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[navlys]

Ok received a free week of meals from Blue Apron. I cooked things I would not normally make. The last meal I made was orange & mirin glazed cod with barley and broccoli salad. If I hated to food shop (which I enjoy) I would consider using BA more often. The broccoli was so fresh I considered eating it raw. The whole meal was excellent.

[BevM]

I finally tackled the KAF Apple Cake again and made the changes suggested by Kid Pizza (Thanks,Cass). I also changed the spices from ginger, cinnamon and nutmeg to the Apple Pie Spice. I must say that I like this version much better than the last. However, next time I make it I will change the Brown Sugar Frosting to a simple glaze. This frosting is over the top sweet and takes away from the cake which is delicious. I have a Banana Nut Bar recipe with such a glaze and I plan to use that in the future.

[cwcdesign]

On Tuesday, I made chicken salad with the remainder of Sunday night's chicken (we also ate it on Monday). I added celery, dried cranberries and pecans. I used half mayo and half 2% Greek yogurt - we've decided we like the addition of the yogurt and will try it in our family's favorite chicken salad which uses 3 cups of mayo.

Yesterday, I tired a recipe for crispy tofu bites - they didn't come out crispy so I went and did some research. Turns out you shouldn't marinate the tofu first - it, duh, makes it soggy. I'll try again with the new recipe and save the marinade for something else - it was good. I also made a sheet pan dinner with chicken sausage, veggies & sweet potatoes.

[RiversideLen]

Aaron, I've made the crust but not the rest of the recipe. I use my own sauce (usually just pasta sauce from a jar) and usually mozzarella but I often like to mix mozzarella with Mexican Queso. The Queso is a great melter and adds a little more flavor to the pie.

Cook's Country had a work around for the Provel which is listed in the recipe on the link I provided. I didn't try it and I'm not familiar with Provel. My interest in the recipe is the crust.

[BakerAunt]

On Tuesday, I tried a new recipe: KAF's Going with the Grain Bread. I made some changes: I soaked the harvest grains in a cup of buttermilk for about 2 hours. I substituted 2 Tbs. of honey for 2 Tbs. of sugar. I used a cup of whole wheat flour. I added a bit too much extra liquid initially and had to add in some flour. [Note for next time: just add 2 extra Tbs. of water--not 3 Tbs. buttermilk and 1 Tbs. water.] I also added a 15 minute rest period before adding the last cup of flour and the salt. The first rise took an hour and a half. The second rise was 50 minutes. I slashed it and baked it in my bread bowl (the one KAF sells) at 375F (after preheating oven to 400F). It required 55 minutes to get to 190F. I've noted with the bread bowl that the bread seems to take longer to bake, and it will get pretty brown on top while waiting for the center to come to temperature. It got very nice oven spring, and it smells wonderful. I'll report on the taste after I cut into it--probably tomorrow.

Next Day Note: The bread has a good flavor. I like it without butter. If I make it again, I'll use either no buttermilk or less to see what that does to the taste. It doesn't wow me, but it is good bread.

• This reply was modified 9 years, 2 months ago by BakerAunt.
• This reply was modified 9 years, 2 months ago by BakerAunt.
• This reply was modified 9 years, 2 months ago by BakerAunt.

[Mike Nolan]

Well, now I need to itemize mine:

KAF AP
KAF bread
GM unbleached
pastry flour
cake flour
White Lily Flour
bleached AP flour
whole wheat flour (freshly ground in my mill) from both hard red and soft red wheat berries
cracked wheat
wheat bran
vital gluten (seldom used these days)
semoina
sprouted wheat flour
rye flour
rye chops
corn meal
corn flour
cornstarch
potato flour
potato starch
sweet rice flour
brown rice flour
tapioca flour
barley flour
sorghum flour
millet flour
teff
garbanzo bean flour
arrowroot
almond flour
hazelnut flour
pecan meal
oat flour
oat bran
rolled oats
steel cut oats
buckwheat flour
soy
flax

Listing whole seeds would take some time, too.

And I may have missed a few.

[BakerAunt]

I keep most of the wholegrains in the refrigerator or freezer. (It's a good thing that we have two refrigerators.) In cooler weather, I have in the past left the whole wheat flour out without any problems.

As we are going to move in June, I need to work my way through most of these.

[BakerAunt]

Here we go:
1. Gold Medal unbleached
2. Hudson Mill bleached
3. KAF unbleached
4. KAF bread flour
5. Bob's Red Mill (henceforward abbreviated as BRM) Artisan Bread Flour (unopened)
6. KAF Sir Lancelot (need to use up)
7. BRM Dark Rye
8. KAF Medium Rye
9. KAF Pastry Flour
10. BRM Whole Wheat Pastry Flour
11. BRM Whole Wheat Flour (also use KAF)
12. KAF Semolina Flour
13. Montana Gold White Whole Wheat Flour (also use KAF)
14. Durum Wheat Flour
15. Semolina Flour
16. Barley Flour
17, KAF Irish Wholemeal Wheat Flour
18. KAF First Clear Flour

Non-Wheat Flours:
BRM cornmeal finely ground
BRM cornmeal, medium grind
Flax Meal
Buckwheat Flour

Also, old fashioned oats, quick oats, barley flakes, malted wheat flakes, wheat bran, and wheat germ

Hey, I can stop any time I want to....

🙂

• This reply was modified 9 years, 2 months ago by BakerAunt.
• This reply was modified 9 years, 2 months ago by BakerAunt. Reason: added to list

[RiversideLen]

Not sure if pizza should be posted under baking or cooking, lol.

