Search Results for '("C'

[Joan Simpson]

Sorry you didn't like cookies, Italiancook but glad your husband did.

Today I baked my sourdough with Crisco instead of oil(I was out of oil),the dough was made last night and sat overnight on counter.I kneaded it and baked this morning and I can say it's just as good if not better with the Crisco.It was about 4 and a half inches high and the crumb was good and not as heavy as the last bread,which could be because my starter is really vigorous right now.I made the whole recipe which makes two loaves and I'm giving one to my friend tomorrow.

[Mike Nolan]

For bread it'll work just fine, Peter Reinhart's marbled rye bread uses a little shortening in it, and I've seen it in other recipes. You don't even need to melt it (and there are probably reasons not to, according to Peter, he thinks adding shortening instead of oil makes his rye bread lighter), unless you don't know how much you need by weight. If you do melt it, let it cool down a bit.

2.23 cups of crisco (1 pound) melts down to 2 cups of oil, so most recipes just say to substitute measure for measure, if the recipe calls for a half cup of oil, use a half cup of crisco. (I always weigh crisco, though, because you get air pockets when you try to measure it out, a cup is about 7.2 ounces.)

[BakerAunt]

On Saturday afternoon, I cooked 2 ½ cups of dried lima beans that I had begun soaking Friday night. (I drained them first, then added fresh water.) I used these to make “Pizza Beans,” a recipe from Smitten Kitchen Every Day, which is also on Deb Perelman’s Smitten Kitchen website. The amount of beans is my estimate, and it works well. I put in the whole bunch of kale. I also add browned ground turkey, in deference to my husband. I cut the amount of mozzarella in half, and I use low-fat. I do the final baking in a lasagna pan. The recipe has become a favorite of ours.

[RiversideLen]

Soft and delicious. This is also a good recipe to make into a braided loaf.

By weight,
2 ounces Semolina
3 ounces Rye flour (I use whole grain rye)
4 ounces Whole Wheat flour (I use KA White Whole Wheat)
5 ounces Bread Flour

3/4 teaspoon salt
7 grams of Instant Yeast (1/4 ounce, a standard packet)
8 ounces of warm Milk
1 extra large egg
3 tablespoons Veg Oil or butter (I use Olive oil)
1 scant tablespoon of Honey

Put egg and yeast into mixing bowl, heat milk to about 100 degrees and put into mixing bowl. Add salt and flours, then honey and oil. Mix until it's all combined, cover and let rest about 20 minutes. Knead about 10 minutes using your stand mixer, adjust flour or liquid if needed, dough should be soft and compliant, not quite tacky (I usually end up adding a little water to it half way into the kneading.)

Pre heat oven to 375 degrees.

Transfer dough to a lightly oiled bowl, cover and let rise until doubled. This dough usually rises fairly fast. Then divide into 8 equal parts and form into buns, cover and let rise until doubled.

Bake in 375 degree oven for 14 minutes. They should look something like this.

Cool on a rake. Store tightly covered.

If you make smaller buns, you may need to adjust the baking time.

[Mike Nolan]

We used two different formulas for pâte brisée (short crust pie dough) at pastry school, one had more butter with slightly larger sized pieces of it after it was cut in. It produced a flakier crust, though it was a bit trickier to roll out, and I've pretty much standardized on the other one. (I do add a little more sugar for a cherry pie dough. My wife's grandmother would roll in a little granulated sugar for a cherry pie crust at the end, I just mix it in up front.)

I've tried several other recipes for pie dough, including ones that used a combination of shortening and butter and Rose Levy Beranbaum's cream cheese one, I keep going back to the SFBI one. I'm probably going to try an all lard one once I render the 4 pounds of lard I bought a week ago. (I do like Susan Purdy's hot water crust recipe for pot pies, and it uses a combination of butter and shortening.)

At pastry school, they made us cut the butter in using a chef's knife several times. That's a lot more work, but it does teach you exactly what it should look and feel like.

It took me several tries before I got the technique down at home, formulas don't tell you everything, but at this point I can make it either in the food processor or in the mixer.

