Rin B Recipe Reviews (Pg. 1) - Allrecipes.com (13355611)

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Rin B



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Grandma's Lemon Meringue Pie

Reviewed: Aug. 25, 2011
I’ve made this pie at least 5x already - love this very easy recipe! I followed the ingredients list exactly (making sure to have 1/2cup of lemon juice). {LEMON CURD} I usually read the reviews before making a recipe and was confused by how long to boil the lemon curd for; one review said to boil it for 14min and another said boil for 1min after adding the eggs. After researching, I realized that the first reviewer had over-boiled their cornstarch. Cornstarch is a wonderful thickener which becomes active only when the mixture has begun to boil (95°C/203°F). When you boil the mixture though (ie longer than a minute) the cornstarch loses its thickening ability. The first reviewer ended up making a curd by evaporating the extra liquid instead of by the power of the cornstarch. I followed the second reviewer to much success :) Stir constantly so you don’t burn the curd! {MERINGUE} Careful of the weather. If it’s rainy or humid, the meringue won’t be as fluffy no matter how much you beat it; it’s best to make it on drier days. But if you’re like me and get cravings, tartar powder helps stabilize the meringue. Also, make the meringue first then the curd. Pour the hot curd into the pie crust then immediately top it with the meringue to cook the bottom of the meringue. Make sure to seal the edges fully or the meringue will weep (have little beads of water when cooled). This is a recipe that keeps me super busy til I’m waiting 6hrs for it to cool, but it’s well worth the work & wait!
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Banana Crumb Muffins

Reviewed: May 8, 2009
I replaced the melted butter with an equal amount of applesauce and cut out about 1/6 cup of white sugar, since my parents watch out for their sugar and fat intake. They came out a little dry, perhaps because I added 1/8 extra flour, but I might add just a little more applesauce next time. They came out divine though, and the topping made up for the missing sugar in the muffins, so sugar didn't overpower the recipe. Also, a lot of reviews said the topping melts into the muffins while baking. I'm too lazy to take them out once they're baking, so I usually make the topping first and refrigerate it so they're cold, so they don't melt into the muffin as much. Also, don't use too much butter! Too much butter makes the topping melt a lot easier.
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Homesteader Cornbread

Reviewed: Nov. 5, 2011
---DENSE CORNBREAD--- I’ve read of some people baking very dense cornbreads. I don’t beat the batter for 5 min though (which apparently helps by incorporating air into the batter?) - I’m afraid that might make a chewy cornbread (since overbeating causes gluten from the flour to develop) which I’m not a fan of. I make sure to SIFT the flour into the measuring cup, to ensure I don’t take too much flour (which results in too dense cornbread). It’s best to weigh flour since it’s often packed to various densities when we store it, but if you’re lazy and would rather use cups (like me :) sifting the flour helps hugely. It works for me, so hopefully it helps someone else! :) ---ADD CORN--- If you want to add corn like I did, omit 1/4 cup of milk (since corn releases some water). When you’ve made the batter, mix in 2 cups of frozen corn coated in 2 tbsp flour (helps suspend the corn, I think). ---Other--- I find 1/2 cup sugar is plenty sweet. Great with chili, taco, or on its own. As other reviewers said, switching the amounts between the flour and cornmeal is good (though I don't mind keeping the original amounts), and use half white and half brown sugar. I halved the recipe and baked it in a 10” (I think) round glass pan in my toaster oven for 28-30min – lovely, moist cornbread. I've made the original recipe several times (5 stars!) and lately decided to experiment - very easy with this versatile recipe!
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Photo by Rin B

Beef Bulgogi

Reviewed: Jul. 14, 2012
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!
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Sy's Challah

Reviewed: Jul. 14, 2012
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!
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Avocado Dessert

Reviewed: May 26, 2011
This is popular in Asia and once you get over the culture shock, it's very good. I've had a variation of this since I was small: 1/2 avocado, 3/4-1 cup of milk, and condensed milk to taste (the vanilla would compete with the flavour of the avocado). I usually mash it with a spoon so there are still chunks left - I prefer the chunky consistency. Try it! After all, avocados are fruits.
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Bread Pudding II

Reviewed: Apr. 22, 2012
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. :)
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