Rin B Profile - Allrecipes.com (13355611)

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Rin B

Rin B
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Member Since: Dec. 2008
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Vegan Chocolate Cake
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Recipe Reviews 7 reviews
Sy's Challah
This made an AMAZING bread! Some tips: mix the salt with the flour instead of mixing directly with the yeast - salt inhibits yeast, so you'll have a harder time proofing the yeast. I doubled the sugar and it had just enough sweetness. I plan on adding an extra egg or egg yolks for an eggier and yellower bread (and maybe decreasing the water so it won't be too wet). Make sure you do three rises - it results in a great crumb and an incredibly soft bread; the third rise took about 1 hr and I covered with plastic wrap for the third rise because a damp paper towel stuck to the bread too much. I kneaded this dough for 15 sec between each rise to properly distribute the yeast; I was worried that it would make a tough bread, but it didn't! Do two egg washes for that lovely crust: once when you just braided the loaf and one right before you bake. I sprinkled with sesame seeds. Maybe it's my oven or because the loaves I made were tiny, but 1/4 of this recipe took ~13 min at 350°F in my oven. Bake til the crust is lightly browned (keep an eye on it since it browns easily!) or to an internal temperature of 190°F. Use a serrated knife to cut this delicate bread. I'm currently making cinnamon buns with this dough, and I'm planning on trying to make Chinese buns with this dough. This took so much time, but I think it was definitely worth the effort. Thank you for sharing, Sy!

2 users found this review helpful
Reviewed On: Jul. 14, 2012
Beef Bulgogi
Great recipe! I substituted the sugar for 3 tbsp of pureed Asian pear (about half a small fruit), since it helps tenderize the beef a bit as well. As a result, I only marinated for about 30 min - 1 hr. Decreased to 3 tbsp of soy sauce to reduce the sodium and added julienned carrots for colour and nutrients. Probably would have added onion slivers too if I had any onions kicking around. You can easily double the marinade for extra sauce to serve over rice as well. For thinner slices of meat, partially freeze the steak before slicing - it makes slicing a lot easier. Stir fried over medium high heat til just done, and served it over rice with some Korean red pepper paste (gochujang). You could reserve some of the green onion and sesame seeds to sprinkle on top for presentation. This is a pretty quick recipe to make, and I've also marinated extra meat, which I placed into a plastic bag and froze for a quick meal later. It cooks up wonderfully (and I think more tender) when thawed from the freezer. Thanks for sharing!

3 users found this review helpful
Reviewed On: Jul. 14, 2012
Bread Pudding II
I've been using this base recipe for almost 2 yrs now and I keep coming back to it. 4 stars because the ratio of ingredients is a bit off, but with a few minor adjustments, it's perfect for my family. It's also great the next day as an on-the-go breakfast too. {INGREDIENTS} 8 bread, 4 eggs, 2 butter, 1 milk, 1/2 brown sugar (just remember that it halves each time for each ingredient). For aromatics, a tsp of cinnamon and vanilla, plus a dash of nutmeg and ginger powder round it out for me. {MIXTURE} It's quite eggy and I love it eggy and custardy, so I keep it at 4 eggs. It's quite liquidy, so I reduced the original amount of milk so it isn't in the oven too long (I add an extra 1/4 cup of milk sometimes only to wet any dry bread so it doesn't burn. It's also a bonus that you don't need scalded milk for this recipe). Be sure to fully dissolve the sugar in the liquid mixture or else you'll have sweet spots in the pudding. {BAKING} The pan size, baking temp & time are perfect for the new ratio (for my oven at least). {BREAD} It works wonderfully with white bread or leftover hamburger/hot dog buns (I like the taste of sesame seeds in the pudding too). French bread takes a bit more time to soak up the liquids. My favourite so far has been challah bread. Next on the list to try is croissants. Try & experiment with this recipe - it's easy to doctor up to your oven and tastes. :)

61 users found this review helpful
Reviewed On: Apr. 22, 2012

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