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By Mary Glerum and Mary Glerum,Dallas Morning News/Universal Press Syndicate | July 1, 1992
Puddings are a kinder, gentler dessert. They are prepared in an unhurried manner and eaten with a soothing sense of nostalgia.The creamy texture, wholesome ingredients and uncomplicated flavors add up to the definitive comfort food."
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By Jim Coleman & Candace Hagan and Jim Coleman & Candace Hagan,Knight Ridder / Tribune | March 23, 2003
What Am I Doing Wrong? My Cheesecake, So I'm Told, Is Very Good. It's Fluffy and Moist, but Only in the Middle., Once I Remove It From the Oven and It Cools Down, It's Always Cracked Across the Top. I Camouflage It Very Well With Topping, but I Need to Know How to Prevent This. I Was Told Steam Gets Into It, but When? There are certain mysteries of life that never get solved. And right up there at the top of the Enduring Question List is: Why does the top of my cheesecake resemble the Grand Canyon?
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NEWS
By Jim Coleman & Candace Hagan and Jim Coleman & Candace Hagan,Knight Ridder / Tribune | March 23, 2003
What Am I Doing Wrong? My Cheesecake, So I'm Told, Is Very Good. It's Fluffy and Moist, but Only in the Middle., Once I Remove It From the Oven and It Cools Down, It's Always Cracked Across the Top. I Camouflage It Very Well With Topping, but I Need to Know How to Prevent This. I Was Told Steam Gets Into It, but When? There are certain mysteries of life that never get solved. And right up there at the top of the Enduring Question List is: Why does the top of my cheesecake resemble the Grand Canyon?
NEWS
By Bev Bennett and Bev Bennett,Special to the Sun | March 31, 2002
Cheesecakes are such temperamental, demanding desserts that it's easy to lose heart. They call for water baths, long rest periods, no sudden breezes. And if you don't treat them just right -- and sometimes, even if you do -- they crack like fault lines, destroying your vision of perfection. Why bother, you might ask. Why not bake a chocolate cake instead and leave cheesecakes to bakeries? The taste is the answer. Nothing beats the creamy, fresh flavor of a cheesecake that you've baked.
NEWS
By Bev Bennett and Bev Bennett,Special to the Sun | March 31, 2002
Cheesecakes are such temperamental, demanding desserts that it's easy to lose heart. They call for water baths, long rest periods, no sudden breezes. And if you don't treat them just right -- and sometimes, even if you do -- they crack like fault lines, destroying your vision of perfection. Why bother, you might ask. Why not bake a chocolate cake instead and leave cheesecakes to bakeries? The taste is the answer. Nothing beats the creamy, fresh flavor of a cheesecake that you've baked.
FEATURES
By Lynne Muller and Lynne Muller,SPECIAL TO THE SUN | April 28, 1996
Spotlighting the surface of the crystalline pool with a bright patch of turquoise, sunshine pours through the circular roof of the women's bathhouse at Warm Springs, Va.A few bathers float in and out of sunshine and shadow as the sun's rays penetrate to the rocky bottom of the clear spring water. The bathhouse, which has stood here since 1826, is illuminated in soft green light.Next door is the 1761 men's bathhouse, the oldest spa structure in America.I soak up history along with iron, calcium and bicarbonates.
NEWS
By Jim Coleman & Candace Hagan and By Jim Coleman & Candace Hagan,Knight Ridder / Tribune | August 15, 2004
Sometimes when I melt chocolate it clumps together. Is there a reason for this? Should I use a different type of chocolate? Actually, your problem doesn't have anything to do with the kind of chocolate you use. What chocolate hates is moisture and extreme heat. Even the slightest bit of moisture will cause that clumping. I've seen it happen many times when cooks try to melt a huge bowl of chocolate bits over a water bath. The problem starts when they don't turn the flame down after the water comes to a boil.
FEATURES
By JeanMarie Brownson and JeanMarie Brownson,KNIGHT-RIDDER TRIBUNE | August 7, 1996
Here are safety tips for preserving from the Alltrista Corp., marketers of Ball brand home canning products:Jams, jellies, conserves, preserves, fruit butters and marmalades should be sealed with two-piece vacuum lids and then processed by water-bath canning. Do not seal with paraffin. Paraffin seals are not recommended by the USDA because they do not maintain a proper seal and are not heat processed, a necessary step that kills the microorganisms that could cause spoilage.Old-fashioned jars and commercial jars, such as those from commercially canned mayonnaise and jellies, should not be used for home canning.
NEWS
By Julie Rothman and Julie Rothman,Special to The Baltimore Sun | June 24, 2009
Juanita McNeill of Marston, N.C., was looking for a recipe for an old-fashioned egg custard. Bonnie Giraldi of Perryville sent in an easy recipe for a baked egg custard. Her recipe is the classic one. It is simple to prepare; just be sure to put enough water in the hot-water bath. The water should come up to the level of the custard inside the dish. The water bath assures that your custard is protected from the heat. To me, baked custard is definitely a "comfort food." It is good almost any time of day, including breakfast.
FEATURES
By Carol Cutler and Carol Cutler,Copley News Service | February 3, 1993
In recent years restaurants have been booked weeks in advance for the evening of Valentine's Day. Forget their crowded dining rooms and have your own celebration at home.Relax and plan a meal that puts the least strain on you. Save the plucking of Cupid's bow for dessert. Chocolate, what else?But not any old chocolate. There is a whole gorgeous bookful of dark inspirations in "Death by Chocolate" by Marcel Desaulniers (Rizzoli). The following recipe makes the perfect, wicked finale to dinner.
FEATURES
By Lynne Muller and Lynne Muller,SPECIAL TO THE SUN | April 28, 1996
Spotlighting the surface of the crystalline pool with a bright patch of turquoise, sunshine pours through the circular roof of the women's bathhouse at Warm Springs, Va.A few bathers float in and out of sunshine and shadow as the sun's rays penetrate to the rocky bottom of the clear spring water. The bathhouse, which has stood here since 1826, is illuminated in soft green light.Next door is the 1761 men's bathhouse, the oldest spa structure in America.I soak up history along with iron, calcium and bicarbonates.
FEATURES
By Mary Glerum and Mary Glerum,Dallas Morning News/Universal Press Syndicate | July 1, 1992
Puddings are a kinder, gentler dessert. They are prepared in an unhurried manner and eaten with a soothing sense of nostalgia.The creamy texture, wholesome ingredients and uncomplicated flavors add up to the definitive comfort food."
FEATURES
By Jane Snow and Jane Snow,knight ridder/tribune | September 2, 1998
This is a confession: I have never canned so much as a green bean in my life.Never have I been tempted to stand over a steaming kettle in the dead of summer, wrestling hot peaches into glass jars. Not even the lure of uncapping homemade roasted tomato sauce in bitter January could tempt me to unravel the mysteries of canning tongs and pressure steamers.But now I've been suckered in. I have canned.The siren was an expensive jar of apple-thyme jelly a friend gave me as a present. The amber jelly shimmered seductively on thick slabs of cream-cheese-slathered toast.
NEWS
By Ellen Hawks and Ellen Hawks,SUN STAFF | February 25, 2004
Jane Spencer of Baltimore is seeking a recipe for tomato marmalade. She writes, "It is a specialty of a gourmet friend but has been lost to us now for 10 years." Lorraine Van Drimmelen of Salem, Ore., responded with the recipe. Recipe request Shawn Melnikoff of Severna Park is seeking a recipe for a "squash casserole like the one served at the Boston Market." If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278.
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