Sister Cooking Help
I have questions about cooking. I will post them here. I am also looking for a better cooking picture. Maybe we can draw one. Maybe you will answer my questions.
Dear Sister Cooking Help:
My pineapple upside down cake, which is usually moist and yummy, turned out dry this time. I live at 5,000+ feet above sea level, but have made this cake several times before at this altitude, without anything going amiss.
What did I do wrong?
Sincerely,
High and Dry
posted by X Bethlehem @ 2:38 PM
5 Comments:
Dear HIgh and Dry,
While I admire your gusto with baking any cake at that altitude, there are many things you need to check into before baking any cake at that altitude.
First, check the weather forecast, if it is going to be a nice sunny day, why make a cake? You should save cake making for a rainy, dreary day.
Two. Use one size eggs. I cannot emphasize the importance of consistent egg size, it as well as the weather can effect the outcome of your cake.
Three. Use only fresh pineapple. Canned pineapple can taste bad, and should only be used in fruit cocktails for the kiddies.
Four. I would like to think that maybe you rushed making this cake. POssible a sweet tooth screaming out for sugar made you under mix the eggs sugar and butter. NOt enough air was incorporated and hence, a dense cake. Plus, is it at all possible that you forgot an ingredient while being under the spell of pineapple upsidedown cake?
Anyways. Pineapple upsidedown cake should only be attempted when:
1. the weather is dreary
2.The eggs are all the same size
3.The pineapple is fresh
4.Your sweet tooth allows for enough incorporation of air into the batter so that the cake will rise.
Hope that helped.
Dry cake is no good. Next time, puree the cake, press it into a pie pan and freeze it. Use it as a base for other creations on another day. Like, ice cream cake, pineapple bars, and other things that require a crust.
Good luck.
Sweet and sticky
ooh, what fine advice! I especially liked the idea about grinding up the cakes that you don't like to make fancy crusts. Thanks, S&S!
dear Sweet and Sticky.
those are some mighty fine recommendations!
i was also wondering: do differing amounts of leaveners such as baking soda or baking powder than those recommended by flatlander cookbooks come in play when dealing with pineapple upside down cake making and cities sitting high atop large mountain ranges?
-Wondering in Waukeshaw
Dear Wondering In Wakeshaw.
My! This is an interesting question..if I understand it right, you would like to know if Cookbooks include altitude variables for those high up in the clouds or up on top of Old Smokey?
Hm. While I am aware that there are special cookie books and cake books for baking at high altitude, these include other leavening variables besides the ones that I suggested to High and Dry.
Water amounts, oven Temperature, baking soda and powder, as well as amounts of flour all variate depending on how high you are.
So. That said, I wonder Wonderin', do you live up high? Are your cakes stiff as a board or flat as a pancake? Rising in the oven so nicely, then flopping down like a tired old dog once they are almost done?
I can only tell you, Ms. Waukeshaw, that unless you are living high up above 200o feet, chances are your cookbooks will pretty much be the same offerings as those found at 10000 feet at the local bookstore.
Joy of Cooking only applies to people who are flatlanders, and recipes in any "traditional cookbook" should be adjusted whenever you are up on a mountain.
Keepin it fluffy!
Sweet and Sticky
keep it fluffy is right!
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