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May 25, 2017 at 9:49 am #7598
In reply to: Kitchen appliances
Thanks, Mike. Apparently Lowe's has this kind of computer program for designing kitchens that they use when helping people work out cabinets. We will start with the hand graphing and go from there, but I need to decide on appliances, as that affects the layout. We are working with a much smaller kitchen area than I would have liked, even with taking some space from a closet on the other side of the wall, but to get a house in the desired location, I had to accept that (kicking and screaming, I might add).
May 24, 2017 at 5:24 pm #7596In reply to: What are You Baking the Week of May 21, 2017?
On Wednesday, in need of baking therapy, and in a quest to use up some shredded coconut I baked Anzac Biscuits, using the recipe from The King Arthur Flour Cookie Companion (p. 83). I find these work better with quick rolled oats, and I use unsweetened shredded coconut. I use my 1 Tbs. scoop to drop them (Zeroll #40) and so get 24. d after looking at stoves online,
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This reply was modified 8 years, 11 months ago by
BakerAunt.
May 24, 2017 at 11:49 am #7591In reply to: Gravy — the real Mother (and Father) sauce
I generally use a 'granny fork', though for larger quantities of gravy (like when I'm making a big batch of chicken pot pies), I'll use a silicone spatula.
Back when we were first married, my wife was thickening some gravy with cornstarch, and got some lumps, probably because she added the cornstarch directly to the gravy rather than make a slurry. I showed her how to beat the lumps out with a granny fork. A few months later we were visiting her mother and my wife said something about how I had shown her how to get lumps out of gravy.
Her mother simply said, "I never get lumps in gravy."
May 24, 2017 at 10:38 am #7583Topic: Gravy — the real Mother (and Father) sauce
in forum General DiscussionsClassically trained chefs, please stop reading this column now. OK, you've been warned. In classic French cooking there are five mother sauces, as first set forth by Marie-Antoine Carême and later rev
[See the full post at: Gravy - the real Mother (and Father) sauce]May 23, 2017 at 6:22 pm #7578In reply to: American Masters Featuring Chefs
The schedule for Boston area PBS (WBGH) shows the Great British Baking show season 4 starting June 16. I know they are out of sync with the seasons in GB, but it might be one we haven't seen in the states.
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This reply was modified 8 years, 11 months ago by
NancyG.
May 23, 2017 at 3:04 pm #7575In reply to: What are You Baking the Week of May 21, 2017?
I have Orange Barley Pound Cake (recipe on this site) baking in the oven. I'm also about to start the KAF Ultra-Thin Pizza Crust, so that we can have pizza for dinner.
Note: On the pizza, as usual, I drizzled in the olive oil after the rest of the ingredients started mixing. However, for the first time I weighed the ingredients rather than measuring by volume. The dough was a bit stickier, but my husband said it was my best crust yet, and I agree.
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This reply was modified 8 years, 11 months ago by
BakerAunt.
May 22, 2017 at 8:43 pm #7572In reply to: What are You Baking the Week of May 21, 2017?
I'm trying out a new recipe for Orange Cream Scones that I tore out of a Bon Appetit (August 2000), p. 104. (I'm trying to cut down on stuff before our move, and I have some nice organic oranges.) I'm making a half recipe, and I'm substituting in 1 cup of barley flour for one of the two cups of AP Flour. I'll cut the butter into the dry ingredients tonight, then refrigerate it overnight. Tomorrow, I'll add the egg and half and half, mix, shape, and bake for breakfast. I'll report back on the recipe by adding an addendum to this post.
Addendum: The scones are fabulous. I did add 1/4 tsp. of orange oil. I froze three of the six I baked. I kept two others out, and I will check to see if they hold up over a couple of days.
Second Note: The scones are very good the second day, but they are truly excellent when freshly baked and warm.
May 22, 2017 at 1:38 pm #7571In reply to: What are You Baking the Week of May 14, 2017?
I keep meaning to bake some baking soda into sodium carbonate and try that for pretzels or bagels. Finding food-grade lye locally might be difficult, baking soda is easy to find, and according to the NY Times it takes about an hour to turn it into sodium carbonate. (I don't know what I'd use as a pan, I'd be concerned it would damage my baking pans.)
It isn't quite as alkali as a lye solution, so you might not need to use gloves and eye protection. What I remember about working with sodium hydroxide from chemistry class is that you have to be very careful mixing it, it'll spatter.
Lye (sodium hydroxide) has a pH of 12.88 (at a concentration of 100 mmol/liter), sodium bicarbonate has a pH of 8.31, sodium carbonate has a pH of 11.26
(Source: http://www.aqion.de/site/191)
I suspect the lye solution that is used for making pretzels and bagels is a lower concentration.
I'm not sure what's in the stuff that I use to raise the pH in our hot tub, but it may be mixed with something that's not food-safe.
May 22, 2017 at 12:53 pm #7567In reply to: Eggplant Parm
Never trusted Martha. Her recipes never seem to work for me. Plus if you ever saw her Food Network Halloween special the kids were absolutely terrified of her even though she was trying to give them treats. Makes me wonder what they saw off-camera.
