Search Results for '("C'

[Mike Nolan]

I'm not sure if this link from the Wall Street Journal will work, but it appears New Jersey has relaxed their rules for cottage-industry bakers.

See cottage industry rules change

Local restrictions (like the ones we have in Lincoln) can still make it hard for someone to run a cottage industry baking operation out of their homes.

[Mike Nolan]

This comes from a BBGA member who is working on an article for Epicurious. If you've got one of these mixers and want to respond, his contact information should be below.

I’m writing a story for Epicurious about the Ank and who it is best suited for, and I’d love to hear from others here who have had experience with it. (I know there are at least a few.) I’m especially interested in:

1) Which dough mixing tools work best for which types or amounts of doughs. (I’ve personally found the hook to work for everything, and haven’t really used the roller much).

2) Whether there are doughs or mixing techniques that DON’T work in an Ank. (Adding liquids or butter to an already mixed doughs is a challenge, but this is true for most planetary mixers too.)

3) Whether anyone has had good or bad experiences doing all the sorts of other things a mixer is meant for: whipping eggs, cream, mixing cookie dough, cake batters, etc.

4) Any other tips, advice, or complaints people want to share.

If you’d like to contribute, please email me offline & thanks in advance!

- Andrew

––
Andrew Janjigian
Boulanger Management Counselor
wordloaf.substack.com
http://www.airsubs.com/pros/wordloaf
twitter/instagram: @wordloaf
ajanjigian@wordloaf.org
[he/him/his]

[Mike Nolan]

The Meater Plus (one probe with a bluetooth repeater to give you more range, though the advertised 165 feet range seems to be several times larger than what I get) works fairly well, it gives you the ambient temperature plus the internal temperature and a time estimate of when it will be ready for the resting stage.

[cwcdesign]

Put this in the wrong thread - will edit it out when I get home
Last night I made buckwheat crepes for the first time and filled them with sautéed spinach and mushrooms with Jarlsberg for the cheese – it’s a good substitution for gruyere.

Tonight I’m making pasta with chicken sausage, broccoli and red peppers (can you tell what we have on hand?)

[aaronatthedoublef]

Mike - how do you like the meater? Someone is offering deals (cannot remember if it is Moink or Porter Road) and I need a new leave in oven thermometer.

[Mike Nolan]

Nope, no leavening in the batter, though as you say it'll get some from the egg. I don't think you'd want a LOT of leavening, this is probably more like a crepe than a pancake. We haven't had pizza night for a while due to our appliance issues (everything repaired as of this morning, including the new disposal installed), but may try the poured crust once we get back to that. We did have a lavash pizza last week, but that almost doesn't count since the lavash is bought already baked.

[Mike Nolan]

Jack Stack BBQ restaurants in the KC area make a cheesy corn bake that is very good. There are copycat recipes available for it that use frozen corn. (We leave out the garlic, of course.)

[Mike Nolan]

I suspect the physics behind the cold cloche method and the hot Dutch oven method are different.

Here's my guess as to what is happening with these two methods, both related to what's happening with the thermal mass of the baking vehicle:

A cold cloche is going to take longer to get up to the ambient temperature of the oven, resulting in a slower warm-up of the dough, extending the period during which oven spring occurs. That's why it takes longer for the bread to bake than it does just putting the dough in the oven. That probably makes this method similar to starting the bread in a cold oven.

A hot Dutch oven is going to produce an initial burst of steam, cooling and softening the crust in the early stages of baking. Where the dough touches the hot surface of the pan is going to behave differently than where it touches the hot (and steamy) air. My admittedly limited experience with the Dutch oven method is that it shortens the baking time.

I think there's value in both methods, but I don't think they're interchangeable.

I've got a Meater Plus wireless meat thermometer, but I'm not sure it'd be safe to use it with bread. Otherwise it would be interesting to see how the internal and ambient (air inside the cloche/Dutch Oven) temperatures change over time. I'm not sure the bluetooth signal would get through the metal of a Dutch oven, though. Maybe two or three corded oven thermometers would work, though? (One for the temperature of the surface under the dough, one for internal dough temperature and one for ambient air temperature.)

[BakerAunt]

I made a lentil soup for Sunday dinner in one of my large Dutch ovens with carrots, celery, two yellow peppers from our garden (never turned red), ground turkey, mushrooms, frozen broth, 1 ¼ cups brown lentils, ¼ cup red lentils, 2 tsp. dehydrated onion, two small green zucchini, one large yellow squash, 1 tsp. thyme, 1 tsp. sage, ½ tsp. rosemary, and ¼ tsp. Penzey’s sweet curry. We have leftovers for at least two more meals.

I also made tomato sauce from some of our garden tomatoes.

[Italiancook]

chocomouse, you're fortunate to find cavitappi in the store. Pasta shelves here are empty. Fortunately, I have enough stored pasta to last us until next year. Hopefully, by then the shortage of pasta (and all things) will be over.

BakerAunt, thanks for posting the fish & chips w/tartar sauce recipe. I've been waiting for it. I plan to make this as soon as I find frozen cod. The pandemic drove the grocery store's fresh fish counter out of business.

[cwcdesign]

Thank you BakerAunt - it looks really good and easy. I'll definitely try it sometime.

