Search Results for '("C'

[BakerAunt]

This Wednesday evening, I'm baking biscotti. This recipe, for Ginger Biscotti with Pistachios, came from a restaurant, Fifty Seven Fifty Seven in New York, and was published in the R.S.V.P. column of Bon Appetit (June 1997), p. 26. I baked it last fall and was somewhat disappointed as it did not have much ginger taste. The only change I had made at that time was to use dried orange peel in place of freshly grated orange peel. For me, I'm not sure that orange and ginger go together, but I wanted to give it a try. I don't recall tasting much of the orange flavor either.

This time, I omitted the orange peel. I added 1/2 tsp. of lemon extract and 1/3 cup minced, crystalized ginger. I made that change because a Ginger Shortbread recipe I like, by Ken Haedrich, uses crystalized ginger and lemon extract in addition to vanilla. (That recipe also uses grated lemon zest, I did not add lemon zest because I want the ginger taste to be primary.) I'm now doing the second bake. I'll add a note to this post tomorrow about taste and if this recipe has the zing I seek.

Promised Note: The ginger flavor from the crystalized ginger is exactly what I wanted. I'll add this recipe to my biscotti repertoire.

• This reply was modified 8 years ago by BakerAunt.
• This reply was modified 8 years ago by BakerAunt.

[Mike Nolan]

5.5 pounds bags of Callebaut callets are around $26 (plus shipping) at Stover. The 11 pound bars are under $45.

[Mike Nolan]

FWIW, Callebaut 823 milk chocolate (what we used in chocolate school for milk chocolate) is 33.6% (minimum) cocoa solids, 36% total fat and 20.8% (minimum) milk solids. It comes in callets (large chips) and 11 pound slabs.

This is a medium or standard consistency milk chocolate. Callebaut rates it as a 3 on a scale of 1-5 for firmness.

Personally, I like the Callebaut 811 semisweet chocolate better, but I've always been a fan of darker chocolates. My wife even likes it, and she's generally more of a milk chocolate person. The next time I make chocolate chip cookies, I'm going to try using these instead of the Nestles Tollhouse morsels. My suspicion is they'll melt a bit more, because they don't have the emulsifiers in them that consumer grade chocolate chips have.

For those of us not living in a major city (like Chicago), it may not be easy finding a local supplier for Callebaut products, most recently I got them from Stover & Co, a restaurant supply house in the Pittsburgh area. I'll probably try to get more when we're out there later this year.

[Joan Simpson]

BevM the way I make Salmon Patties for just me & my husband I use the small flat can I think it's 6 oz.Drain most of the liquid off,leave a couple tablespoons of liquid in the bowl.Take all the backbone out and dark skin off.Mash all the salmon up,add 1 egg,salt,pepper,onion powder,a squirt of lemon juice and about 1/3 cup of flour(I don't measure) stir it all up well and make small patties and fry in hot oil for a few min on each side.I can get them all in my skillet at one time ,I get about 6 or 8 small patties.

Yep Bev we're about as deep south as you can get,we live in Valdosta,Ga.and we're about 18-20 miles from Florida line.I'm just an old southern girl as my Granddaddy would say "gal".

• This reply was modified 8 years ago by Joan Simpson.

[BakerAunt]

I adapted this recipe from one I found on the internet, which was attributed to Laura Tutor, the features editor of The Anniston Star, an Alabama newspaper. Although you can use nonfat or lowfat yogurt, I think that the thickness of the Greek yogurt makes a less crumbly patty. You can vary the seasonings to what you like: minced garlic, chives, parsley, dill.

Salmon Patties

1/2 Cup Greek yogurt
1 egg
1/3 Cup freshly grated Parmesan cheese
1 tsp. brown mustard or Dijon mustard
1 tsp. Penzey's Mural Seasoning (it's salt free)
freshly ground black pepper

1 (15 oz.) can salmon, drained, and backbones removed; flaked
1/2 Cup Panko bread crumbs
1 Tbs. ground flax meal

In medium bowl, whisk together first six ingredients. Add salmon, panko and flax meal. Gently mix into ingredients.

Using a 1/3 measuring cup, scoop and form into patties (8-9) on waxed paper. If you use separate squares of waxed paper, it is easier to move them to the skillet later. These should not be too thick. At this point, they can be covered and refrigerated for several hours before cooking, or you can go ahead and cook them.

Heat a large nonstick skillet (room for four at a time) with a little grapeseed oil (holds up well to high heat and has a neutral flavor). Over medium heat, cook four patties at a time, 2-3 minutes per side, or until golden brown and heated through.

Leftovers, hot or cold, are good on hamburger buns.

[BakerAunt]

I was going to bake Milk Chocolate Egg Cookies, from the March/April 2018 issue of Baking from Scratch, but I felt that it would be a waste of high-end chocolate (see thread on when to use or not use expensive chocolate). However, I had a package of Cadbury mini-eggs I'd bought to use in the recipe. So, I baked Deep Dark Brownies from the KAF website, and crushed the Cadbury mini-chocolate eggs and sprinkled them over the top of the brownies before I baked them this morning. They should be ready to cut for dinner tonight. I'll add a note to this post about what we think of my innovation.

I use a 10x10 ceramic square dish for this recipe because the center never cooked through before the sides were done in a 9x9 inch metal pan. I also find that these brownies are better if they have a long rest period before cutting. Eight hours should do it, but I usually bake them the day before I plan to serve them.

Added Note: The crushed mini-eggs make an attractive top next to the dark chocolate and give a nice crunch. It's a nice way to vary a brownie recipe.

