Search Results for '("C'

[Mike Nolan]

There's a link about 'National cake Week' (Oct 2-8, 2017), but I think that's a UK event, not an USA one. Maybe we should try to promote it here and see if we can create a movement!

[Mike Nolan]

I think the link was there, but I just couldn't see it on the laptop I was using this morning, it shows up better on the big screen monitors in my office.

You're a lot closer to the nearest 'Clandestine Cake Club' location than I am.

It will be interesting to see how GBBO handles the transition from BBC to Channel 4. Losing 3 out of the 4 personalities could be more change than it can tolerate. I used to think of myself as a pretty good baker, but the weakest of the contestants on GBBO could bake rings around me.

This year will be the first year in a long time that I will be in town for the county fair. I'm not planning on entering anything this year, but I do think I'll make a trek clear across town (we're in SW Lincoln, the fairgrounds are in NE Lincoln) to see what the baking and photography entrants look like.

[aaronatthedoublef]

I see it in the word "article but I'll put it in here:

I just registered for the Clandestine Cake Club. The closest club is in Boston (there are only three in the US) which would be a two hour drive but it might be worth it to stretch my cake muscles again.

[Mike Nolan]

Acrylamide wasn't even discovered until 2002, so there haven't been a lot of studies on it yet.

The American Cancer Society seems to think the evidence is not yet conclusive. See https://www.cancer.org/cancer/cancer-causes/acrylamide.html and https://en.wikipedia.org/wiki/Acrylamide

It seems to be present when potatoes are cut up and cooked or fried at a high temperature (ie, potato chips and fries.)

There are cooking benefits to pre-soaking sliced potatoes or starting them at a low temperature (130-150 for 20 minutes), it may turn out there are health benefits as well.

[Mike Nolan]

I'm not sure when the new labeling standard for maple syrup takes effect, the guy from Wisconsin who sells syrup at the local farmers markets still labels his as grade B.

This is actually one time when the labeling change might make sense, Grade B is now a lower quality syrup than Grade A, it's just from later in the season and has a darker color and (IMHO) a more complex and interesting flavor.

[aaronatthedoublef]

There are many fans of the GBBO (I keep meaning to record and watch it). Thought you might enjoy this article. It does not appear to be behind a pay wall.

[Mike Nolan]

Molasses is an underused flavoring. Maple syrup is tricky to cook with, it can get cloyingly sweet. I have paired it with Dijon mustard a few times, that's a combination that should work well with pork. (Grade B syrup is better for cooking IMHO.)

[BakerAunt]

I have adapted a recipe that first appeared in Bon Appetit (April 1998), p. 95. It used a food processor, but I used my hand mixer. I also worked out a substitution for the freshly grated orange peel, and I added the mini-chocolate chips. I use the KAF biscotti technique and allow the loaves to cool for 25 minutes, then spritz with water, before allowing them to rest 5 more minutes. Finally, on the second bake, I stand up the biscotti, rather than baking them on one side, then turning them.

Chocolate Chip Hazelnut-Cinnamon Biscotti

3 Cups unbleached flour (I used Gold Medal)
1 Tbs. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon

3/4 Cups sugar
1/2 cup (4 oz. or 1 stick) unsalted butter

1 Tbs. grated orange peel (or 1/4 tsp. orange oil and 1 tsp. Penzey's dried orange peel)
1 tsp. vanilla

3 eggs

4 oz. (about 1 cup) coarsely chopped hazelnuts
3 oz. mini-chocolate chips

Preheat oven to 350F. Line large baking sheet with parchment.

In medium bowl, stir together first four ingredients.

In large bowl, beat together butter and sugar until fluffy. Add vanilla and orange peel (or substitute) and mix well. One at a time, add eggs, mixing each until incorporated. Add flour mixture, and mix on low until incorporated. Add nuts and mini-chocolate chips. Mix in.

Weigh dough and divide in half. On lined baking sheet, form each into a 9-inch log, that is 2 inches wide. [Note: logs should be at least 3-inches apart on baking sheet.] Flatten each to 12-inches long, 2 1/4 inch wide log. Bake 25 minutes, until very light golden and firm to touch.

Cool on baking sheet on rack for 25 minutes. Spritz loaves with water, and allow to rest 5 minutes more. Place loaf on cutting board, and cut into 3/4-inch slices. I use an offset serrated knife, and cut straight down--no sawing.

Arrange slices upright on the lined baking sheet. Bake at 350F for 25 minutes. Transfer to rack to cool.

• This topic was modified 8 years, 1 month ago by BakerAunt. Reason: reduced mini-chocolate chip amount from 4 to 3 oz

[BakerAunt]

In my quest to bake through my perishable ingredients before we move--and to pull out any interesting recipes from my back issues (late 1990s and early 2000s) of Bon Appetit--I am baking Hazelnut-Cinnamon Biscotti (April 1998), p. 95. I changed it up in that I do not have fresh orange peel on hand, and so I used 1/4 tsp orange oil, and 1 tsp. of Penzey's dried orange peel. I also added about 4 oz. of mini-chocolate chips. If they are good, I will post the recipe. The original recipe used a food processor, which was all the rage at that time. I used my hand mixer, and the dough came together nicely.

Addendum: I used the KAF technique of letting the loaves cool for 25 min., then spritzing with water, and allowing to rest another 5 minutes before slicing. These are delicious, and I look forward to having them with coffee and tea.

