The bouillon is the only salt added to the recipe, though there is salt in tuna fish; it really isn't all that salty, but I just make a roux (flour and butter), add milk and cook till it thickens, then add tuna.
The bouillon adds more flavor than it does salt, I think. That's how my wife's mother made it (though on a stove, not in the microwave) so that's her preferred taste.
I have surgical gloves handy for times when I either have an open sore or don't want to touch raw meat, like when I'm mixing up meat loaf or meatballs. I also have finger cots available for when I nick myself with a knife. (I haven't done that in a while, knock on wood!) :knocking on forehead:
We didn't get cornbread or cinnamon rolls with chili in school, either. Might have been some fruit, canned pears were pretty common. And there were always peanut butter sandwiches available.
My mother would sometimes serve cornbread as a meal, with a little butter and maple syrup. She often served cornbread with navy bean soup. That soup was not my favorite, it took me years to decide bean soups were worth eating.
When I was in high school (mid 60's) I think a lunch ticket was about $4.50 a week. You could get a burger, fries and a Coke at the diner across from the school for about $1.25, but the place was where all the smokers hung out and the air was too thick to breathe.
I’m back in the kitchen on Monday. I started by making Maple Granola. The recipe is in the KAF whole grain baking cookbook, but I use the online update which reduces the oil by ¼ cup and adds ½ cup milk powder. (I use Bob’s Red Mill.) My changes are cutting the coconut from 1 cup to ½ cup and adding ¾ cup pumpkin seeds. The recipe makes a lot, but my husband munches through it almost as fast as he does the healthier cheese crackers I bake.
I also baked Lens’ Rye/Semolina/Whole Wheat Buns recipe. I substitute in ¾ cup buttermilk for that much water. I had 2 Tbs. pumpkin left over from the pumpkin I processed last week, so I added that. I used the Zo bread machine but quickly realized that I had left out the bread flour. I reset the machine and added the flour, and as I was congratulating myself, I realized that I’d used Gold Medal AP flour rather than bread flour. Sigh. I made 10 buns. They rose well and baked well, so my error did not ruin them.
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This reply was modified 6 years, 5 months ago by
BakerAunt.
Soft cheeses spoil easily and need refrigeration, harder cheeses do better if kept cool. My grandmother used to talk about the root cellars and cheese cellars many Iowa farmers had, which kept their vegetables and cheeses cool (probably in the 60's) all summer.
The USDA is more cautious about leaving hard cheeses at room temperature for long periods of time, hence the recommended length in today's quiz. Mold that grows on hard cheese can generally just be cut off, though.
I make it one way, my wife makes it a different way. I make a béchamel sauce (butter, flour and milk) on the stove and then add the tuna fish, she makes it in the microwave and adds chicken bouillion. Most of the time she makes the creamed tuna and I make biscuits. (She prefers Bisquick biscuits over ones made from scratch, which are less work for me, so I really don't mind.)
Here's her recipe:
In an 8 quart microwaveable tall bowl melt 4 tablespoons unsalted butter.
Add 1/2 cup flour and cook in 30 second intervals until you have a roux, stirring frequently.
Add 4 cups of milk, in multiple stages, about a cup at a time. Heat in steps until it thickens but don't let it boil over. Stir frequently.
Stir in a handful of chicken boullion (1-2 cubes worth), cook some more.
Add 2-3 cans drained tuna in water. Cook a little more. Serve over biscuits or toast. (Also good over English muffins.)
I found several different descriptions of how to do a single strand braid, including a YouTube video that may be the same one you found. (It has you make a letter 'e'.) I found the instructions in Bernard Clayton's Breads of France book were the easiest for me to understand and follow. It is a bread shape I will definitely use again, I used about six ounces of dough per loaf, which makes a nice size loaf for the two of us.
I think I actually managed to get too much cinnamon in the filling for the cinnamon rolls yesterday, but we're eating them anyway. I made a compound butter with butter, brown sugar and cinnamon. I rolled the dough out to about 36 cm wide, spread on the compound butter and cut it into 6 pieces using a straight edge before rolling them up. (I got that idea from the Epicurous video about making cinnamon rolls, I find it works easier than trying to cut them after rolling it up.) Next time I may try making 9 pieces, these seemed a bit ungainly tall though they spread out nicely in the pan.
Hello. Mike - those challahs are beautiful. I found a YouTube video of making them and it looks like something I could manage with a little practice.
