Search Results for '("C'

[BakerAunt]

Someone--I thought it was Aaron--was interested in a hearth bread pan. I had mentioned that KAF used to sell them but currently does not have them.

I happened upon one at Sur La Table:

https://www.surlatable.com/product/PRO-2817310/USA+Pan+Hearth+Bread+Pan?cat=TCA-257936_Bread+%26+Loaf+Pans

I like mine for sandwich rye loaves (about 5 cups of flour).

[aaronatthedoublef]

I looked at the petit four cutters and the depth is good but I want something deeper. I have some pretty deep biscuit cutters so I think I will try those first. My big concern (aside from depth) is too many crumbs but if I chill the layers before I give them a crumb coat that should help.

Any good suggestions for a beginner apple pie? My daughter desperately wants me to make an apple pie.

[BakerAunt]

I'm baking French Apple Pie from Bernard Clayton's The Complete book of Pastry: Sweet and Savory (pp. 88-89). Fortunately, I have this one copied into one of my recipe books, since somehow my husband managed to bury the boxes with most of my cookbooks. (I have some that I kept separate, but unfortunately, that was not the pie baking books.) It is an apple pie with a streusel topping. I'm using Beauty apples, the ones I bought a half-bushel of a few weeks ago, that made a tart pie. I will put a large Cortland apple (bought some at farmers' market today) to add some additional sweetness to the filling. For the crust, I'm using my buttermilk crust recipe, but I added 1 Tbs. of sugar. I also am using some Hudson Mill bleached flour, since Kid Pizza's remarks made me realize I should use it up as it has been setting out.

My husband has begged off of our going to the covered bridge festival. After all the moving, he is tired of travel for now. We will do a day trip for some hiking in Indiana Dunes, so I'll see if there is any place along the way to score the ideal baking apples. I envy Mike Nolan his Winesaps!

[Mike Nolan]

I once heard about a chocolatier whose test for apprentices was to shake their hands. If the hands were too warm, the candidate wasn't hired. I'd have failed that test!

I have been known to keep an ice pack nearby when working with chocolate and place my hands on it every now and then when I'm getting ready to start the next hands-on step. (We have some ice packs filled with corn that don't get so cold they give you frostbite and also don't sweat much.) They're the 'make it better bag', darlincompany.com

[BakerAunt]

For slicing layers, I use a cake cutter with a fine wire that is adjustable for different heights. Mine is a German one I bought through KAF, but I recall the Mike Nolan uses a Wilton one, which you could probably get with a coupon at Michael's, if there is a Michael's near you. (It's not a store I visited frequently, but I do miss having one close to where I live.)

I also have used a cake knife and followed Susan Purdy's technique in The Perfect Cake.

[KIDPIZZA]

Joan Simpson wrote:

Thanks Mike, the only thing different was the flour was bleached.

Good evening Joan:
Yes CRISCO does have a hot line. The toll~free # is listed on the can. I did just that about 4, years ago.

You say you employed a bleached flour...well in a pie it really would not matter as our member ZEN would tell you...although if you have a choice, you did employ the correct flour.

My opinion is it wasn't the flour per se, it is most likely "STALE" flour (RANCID) that was employed Check the shelf~life date on the flour bag package. Joan, keep the flour in your freezer if possible. it is best used cold when doing pie dough in conjunction with butter or shortening or lard.

Good luck & enjoy the rest of the day my friend.

~KIDPIZZA.

[Mike Nolan]

Don't know what went wrong with your pie crust, maybe the Crisco got overheated in the can at some point. I wonder if Crisco has a hot line you can call to ask them?

I use an all-butter recipe for a standard (dessert) pie crust, but I've been known to use Crisco in a hot water crust for things like chicken pot pie.

I think Honeycrisp is a large-cell apple and those generally don't make the best pies, they get too mushy.

