Forum Replies Created
-
AuthorPosts
-
Cass, Thanks. I always appreciate hearing from you.
Thanks everyone. Lots of ideas to try. I don't deep fry them but typically pan fry or bake them. I was also taught that chilling them for a hour or so before frying helps the bread crumbs adhere. I usually use whatever bread crumbs we have in the pantry which is mostly panko.
But from everyone here, it seems like I might be able to skip the first step of flouring and dredging which will make life much easier.
Buttermilk, and mayo seem to be the two liquids of choice.
Thanks again
Thanks for the tips. I know I prefer all butter over butter and shortening. I'll look at some of these recipes. I've always wanted to try lard, too but then my wife wouldn't eat it (not that she eats pies anyway).
I couldn't sleep and was watching "Halloween Wars" on the Food Network and saw a new use for wafer papers. Someone made a giant birdman out of cake and spun sugar (and maybe pumpkin) and the feathers were wafer paper. It was pretty neat.
I believe it was this episode.
Thanks. Any advantage to the curved bottom? Or is it just for design?
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.
Maybe I'll invest in a cake cutter. When I worked in the bakery it was frowned upon. My pastry chefs said they would make fun of me if I ever used one. But then they were cutting several cakes a day whereas I would do a couple a week and now far less than that.
I still like the idea of mini biscuit sized layer cakes so I'll try that at some point too.
Thanks
Kid, thanks for the tip on frozen flour.
I made a chocolate cake. I made two six inch layers and a seven inch one. The two sixes were for book club and the seven was for home. My two oldest kept trying to sneak pieces of the layer cake.
I also probably could have slice the layers to make four but, I'm just starting back to making cakes again and I've never done that before.
Has anyone ever made a sheet cake and then punched out pieces with biscuit cutters to make personal layer cakes? I think it would be neat if I could give people each their own, little, cake but I also don't want to go out and by a bunch of very small cake pans.
Sorry I'm late to this and it's been a while since I piped anything but I've found it easier in a cooler kitchen. Also, my hands tend to get warm and that can melt sometimes make the frosting a little too runny. The last time I piped I was making a big cake, it was about 85 and I had no AC. I would take a break from piping and place my hands on a bag of frozen peas.
Gloves might have helped if I'd thought about it then.
Just looked at her "About Rosie's" page and it says she opened in 1974.
- This reply was modified 7 years, 1 month ago by 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.
Mike, just looked in my edition of Rosie's and there is a chocolate chip cookie recipe but not your thin crisp choco chip recipe.
For what it's worth the chocolate chip cookie recipe says 375 for 11-12 minutes until the middle puffs up and the edges crisp up and brown.
That's disappointing. That book has been out for a couple of decades. Things like that should have been fixed years ago.
So far this week I've made pizza. I need to make something for book club Thursday night. Not sure what I'll do yet.
I saw a new garlic-free tomato sauce at the store - Rao's sensitive marinara. Rao's is our sauce of choice but I've never tried the garlic free version. It's a bit spendy too at the grocery stores - 32 oz. for $7.99 but at Costco it's 40 oz. for $7.99 but they do not (yet) have the garlic free version.
I buy cases of it on sale at Whole Foods when it drops to $5.99 and then I get a 10% discount per case which brings the price down to about $5.40 a jar.
Thanks Skeptic. I want something about 40 degrees - around our refrigerator (which is actually under 40).
Ice floating on cold water is typically about 38 degrees so that would be good.
Mike, thanks. I've probably gone buy the honeypots a couple thousand times! Looks good. I may try it.
I have two seeded ryes in the oven. I got good oven spring but one already has a blow out. I think I didn't seal it well enough. But pre-shaping has definitely helped.
-
AuthorPosts