I repeat, this avatar was most likely made by some japanese person (As the websites header thing was in some sort of asian writhing that I recognize some as Katakana) If anything this might add weaboo points, although I hope it doesn't
I repeat, this avatar was most likely made by some japanese person (As the websites header thing was in some sort of asian writhing that I recognize some as Katakana) If anything this might add weaboo points, although I hope it doesn't
Golden Sun Dark Dawn is totally eating up my time guys. When a game's characters are interesting enough that I don't care about the little detail that the first half of the game is one giant fetch quest with innumerable road blocks, it's doing something really well.
Why can I never get a cheesecake into the oven before midnight?
And Remolay, two things. First, I hear it helps to loosen the crust by dipping the pan in hot water. Wouldn't know myself, but I think I'm going to try it this time. Second, you might notice my springform pan isn't wrapped in foil in the picture. My mom had the brilliant idea to use an oven bag instead. It should be infinitely more waterproof. The next time I do one, I'm going to experiment and try doing it with the bag closed. My mom talked me out of trying it this time, but since cheesecakes always crack because of a loss of moisture, I figure what better to prevent that than a device designed to self-baste a turkey?
Plastic bag designed to go in the oven and keep moisture inside = more waterproof than two sheets of aluminum foil folded together in the middle to fit a whole pan.
Springform pan: a pan where the outside edge snaps open so it can be removed, leaving the contents on the bottom. The preferred pan for baking cheesecake.
Water bath: when you place one pan containing your cheesecake inside another pan full of hot water. Helps regulate temperature of the inner pan while also providing moisture inside the oven. The main tactic used to prevent this:
For some reason, I hear having to do with egg proteins or something, cheesecakes are very susceptible to losing moisture in the oven and cracking.
Also, this is the first picture taken with my new camera! Plus it has a setting that takes pictures at perfect resolution for forum posting, so no more resizing. Woo!
It looks like I might have finally managed to achieve the texture I was aiming for. I've been playing with different baking times and temperatures, since my cheesecake, while amazingly delicious, always comes out a little too soft.
i just don't like the while idea of sour cream in cake
I just learned that a lot of cakes are made with sour cream, My step mom and I made a chocolate cake that needed sour cream in it. Best chocolate cake I ever tasted
Comments
Warning: GIF overload
Oh, it does friend. It does. Still... nice sig.
Why can I never get a cheesecake into the oven before midnight?
And Remolay, two things. First, I hear it helps to loosen the crust by dipping the pan in hot water. Wouldn't know myself, but I think I'm going to try it this time. Second, you might notice my springform pan isn't wrapped in foil in the picture. My mom had the brilliant idea to use an oven bag instead. It should be infinitely more waterproof. The next time I do one, I'm going to experiment and try doing it with the bag closed. My mom talked me out of trying it this time, but since cheesecakes always crack because of a loss of moisture, I figure what better to prevent that than a device designed to self-baste a turkey?
Plastic bag designed to go in the oven and keep moisture inside = more waterproof than two sheets of aluminum foil folded together in the middle to fit a whole pan.
Springform pan: a pan where the outside edge snaps open so it can be removed, leaving the contents on the bottom. The preferred pan for baking cheesecake.
Parchment paper: a disposable non-stick surface. Unlike wax paper, doesn't burn.
Water bath: when you place one pan containing your cheesecake inside another pan full of hot water. Helps regulate temperature of the inner pan while also providing moisture inside the oven. The main tactic used to prevent this:
For some reason, I hear having to do with egg proteins or something, cheesecakes are very susceptible to losing moisture in the oven and cracking.
i hate cheesecake
I am such a fucking nerd.
Ill be sure to say something when it is though.
AAAAAAAAAAAHHHHHHHHHHHHHHHHH!!!!!!!!! it is like i dont even know you any more
I had come here to post Ink Spots lyrics as a non-sequitor, apropos of nothing; but this seems more fitting.
Today: Holy crap, I'm going to be 17 in 18 days!
The novelty of staying up until midnight has worn off, as I regularly do that on weekends and vacations.
It looks like I might have finally managed to achieve the texture I was aiming for. I've been playing with different baking times and temperatures, since my cheesecake, while amazingly delicious, always comes out a little too soft.
I already didn't like you, you didn't have to go and make it worse.
i just don't like the while idea of cheese in cake
I just learned that a lot of cakes are made with sour cream, My step mom and I made a chocolate cake that needed sour cream in it. Best chocolate cake I ever tasted