Search Results for '("C'

[Mike Nolan]

Commercial pizza ovens are set anywhere from 650 degrees on up. A wood-fired oven might be in the 800-900 range, a coal-fired one (there are a few in NYC) will get to 1000 or higher.

The point of a really hot oven is to make a nice crisp crust. The toppings tend to keep the top from getting as well done, so it has to bake from the bottom up.

[BakerAunt]

Skeptic--Did you sprinkle anything on the bottom of the cloche? I've found that with my clay bakers it helps to grease them, then liberally dust with farina (cream of wheat). I tried semolina, but it tends to burn. It seems to me that it not only prevents some sticking but also overbrowning on the bottom.

I've not used a cloche. I have a bread bowl (no cover) and the Emile Henry long covered baker. I really like how the covered baker performs.

From the cloches that I've seen, I think that you are correct that 7 cups of flour was too much. I think that 5 cups would likely be the limit.

[RiversideLen]

Tonight I made Chicken-Roni (ground chicken with pasta sauce).

[Mike Nolan]

We're sort of getting into a summer schedule, last night we had tacos, tonight we're having BLTs. Just have to be careful about the sodium levels. That probably means no tomato-and-salami sandwiches during tomato season and limits on things like hot dogs, brats and burgers. (The condiments add in way too much sodium.)

[RiversideLen]

I made a loaf of bread today, 50% whole grain (rye and white whole wheat), did it in a basket weave.

[Mike Nolan]

I don't know if there is any way to tell the sex of the fox that was napping in our yard from the photo. I've never seen any kits or even more than one fox at a time. I know there's a female present because we hear her at night. (It sounds almost like an injured cat.)

[BakerAunt]

It's an overcast, cool Monday morning. I'm baking "3-C Cookies," a recipe that appeared in The Baking Sheet, 9.6 ((Autumn 1998), p. 26 and has been a favorite ever since. One additional note: the recipe was from Catherine S. Vodrey, who submitted them for the "Open Hearth" section of The Baking Sheet, where readers shared their favorite recipes. The recipe uses an egg and an egg yolk, and I had a yolk left after baking the Glazed Cheesecake Rolls last week. The three Cs are supposed to be cashews, coconut and chips (white chocolate). However, I found that cashews are wasted in these cookies, as the flavor gets lost amid the other ingredients. I used the suggested option of pecans, and I like that flavor. I always toast the coconut and the pecans. I used the #30 Zeroll scooper (2 Tbs.).

I cut the salt from 1 1/4 to just 3/4 tsp., as there is sodium in the baking soda and the coconut.

Although my husband says he cannot eat coconut, I've noticed lately that he is eating recipes that I bake with coconut, so I suspect that I will have plenty of help eating these cookies!

• This reply was modified 7 years, 11 months ago by BakerAunt.
• This reply was modified 7 years, 11 months ago by BakerAunt.

[Mike Nolan]

Butter poaching is a very common cooking technique for fish and shellfish.

These were fairly small lobster tails, probably 4 ounce. First take the tails out of the shell. There are lots of videos on YouTube on this, some better than others. Using kitchen shears, cut down the middle of the shell, pull it apart, and pull the lobster meat off the membrane. I also took out the intestine string and rinsed them off. (Not all the instructions have you do these steps.)

You can save the shells to make lobster stock. (Throw them back in the freezer until you have enough of them to make a couple quarts of stock.)

For the poaching liquid, use 1 1/2 to 2 sticks of butter for 4 tails, depending on the size of your pan. Put 2-3 tablespoons of water in your pan and heat it to boiling. Whisk in 2 tablespoons of butter, then start adding the rest of the butter a few tablespoons at a time. You should get a milky yellow-white poaching liquid. Heat it to a simmer but not to a full boil.

The poaching liquid should cover the lobster tails about half way. More than that uses too much butter, IMHO.

Some people throw a little lemon juice in the poaching liquid. (When I poach orange roughy, I use a lemon-butter poaching liquid,, but I don't use it for lobster.)

Add your lobster tails. Spoon the poaching liquid over the tails as they cook, turning them once or twice. It will take 7-8 minutes to cook them. (Larger tails take a bit longer.)

Serve with some drawn unsalted butter.

I've never found anything useful to do with the poaching liquid afterwards.

[BakerAunt]

This afternoon, I will be baking a wholegrain bread in the Emile Henry long baker. The recipe started out as Antilope's (posted on this site), but I've adapted it--a lot.

Addition: I made 5-6 curvy, long slashes before baking, and that worked quite well for this bread. It's attractive, with no breaks.

I look forward to eating this bread tomorrow.

• This topic was modified 7 years, 11 months ago by BakerAunt.

