Search Results for '("C'

[BakerAunt]

Mike--I found a vinegar one in the Frugal Gourmet Whole Family Cookbook. However, my husband and I think of cole slaw as using mayonnaise. (BTW, Jeff Smith hates mayonnaise based cole slaw, it turns out, and thus there are no recipes for it in his cookbooks!) I'd be interested in seeing your mother's recipe.

Chocomouse--ah, I suspected that your cole slaw might not be written down. The ingredients you list, however, strike me as what I am seeking.

[BakerAunt]

Can someone point me toward a cole slaw recipe? I bought a cute little head of cabbage at the Farmers Market. I am thinking of one that uses cabbage, onion, and carrots. So far, most of the ones I'm finding have apples or other fruit.

I tried a search here, and Chocomouse (hint, hint) came up a lot as mentioning cole slaw. No recipes came up in the search--and I couldn't figure out why some items did turn up.

I can do a google search, but I like to start with recipes from people I know. 🙂

• This topic was modified 6 years, 9 months ago by BakerAunt.

[BakerAunt]

As I'm unpacking items, I came across a Romertopf Bread bowl that I bought from King Arthur, long ago when I was young and foolish and didn't realize their first aim was selling not necessarily about great baking tools. I didn't get around to using it, and it has no recipes with it. I've spent the last hour searching the internet for recipes, and I only located two. One is a little odd. Here is the other one, and even it seems to suggest that a lid would be useful:

http://www.romertopfdirect.com/USA/Romertopf-Recipes/Bread-Recipes

In googling Roertopf, I get recipes for covered bakers--even when I specify "bowl" or "uncovered"--which makes me suspect that the bread bowls on their own were not perhaps the best of ideas. (As I said, long ago, I was naïve about King Arthur's motives.) I'm thinking of trying the bread recipe that I go from Antilope on The Baking Circle years ago, and which I posted here at Nebraska Kitchen. I've made it as a boule before, using a large cake pan, but I think that it would work in the bowl.

I assume that I don't soak the bowl, since it has a glazed interior, but that I would need to start it in a cold oven.

I'm not sure when I will try this experiment, but it will probably not be until the weather cools off a bit. If anyone has experience with the Romertopf BPWL, uncovered, please let me know.

[Mike Nolan]

It appears the opposite is true, adding salt to water makes it boil faster, but not enough so to make much difference.

I remember my college chemistry professor, L Carroll King, spending most of a lecture on what happens when you boil something. He was legendary at Northwestern for his intro to chemistry lectures. For one lecture, there were two large balloons floating in the room. He told us one contained hydrogen and the other helium and challenged us to suggest ways to tell which was which. After going through a variety of methods, like releasing them to see which went to the ceiling of the large lecture hall faster (hard to tell), he said there was another easier way. He then took a long metal tube, attached it to the gas with a piece of rubber tubing, lit the gas, and touched the flame to the two balloons. One of them went BOOM!, of course. Class dismissed with a bang!

Boiling water is more complicated than it seems, the amount of dissolved minerals impacts the rate at which the water absorbs heat and the boiling point, and the the pressure at the bottom of the pot, which is a combination of the atmospheric pressure and the depth of the water is also a factor. A wide pot will boil faster than a narrower pot with the same amount of water in it, though the size of the pot also affects how much heat is transferred to it from the stove.

This article does a good job of explaining things, though it doesn't really go into why adding salt makes the water seem to boil harder. As I recall, it isn't that it's boiling harder, it's that it has smaller air bubbles due to the presence of the additional minerals, which make it seem more active. (The same thing happens if you add baking soda to a pot of boiling water.)

[BakerAunt]

Today I froze three small packets (189g each) of cut green beans. That's the amount that I estimate the two of us would eat with a meal. I blanched each group in boiling water for 3 minutes, then put into ice water for three minutes. I put them in a salad spinner to dry, then wrapped them in a dish towel. There was still moisture. I spread each third on its own quarter-sheet pan lined with parchment and put the pans into the freezer for an hour. I don't know that the parchment was necessary, but I had visions of their sticking to the pans. After an hour, I put each third into a pint Ziploc freezer bag, squeezed out as much air as possible, then put them in the freezer.

When we get around to cooking them, probably in the fall, I'll add another post about how they turn out.

Thanks to all who contributed their suggestions and ideas. It's wonderful to have a community to whom I can turn with cooking and baking and preserving issues. You are the best!

[BakerAunt]

Dinner tonight was sliced turkey breast, microwaved green beans from our garden, and sweet corn (the season is here!).

[BakerAunt]

On Wednesday evening, I baked the KAF recipe for whole wheat blueberry muffins. I made the following changes: added 2 Tbs. flax meal; added 1/3 cup powdered milk (the granular stuff I’m trying to use up); reduced the sugar to 1/3 cup; reduced the oil to ¼ cup; reduced the salt to 3/4 tsp. I had some leftover streusel in the refrigerator (not sure how old it was) that I sprinkled on top. The muffins are ok, but I will use a different streusel recipe next time. These made for a quick breakfast before we went blueberry picking again. These are the late blueberries, so they are not as full of water as the ones we picked in July. I will freeze most of these.

