What happens to sugar after it is baked? Does Glucose, Fructose, Sucrose have the same chemical properties after baking or do they become similar at the end? More theory than practice as I don't bake much anymore.
What are your feelings on Paleo baked goods? Meaning using either coconut flour or almond flour and all other paleo approved ingredients. Some say stay away others say go for it. I am thinking about trying a paleo bread recipe.
We're having a Pi day party in my pre-calc class on Thursday, and I was wondering if anyone had any creative recipe ideas. Good mini pie recipes maybe, whatever you can think of. I don't usually eat sweet things, except for almond pancakes on... (more)
I love butter, but when I make bone broth, there is so much fat that I hate to just throw away. I use some for cooking, but because I do a lot of broth, I could never eat the giant frisbee-sized hunk of fat I get each week. I occasionally make... (more)
I know old American cookbooks (pre Crisco) used lard to make flaky pie crust. What about [beef] tallow? Suet is the type of beef fat most often used in baking. Tallow is a general name for any kind of rendered fat from a variety of animals. ... (more)
What are the best recipes that you have made and tried and would make it again? I have never really eaten pancakes, very rarely, but all of a sudden I have had this immense craving for some this week(probably from looking at pictures of "paleo... (more)
I'm not at all experienced in paleo baked goods (or any baked goods, really), and I'm wondering if anyone has experienced this. Recently I made a loaf of paleo pumpkin bread using this recipe -... (more)
You made a natural product so it's not going to be shelf stable. So pretty much the storage path would be: a day or so on the counter, maybe a week in the fridge and then months in the freezer. My suggestion? If you're not going to eat it all... (more)