I just made pizza dough, 300 grams of flour divided between semolina (65 grams), white whole wheat (150 grams) and bread flour for the balance. I will get 3 individual thin pizzas from it. 1/4 teaspoon of yeast and salt, a pat of butter, teaspoon of olive oil, teaspoon of honey and hydrated at 69% with cold water from the fridge. Tonight's dough will raise for 4 or 5 hours at which time the balance of the dough will be refrigerated.

Tonight's pizza is going to be topped with mole, pork and Mexican cheese. Tomorrow's toppings to be decided.

[cwcdesign]

Sunday I baked some chicken breasts with Penzey's Quebec seasoning. Sadly, the seasoning stuck to the skin and didn't make it to the chicken. I think in the future, I'll just do boneless chicken breasts with olive oil and the seasoning rubbed on.

On Saturday night (I know this belongs in a different thread, but in the interest of time) I made penne with vodka sauce because we had a friend visiting from Ireland who always liked it when I made it.

[KIDPIZZA]

Italiancook wrote:

Aaron, you mentioned last week that you’re involved in making baskets to take to people who are homebound. If you don’t mind, what do you put in the baskets?

Once a month for a year, I’m taking meals to a person who is shut-in. Because I no longer take fresh-made hot meals to people, I prepare the food then freeze it. So far, I’ve taken soups and chili with supplemental food that goes with them, such as dinner rolls (frozen). I have a problem. I’m running out of ideas for food that freezes good. Next month, I’m going to take meatloaf, because I know it is a good freezer. So I’m wondering what you put in the baskets. Looking for ideas.

ITALIAN COOK:
Good afternoon. I am happy that you are a person who thinks & helps others who need a "HELPING HAND" once in a while like ourselves from to time.

Here a few of my thoughts for you to consider. Either you buy a cooked chicken from your community supermarket or cook a broilier chicken just cup~up the white meat into chunks but no more than say 1/2 to 3/4 inch thick. Make chicken tenders by coating with a well seasoned crust. A good crust is one coated with mayo first then dipped in seasaoned bread crumbs with panko style crumbs as well you a can bake this atricle
......................................OR..........................................

You can make crab cakes. you can employ imitation style crab meat...it taste ok...I make crab salad every now & then with it. I use the real stuff when it is on sale though.
I can further discuss crab cakes with you if you wish.

Furthermore my dear friend, you can bread an inexpensive fish like Tilipia the same way & freeze it.
Another thought is in a deep type dish a plate of macaroni with sauce mixed in then a lite layer of chopped meat on top & then sauce again & do a second layer on top scramble some grated cheese & dried herbs on each layer top. Freeze ..this CARE package will provide about 3 maybe 4 servings to the recipient just by scooping a portion out & heating it in a micro~wave oven...I do this every now & then for my self.

I think I am finished for now. Enjoy the day.

~CASS / KIDPIZZZA.

[Mike Nolan]

Interesting article in the Wall Street Journal about using a European antacid product in indian baking and pizza dough. (Basically it's baking soda and citric acid.)

See WSJ article

[KIDPIZZA]

BakerAunt wrote:

On Saturday, I baked Pecan Lime Cookies, from Cookies Unlimited, by Nick Malgieri (p.188). I realized after I’d put the first tray in that I’d forgotten the SALT. I hurriedly sprinkled some coarse Kosher salt on them. Next time, I will pay more attention. They are good, but they could have been truly great. I used bleached flour, since they are almost a shortbread, and it really does produce a superior cookie, as it did with my shortbread. I used Hudson Cream flour, as I found a 5 pound bag at my grocery store. (Thanks to Kid Pizza for having tutored us about the use of bleached flour!)

I also want to mention that I was the recipient of a wonderful spice cake with caramel frosting, baked by one of the office staff for my birthday celebration. She said she would bake any cake I wanted, since I always bake the cake for everyone else’s birthday, so I gave her my recipe, and she produced a delicious cake.

MARLISS:
HAPPY BIRTHDAY to you with many, many to come. Enjoy your special day young lady.

~CASS / KIDPIZZA.

[KIDPIZZA]

BakerAunt wrote:

Thanks to all for the birthday wishes.

Aaron–one thing I have noticed with bleached flour is that the butter seems to be more uniformly incorporated. When I used bleached flour and was rolling into balls, they were always a bit greasy.

Mike–I will check and see if I have any threads related to the bleached vs. unbleached discussions. Perhaps Rottiedogs has some of those threads? We have not see Rottiedogs for a while. I hope Rottiedogs is ok.

Good afternoon Aaron. BAKERAUNT gave you a good description of why it is best to employ BLCD FLOUR when your recipe employs a solid fat like butter, margarine, lard or shortening.
The reason why AARON is that the bleaching component in the flour makes the fat revolve around gluten strands when the mixing operation is being done, like in a concentric manner.
Otherwise Aaron, as you know the weight of the fat is heavier than the weight of the gluten (flour) & as such the fat goes to the bottom instead of helping to provide the webbing to make the baked product lighter & to provide structure.

I hope I composed my thoughts correctly on this subject clearly for a change.

Enjoy the day.

~KIDPIZZA.

[BakerAunt]

Here we are in the midst of winter. What are you cooking this week? For Sunday dinner, I made my Dilled Salmon and Couscous (recipe on this site).

• This topic was modified 9 years, 2 months ago by BakerAunt.
• This topic was modified 9 years, 2 months ago by BakerAunt.