't pack it down as hard as you would brown sugar. and then for the regular flour i measured it the regular way - where you lightly spoon the flour into the cup, tap it down maybe just a wee bit, level it off, and put it in the bowl. i've been having fun w/ spelt flour lately. it is oh so slightly sweeter than regular flour, but it also absorbs liquid more (which i like because your baked goods somehow turn out more moist, but not thick and dense as it would be if you tried to achieve moist by simply added more butter or oil). so say if your recipe calls for 2 cups flour but you want to use spelt, you'd use 2-1/4 cups spelt flour or (in the case of senor's favorite banana bread) 1-1/4 spelt and 1 cup regular. and then there's the combining thing. maybe the dry ingredients aren't quite enough, or maybe there's a little too much. i mean, you dont just dump in the dry ingredients. you dump in about 3/4 of it, mix it up a little bit, and within seconds you'll be able to tell by the consistency of the batter whether or not you're going to need to use all the dry ingredients or whether you don't quite have enough. that's the kind of shit i love about baking. also, the absolute delight and amazement of the consumer who can taste and appreciate the subtleties. my next banana bread is going to be testing various ratios banana with pumpkin. and i'm really into the honey thing right now too. |
When i look at them, ingredients tell me fuck all. The bag of sugar goes: "Yeah I'm the sugar, bitch. Whatcha gonna do about it?" Nothing. damn food alchemist |
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i'm starting to make names for the breads: The Classic The Elvis The Tropical The Pina Colada The Sophisticate The Nicole Richie maybe the new one should be The Senor Special. |
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oh, and actually, yes, the baking *powder* does have a squeaky voice, not the soda. |
i agree with wisper. i bake for shit. i've never been able to figure it out. you have some mystical connection. the rumi of flour and ovens. |
so... democrats? |
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all same sex marriage bans passed. all legalize marijuana ballots did not pass. |
sarah, you should probably send him a loaf of banana bread. |
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with rat poisoning in it. too late for him. |
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Ingredients 2 eggs 3/4 cup white sugar 1 stick butter, soft 2 tbs sour cream 3 medium way overripe bananas, mashed (about 1 to 1-1/2 cups) 1/2 cup shredded coconut 1/2 tea almond extract 1/2 tea vanilla extract 1-1/2 cup flour 1-1/2 tea baking powder 1/2 tea baking soda 1/2 tea salt 1 tea cinnamon 3/4 cup chopped walnuts Directions: In one bowl, mix or beat eggs, sugar, butter, and sour cream until well blended/fluffy. Add bananas, coconut, extracts, and mix well. In another bowl combine everything else but the walnuts. Stir it up and then pour it bit by bit into the banana mixture until just combined. Stir in the walnuts. Spoon the batter into a well greased standard bread loaf. Bake at 350 for 50-55 minutes. |
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Sarah, I have a lot of admiration for you and your interest in the science of baking...how all the ingredients interact with one another and how, grokking the chemistry, one may alter recipes without incurring catastrophe. I know nothing at all about that kind of stuff, and I lack the creativity ad pioneering spirit that would inspire me to experiment. My hat is off to you. |
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gosh, thanks spider! sorry i didn't check the boards sooner this weekend, i would have reposted it for you. so i take it turned out well? i really miss baking. having a one year old and a full time job, i just don't have the free time for it like i used to, and it's something i look forward to reintegrating into my life regularly when the Turducken gets older. tomorrow i will report on the cornbread i baked Friday. not bad. i'm a little rusty. |
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The prospect of making dough frightens me out of the kitchen. But I used to live with a girl who whipped up pie crusts like I whip up tomato sauce -- that was one mutually beneficial arrangement right there. O, her blueberry pies! *droool* Baking in general intimidates me because of its intolerance of sloppiness. I feel the need to follow recipes with all the attention and care of someone building a bomb. |
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It has craisins and apple and carrot and apricots. Simmered for 15 minutes with apple juice and orange juice and some water and sugar. The mixed with flour and cinnamon. Man it was good. |
spider, i'm with you on baking breads and pies and anything that requires precise measurements. roasting, no problem. i cut my teeth on meat cookery. no baking. i don't even have a food scale. |
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I also made this museli like slice that turned out pretty good too. |
have you ever been to tonga, moonit? |
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today, for the moment, i'm supermom. oh, and i got my period last night for the first time in 16 months. seriously wishing now i had gotten my tubes tied when i had the chance. |
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Since last night, I have been looking into this with much more intense interest. Alas, a tubal (or essure) and ligation is a pretty spendy for the likes of me. |
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1 2/3 cup flour 1/4 cup sugar 1/2 tsp salt Whisk these together into a bowl. 10 TBS butter, right out of the fridge Cut this into small chunks and, with just your fingertips, smoosh the butter into the flour between your fingers. Work quickly so the butter doesn't melt, and work until the butter/flour mixture looks like coarse meal. In another bowl, whisk together: 2 egg yolks 1 tsp vanilla 2 TBS cold water Then with a fork, mix the yolk mixture into the flour mixture until it forms into a ball. (I've always had to add a little more water at this point, and use my hands.) Then on your kitchen counter or a pastry board, take the heel of your palm and smear the dough out flat all around, so that you get all the dough flattened and compressed. (Do this quickly or the butter will melt and the dough will get sticky.) Then gather the dough into a ball again and wrap in wax paper and refrigerate for 2-3 hours. After 2-3 hours, place the dough ball between two big sheets of wax paper and pound/roll out into a circle of your desired thickness. At this point, I usually put the big flat dough pancake back into the fridge for about 1/2 hour, so that the butter recongeals and doesn't stick to the wax paper when I try to peal it off. After that 1/2 hour is up, you can take the dough and do whatever your recipe calls for to it. It sounds more complicated than it is. There really is no reason to fear. :) |
how about a tart exchange/? will work for tart. |
Ablation cures this, unless you're one of the lucky ones whose uterus heals over time from the procedure. It's like the ultimate biological "fuck you!". anyway, mmmmmm tarts |
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it's not the bleeding that troubles me, it's the baby making. senor is, someday, planning on getting his tubes tied. but until that happens i'm nervous. his boys are overachievers. |
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when you get a vasectomy your body starts producing sperm antibodies. your testicles become the enemy, a constant source of infection. |
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i cannot get an IUD. sperm granuloma is considered a rare side effect. |
a vasectomy is a mortal sin. |
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oh noes. senor is going to hell. |
every sperm is good. every sperm is needed in your neighbourhood. every sperm is sacred. every sperm is great. if a sperm is wasted, god gets quite irate |
whole sperm antibodies thing gives me pause. |
The funny thing is that just yesterday I was searching the web for banana bread recipes I could make, but didn't remember this one. I found these two that look pretty good: http://www.myrecipes.com/recipe/coconut-banana-bread-with-lime-glaze-10000001654705/ http://www.myrecipes.com/recipe/bananas-foster-bread-10000002012778/ I was going to make the bananas foster bread tomorrow, but if it doesn't snow tonight, I'll pick up some sour cream and make yours. |
http://amzn.to/14jqcH8 |
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(Well, technically you're steaming your cake, so it's more of a pudding, but tasty still...) |
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ha! |
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Other than that, we had a light snow. had to buy the lottery tickets. I am trying to figure on how to shove the tax money up uncle sam's hiney instead of paying him. |
Other than that, we had a light snow. had to buy the lottery tickets. I am trying to figure on how to shove the tax money up uncle sam's hiney instead of paying him. |
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I just feel really weird. Maybe it's just the bordom getting to me. It is nice to be here though. |
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I've got to get my act together. |
