richl@lumiere.UUCP (Rick Lindsley) (03/17/86)
I'm the kind of person who likes to take existing recipes and modify them to
my own purposes. I may take a so-so sauce and try to make it pretty good. Or
I may try to take a doughy bread recipe and make it a little more airy. I
am, if you will, a culinary hacker.
So I'm looking for generic hints. These would probably be one or two liners,
like
If you have a conventional oven, with the oven below the burners, you
can provide a warmer environment for your bread dough and make it rise
faster by putting your dough in a bowl, putting it on the range and
turning on the oven to a low setting. The extra heat radiating through
the range will warm your dough and make it rise faster.
Note: I haven't actually tried the above, just heard it. Please don't flame
me if it is wrong!
Anyway, you get the idea. Having just made a cake, I've got cake on the
brain. So here's a couple of specific questions to start you off:
* Given a homemade cake recipe, what is a good way of making it a moister cake?
* Given a homemade frosting recipe, what is a good way of making it creamier?
Of course, some may reply with recipes to solve the above problems, and
that's fine too, but I'd be much more interested in knowing WHY that recipe
solves the above problems, if you know.
Rick