Search Results for '("C'

[mjekk]

Last week, 4/14-16, I baked 2 batches of Easter Bread (Hungarian Paska?) My recipe is a combination of one from my Mother and another from my Aunt. I added a Tangzhong starter (3 Tbsp milk, water and 2 Tbsp flour) from King Arthur last year. This year I realized that it was not enough in the 8-10 cups of flour recipe, so I doubled it. Next year, I will increase it again. I also made 2 different Babka recipes from Pinterest as filled Babkas--Cheese, Almond and Chocolate.
Thank you, Mike, for starting this forum. It is great to see postings from people on the old Baking Circle. I never posted there much, but I read (and got LOTS of great recipes there). MaryJane (from NJ)

[BakerAunt]

For Easter dinner, I made Maple-Glazed Pork Tenderloin, muddled mashed potatoes, and microwaved frozen peas. We had applesauce from the freezer. We also had thin slices of the Limpa Bread I baked yesterday (wonderful) and Chocolate Olive Oil Bundt Cake with Blood Orange Glaze (a lovely pink).

[Mike Nolan]

David says he hasn't done a brisket sous vide yet, but says there's a good article on sous vide brisket on the Serious Eats site.

See https://www.seriouseats.com/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe

He said he did a prime rib sous vide for Easter, he did one for us on Christmas, it was pretty good but the key to prime rib is the spice rub, and I'd probably do a different blend than he does. (But I think he usually uses garlic and he left that off because of my wife's sensitivity to it.)

[Mike Nolan]

Sweet pepper prices vary a lot, I've seen them at $2 or more each lately, or 3 for $5, but I've also seen them at well under $1 each.

I don't know what an avocado costs, we never buy them.

Celery prices seem to be pretty high right now and iceberg lettuce was nearly $3 a head lately. I planted some iceberg lettuce in my Aerogarden, just to see how well it grows there.

The last time we bought chicken at Popeyes, the legs were so small they were more like wings for size and amount of meat on them.

I hear Costco, Sams and other places that do rotisserie chickens have told their growers to make them smaller so they cost less. (less time to feed means lower costs to raise.)

[Mike Nolan]

Thanks. I have tried several recipes, but for the last 10 years or so I've been using the recipe in the King Arthur Whole Grains book, using freshly ground whole wheat flour. I find I need to add quite a bit more flour to get a good dough, possibly because freshly ground flour has a higher moisture content than bagged flour, and it takes a really long time during bulk rise, up to 3 hours. It is a little cool here today, so I wound up putting it in the small oven using the proofer cycle (which really only turns on the oven light.) I also increase the cinnamon to 1 teaspoon.

I make the rolls 1.5 ounces each, so I get 32 rolls from each batch, using up any excess on the center roll in each pan, because it needs to fill in the gaps.

We had some with some chili, they're enough like cinnamon rolls that they pair well with it.

[chocomouse]

Today I made Tropical Muffins, with orange juice concentrate, Greek yogurt, dried fruit (apricots, pineapple, mango, cherries), and my own candied orange peel. I topped them with lemon streusel. This is the weekly drawing from my husband's Treat Jar.

[Mike Nolan]

I haven't seen anything official on it, but I suspect free range chickens (meaning they have access to the outside) are more likely to get bird flu than those who never leave the henhouse, because they pick up the virus from the droppings of geese and ducks flying overhead.

[RiversideLen]

I had Popeyes chicken, to go with it I made pasta with a veggie sauce (carrot, celery, onion, mushroom, garlic and a little sauce from a jar).

[BakerAunt]

The wedding was April 4. I baked the two layers for the cake on March 31, wrapped them in saran. I made the frosting that day and put it in a sealed plastic container for the journey. I was able to find a 9-inch ceramic cake stand at a local shop. Although it said "Treat Yourself" on the edge, the 8-inch cake board covered it nicely.

I assembled the cake on April 3. I had a problem with the frosting, which I could not get to be spreadable. It was a fight, even with a crumb coat to get it on smoothly, and the sides were not as smooth as I would have liked. Belatedly, I have realized that I should have brought along a larger bowl to re-whip the frosting, in order to incorporate air. I feel like an idiot for not figuring this out earlier.

However, the cake looked great, and I had the top nicely smoothed, which was good, because the cake-topper was long and thin (a cut out from a thin piece of wood), so everyone would be looking at the top.

The bride and groom said it tasted great! I also received compliments on how it looked. (Whew!) It was slightly challenging for them to cut because they were using one of those wedding knife and server sets, which are just not that great, but they managed to produce slices that looked like slices.

