Search Results for '("C'

[Mike Nolan]

I buy whole-milk mozzarella at Sams Club in 5 pound bags, then repackage it in 12 ounce quart bags and freeze it.

My mother always said a pizza just wasn't a pizza without a little Romano cheese on top, but I don't keep that around, though sometimes I use a little Parmesan. I do keep a four-cheese blend from Sams on hand, but don't generally use it on pizza. (It's excellent as a topping on bagels, though, and I also use it in gluten-free Brazilian Cheese Rolls.)

We've been doing flatbread pizzas lately using a lavash we can get at the grocery store, we use the mozzarella and some havarti.

If I make a crust, I'm probably going to use the 'Roman' crust recipe in Peter Reinhart's book, "American Pie". It's a dough that makes a really thin crust. For a thicker crust, I'll use my variant on one of the recipes from Pasquale Bruno Jr's book, "The Great Chicago-Style Pizza Cookbook", which I have posted here: Chicago-Style Pizza Crust. (Pasquale's book was out of print for a while but is available again.)

[aaronatthedoublef]

ItalianCook, my family did not like the texture, I think.

I've tried two and three cheese mixes. The first pizzas I made was for the school bar in college and we used mozzarella, provolone, and parmesan (doubt it was Reggiano ;-)). I've tried that mix and just mozzarella and provolone. I am the only one who likes those mixed. I've tried fontina which was too strong. I've been meaning to try fontal which is soft and milder to see if they would like that.

I make the dough and grate the cheese. Sometimes I will cut up the vegetables but my wife usually does that - olives, some kind of pepper other than green which I do not like, and onions - usually red. I usually buy pre-sliced, criminy mushrooms and break the slices into smaller chunks as I put them on the pizza.

Meat is simple, usually sausage or pepperoni. I've experimented with a few different sausage types - Italian (pork or chicken), Turkish and Moroccan (lamb usually with different spices). I used to par-cook it before I put it on then I stopped that.

My wife is the creative one. Sometimes she likes a swiss chard-olive oil-goat cheese-and mozzarella pizza.

You can try a lower gluten flour. I use part cake flour. That would help lower the protein content.

[BakerAunt]

Those muffins sound delicious, Chocomouse.

On Tuesday, I baked the Honey Italian Whole Wheat Breakfast Cookies to which I posted the link last year. I’m still playing with the recipe. This time, I substituted ½ cup of barley flour for that much of the whole wheat. I used 1 tsp. vanilla (original amount), and reconstituted ¼ tsp. Penzey’s dried orange peel with ¾ tsp. water. I'll add a note tomorrow about taste.

Note: The cookies are softer with the barley flour, and I like the texture. I am thinking that I will stop adding the orange peel unless I have fresh zest. I might go back to adding a bit of the Fiori de Sicilia.

• This reply was modified 7 years ago by BakerAunt.

[BakerAunt]

My husband went down on Monday with a sinus attack, so I was on my own for dinner last night (and probably for tonight as well). I pulled out some frozen black beans and some frozen meat drippings (beef? pork? The label is missing.) I had some leftover ground turkey from last week’s pizza. I added chopped onion, diced garlic, a can of diced tomatoes, celery, an orange bell pepper. I used ½ tsp. chili powder, about 1/8 tsp. old cayenne, and ¼ tsp. cumin. It was acidic, so I added 1 Tbs. of sugar. I also added some additional dried onion. I don't like a lot of hot spices, but it could have used more.

[Mike Nolan]

Did you read the explanatory text after selecting your answer? It goes through how to compute the correct answer in detail. That part took longer to write than the quiz itself, I'd be disappointed if people didn't read it. (I need to finish a blog post I've been working on that helps explain Baker's Math.)

[chocomouse]

Today I baked "tropical" muffins. No recipe, just mixed pretty standard ingredients, including Greek yogurt and flax meal, until I got the right consistency. I added shredded zucchini, drained and lightly squeezed (which started as 2 cups, last fall, before I froze it), orange peel I candied in December, dried pineapple, golden raisins, and coconut. They turned out great, good fruit flavor, and not too sweet. I used only 2 tablespoons of sugar, because most of the sweetness comes from the fruit.

[BakerAunt]

I missed it because even though I do store a lot of food indefinitely (with the exception of meat and baked goods), I've never been sure that I should be doing so.

[Mike Nolan]

How long can you safely store food in the freezer at 0 degrees (F)?

[See the full post at: Daily Quiz for April 8, 2019]

[BakerAunt]

Fortunately, I still have a stash of it. I'm also using less of it, since I had to cut back on items I bake with saturated fat, which is where I most used it. (I miss sugar cookies and chocolate chip cookies.)

