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The Autobiography of Russell
Life from a different perspective
zimzat
zimzat
Bake A Cake: just don't do it the "right" way.
This morning I baked a cake (Butter Pecan, in case you're interested). There were a few hiccups, but I managed to get around them.

The first problem was that, out of all the things I have gotten, I don't have a mixer, or even a mixing bowl. So instead I used the blender. I also don't have a spatula, but a large spoon worked relatively well. I also didn't have an Crisco to grease the bottom of the pan, so I used vegetable oil instead.

The cake looks fairly nice and tastes good. The flavor is very subtle, like you would expect from butter. I admit to being a little disappointed for not having any crunchy chunks in it, but then with the blender they probably wouldn't have made it through very well. :-P

Current Mood: lethargic lethargic
Current Music: None

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Comments
starwind_ From: starwind_ Date: May 5th, 2007 11:41 pm (UTC) (Link)
do note that you can easily burn out your blender with dough. This can be avoided by constant monitoring, and stopping the blender to stir the stuff so the "mixed up" part in the bottom is lifted to make room for unmixed stuff on top.

Suggest you go to Target/walmart, they sell quite nice sets of 3 metal (steel) mixing bowls that are "nested" (ie 3 different sizes)

Also, most GOOD stand mixers are expensive and take up a lot of room, but for a single person a good hand mixer can be just as good, if a bit more tiring (they can get heavy to hold) I use a Wolfgang Puck mixer, it has 3 holes for attachments, and came with wisks and dough mixers. Just make sure to buy a good brand, like WP or Kitchen Aid (the kitchenaid standing mixer is THE BEST but ~ $300) They sell hand mixers for 60-80. Try to see if the instructions on the mixer include dough like cookies etc...be careful making bread with a hand mixer though, it can get really stiff and burn out your motor. If it comes with dough hooks (looks like a wine corkscrew kinda, just bigger and curved at the bottom rather than a point) that's a good indication they do dough also.

Spatula v. spoon = no problem spatula is for perfectionists.

olive oil v. crisco --- this could be a problem, because olive oil is a rather delicate little oil and more likely to burn than good ole' fat. However, for a cake, where it is protected from heat BY the batter, that is OK. If you were however, making pastry or something wher eyou had to brush the oil around, bad things could happen.

You can substitute butter or a better alternative might be plain vegetable oil, since crisco is just hydrogenated vegetable oil


Crunchy bits:
if you want to do this thing with your blender, blend everything till its almost done THEN add your crunchy bits (nuts, chocolate chips whatever) for like just a couple minutes. You can also stir them in by hand after you pour it into the baking dish, or turn the dough into a bowl and stir likewise before putting it in the dish.
zimzat From: zimzat Date: May 6th, 2007 01:34 am (UTC) (Link)
The blender was starting to whine a bit near the end, but the batter seemed sufficiently liquid enough that it shouldn't have hurt anything.

The bowls will be a definite addition to my array of cooking tools. But probably not until next week (I spent way too much last week; enough for two weeks).

On the plus side, I didn't use olive oil. All I had available was the vegetable oil I had gotten to go in the batter (completely forgetting about needing to grease the bottom of the pan. oye).

Thanks for all the help. I'm still better at baking than cooking, but that doesn't mean I know everything about baking. :-)
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