Yesterday, General Mills announced a recall of 10 million pounds of flour because it was potentially linked to an outbreak of E. coli that affected 38 patients in 20 states. Today, the Centers for Disease Control and Prevention announced that they have linked Gold Medal and Signature Kitchens flour to illnesses in this outbreak. [More]
Professional bakers don’t shop the way the rest of us do. When they want to make a delicious treat, they’d rather buy things like flour, sugar, chocolate, and other ingredients in bulk to satisfy consumer demand for desserts. In Rhode Island, bakers are trying to get lawmakers to make the bulk buying experience possible for another ingredient they use a lot of: wine. [More]
Why would you use your oven when you could have an entire pantry full of baking devices that are devoted to one extremely specific food item, and often don’t make that food item all that well? That’s why we’re fascinated with these appliances, which can make anything from ice cream sandwiches to pretzels, but cannot create more storage space in your house. [More]
For anyone that ever wanted to make a pie but doesn’t want to share with others (or spend several days feasting on pie leftovers), there might be an answer — the Breville Pie Maker.
This isn’t really a “new” product–it’s been around since at least this past spring, but it just recently came to our attention. Yes, if you are too impatient to wait the fifteen minutes or so that it takes to bake cupcakes and other small baked goods in a regular old oven, this monotasking, space-hogging glorified George Foreman grill is here to help you expand your waistline.
One industry that has grown in the recession is set for a fall. No, not vehicle repossessions or shoe repair. I’m talking about the mid-decade cupcake boom. According to Slate, the industry is due for a bust.
We’ve never looked at a hotel’s bathroom counter and thought, “I could probably roll out some dough right there.” We’ve also never tried to use an iron for a hot plate, or shoved uncooked spinach into the coffee maker. But now that we’ve watched this proof of concept video from George Egg, we may consider going grocery shopping the next time we’re stuck in a hotel with an overpriced room service menu.
We hate getting halfway through a recipe only to find our brown sugar solid as a rock. Thankfully, Curbly has discovered a way to keep us rolling in lusciously soft brown sugar.
So, some genius Canadians came up with this adorable option: a bear-shaped chunk of terra cotta that keeps your brown sugar pliable and granulated. And at the best price of three dollars (plus shipping), it’s a pretty good deal. But three dollars is three dollars, and when you can DIY one for 29 cents, you could better spend the remaining $2.70 on postage to send me the delicious goods you’ve baked with your eternally soft brown sugar.
We never knew terra cotta soaked in water for 30 minutes could suppress brown sugar’s petrifying urges. Check out Curbly for the full instructions. — CAREY GREENBERG-BERGER
Aaron’s Pillsbury 12 Flaky Layer Biscuits say bake for 11-20 minutes and 20-28 minutes. Aaron, confused and hungry for flaky layer biscuits, tried calling for help.
When I called their customer support line, they were gone for the day. You’d think they’d have someone working when people are most likely to be using their products.
Should Aaron bake his biscuits for 11-20 minutes or 20-28 minutes? What other products offer conflicting information? Tell us about them in the comments. Send pictures to tips [at] consumerist [dot] com. — CAREY GREENBERG-BERGER