[BakerAunt]

Early Sunday afternoon, I baked the KAF recipe for Maple Doughnuts:

https://www.kingarthurflour.com/recipes/maple-doughnuts-recipe

I made a few changes. I used white whole wheat flour, I used 6 Tbs. buttermilk rather than water. I reduced the baking powder to ½ tsp. and added 1/8th tsp. baking soda. I reduced the salt to 1/8th tsp. I used a disposable Wilton piping bag with the end cut off (no added tip) to pipe it into a 6-well standard baked doughnut pan coated with The Grease. I allowed the doughnuts to cool before making the glaze. I changed that recipe slightly in that I used glazing sugar that I bought from KAF—back when they carried it—and I substituted 2 Tbs. half and half for the heavy cream. I did not use the maple flavoring in the glaze. We will try these for dinner tonight.

[Mike Nolan]

Some of the standard 'test taking' hints shouldn't work, I use a random number generator to decide which answer slot gets the 'correct' answer. (I started doing that back when I was teaching years ago.)

My wife once took a test with 100 true/false questions on it. If you selected 'false', you had to explain why. It turned out that all 100 statements were true, but she got credit for several of the ones she marked as false, because of how she explained her reasoning.

[aaronatthedoublef]

Hi,

I made a Costco run today and Vanilla was under $30 a pint (barely). It was $29.94, but that is the cheapest I've seen it in a long time. It was $35 and change for a pint at Trader Joe's and the same at Walmart. I meant to check Aldi's but I'll do that tomorrow when I go to the hardware store.

[Italiancook]

For the first time, I made KAF's "Now or Later Crust." It has semolina, which I probably can't have but don't know for sure. It yields 2 pizzas. It led me to a question:

(1) What do y'all do when you want to freeze half the dough? Do you let it have the first rise with all the dough before dividing it? Or, do you cut the dough in half and put one-half in the freezer without the rise, thinking it'll get plenty of rise thawing out in the refrig?

This recipe calls for par-baking the crust for the freezer, but that isn't practical with my freezer.

https://www.kingarthurflour.com/recipes/now-or-later-pizza-crust-recipe

[Mike Nolan]

I'm fortunate that I can get shank bones and knuckle bones from several stores here, neck bones are a little harder to find. You might have to go to South Bend for bones for stock unless there's a full-service butcher closer than that. (They're something of a vanishing breed these days.)

One of the vendors at the summer farmers market sells bones that have had nearly all the meat stripped off for ground beef, I use 2-3 pounds of those in each batch of beef stock.

[BakerAunt]

On Wednesday, I baked Oat Bran Banana bread from a recipe that I created by major adaptations to one I found at Cooking.com. I forgot to grind the oat bran, but the loaf still came out moist and delicious—and healthy! This recipe is a keeper. I will try to get it posted here when I can.

On Thursday, I baked the King Arthur recipe for Chewy Semolina Rye bread, but I made some changes: I substituted in ½ cup plus 2 Tbs. buttermilk (5 fluid oz.). I replaced the Vital Wheat Gluten with an equal amount of first clear flour. I cut the salt down to 1 tsp. from 1 ½ tsp. I do not buy the KAF rye blend, so I used ¾ cup of dark rye flour and ¼ cup of white rye flour. The latter was bought back when I was going to try a scone and a cookie recipe that specified white rye, but I am unlikely to make those now, so I want to use the white rye flour which is taking up freezer space, and combining it with another rye flour is a good start. I omitted the dried minced onion, because we might want to use this bread for peanut butter sandwiches at some point. I used the bread machine to knead the loaf, and I held back the olive oil until after the initial 5-minute mix and 5-minute rest. I do own the baking bowl the recipe specifies, but it is still packed away until after the renovation, so I used an 8 1/2x4 1/2-inch loaf pan, and adjusted baking temperature and time: I baked it at 375F for 40 minutes, to an internal temperature of 202F. I did not do the egg seed topping. We cut into it for lunch on Friday, and flavor and texture have earned it a permanent place in my baking repertoire

On Thursday, I fed my sourdough starter and made my half-sheet pan pizza. I topped it with cherry tomatoes that I cut in half; they were on sale because slightly blemished, which is perfect for a recipe where they are baked. I sprinkled some Penzey’s garlic powder and Tuscan Sunset blend over those, then added browned ground turkey, sliced mushrooms, chopped red bell pepper, sliced green onion, 4 oz. part-skim mozzarella diced small, and grated Parmesan on top. It was a cold, rainy day, so the pizza really hit the spot.

• This reply was modified 7 years ago by BakerAunt.