Search Results for '("C'

[BakerAunt]

For dinner on Saturday, my husband roasted a turkey. As it has been hot and humid, he used the oven in the garage apt. I made muddled mashed potatoes (boiled red potatoes in skins, then roughly mashed with a bit of salt), gravy from the turkey drippings, and I roasted asparagus, cherry tomatoes, and mushrooms tossed in olive oil with a bit of garlic powder, salt, and pepper. The asparagus was fresh from the farmers market this morning.

[Mike Nolan]

The first test bake for the rosetta di pane taught me several things, notably that the dough needed to be a lot stiffer. As to the 3 different types of rosetta stamps that my son made for me to test, I'm not sure there was much difference between them, a stiffer dough will be a better test.

Some of the instructions I found online have you final proof the rolls upside down, others do not, so I tried both ways. I don't think this test bake resolved that question, the dough was too soft. (Kaiser rolls are often proofed upside down as well, that's supposed to help preserve the kaiser patterning)

The flavor could stand a boost, too. I may try a different recipe or try adding some rye and/or triticale.

[Mike Nolan]

As a reminder, facts, like a list of ingredients, cannot be copyrighted.

What is copyrightable with regards to a recipe are the instructions. Even then it is the specific wording that is copyrighted, not the intent.

I find it is useful to know the provenance of a recipe, if only because that often tells you a lot about what went into its creation. Jim Lahey gets a lot of credit for the NY Times no-knead bread recipe, but it appears no-knead recipes had been around for decades. Lahey improved the recipe, clarified the instructions, and popularized the concept, and all of those are worth giving credit for.

The rule of thumb I've always heard is that if you change 3 ingredients in a recipe (different ingredients or significantly different amounts), then it is considered a new recipe. I still find it helpful to know its background, though.

[BakerAunt]

Now that the pandemic is winding down (c'mon unvaccinated people, get your shots!), we have our first summer guest! My older stepson has come for ten days. So, there will be a lot of cooking and baking here! For dinner tonight, I made my Turkey Zucchini Meatloaf with Peach-Dijon Glaze along with roasted cut-up sweet potatoes that were tossed in olive oil. We also had microwaved fresh broccoli.

[chocomouse]

Today I made Puddingwiches, which I used to make frequently during the summer when my children were young. I used chocolate graham crackers and instant chocolate fudge pudding. Let the pudding set up for about an hour (or less) and then spread a thick glob on graham cracker halves and top with the other halves. Freeze for several hours. You'll need to take them out of the freezer 4-5 minutes before you want to eat them, so they soften enough that you don't break any teeth! It makes about a dozen. Use regular grahams and your favorite pudding flavor. You could even make the pudding from scratch, but who wants to do that on a 90* summer day!

[BakerAunt]

What Janiebakes says makes sense. My favorite fudgy brownie recipe (no longer baked since butter can no longer be a major food group for me) called for melting the butter and heating the sugar with it. The melting of the sugar gave the fudginess, and I seem to recall that recipe also had 2 cups sugar. So, the more sugar to melt, the fudgier the brownies.

[BakerAunt]

Tuesday’s dinner was fish and chips, using the last of the swai. (When we were at Aldi’s today, I looked at labels carefully and found the salmon.) I made a sauce for my fish to cover its flavor, using up the rest of some Greek yogurt to which I added 1 ½ tsp. Penzey’s Sunny Paris and ¼ tsp. garlic. It was tolerable, but I do not like the combination enough to make it again. We also had microwaved fresh broccoli.

[cwcdesign]

Yesterday, I made Claire Saffitz “Forever” brownies. She uses Dutch process cocoa, semisweet chocolate (64-68%), malted milk powder and milk chocolate. I used double Dutch cocoa, 72% chocolate and semisweet with a little bit of milk chocolate for the add-in. Turns out Nestle’s semisweet is only 47%.

I doubled the recipe which she said you could do. With my hand I’m not sure I whisked as well as the recipe said. Will really likes it. Last night I wasn’t sure if I liked it as well as my KAF brownies, but I will eat them - hah. I may also try making them without doubling.

[BakerAunt]

On Sunday, I baked the Apricot Oatmeal Bars (at Nebraska Kitchen), but I used my strawberry-blackberry jam. I also replace the AP flour with white whole wheat and reduce the light brown sugar to ½ cup. These will be dessert through Wednesday.

[cwcdesign]

BA, I am totally with you on Facebook - tried it once for a couple of classes (closed groups) but did not like the way it works. Several of the art groups I belong to have moved from Facebook to closed community groups which they run themselves. Works much better.

[RiversideLen]

I made Healthy Oatmeal Cookies from Martha Stewart. The cookies use veggie oil (I used walnut oil) and no butter. I added about 1/4 cup of almond flour to it, used the KAF fruitcake fruit blend in place of raisins and 1/2 tsp of maple flavor in place of the vanilla. I also added 1/2 tsp of cinnamon and chopped up a 3 ounce dark chocolate bar for it. I baked them on my new 2/3 sheet pan. They baked up nice and were done in 16 minutes. The recipe yielded 19 cookies.

The taste and texture are OK, not as good as a butter or shortening cookie but are perfectly acceptable to me.

[Mike Nolan]

Not sure where I read it, but I think you want at least a half inch on the front and back (the back rack usually gives you that) and an inch on each side wall. Having a true circulation fan (with separate air inlets and outlets) would impact that, but I'm pretty sure all the 'convection' fan in my big oven does is blow air across the top. That's probably enough to encourage more circulation providing there are adequate air channels around the pans.

About the only thing I use the convection setting for is for the first 10-15 minutes of pies, then I drop the temp and put it on regular oven mode. I find the time at a higher temp (and with the fan on) gets the crust properly done.

[RiversideLen]

My Winware 16x22 pan arrived yesterday (the one from Mike's link). It appears solid and well made. I put it on the kitchen scale and it comes in at 2 pounds, 4 3/8 ounces. It feels like my Nordic Ware half sheets. I did a little research and found the Nordic Ware is 20 gauge and I have had no issues with them with baking performance (cookies) nor with warping. I found a healthy oatmeal cookie on Martha Stewart's site yesterday (it uses oil, not butter) and intend to make it today. I will bake them on my new Winware pan and report back.

[BakerAunt]

Thank you, CWCdesign! The site would not let me print without a Facebook account. (I have never been on Facebook and see no reason to start now.) However, I was able to copy and paste it into a word document and print it.

That is an interesting technique she uses of turning the "loaves" twice during baking. I know that she does not want the baker to use parchment, but I am wondering how much of a mess it would be to clean up the baking sheet afterwards. I assume that not using parchment contributes to caramelization of the sugar on the outside.

[aaronatthedoublef]

Sorry. I am late to this. For what it's worth I have Costco but they only have half, quarter, and full and they usually come in packs.

But they were pretty cheap when I bought them 25 years ago and they do not bend or warp under high heat (I've taken them up to 750).

Mike and BA, thanks for the quick lessons in what to look for in better sheet pans.