I went out to a local u-pick orchard this afternoon and picked about 28 pounds of Winesap apples, I'll be processing them for pie filling over the weekend, I should get enough for about 8 pies.

[cwcdesign]

Last night I made Ina Garten’s Lemon Chicken Breast’s - delicious but next time I’d use smaller breasts and remember to broil to crisp up the skin. I served them with green beans and basmati rice.

For dessert I made tiramisu (our guest’s all time favorite dessert) and I used the recipe I got from a cooking class I took with Nancy Verde Barr back in the 80’s. I hadn’t made it in eons because I always worry about using raw eggs. I bought a dozen Davidson’s pasteurized raw eggs and they worked just fine. One interesting note. Back then the recipe called for mixing ricotta with heavy cream because mascarpone was so hard to find. It was as delicious as I remembered. Worth slipping off my diet for.

[Mike Nolan]

I bought a box of 100 12" disposable piping bags and a box of 100 18" disposable piping bags at restaurant supply stores, in bulk they cost me less than 25 cents each. I tend to use the larger ones more than the smaller ones, like when piping a large batch of meringue cookies or a couple dozen eclairs.

The problem with using a plastic bag is they have a tendency to pop open if you squeeze them too hard and tips don't fit in them very well, but they're OK for small amounts of icing.

When I was at chocolate school a year ago, our instructor had us make small piping bags that were no more than 2-3 inches long and would hold a small amount of tempered chocolate. I struggled with making them until one evening I took several of the pre-cut triangles back to my hotel room and practiced making them for several hours. Now I make one every now and then (maybe once a month) just to keep the skill fresh.

[Italiancook]

I checked the Oct. 1 cooking posts and find that cwcdesign posted the link for a blog about cooking butternut squash in the slow-cooker.

I'm here to spread the word that this really does work. After 8 hours, the squash was done. Like all slow cookery, what's wonderful is that I was out and about while it cooked. I let the finished squash cool for 15 minutes, then cut and seeded it. I easily scraped out the flesh & added it to a bowl with some butter. I added grated nutmeg, mashed, decided to add a little salt, and I'm pleased with the finished product. So much easier than peeling and cutting a raw squash. (If I were making this only for myself, I would not have added salt. Since it's for a lunch guest, I decided to add a smidgen of salt.)

• This reply was modified 8 years, 6 months ago by Italiancook.

[Italiancook]

Your answer is also interesting, Mike.

Here's what I know so far: Sometime during the cooking time, the squash became softer and shrunk to fit the bottom of the crockpot. As it slid down, the stem scratched my cooker. It looks to me like it's a permanent scratch, although I didn't take the lid off to examine closer. I'll report how long this actually took to cook. The article's reported cooking time was 8 hours. I'll test it with a table knife after 8 hours and see where I am.

For anyone else wanting to try this, I don't think it'd work in a round crockpot. Mine is oval, and I think an oval pot would be needed to accommodate the shape of the squash.

Mike, I didn't think about peeling and cubing. I was trying out a (I think) blog post about slow cooking it for 8 hours, then cutting, seeding & mashing. It was an experiment for me, and your post alerted me to the fact that it may need to cook longer, since it started out suspended in the pot. Thanks.

[BakerAunt]

This recipe was posted by sbdombro, on May 24, 2013 on the now closed King Arthur Baking Circle, who comments that it is "a hearty non-sweet bread." The original poster adapted this recipe from a Mark Bittman one in The New York Times. Sbdombro noted that the original recipe used a food processor, but sbdombro used a Kitchen Aid mixer. The o.p. also mentioned freezing two of the three shaped loaves for later baking. There was a note that heat could be lowered when baking the baguettes to prevent excessive browning.

The recipe I am posting here is what I have written down for me. I'm sorry that I do not have preserved the exact original. I've noted any change that I made by putting them in brackets. I do thank sbdombro for having posted this recipe. It is a favorite.