I had bought a pair of cardboard cake boxes (Celebration) from Michaels and used one to box up the cake for them afterwards. I could only get 12-inch (unless I wanted to buy 25 8-inch boxes!) As the bride's mother and I were trying to figure out how to keep it from sliding around (I had used a Tupperware dish without a lid on the way over), I spied commercial coffee filters in the reception hall kitchen. We set the cake on one, pushed up the sides around it, then wadded a couple filters around the sides for stability.

[BakerAunt]

Sorry for the delayed response, CWCdesign. We arrived home last night after driving to Colorado for my younger stepson's wedding, then driving back.

I love the Emile Henry long baker. I always grease it with Crisco, then coat with cream of wheat (farina) and have had no sticking problems. I particularly like it for the King Arthur Pompanusuc Porridge bread.

I also own the Flame Top baker, although I never use it on the stove top. I have used it for baking the King Arthur Dutch Oven rolls, and they turn out so soft inside with a slightly hard crust. I want to try baking a bread loaf (again, King Arthur has recipes). As long as you grease the Emile Henry and coat with farina, it does fine. (Semolina tends to burn.)

Some other items I noticed that I bought from KABC but are on Breadtopia:

I'm a fan of dough rising buckets (also at KABC). Breadtopia has 2-qt. and 6-qt. but not the useful 4-qt size, which works well for a 2-loaf recipe.

They have an offset bread knife. I use mine for slicing biscotti. I also like it for round loaves. The offset protects the knuckles of your hand! There is a shorter and a longer one. I own a longer one.

I own the Extra Big and Large Timer. Actually, I have two. The keys on the older one (probably 10-12 years old?) have become harder to press, so I bought a second one (and will keep using the other as well until it bites the dust). It is loud enough that I hear it no matter where I am in the house.

I have an infrared thermometer, which I use to check the skillet when making English muffins.

The oven gloves are nice. I have a black pair from KABC. I use them all the time, as I find it easier to get a grip on pots and pans.

I would be tempted by the tortilla presses.

I hope you find some items that you can use and enjoy.

[BakerAunt]

We had rotisserie chicken and potato salad (from a Walmart) and microwaved fresh broccoli after we arrived home and unpacked the car, having returned from my younger stepson's wedding in Colorado.

[Mike Nolan]

There's an interesting thread in the BBGA forum about using L-cysteine as a dough relaxer. The poster uses it for croissants, but it'd work for pizzas as well. He mixes some of the L-cysteine powder in with flour then uses a small amount of that flour to get the recommended amount of L-cysteine. (20 ppm, or thereabouts.)

[aaronatthedoublef]

Thanks everyone. I've toyed with the idea of a baking steel and it might work if I made one pizza a night. With Sam in school I am down to five regular pizzas and a mini pizza for Violet. There is usually some leftover for lunch the next day.

When we had two working ovens I could go between them and keep one hotter and one cooler. Now with one oven I can only set the temp. I set it to about 500 and preheat for about 90 minutes (sometimes longer). I usually start in the middle shelf to set the pizza then move it to the top shelf to finish it and brown the cheese. I am using the bottom shelf for par-baking but I could finish that before I start making pizzas but that makes the whole process take longer.

I want to keep my dough high in whole grains because we do this almost every week. I used to use all whole wheat flour but Kate didn't like the result.

One last thing. I am roasting the vegetables to reduce the water in them. I could pre-cook the sausage but I am trying to get back to my South Side roots.

[chocomouse]

An idea on a different track: Your son Will is very interested (and gaining skills!) in cooking/baking. Consider using some of the gift card money to buy something for him - for birthday, Christmas, whatever. I don't know what is available on Breadtopia, but you might find something perfect for him.

[cwcdesign]

This is a recipe from the '60s that my mom made all the time. It is really easy and can be put together ahead of time and put in the fridge.The original recipe called for 4 whole boned chicken breasts with out the skin which would have made 8 pieces. I have adapted for the modern size of chicken breast. I make mine in a Pyrex pan.

Note: I make more sauce than the recipe calls for which also helps use up the second can of mushroom soup. I added 6 ounces mushroom soup and 4 ounces sour cream.

4 boneless skinless chicken breasts, cut in half horizontally
OR
2 pounds chicken tenders
4 ounces dried beef (each jar is 2.25 ounces) or bresaola or prosciutto
½-1 slice bacon per piece of chicken
8 ounces sour cream
12 ounces mushroom soup
Paprika

Shred or chop dried beef and spread in bottom of a 9"x13" pan. If using tenders, fold in half and wrap each piece of chicken in bacon. Place chicken on dried beef.

Mix sour cream and mushroom soup. Spread over chicken. Sprinkle with paprika.

Bake at 275º for 3 hours (yes, that is correct) Let cool about 10 minutes. Serve with rice and a green vegetable.