[BakerAunt]

For lunch, I'm making New England Clam Chowder, a recipe from Betty Crocker's Cookbook (1978), p. 83. I put my own spin on it by cooking the onion in bacon grease (I keep drippings in the refrigerator for these rare uses), using more potato, and using 1% milk rather than cream. I also follow my college roommate's innovation and add 1/2 tsp. celery seed before I stir in the milk. Of course, I delete the salt, as I'm sure the canned clams have plenty.

• This topic was modified 7 years, 11 months ago by BakerAunt.

[BakerAunt]

I found a video of one of the cakes being frosted and the baker discussing it (if you can hear it over the music that's been added).

https://www.foodandwine.com/news/royal-wedding-cake-recipe?xid=NL_DISH051918&utm_source=foodandwine.com&utm_medium=email&utm_campaign=the-dish&utm_content=2018051920PM&eminfo=%7b%22EMAIL%22%3a%22Ebt4mF9KGSAyq6yldRzVww%3d%3d%22%2c%22BRAND%22%3a%22WI%22%2c%22CONTENT%22%3a%22Newsletter%22%2c%22UID%22%3a%22WI_DSH_6DF4D82E-1A80-4617-ADC8-29E4CD9A7378%22%2c%22SUBID%22%3a%2274099137%22%2c%22JOBID%22%3a%22746797%22%2c%22NEWSLETTER%22%3a%22THE_DISH%22%2c%22ZIP%22%3a%2279413%22%2c%22COUNTRY%22%3a%22USA%22%7d

The pictures we've been looking at do not do justice to the scale of the cake.

[navlys]

Mike

When you say you "butter poach" your lobster tails what do you mean exactly? I've purchased the 4 oz. tails ( not fresh water) and tried boiling and broiling ,removing part of the meat out of the shell etc. but wasn't always successful. What do you do and what size lobster tails are we talking about?

[BakerAunt]

I ended up using both hands to pull back the sides around the center, after the second rise, for the filling. That worked well, and they are still light and had good oven spring. My husband and I each had one of the Glazed Cheesecake Rolls for dessert. I'm looking forward to having them for breakfast early tomorrow morning.

One other note: I used the Zeroll 40 (Tablespoon) scoop to apportion the cheesecake filling. I used the Zeroll 100 (teaspoon) scoop to apportion the frosting. That helped a lot with dividing it evenly among the sixteen rolls.

• This reply was modified 7 years, 11 months ago by BakerAunt.

[BakerAunt]

I haven't baked since Monday, so it was time to get back into the kitchen on Friday.

I shelled pecans in the morning and made a batch of my Cherry Granola (recipe on this site). I eat it occasionally for breakfast, but my husband has developed a habit of snacking on it, so I am making it much more often than I once did.

I'm also in the process of baking Glazed Cheesecake Rolls, a recipe from Pillsbury cook-booklet #37, "Breads, Breads, & More Breads," which I've had for at least thirty years. I re-worked the recipe a few years ago. This time, I substituted in 1 1/4 Cup white whole wheat flour, used 1/2 cup buttermilk in place of some of the water, added 2 Tbs. flax meal, added 1/4 Cup Bakers Special Dried Milk, and replaced 1 Tbs. of the sugar with 1 Tbs. of honey. Instead of 2 1/4 tsp. yeast, I used 1 tsp. regular yeast and 1 tsp. special Gold yeast.

It is on its first rise. After that, shape it into 16 balls and allow to rise again. The recipe then calls for using a thumb to make a 1 1/2 inch indentation in the center. A Tbs. of cheesecake filling is then put in before baking.

That will, of course, deflate the rolls a bit, so I'm thinking that I will not allow a full second rise. Also, it is difficult to get a symmetrical hole with a thumb. I'm thinking of using the bottom of a small juice glass. Any thoughts about that? I think the idea is similar to kolaches, so I looked at a couple of those recipes. Some make the indentation and add the filling before the second rise, while some do it afterwards, as does this recipe.

Any suggestions?

These Glazed Cheesecake Rolls are to for a celebratory breakfast very early tomorrow as I watch the wedding between Prince Harry and Meghan Markle. When I watched Prince William and Katherine's wedding seven years ago, I tried making crumpets that did not come out so well. I decided this year that since Meghan is an American--and she and Harry have ditched what a friend who lives in England calls those truly awful wedding cakes of fruit cake and fondant in favor of a civilized American wedding cake--that I would do likewise with breakfast!

• This reply was modified 7 years, 11 months ago by BakerAunt.
• This reply was modified 7 years, 11 months ago by BakerAunt.

[chocomouse]

No cooking here tonight -- lost our power! The marinara sauce was hot and fresh, but I had no way to cook the pasta. So I had leftover cold asparagus, and DH had the last of the egg salad for a sandwich. Apparently, a tree fell on our power line, it caused some very loud explosions (which we heard, sitting on our deck), and then started a fire at the base of the electric pole, in our woods. It took the fire department about 45 minutes to put out the fire, and another 3 hours for the power company to come inspect and reset the power. All winter long, with some big storms, we never lost power, and then something freaky like this happens!