I love Ina Garten but I've never tried any of her recipes. Going back to my cooking class in Italy I would probably sweat the eggplant. But you can make a tasty tomato sauce in 10 minutes. Olive oil, salt, garlic (or no garlic), onions, perhaps some carrots, and crushed tomatoes. Do it in a skillet and it will thicken in about 10 minutes. You can add some sugar to tame the acid or you can add about a teaspoon of baking soda. But I've found I need to up the salt a bit when adding baking soda or it tastes flat.
May 21, 2017 at 2:15 pm #7557In reply to: What are You Cooking the Week of May 14, 2017?
I like avocado, my wife doesn't. She's a Miracle Whip person, I'm a mayo person. She doesn't like arugula, I think it's OK but not as the only green in a salad. How have we managed to stay married for over 44 years?
My mother loved wilted lettuce salad (made with hot bacon fat and vinegar), I think it's inedible.
May 21, 2017 at 9:27 am #7555In reply to: Eggplant Parm
Eggplant that hasn't been sweated tends to get really soft and gooey, and just seems texturally unappetizing to me. I've made ratatouille a number of times, it also seems like a lot of work but at least it freezes well.
When I make marinara sauce I usually make 6-8 quarts of it and freeze most of it. But recently I've discovered that Hunts Traditional Pasta Sauce is garlic-free and makes a decent sauce for most dishes. The last time I made pizza I just used a light coating of tomato sauce. (Sam's Club's tomato sauce is one of the few tomato sauces that is garlic-free, we've discovered.)
Tomato-based dishes all seem to be pretty high in carbs (starting with the tomatoes themselves), so they're not something we make as often as we used to.
I think the dish that I invested the most time in with the least return was the time I made turducken for Christmas. Deboning the duck took the most time, but assembly was a close second. But then several of us came down with some kind of flu on Christmas morning and, though I cooked the turducken anyway, most of us just picked at it.
May 20, 2017 at 10:39 am #7546In reply to: What are You Baking the Week of May 14, 2017?
I made a 10x10 (1/2 recipe) Texas Chocolate Sheet Cake for a party we're hosting.
May 19, 2017 at 8:57 pm #7540In reply to: What are You Baking the Week of May 14, 2017?
The last set of papers and exams I will ever have to grade are finished, so Friday evening found me back in the kitchen. I tried a new recipe, "Lemon-Poppy Seed Bread," from the KAF Whole Grain Baking (p49-50). I made two substitution, by using buttermilk in place of lemon yogurt and using Penzey's dried lemon peel in place of the fresh zest. I baked it in three mini-loaf pans (remember Baker's Secret pans?) rather than a 9x5, so that I can freeze two of them. I chose this recipe because it used up 1/2 cup of lemon juice from the freezer, and 1/4 cup of poppy seed, which I also need to use up.
I then baked the Four Leaf Clover Rolls from the KAF website, but I made them as eight rolls on a baking sheet. This was a way to use some of the Irish Wholemeal flour in my freezer and some golden raisins and walnuts. I will freeze some of these as well. I used half regular yeast, and half gold yeast, because I am running out of regular yeast and I have a lot of the gold yeast.
Addendum: I made it as 9 rolls, because after I weighed the dough, the math was easier (101 grams each). This time, I also brushed them with 1 Tbs. of melted butter when I took them out of the oven. Oh, it was so good for Saturday morning breakfast, that I had to forbid myself to eat two.
May 19, 2017 at 2:49 pm #7538In reply to: What are You Baking the Week of May 14, 2017?
ImageMagick is (mostly) command-line based, but really simple to use for many things, to convert a file from my camera's high setting (6000 x 4000) to 600 x 400 I use something like:
image infilename.jpg -resize 600x400 outfilename.jpg
I used Pagemaker many years ago when i was the editor of our state chess magazine, but I never got into tools like Photoshop and Illustrator, though many folks on the Ugly Hedgehog photo site swear by it.
My Canon T6i came with a Canon tool for manipulating photo images, I've used it a few times, I doubt it has even half the options Photoshop has, but it has many more options than I know how to use. The local community college runs classes on how to use Photoshop, it's around $300 per course and they have two or three levels of courses on it.
May 18, 2017 at 2:04 pm #7535In reply to: Story on Baking for Farmers’ Markets
In Indiana, it requires a printed label with the statement that the food was prepared in an uninspected kitchen, and the ingredients listed in decreasing order of weight. The food must be packaged--and no selling individual portions, or the person is considered a vendor, and that brings in a different laws. Certain foods are forbidden, such as cheesecakes, and low-acid canned foods. Products can only be sold at a road-side stand (where allowed) or at the Farmer's Market. Delivery of items to the buyer's place is forbidden, although it is legitimate for the buyer to order ahead, then pick up and pay at the Farmer's Market.
I may decide it is too much hassle, or that it is not worth my while. I go to the Farmer's Market regularly (when we are there) for the fresh fruits and vegetables, and occasionally a craft item. I was disappointed the one time I bought sweet rolls from the Amish lady.
I was going to post my link to forager.com which has information for every state, but the site appears to be having problems right now.
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This reply was modified 8 years, 11 months ago by
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