I am cooking two turkey breasts. They are each a little over 9 pounds. I am cooking them in a convection oven. What temperature should they be cooked at and how long should they be cooked?
I just baked some bread last night using yeast and it had a funny plastic-like aftertaste sprinkled throughout the loaf. What could be the cause? I kneaded it by hand and baked it in the oven.
I would like to freeze "Super Hot Pepper" cheese from my local deli. I have one of those "Food Savers" food sealing systems. I will be freezing them in 1lb. individual packages. I have several questions:
I made a huge pot of vegetable soup and the bottom scorched. I removed the soup, cleaned the pot and put the soup back in, but it tastes like burnt soup. How do I get rid of that taste?
Does it matter if you use rapid rise yeast or regular active yeast in your bread maker? The manual doesn't specify. One recipe site recommended to add water to your active yeast before adding to your machine.
I am looking for fondant patterns for the Build-A-Bear Cakes, especially the Christmas pattern. If anyone has some, it sure would be great, or a web site that has free patterns. Thanks.Cricket Girl