Two nights ago, I grilled chicken that we ate for two days and tonight Will is making sweet potato nachos - a recipe we found on Half Baked Harvest before the pandemic (remember then?) and have adapted - it's a nice easy vegetarian sheet pan dinner.

[Mike Nolan]

Ran across some references recently to a poured pizza dough crust, basically a batter with egg in it.

It appears you put any meat (like sausage) in right away but other toppings go on after it has baked enough to set up.

Here's one site that talks about it:poured pizza crust

[BakerAunt]

Crispy Oven Fish and Chips with Dill Tartar Sauce (adapted by Marliss Desens)

This recipe came from Chefs Catalog, which had great recipes at their site before the company was bought and cannibalized by Target. I adapted that recipe by changing some instructions, particularly for the chips. I usually make about half the tartar sauce but give the full amount here. It would work very well for fish sandwiches. The original recipe was for 1 ½ pounds of cod, so I have adjusted it.

FOR TARTAR SAUCE:
1 cup mayonnaise
3 Tbs. fresh dill (I use 1 Tbs. dried)
3 Tbs. dill pickles, minced (I use my favorite German dill pickle)
1 Tbs. parsley, minced (or up to 1 tsp. dried)
1 ½ Tbs. lemon juice
1 ½ tsp. grated onion, optional (I used ¾ tsp. Penzey’s roasted onion powder.)

FOR CHIPS:
3 large Russet potatoes
¼ cup extra virgin olive oil
¼ tsp. cayenne pepper (I omit)
Salt and pepper to taste

FOR THE FISH:
3 Tbs. olive oil (I rub the fish with olive oil instead of measuring or using a brush.)
1 cup panko
¼ cup AP flour
Salt and pepper to taste
1 large egg (original used 3 large egg whites or two whole eggs)
1 pound of cod (if frozen, I thaw overnight in refrigerator)

In a small mixing bowl, combine ingredients for tartar sauce. Cover and chill until ready to serve.

Preheat oven to 400F. Line two rimmed baking sheets with parchment. (I used a half-sheet pan for the potatoes, and a smaller sheet pan for the cod.)

Spread panko on large parchment-lined baking sheet and toast in oven for 5-7 minutes. (For my oven, 5 min. is fine.) Empty into third compartment of breading tray and return parchment to half-sheet pan.

Cut washed potatoes into wedges by first cutting the potato in half lengthwise, then cutting each half lengthwise into three wedges. (Note: the original recipe cut the potatoes into ¼-inch thick sticks.) Place potatoes in large mixing bowl and toss with oil (and if desired cayenne pepper) to coat thoroughly.

Set up breading tray. In first tray put flour, in second tray whisk eggs, in third tray put the toasted Panko.

Spread oil covered potatoes on half-sheet lined baking pan that was used for the Panko. Pour any oil remaining from the potatoes from the bowl on top of the potatoes. Bake on middle rack of oven for 35 minutes. (If you do the smaller potato cut, the recipe says top rack for 15 min.)

Lightly brush each piece of fish with olive oil. Season with salt and pepper if desired. Dip fish into the flour, dust off any excess, then dip into egg, and finally the toasted panko. Place coated fish onto lined baking sheet.

After potatoes have cooked 35 min., remove from oven and use spatula (or tongs) to turn them over. Return sheet to BOTTOM oven rack for another 15 min. or until golden brown and crisp, while the fish is also cooking.

Place baking sheet with coated fish on a top rack (for my oven, next to top rack) and bake 10-12 minutes or until golden brown and crisp. The fish should be just cooked through. (I tested one with a fork to see if it flaked.) Remove fish and potatoes from the oven. Serve with chilled tartar sauce and malt vinegar if desired.

[Mike Nolan]

I have a tapered wood rolling pin, I seldom use it because I can't figure out how the tapering is supposed to make it easier to roll out pastry. Are you supposed to rock it from side to side?

We also have one of the old traditional maple ones with handles, it is 11 inches long and 2 1/2 inches in diameter. My younger son liked using it for rolling out pizzas, but with my arthritis my hands don't fit around the handles very well any more.

I have two straight wooden rolling pins, one is 20 inches long and 2 inches in diameter, the other is 19 inches long and 1 1/2 inches in diameter. I also have a silicone coated one that is 20 x 2, and I use a 3/8" dowel for making creases in a celebration Challah so that the upper layer nestles into the groove, and also for making fendu (split bread.)

I find more delicate pastries work better with the larger diameter rolling pin.

Irish baker Jimmy Griffin has a translucent plastic one he uses in the videos he uploads to Youtube: Jimmy Griffin Videos, it appears to be longer than 20 inches but I haven't found anywhere to order it yet, so I don't know the specifics or cost.

[BakerAunt]

Italian Cook--My favorite rolling pin is a wood cylinder that is 20 1/4 inches long and 1 1/8 inches in diameter. No handles. I bought it years ago with a square wood board that could be adjusted to different heights for rolling out dough evenly. As it turns out the square wood board (I think it was called a dobard) was not that useful--too small to roll out very much dough at one time and fussy to adjust. However, I LOVED the long rolling pin. I have a lovely, heavy maple one but rarely use it or any of my other collection. I use the longy cylindrical one with thin wood strips to roll out cracker dough evenly.

I seem to recall that Mike has a similar, non-tapered pin.

I keep my rolling pin collection in a wood wine bottle rack (bought at a thrift store!) on the kitchen counter.