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#Post#: 24818--------------------------------------------------
Re: When Baking Ingredient Go Bad
By: lowspark Date: January 28, 2019, 11:55 am
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I stopped buying Baker's chocolate when I gained access to
Trader Joe's. I buy their Pound Plus dark bars and just use that
for all my baking. That stuff is good! Good for plain old eating
and good for baking. Only down side is that it's not arranged in
one ounce chunks like Baker's is. So I just estimate. Mostly I
over estimate, you know, for good measure. ;D
#Post#: 24826--------------------------------------------------
Re: When Baking Ingredient Go Bad
By: Twik Date: January 28, 2019, 1:19 pm
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[quote author=Soop link=topic=957.msg24793#msg24793
date=1548685563]
I just tossed some whole wheat flour that went off. It has more
oil in it, so doesn't keep as well. In flour, you can smell it.
At first it smells stale, then later rancid. Of course, if you
see movement, toss it. Side story...I found huge ants in my
container of coarse sugar. They got in somehow and couldn't get
out. Boy, were they moving fast. Zipping round and round the
container. [/quote]
Ants:
We'vebeeneatingsugarlotsofsugarwelikeitbutweneedsomevarietywhoaw
efeelverystimulatedifyouknowwhatwemean.
#Post#: 24832--------------------------------------------------
Re: When Baking Ingredient Go Bad
By: gramma dishes Date: January 28, 2019, 2:26 pm
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[quote author=lowspark link=topic=957.msg24818#msg24818
date=1548698145]
I stopped buying Baker's chocolate when I gained access to
Trader Joe's. I buy their Pound Plus dark bars and just use that
for all my baking. That stuff is good! Good for plain old eating
and good for baking. Only down side is that it's not arranged in
one ounce chunks like Baker's is. So I just estimate. Mostly I
over estimate, you know, for good measure. ;D
[/quote]
It is not possible to use "too much" good chocolate. Never. :)
#Post#: 24836--------------------------------------------------
Re: When Baking Ingredient Go Bad
By: Mara Jade Date: January 28, 2019, 3:55 pm
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[quote author=lowspark link=topic=957.msg24818#msg24818
date=1548698145]
I stopped buying Baker's chocolate when I gained access to
Trader Joe's. I buy their Pound Plus dark bars and just use that
for all my baking. That stuff is good! Good for plain old eating
and good for baking. Only down side is that it's not arranged in
one ounce chunks like Baker's is. So I just estimate. Mostly I
over estimate, you know, for good measure. ;D
[/quote]
My recipe calls for strictly 100% unsweetened chocolate.
Otherwise, wouldn't the ratio of sugar be off? Do you use Pound
Plus when the recipe needs unsweetened chocolate?
#Post#: 24891--------------------------------------------------
Re: When Baking Ingredient Go Bad
By: lowspark Date: January 29, 2019, 11:16 am
---------------------------------------------------------
[quote author=Mara Jade link=topic=957.msg24836#msg24836
date=1548712555]
[quote author=lowspark link=topic=957.msg24818#msg24818
date=1548698145]
I stopped buying Baker's chocolate when I gained access to
Trader Joe's. I buy their Pound Plus dark bars and just use that
for all my baking. That stuff is good! Good for plain old eating
and good for baking. Only down side is that it's not arranged in
one ounce chunks like Baker's is. So I just estimate. Mostly I
over estimate, you know, for good measure. ;D
[/quote]
My recipe calls for strictly 100% unsweetened chocolate.
Otherwise, wouldn't the ratio of sugar be off? Do you use Pound
Plus when the recipe needs unsweetened chocolate?
[/quote]
Yes I do. I buy the highest cocoa content chocolate, 72%. That
has very little sugar in it and it imparts a rich chocolate
flavor. If you are worried about the sugar content, you can
always reduce the amount of actual sugar the recipe calls for. I
sometimes do that anyway (even for non-chocolate desserts) as
some recipes are just too sweet.
#Post#: 25134--------------------------------------------------
Re: When Baking Ingredient Go Bad
By: oogyda Date: February 1, 2019, 7:34 pm
---------------------------------------------------------
Cocoa powder. It didn't go bad, it just lost a lot of flavor.
It was Hershey brand in a metal tin. It didn't have a "best by"
date on it, and the best we can figure out is tha it was
approximately 32-34 years old at the time we replaced it.
