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  1. #231
    WMD Member Invincible's Avatar
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    Quote Originally Posted by Christiaan van Beilen View Post
    Then I always made whipped cream wrong, and also baking a cake. Tastes fine though, even halfway through.
    I know that you can taste some things before the oven or midst the process, but imo less than while cooking.

    Yet, nothing beats raw cookie or chocolate cake dough. I know I shouldn't because of raw egg and such, but I can't resist.
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  2. #232
    WMD Member Christiaan van Beilen's Avatar
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    Quote Originally Posted by Invincible View Post
    I know that you can taste some things before the oven or midst the process, but imo less than while cooking.

    Yet, nothing beats raw cookie or chocolate cake dough. I know I shouldn't because of raw egg and such, but I can't resist.
    Something wrong with raw eggs?
    I've had raw eggs before when I cooked Japanese, in this case with shabu shabu.

    When you do everything too cleanly in life, you'll never get any resistance. Hence us Europeans get some form of food poisoning easily when eating street food in foreign countries.

    Everything is so overly regulated here that even if you would make a stall during a neighborhood event, you would need to get your permits in order and adhere to the food health and safety laws. Which make it impossible to even offer coffee, let alone selling gluhwine as alcohol demands you to have another permit and know how to check identification papers

    Anyway, all my life I've been taste testing whatever was left behind in the bowl, mixer or spatula.
    I am just a big kid at times still. lol

    One time as a kid my mother left so much behind that I felt a bit bad on the stomach afterwards.
    Had the same thing when I drank too much chocolate milk.
    I also had so much candied cherries (that you use for baking) that I ended up with a distaste for cherries for two decades after. I barely eat them now again.

    Too much of a good thing is a bad thing. I learned that the hard way.
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  3. #233
    WMD Member Invincible's Avatar
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    Quote Originally Posted by Christiaan van Beilen View Post
    One time as a kid my mother left so much behind that I felt a bit bad on the stomach afterwards.
    Had the same thing when I drank too much chocolate milk.

    Too much of a good thing is a bad thing. I learned that the hard way.
    Sometimes I leave some spare dough on purpose. And nearly every time when I make "Haselnuss-Kipferl" (crescent shaped roll), I eat so much of the dough that I bitterly regret it an hour later. But to this day, I still haven't learned from it and probably never will.
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  4. #234
    GT3 Pilot Olijke Poffer's Avatar
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    Raw egg is not a problem. The “thing” with raw eggs is, there is a billion to one you contaminate the egg with Bactria from the outside of the eggshells. The egg (white and yolk) are sterile.
    So use fresh eggs and try to avoid the inside of the egg make contact with the shell.

    As for baking a cake, use very low baking temperature. No more than 160 degrees Celsius. Often you see cakes with a open topside. We call it “ open ruggetjes “ This is caused due to high baking temperatures. Do not open the oven before 3/4th of the baking time. This to prevent the cake from collapsing.

    Lol. It looks like a classroom now..
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  5. #235
    WMD Member Christiaan van Beilen's Avatar
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    Quote Originally Posted by Olijke Poffer View Post
    Raw egg is not a problem. The “thing” with raw eggs is, there is a billion to one you contaminate the egg with Bactria from the outside of the eggshells. The egg (white and yolk) are sterile.
    So use fresh eggs and try to avoid the inside of the egg make contact with the shell.

    As for baking a cake, use very low baking temperature. No more than 160 degrees Celsius. Often you see cakes with a open topside. We call it “ open ruggetjes “ This is caused due to high baking temperatures. Do not open the oven before 3/4th of the baking time. This to prevent the cake from collapsing.

    Lol. It looks like a classroom now..
    It's a delicious lesson though.
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