Italian

PBS Food – Latest Comments

• Re: Protected: Explaining the #Bingate Controversy to America
  Despite the producers’ editing, two failed freezers leaving tight space for the bakers, and the BBC/PBS whitewash, here are...THE FACTS:- Diana knowingly removed Iain’s ice cream from a shared freezer;- Diana did not inform Iain of her action;- anyone who has made ice cream knows that it takes longer than 40 seconds at less than 80F for partially formed ice
  notinflyoverstates
• Re: Christmas Pavlova
  I've made many Pavlovas... Usually the suggested cooking temp is 200F for 1.5 hours...if you wanted to shorten the cooking time you could preheat to 275F and reduce to 225F as you place in the oven... Check after about 30 min, if browning or cracking, reduce another 25F and rotate pan, cook another 20-30 min, let cool in oven ...good luck!
  Jenny Flexman
• Re: Martha Bakes: Find The Schedule in Your Area
  I watched the 6i/16/19 show of Martha Bakes on channel 13 at 4:00. I would like the recipe for updated pound cake made on this show
  jjoyce anderson
• Re: Martha Bakes: Find The Schedule in Your Area
  I was the 6i/16/19 show, listed in paper as Pantry Milks, shown at 4:00 and would like the recipe for the updated pound cake
  jjoyce anderson
• Re: Try a New Technique for Poached Salmon
  I got a better idea. Soux vide the salmon in a bag with a little oil. Easy to set 100 degree. Uses little oil
  T Stammely
• Re: Healthy, Clean-Eating Asparagus Spinach Salad
  Why hasn't this ridiculous post been taken down? Go peddle your scam somewhere else.
  SuperChef
• Re: Fougasse
  I baked this and it turned out dry. What did I do wrong?
  Pam Jones
• Re: Mary Berry’s Jaffa Cakes
  I'm just trying a muffin tin. They look silly just coating the bottom, but fingers crossed!
  Abi Nathan
• Re: Mary Berry’s Jaffa Cakes
  You can also just use an orange marmalade. It won't "set" like the gelatin will, but it has pectin, so it'll still hold together. Real Jaffa cakes are vegetarian, so it's totally possible.
  Abi Nathan
• Re: Tiramisu Cake
  Did you use self-rising flour (which contains backing powder) or all-purpose flour (which does not contain a raising agent)? And when it comes to the rubberiness of your sponge, my moderately uninformed opinion would be that you have not have beat it enough (assuming that you did indeed use self-rising flour).Cheers!
  sponoensemble