Not Quite Whole Grain Baguette
by sbdombro

100 grams rye or whole wheat flour (I used 60 grams whole wheat and 40 grams rye)
400 grams AP flour (I used KAF)
2 Tbs. flax meal (I added)
10 grams Kosher salt (I use regular sea salt)
6 grams instant yeast (I used active dried yeast)

Optional: 1 clove roasted garlic, squeezed into paste

Note: The poster used a Kitchen Aid Mixer. I find that it works well with the dough cycle of a bread machine.

If using active dried yeast, proof it with 1 1/4 cups water.

Mix together flours and salt. If using instant rather than active yeast, add it as well. Put in bowl with 1 1/4 cup water. and mix with dough hook on #2 speed, mix 2 minutes. With mixer running on 2, drizzle in as much of 1/4 water until dough comes together. Knead on speed 3 for 3 minutes. The dough will be slightly sticky.

[Note: The dough can also be made on the dough cycle of a bread machine.]

Place ball of dough in greased bowl, cover, and let rise 2-3 hours.

If making baguettes, divide into three equal pieces, form into a rough log. Cover and let sit 20 minutes. Shape into baguettes. Place in baguette pans or on floured canvas.

If making a boule, form into ball, and let sit 20 minutes, covered. Shape into boule.

Cover and let rise about 30 minutes.

While dough is rising, pre-heat oven to 465F. [Note: I used 450F.] If you are using a baking stone, pre-heat it with the oven.

Slash loaves and spritz with water. [Note: I usually slash 5 minutes early, so that the bread can recover from the slashing. If your slashing technique is better than mine, then slash right before spritzing and putting into oven.] Bake for 20-30 minutes or to internal temperature of 210F. [Baguettes are usually done in 20 minutes. When I baked a boule in a pan, it took longer, and I took it out of the pan at 25 minutes and baked the last 5 minutes directly on the oven rack.]

Cool completely on rack.

• This topic was modified 8 years, 6 months ago by BakerAunt.
• This topic was modified 8 years, 6 months ago by BakerAunt.
• This topic was modified 8 years, 6 months ago by BakerAunt.
• This topic was modified 8 years, 6 months ago by BakerAunt.
• This topic was modified 8 years, 6 months ago by BakerAunt.

[Mike Nolan]

That's an interesting question.

Air is a less efficient means for thermal transfer than contact with a hot metal, glass or ceramic surface, but I would assume a squash is also not very efficient at thermal transfer.

An oven works because the air circulates, transferring the heat from the heating element to the air to your food. Convection ovens work faster because the air is moving more, so the rate of transfer is faster. (There's also radiated energy in an oven, but let's not complicate things here.)

I wouldn't think a slow cooker would have a lot of thermal currents in it, but it should have some if only due to Brownian motion.

My guess is it'll work, but it might slow down the rate at which the squash cooks, meaning it'll take longer.

Let us know how it turns out.

Did you consider the possibility of peeling it and cutting it in cubes?

[Italiancook]

When I ordered the edible wafer papers, I asked about shelf life. I wanted to be sure they'd still be good in December if purchased now. I was told to store them in the pantry, flat . . . (with nothing on them, I assume.) Don't store them near the stove or other heat. They will be fine in December, following those guidelines.

I'm hoping to use them in early December. I'll report back on the finished cookies.

[aaronatthedoublef]

Mike, I have the same one - All-Butter Cream Filled Baking Book but it must be a different edition as it's from 1991 and it appears to have some different recipes (it does have the honeypots, for example). 154 has whitecaps which is a kind of bar. Her blog is here but after regular updates through 2013 it has one entry from Passover 2014 and then another for Sep 1 2017. And that is just a pointer to an article of someone who loves Rosie's and discovered it 35 years ago. Not sure what happened.

Rosie's has been around for a long time as it was already well known and well established with multiple locations when I moved to Boston in 1980. I probably haven't been there since 1994 which is when I left Boston but her products always looked great and tasted even better.