aaronatthedoublef

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Viewing 15 posts - 1,051 through 1,065 (of 1,315 total)
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  • in reply to: Easier Chicken Fingers #9426
    aaronatthedoublef
    Participant

      Cass, Thanks. I always appreciate hearing from you.

      in reply to: Easier Chicken Fingers #9421
      aaronatthedoublef
      Participant

        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

        in reply to: What are You Baking the Week of October 8, 2017? #9374
        aaronatthedoublef
        Participant

          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).

          in reply to: Edible Wafer Paper #9373
          aaronatthedoublef
          Participant

            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.

            in reply to: Hearth Bread Pan #9372
            aaronatthedoublef
            Participant

              Thanks. Any advantage to the curved bottom? Or is it just for design?

              in reply to: What are You Baking the Week of October 8, 2017? #9364
              aaronatthedoublef
              Participant

                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.

                in reply to: What are You Baking the Week of October 8, 2017? #9359
                aaronatthedoublef
                Participant

                  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

                  in reply to: What are You Baking the Week of October 8, 2017? #9352
                  aaronatthedoublef
                  Participant

                    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.

                    in reply to: Edible Wafer Paper #9351
                    aaronatthedoublef
                    Participant

                      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.

                      in reply to: What are You Baking the Week of October 8, 2017? #9308
                      aaronatthedoublef
                      Participant

                        Just looked at her "About Rosie's" page and it says she opened in 1974.

                        in reply to: What are You Baking the Week of October 8, 2017? #9307
                        aaronatthedoublef
                        Participant

                          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.

                          in reply to: What are You Baking the Week of October 8, 2017? #9301
                          aaronatthedoublef
                          Participant

                            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.

                            in reply to: What are You Baking the Week of October 8, 2017? #9300
                            aaronatthedoublef
                            Participant

                              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.

                              in reply to: Making my own cold-proofing box #9281
                              aaronatthedoublef
                              Participant

                                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.

                                in reply to: What are You Baking the Week of October 1, 2017? #9276
                                aaronatthedoublef
                                Participant

                                  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.

                                Viewing 15 posts - 1,051 through 1,065 (of 1,315 total)