Here's the formula I use:

Pastry Flour 100%
Sugar 5%
Salt 2%
Unsalted Butter 70%
Water 30%

I have tables in my notebook for 1-4 crusts, in metric weights. I measure the sugar and salt using a scale that has 0.1 gram increments. (In fact, any time I'm measuring less than 15 grams of something, I use the micro-scale. I have a third scale which measures in milligrams, but don't use it for baking.)

Most of the time I use KAF white Pastry Flour. I prefer the 8% protein pastry flour over the 10.3% protein one which they call their 'pastry flour blend', but I've also had good results using Gold Medal Unbleached AP flour. I may try a bag of Bob's Red Mill white pastry flour as I'm probably going to order semolina from them next time, and I can't get white pastry flour locally, only whole wheat ones.

I find I sometimes need an extra teaspoon or so of water. (As with all bakers percentages formulas, the water is by weight not by volume.)

[BakerAunt]

We were out of bread, so on Monday morning I baked my half whole grain version of King Arthur’s Rustic Sourdough. I made a levain the night before, using 1 cup of AP flour, 1 cup of my starter, and ½ cup warm water. It was nicely bubbly the next morning, so I cut the yeast from 2 to 1 ½ tsp. I also cut the salt to 1 ¼ tsp. My wholegrain substitutions were 2 cups Irish Wholemeal flour, ¾ cup dark rye, 2 Tbs. flax meal, and I added 2 Tbs. special dried milk. I proofed the yeast in the remaining 1 cup water with 1 Tbs. of honey instead of sugar. After mixing in the levain, I mixed in the wholegrain flours, then let it sit covered for 20 minutes. I then mixed in the salt with 1 ¾ cups AP flour. I needed about 6 ½ minutes of kneading to get the windowpane. The first rise took 70 minutes. I pre-shaped the loaf, let it sit 5 minutes, then shaped it and put it into my Emile Henry long baker (greased and coated with farina). The second rise took about 50 minutes. I’m still experimenting with times and temperatures on the EH baker. 425F seems a good temperature for this bread. I took the cover off after 23 minutes, but next time, I may leave it on for 30. The bread needed another 23 minutes to get to 202F. It’s a beautiful loaf, and I look forward to cutting into it tomorrow for lunch.

[BakerAunt]

To go with our soup on a cold, rainy Saturday, I made Buttermilk Scallion Flatbreads, a recipe from the KAF site (that also appears in an issue of Sift) that I first made last fall and adapted to have less saturated fat. This time, I cut the salt to ½ tsp., and I substituted ½ cup of white rye flour for that much of the whole wheat flour. The rye gave a subtle flavor to the flatbreads, cooked on an iron flat grill pan, and it also made the flatbreads easier to roll out, as there was no shrinking from the 7-inch-circles. I pointed out to my husband that on Saturday, we had both eaten six different kinds of whole grains: oats, millet, whole wheat, barley, farro, and white rye.

• This reply was modified 7 years ago by BakerAunt.

[navlys]

Not exactly a scratch meal but I sautéed some marinated (in red wine vinegar dressing) chicken strips in olive oil and then added Bird's eye Asian vegetable blend followed by TJ's simmer sauce. We were in heaven!

[BakerAunt]

I used up the last of our orchard Winesap apples from last fall, which for the most part kept well in the cold detached garage with thermostat at 48F. We only lost one apple, although some were beginning to soften. I made that Apple Cake from Recipes from the Old Mill, which I’ve baked about four times since last fall. This time I reduced the whole wheat flour to ¾ cup, and the AP to 1 cup and instead used ½ cup of barley flour. I added 2 Tbs. flax meal and 1/3 cup powdered milk (large granule type). I used white whole wheat flour in the topping in place of the AP flour. The texture of the cake is particularly delicious, as is the taste, so I will use this combination again.

[BakerAunt]

Friday’s dinner consisted of chicken legs, seasoned with sage, thyme, and sweet curry powder, roasted on a rack. The cuts we had seemed odd and had a lot of fat. For a side dish, I used a leftover mixture of brown rice, which I combined with cooked millet, leftover from the bread I baked on Wednesday. I sautéed onion, celery, and carrots, and a package of mushrooms (I sliced). I added some lightly microwaved frozen peas. The rice-millet combination went in at the end. I liked including so many vegetables with the grains.