#Post#: 25141--------------------------------------------------
Re: When Baking Ingredient Go Bad
By: Sycorax Date: February 1, 2019, 10:28 pm
---------------------------------------------------------
I think still have some cinnamon in a 'vintage' metal container.
(McCormick hasn't used those containers in quite a while) I
don't plan on using it, though :)
#Post#: 25275--------------------------------------------------
Re: When Baking Ingredient Go Bad
By: Mara Jade Date: February 4, 2019, 3:24 pm
---------------------------------------------------------
I made the cookies again with a new container of Crisco, and
they were back to their childhood self. Definitely an old
container, I'll know what to check for next. Thanks everyone!
#Post#: 25330--------------------------------------------------
Re: When Baking Ingredient Go Bad
By: lisastitch Date: February 5, 2019, 4:25 pm
---------------------------------------------------------
[quote author=lowspark link=topic=957.msg24891#msg24891
date=1548782183]
[quote author=Mara Jade link=topic=957.msg24836#msg24836
date=1548712555]
[quote author=lowspark link=topic=957.msg24818#msg24818
date=1548698145]
I stopped buying Baker's chocolate when I gained access to
Trader Joe's. I buy their Pound Plus dark bars and just use that
for all my baking. That stuff is good! Good for plain old eating
and good for baking. Only down side is that it's not arranged in
one ounce chunks like Baker's is. So I just estimate. Mostly I
over estimate, you know, for good measure. ;D
[/quote]
My recipe calls for strictly 100% unsweetened chocolate.
Otherwise, wouldn't the ratio of sugar be off? Do you use Pound
Plus when the recipe needs unsweetened chocolate?
[/quote]
Yes I do. I buy the highest cocoa content chocolate, 72%. That
has very little sugar in it and it imparts a rich chocolate
flavor. If you are worried about the sugar content, you can
always reduce the amount of actual sugar the recipe calls for. I
sometimes do that anyway (even for non-chocolate desserts) as
some recipes are just too sweet.
[/quote]
I'm so glad to know that I can use TJ's Pound Plus instead of
unsweetened! The Pound Plus is a staple in my pantry.
If you use the Pound Plus, my dad realized that if you put a
chopstick under the score lines on the bar while it's still
sealed and press down on either side, it breaks fairly easily
into chunks. It makes it much easier to use! I do that in both
directions before opening the package.
#Post#: 25363--------------------------------------------------
Re: When Baking Ingredient Go Bad
By: lowspark Date: February 6, 2019, 7:30 am
---------------------------------------------------------
[quote author=lisastitch link=topic=957.msg25330#msg25330
date=1549405531]
[quote author=lowspark link=topic=957.msg24891#msg24891
date=1548782183]
[quote author=Mara Jade link=topic=957.msg24836#msg24836
date=1548712555]
[quote author=lowspark link=topic=957.msg24818#msg24818
date=1548698145]
I stopped buying Baker's chocolate when I gained access to
Trader Joe's. I buy their Pound Plus dark bars and just use that
for all my baking. That stuff is good! Good for plain old eating
and good for baking. Only down side is that it's not arranged in
one ounce chunks like Baker's is. So I just estimate. Mostly I
over estimate, you know, for good measure. ;D
[/quote]
My recipe calls for strictly 100% unsweetened chocolate.
Otherwise, wouldn't the ratio of sugar be off? Do you use Pound
Plus when the recipe needs unsweetened chocolate?
[/quote]
Yes I do. I buy the highest cocoa content chocolate, 72%. That
has very little sugar in it and it imparts a rich chocolate
flavor. If you are worried about the sugar content, you can
always reduce the amount of actual sugar the recipe calls for. I
sometimes do that anyway (even for non-chocolate desserts) as
some recipes are just too sweet.
[/quote]
I'm so glad to know that I can use TJ's Pound Plus instead of
unsweetened! The Pound Plus is a staple in my pantry.
If you use the Pound Plus, my dad realized that if you put a
chopstick under the score lines on the bar while it's still
sealed and press down on either side, it breaks fairly easily
into chunks. It makes it much easier to use! I do that in both
directions before opening the package.
[/quote]
Great idea!! I will try that next time. Thanks for the tip.
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