I've been reading about all your various baking and I'm envious. Business picked up like mad on Monday and Tuesday (and even a little Wednesday morning) so I was way behind where I wanted to be.
BA - your doctor may not allow you to read this as I started Wednesday evening with 10 lbs. of butter and was down to two by Saturday evening.
I made my usual pumpkin, pecan, and chocolate hazelnut pies. My crusts were not ugly this time. Instead of subbing heavy cream for water I used water and had no shrinkage on the pumpkin pie which was not blind baked and only a little on the blind baked pecan. For blind baking I dropped the temp when I put the crust in the oven and only blind baked it for a short time. I also had it resting in the freezer before I put it in the oven. I noticed the butter started to ooze out so I still to need to work on that but my crusts looked not bad and the pies tasted good. I wanted to bake them Wednesday as they taste better the next day but it just didn't work this year.
I also made two dozen English muffin rolls and those were pretty good. I used the leftover dough to make English muffins.
Friday I made scones for my in-laws and family for breakfast and cookies for the cross country team for their meet on Saturday. I made molasses cookies (which my mom always called ginger snaps) but they did not spread right. I was rushing and I wanted to make a recipe-and-a-half so I must have added too little butter or too much flour or something. They tasted good and had the right spice taste.
Saturday was my middle's birthday and party. The night before when it was too late to order he requested an ice cream cake. So Saturday I was up early and made yellow cake cupcakes from the Cake Bible. Pretty tasty. I also made what seems to have been dubbed American buttercream.
Saturday night I made pizza. I was going to make a chocolate chip cookie birthday cake for my middle but we had leftover cupcakes and I was out of eggs. So maybe I'll make that today.
Leftover turkey dinner with the mashed potatoes and gravy this time. (Dressing again tomorrow!)
Through Dec. 2, Bob's Red Mill is having its 25% off sale (does not include 25 lb. single bags, but cases of 4 5# bags of flour do qualify). If you buy $59 or more, shipping is free. It's a good time to stock up.
The two types of hard rolls I baked last week went into the freezer. We got them out yesterday morning and they went in the oven for about 5 minutes just before dinner.
The breadsticks are supposed to be dry and crunchy, so I just left them out. The ones with cheese in them softened a bit, probably due to the moisture in the cheese.
The challah were made on Wednesday, I think it is best left to sit for a day before it is eaten anyway.
The cranberry nut muffins stay soft for several days, but I froze most of what was left after we got back yesterday.
The Brazilian cheese rolls were made Thursday morning and we packed them in an insulated bag with a heat pack underneath to keep them warm. Most of what was left of those went into the freezer last night, too.
I knew it would be way too much bread, but it gave me an excuse to try several new recipes and try a new variant on braiding challah, which I'm likely to use again, because a batch of dough (around 36 ounces) made 6 loaves, a nice size for the two of us.
If you need to put in a KAF order, this is one of their lower maximums for free shipping. They also have a great price on 4-qt. Staub pots with lids. (It's the price that I paid for one five or six years ago.)
My wife thinks of croquettes and hush puppies as similar dishes, and she's not fond of either. (Of course, Long John Silver's hush puppies have garlic in them.)
Chicken and turkey meat (especially white meat) tends to be too dry for pizza, unless you do something like buffalo chicken, which is heavily marinated in a spicy sauce.
I've made turkey pot pies a few times, but we don't have any leftover turkey this year. I did buy some turkey at the deli counter the other day so I can have a turkey sandwich tomorrow.
There were two big pans of DGBC today, and I had multiple helpings of it, so I may pass on making it tomorrow.
Today I'm making a batch of pão de queijo (Brazilian cheese bread), as an appetizer treat. I made a batch and a half, which with a #60 scoop makes about 48 golf-ball sized rolls.
We had a house guest staying with us for a few months from Brazil, he made a batch of them using a mix. I looked up recipes and made a batch from scratch, he said they were as good as the ones his mother made. Then we went to the Brazilian-American Friendship picnic a few times, and I brought these along both times, they always disappeared quickly and we got very favorable comments on them. I leave out the garlic, but I've had them in restaurants and it is considered optional.
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I have dough made from my adaption of Ellen's Buns on its first rise. I'll bake them in the 6-cup Nordic Ware (12 wells) pumpkin muffin pan, as I did a couple weeks ago. They will be cute next to the Pumpkin Wheat Rye Bread.