[Mike Nolan]

I’m enrobing what I can of what’s left of the sponge candy today, before it gets too humid and warm and the sponge turns to goo. After you enrobe it, it stabilizes the honeycomb a bit, thought it doesn’t tolerate heat well. (That’s why you generally don’t find it in stores during the summertime.)

There are a lot of really little pieces, so I’m going to try to make something like haystacks with them.

This recipe is as good as the commercial types of sponge candy I’ve had lately, though I do wonder how Rocky Mountain Chocolate Company gets theirs into nice rectangular bars. I will be making it again, but probably not until the fall.
1+

[chocomouse]

Today I baked bread and a carrot cake (from a mix I found in the pantry; no idea where it came from or why I have it! My husband says even the cat won't eat it, but would love to eat the cream cheese frosting!) Then I made pizza for dinner and the fun began. I put it in the pre-heated oven at 375 for 25 minutes. That yielded a warm but white, soggy, yeasty, doughy crust. I upped the temp to 425 and set the timer for 10 more minutes. No change! So between the toaster oven (which did bake the dough through, but not a crispy crust) and the Jennaire griddle (which did not bake the dough quite through, but did make a crispy crust) we finlly ate pizza. And then called the appliance repair man. The Jennaire is 34 years old, but I'm hoping we just need a new element or something else simple and quick. I'm going away next week, until May 8th, and my husband is worried he won't have a stash of chocolate chip cookies to snack on. I told him he'll just have to go to the store and buy Oreos!

[BakerAunt]

On Wednesday morning, I baked Millet-Sunflower Bread, a recipe from King Arthur’s Whole Grain Baking, that I first baked earlier this year. As directed, I cooked the millet the night before and refrigerated it overnight. (Note: I cooked a half recipe of millet, using the directions given, which is enough for one loaf with enough left over to use in pilaf.) As I did last time, I held back the salt (reduced to 1 tsp.) and the olive oil until after the 45-minute rest that follows mixing all the other ingredients together. Once again, it baked into a lovely loaf. It’s a great wholegrain bread recipe for people not keen on whole grains, as the bread has a mild taste. I look forward to cutting into it tomorrow.

[Mike Nolan]

I sent some of our left over Easter ham and rye bread in to my wife's office for an end-of-the-school-year pot luck. (The soon-to-be enrobed sponge candy, I'm just waiting for the chocolate to be properly tempered, is for another departmental get-together on Thursday.)

My wife says that one of the things someone brought on Tuesday was a candy made with oreos and rollos, she said they appear to be fairly easy to make and were awesome. I'll try to get a more complete description tomorrow.

There are several recipes for sponge candy online, but I used the one in Chocolates and Confections at Home with The Culinary Institute of America, by Peter P. Greweling. (2009)

I remember finding what looked like a good one by searching for 'buffalo sponge candy'. The book had a few useful details, like when to add the gelatin and putting the pan back on the stove after adding the baking soda to encourage it to foam up.

Years ago I had a pretty good recipe for making sponge candy in the microwave that I had found online and worked out the timing to my microwave oven, but the book I had all that written in vanished and I couldn't find the original recipe or reproduce it and the timing. Since I've made it before, the CIA recipe was easy to follow.

[RiversideLen]

For Easter I had an uncured ham that had a tarragon apricot mustard glaze. I baked it at 325 until it reached 130 degrees. It came out real nice. Served it with spaetzles (from a bag, not homemade) with mushroom gravy.

Today I threw a few burgers on the BBQ (first time this year). Had it with a chicken veggie soup. Veggies were carrot, bok choy and kale.

Mike, your sponge candy looks good. The first time I heard of sponge candy was on a YouTube channel, I follow a candy making family (Hercules Candy) and they have it. It's one of the few things they don't make, they buy it from another candy maker they know and then they enrobe it with chocolate. It sounds like something I'd like to try.

This doesn't qualify as cooking but I also bought some Game of Thrones Oreos and enrobed them in dark chocolate.

• This reply was modified 7 years ago by RiversideLen.