• This reply was modified 8 years ago by BakerAunt.
• This reply was modified 8 years ago by BakerAunt.

[BakerAunt]

I was able to locate it at the magazine's website:

https://www.bakefromscratch.com/milk-chocolate-egg-cookies/

The magazine is overly fussy, although I've gotten a few good recipes from them. I couldn't do any of the recipes in their British Baking issue (Jan/Feb) because they refused to give any possible substitutions for ingredients not readily available.

The other recipes in the chocolate section are items that if I were to bake them, I'd probably spring for more expensive chocolate, but not for these cookies.

• This reply was modified 8 years ago by BakerAunt.

[Mike Nolan]

When selecting a chocolate, you need to match what you're using to the task at hand.

If you're baking, you probably aren't concerned with properly tempering the chocolate.

I'm concerned first with taste, and the percentage of cacao solids and cocoa butter both enter into that. (However, unless you're buying commercial grade chocolate, you probably won't get the cocoa butter percentage at all, Hershey's considers that information a 'trade secret'.)

Then I'm concerned with texture, and the percentage of cocoa butter affects that a lot. The more cocoa butter, the more solid it is. (Cocoa butter is hard at room temperature.)

Then I'm concerned with appearance, and that's also largely dependent upon the cocoa butter.

You need to watch out for things like emulsifiers (which are present in most chocolate chips) and whether what you're dealing with is really chocolate at all.

I probably have 20-30 pounds of chocolate on the shelf, most of what I have on hand these days is a couverture grade chocolate, at several different cacao levels. I have a basic milk chocolate, a basic semi-sweet chocolate and a couple of specialty products. I also have pure cocoa butter available so I can tinker with the fat ratio, and a few types of cocoa powder. I don't have any 100% cocoa solid on hand, powdered cocoa comes close, though.

I avoid 'coating chocolates', they won't temper properly, look waxy and taste like, well, I won't use that word.

We used several different types of chocolates in chocolate school, and also a number of specialty products. Some of this was to give us some exposure to the range of products available, Cacao Barry is, after all, a company that markets hundreds of products to chocolatiers and chefs.

That having been said, the recipe cited above is probably a bit too fussy as to what it's specifying, did it come from a source that sells chocolates and wants to sell a lot of product? (King Arthur Flour is guilty of that type of recipe-building, too.)

[navlys]

Have to clean out freezer. I have some filets that I bought on sale (of course). They are grass fed. Hmnm...not as tasty as grain fed that’s for sure. So to use them up I’m slicing them in strips and stir frying with onions and peppers and serving with TJ’s cauliflower stir fry mix which is new to me. Six more meals in freezer and 8 days left.?

[BakerAunt]

I bought the 2018 March/April issue of Bake from Scratch. A recipe that caught my eye was the Milk Chocolate Egg Cookies (p. 106). They use crushed Cadbury mini-eggs, and I picked up an 8 oz. package at the 50% off section of CVS. When I read the rest of the recipe however, I realized that it called for 4 oz. 45% cacao milk chocolate, melted and 1/2 cup 38% cacao milk chocolate chunks.

Huh? I priced one of the chocolates and thought--there is no way I will use such an expensive chocolate in cookies made with leftover Easter candy. Also, I only had package of high quality milk chocolate on hand, and that is earmarked for that chocolate tart I made twice last year, where I know the ingredient will shine. That's the kind of recipe in which I would use expensive chocolate. Even if I wanted to use it, I doubt that I could buy it at the larger town north of us, and with wet snow this morning (now all gone), we postponed our shopping trip there.

I decided that it was not worth it, so I crushed the candy eggs and used them to top the KAF Deep Dark Brownies, which we will have for dessert tonight.

What are your thoughts on when to use expensive chocolate?

[chocomouse]

Good looking buns, nice crumb. I always use semolina in pizza dough, but haven't tried it in the burger bun recipe, where I generally use half AP (KAF) or bread flour and half white or regular whole wheat. I'm finding the buns tend to get soggy and fall apart if wetter sandwich ingredients are used, say tomatoes and spring greens.

[BakerAunt]

I'm not cooking, but my husband will be cooking pork ribs (in the frying pan, nothing fancy), macaroni and cheese (made with KAF Vermont cheese powder), and steamed green beans. I'll do the green beans. Other than that, I'll have my feet up....

[Mike Nolan]

Semolina is made from durum wheat, which is a high protein strain, but it has a different ratio of glutenin and gliadin (the protein groups that make up gluten), one higher in gliadin, giving it more extensibility (which is good for extruding pasta) and less elasticity.

I'm not sure you'd notice that when making buns if you're only using 10-15% semolina, but it also adds a nuttiness flavor that I like, especially in pizza dough.

[RiversideLen]

The recipe I use calls for 14 ounces of flour. I usually divide it half and half bread and white whole wheat. Yesterday I used 2 ounces each or rye and semolina (about 14% each) and 5 ounces each of bread and WWW (about 36% each). I usually use a little semolina in pizza dough, maybe 20% or so, and that makes the dough easier to handle plus it gives it a little color. So I thought I'd try adding some semolina. This bread dough was easy to handle but this dough is easy to handle regardless. As far as I can tell, the semolina didn't have a significant effect on the texture. I'll probably omit the semolina nest time and replace it with bread flour just because I didn't see any benefit to it.

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[chocomouse]

Last night we had grilled chicken thighs, sliced potatoes drizzled with garlic infused olive oil and sprinkled with Boursin, and cole slaw. Tonight we are pretending it is summer (ha! we got about 2 inches of snow yesterday! some areas near us got over 5 inches) so I'm planning southern style ribs, potato salad, and a green salad from under the gro-lights.