[BakerAunt]

Wednesday night’s dinner was stir-fry, using a leftover pork chop from Tuesday’s dinner. The vegetables I used are: green onion, celery, carrots, red bell pepper, three mushrooms (all I had), broccoli, and snow peas from our garden. I used I roll of soba noodles.

[BakerAunt]

My husband cooked most of Tuesday's dinner: pan-cooked thin pork chops, macaroni and cheese (I've shown him how to make it with Vermont Cheese powder), and microwaved broccoli.

[BakerAunt]

Another thought, Italian Cook, would be not to let the dough rise as long before dimpling it. That would give the dough a bit of time to recover from the dimpling.

When I make it, I use the optional Vermont cheese powder. I also sub in 1 1/2 cup whole wheat or white whole wheat flour and add 2 Tbs. flax meal. I cut the salt to 1 tsp., which will also give the yeast more freedom and allow for a quicker rise.

I've not used the optional pizza dough flavor (don't have and don't want it), nor have I tried adding meat or cheese. I'll be following your experiments with interest!

• This reply was modified 6 years, 9 months ago by BakerAunt.

[Italiancook]

Thanks, BakerAunt, for noticing the blog post for the focaccia recipe. I just read it and some of the reviews. Some reviewers put add-ins into the dough (not the ones suggested in the recipe). Have you ever tried this? Next time, I'll plan to make this for use with Italian deli meat & add some grated garlic.

[Italiancook]

Mike, when I tried focaccia from a Frugal Gourmet recipe, the dough was properly made and the finished product was thin. We had never before eaten focaccia, so we didn't know what it looks like. Still haven't had focaccia someone else prepared. I've seen Bobby Flay & Anne Burrell make it on Food Network, and their finished product looks somewhat thin.

The picture in the KAF recipe (link below) makes it look thick, and that has been BakeAunt's experience with it. She's able to slice it in the middle for sandwiches. So I don't know whose focaccia is more authentic -- Flays, Frugal Gourmet, and Burrell, or KAF. I also don't know if focaccia is even authentic Italian or U.S.-borne Italian-America. I have 3 excellent Italian cookbooks written by Italians in English, and none of them mention focaccia.

https://www.kingarthurflour.com/recipes/blitz-bread-no-fuss-focaccia-recipe

[Italiancook]

Ah ha! That's where I'm going wrong. The reason I poked all the way to the bottom is that I watched Anne Burrel (Food Network) make focaccia. It sure look like she was making a zillion pokes, going all the way to the bottom. I've never tried her recipe, because it requires a jelly pan, which I don't have and don't want to buy. Next time I make this bread, I'll use your method of just making "a slight indentation." I think that's the key to solving my dilemma. I cut the bread, and it tastes delicious. Thanks for your help, BakerAunt, in bearing with me through these two trys.

• This reply was modified 6 years, 9 months ago by Italiancook.

[BakerAunt]

The recipe looks good, Italian Cook. The one I was considering appeared in the recent issue of Bake from Scratch magazine. It uses two eggs, however, and more chocolate.

I baked a blueberry pie on Saturday evening. I used the first of the two oil-pie crusts from the King Arthur Anniversary Baking Book, making the larger amount, but with a few changes inspired by the second recipe. I used ½ cup oil and ¼ cup buttermilk. I substituted in ½ cup white whole wheat flour. I used 1 tsp. salt. I used a 9-inch Emile Henry deep pie dish, and after blind-baking the crust, I sprinkled a little Panko over the bottom. For the filling, I needed one that could be partly cooked in advance, since the oil-crust needs to be baked blind, and so will be hot when I add the filling, and I wanted to avoid a top crust.

In Great Pies & Tarts, by Carole Walter (1998), a cookbook that I recently unpacked and had never used, I found “Blueberry Crumb Pie with Warm Blueberry Sauce” (pp. 192-193), The blueberries are slightly cooked in a large skillet with sugar, cornstarch, and water. She put in cinnamon, but I substituted ¼ tsp. allspice, which I prefer in blueberry pies. The berries are then removed with a slotted spoon (I used a plastic skimmer) to a 13x9 inch dish, in thirds, with tapioca sprinkled on top of each third. After 15 minutes, the filling is ready. I cut the streusel recipe in half and reduced the butter so that I only used 2 Tbs. (a scant 2 Tbs., as I’d used ½ tsp. of that butter for jam last week). I deleted the cinnamon and the walnuts. I tented the pie, as directed, with foil for the first 40 minutes, then uncovered it for 10 minutes more.

And what about the juice left from the blueberries? I followed the directions to move it to a saucepan, add water, and bring to “slow boil.” I deleted the crème de cassis or Kirschwasser, as I have none, but just added the required lemon juice. The sauce has a lovely flavor, I can testify, from licking the spoon. I’ll add a note after we cut into it on Sunday.

[Italiancook]

I've made pesto, so I knew this. Ina Garten's (Food Network) pesto recipe is the best. I can't recall if she says it on the recipe, but on her show, she has said to freeze pesto, cover the top with olive oil. Never frozen it, though, so don't know how much oil to use.