Molasses...

sf wrote:


First time I tied it. Since then I haven't bothered & there
doesn't seem to be a difference. I do use the roll of heavier duty
foil that seems to stay in place better than the thinner stuff.

My guess is that the 'steam' is really more of a water bath that keeps
the temp steady.

Jim
 
On Sun, 13 Mar 2011 20:24:45 -0400, Jim Elbrecht
wrote:


Thanks, that's what I needed to know.


Okay, I have some on hand - thanks again!

--

Today's mighty oak is just yesterday's nut that held its ground.
 
>

I absolutey LOVE Boston Brown Bread, especially when baked beans are
also part of the meal - don't know why I associate them, must be
something about how my mom served BBB.

Those 1-lb. coffee cans are no more - they're 12-oz, aren't they? So
the recipe might have to be adjusted. But I've never made it, so I
don't know.

I make plum pudding at Christmas, though, and it gets steamed. I have
a Wearever roaster (from the 50s) that has a steaming insert, and I
also have a small multiple-layered-pans camp-cooking style steamer
that I could use, so that's never been a problem for me.

N.
 
On Mar 16, 8:20?am, Janet Bostwick wrote:

I would think steaming would assist in cooking it all the way through,
keeping it very moist, as opposed to baking which might make it drier
- but I really don't know. When you bake it, do you put the batter in
coffee cans (or the like)?

N.
 
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