• This reply was modified 8 years, 10 months ago by BakerAunt.

[skeptic7]

I made my pie. The filling and the meringue were quite tasty, the pie crust was a disaster. It was heavy and solid instead of flakey and light. I think I had too much liquid. It was a little dry when I first mixed it ( 1 1/2 cups flour, 1/2 cup butter and 1/2 cup buttermilk ) so I added a little more buttermilk and placed it in the refrigerator. When I got the pie crust dough out of the refrigerator it was a little too moist and rather stretchy. I rolled it out but it got sticky and hard to handle so I refrigerated it again as a rolled out pie crust between two sheets of wax paper. When I got it out I rolled it some more but then found the wax paper would tear off and had to be carefully removed from the dough in pieces. I formed a nice high pie crust with a rim and baked it at about 375. When I took it out it had slumped into a disk at the bottom of the pie pan and the butter was oozing out the crust and bubbling.
I'm not sure whether to give up on the recipe or try again. I've some ideas to try like putting baking powder in the pie crust to keep it from the heavy flatness. Try baking a little longer or at a higher temperature. Push the pie crust over the rim so it can't just collapse when the butter melts. On the other hand it uses a lot of butter.
The filling was made in a double boiler, and started with cold water. I think its less likely to scorch than a filling made in a sauce pan, but it also seems to take longer. It came out a nice yellow color and was a nice bright lemon flavor. It used 1/3 cup lemon juice, 1 cup sugar and 6 tablespoons cornstarch and 3 egg yolks. I was surprized it didn't take more lemon juice, and I have enough lemon juice left I could try this recipe again and again and again.

[Mike Nolan]

I've made salmon with dill a few times, but I've never made couscous. My wife won't eat salmon (too many really bad canned salmon patties as a child), so when I do fish for dinner I get salmon and she gets orange roughy.

[BakerAunt]

I will be baking later in the week, since I baked yesterday (see previous week's thread), but here is the new thread for those of you who have cool enough weather to venture into the kitchen.

[BakerAunt]

It's Father's Day, so I'm making a Sunday dinner of Dilled Salmon and Couscous (one of my husband's favorites) served, with peas.

[BakerAunt]

After Saturday's garage sale--and temperatures of 112F!--I needed to bake. I'm trying to use up specialty ingredients before we move, so I baked the KAF Irish Cream Scones.

http://www.kingarthurflour.com/recipes/irish-cream-scones-recipe

I had a hazy memory of this recipe, and I was surprised that it said butterscotch chips instead of cappuccino chips (but those chips are still in the note). I read the comments, and the reason is that KAF does not sell them anymore. I'll have to locate a new source once we get settled in Indiana. I baked the recipe with the cappuccino chips. It uses the Irish Whole Meal Flour, which I'm also attempting to use up. I used Gold Medal rather than KAF flour, since I wanted the scones to be tender. I added 1/2 tsp. of espresso powder. The recipe calls for 1/4 cup of "Irish Cream Liqueur, by which I take it that they mean Bailey's Irish Cream, and 1/4 cup milk. I do not have any Bailey's, and I don't need any more ingredients to use up, so I substituted 1/2 cup of half and half and 1/4 tsp. Irish Cream flavoring. I'll add a note to this post tomorrow about taste and texture.

Promised Note: These scones have a wonderful, light texture. Since the Irish Wholemeal flour always produces a somewhat crumbly bread, it makes sense that the scones would be so light with half of it included. The flavor of the Irish cream, with my variation, is subtle. If I were to use the Bailey's, I think that I would still use half and half rather than milk for the other half of the liquid. These would be good without the chips. I did not make the glaze but just sprinkled with the coarse white sparkling sugar.

I also tried a new recipe, "Brownies with Cream Cheese Swirl," from Bon Appetit (July 1998), p. 130. It was submitted to a feature that Bon Appetit had then, called "The Cook's Exchange," and the recipe is from George Panagos of Decatur, Georgia, who says he won first prize in a baking contest with the recipe. I noted that I had marked it back then as one to try, but who would have thought it would take me 19 years? It called for 6 oz. of Baker's German's Sweet chocolate, another ingredient I need to use up, as well as chocolate chips and walnuts. I'll add a note to this post tomorrow about what we think of them.

Here's the promised note: The recipe made a soft, light-textured brownie with a pretty pattern on top. My husband, younger stepson, and I like them very much, so the recipe is a keeper.

• This reply was modified 8 years, 10 months ago by BakerAunt. Reason: correction
• This reply was modified 8 years, 10 months ago by BakerAunt.
• This reply was modified 8 years, 10 months ago by BakerAunt. Reason: added recipe review

[navlys]

Kim's Cheese Dip

Instructions

Caution: This dip can become addictive.

8 oz. sour cream
1/2 cup of mayonnaise (light)
2 Tbls. flour
1/2 to 1 tsp minced garlic
1 1/2 cups shredded Monterey Jack cheese with jalapenos
Garnish:
1 2 oz jar pimento chopped
1/4 c sunflower seeds
1 sliced scallion (green part)

Stir all dip ingredients together. Turn into a 7" microwave-safe dish. Cook uncovered on med-hi power for 4-6 minutes, stirring twice. Garnish as desired. Serve with crackers or bread slices.
ps you can garnish to make top look like a flag red, green and beige.