Forum Replies Created
-
AuthorPosts
-
Cass just called me. He says hello to all of you at Nebraska Kitchen!
He saw this post and gave me his observations. I hope that I do justice to his explanation here.
1. The sugar in the recipe outweighs the flour by quite a lot. That means the sugar did not have the chance to combine with the other ingredients before liquifying. He suggests that I use equal weights, which means reversing the amounts of flour and sugar the recipe specifies. I will weigh the ingredients next time, and adjust so that the weights are equal, either by increasing flour or reducing sugar, or perhaps doing both.
2. He noted the large amount of baking soda in the recipe. He thought that the person who put the recipe together was probably trying to make up for the sugar-flour imbalance by employing that much baking soda. Cass suggests halving the amount.
3. He warned me about the lack of gluten in barley flour, which could contribute. I still think that I can get away with that partial substitution, as long as I make the first two adjustments and use King Arthur AP for the rest.
I'll be giving the recipe another try, using the first two adjustments, but I won't be doing it right away. I will post again on this thread when I do.
I have had some issues with the Kaiser Backform recipes in the past. I remember Cass adjusting a pumpkin cake recipe for me. I think part of the problem stems from converting a German recipe that was likely in grams to a recipe for Americans that is done by volume. I also think that there may be some differences in ingredients between European and American products that are not taken into account.
I know that I measured correctly, and I looked back at the original recipe to confirm the amounts. The cake was below the edge of the pan, fairly full, but usually an oil cake does not rise as much, so I was not worried. I only baked this recipe once before, and that was a few years ago, so I do not know if the batter seemed different.
I think that the next time I make it, I will take out 1/3 cup of batter and bake it in a separate small pan.
February 13, 2023 at 7:54 pm in reply to: What are you Cooking the Week of February 12, 2023? #38419Sounds delicious, Chocomouse!
Dinner on Monday was roasted chicken thighs, roasted sweet potato chunks, and salad with lettuce from my husband's enclosed porch, grow-light garden, along with a bit of the spinach he grew. The cherry tomatoes were from the grocery store. I made salad dressing with the Penzey's Buttermilk dressing blend.
I baked a Chocolate Heart cake in a Kaiser Backform heart pan. See details in the thread, My Chocolate Cake Overfloweth, and give me your advice as to what the heck happened.
I need to use up the remaining Winesap apples, so I made a dent in the bag by baking an apple pie on Saturday. I am refining the recipe each time. I used white whole wheat flour in the crumb topping, along with 4 scant tablespoons avocado oil. I used convection at 400F to par-bake the crust for 12 minutes. I bake the pie at 375F for 45 minutes with a foil "tent cap," then remove it for the final 10 minutes, removing the pie from the oven when it is bubbly. We will begin slicing it for lunch on Sunday.
I noticed that one of my four remaining pie pumpkins had some black on the outside rind, so I went ahead and roasted it and another pumpkin. The inside was fine. That was not how I planned to start my Saturday in the kitchen. I will freeze most of the pumpkin puree.
Around 3:30, I realized that I had not started the stew, and the initial braise of the stew meat is for two hours, so dinner will be later than usual tonight. Sigh.
Follow-up: it was well worth waiting for, as I really nailed the flavor on the liquid. Also, I now thicken my stew with ½ cup quick oats, whirred in the small processor to flour. I put it in a bowl and add enough water to make a slurry, then I stir it into the stew. It is a more nutritious option to white flour or ClearJel.
Now I want brownies--the King Arthur deep dark ones that use oil rather than butter--maybe with Valentine's Day sprinkles?
I do miss my favorite butter brownie recipe. They also used not that much flour and were so fudgy.
I baked the Pompanoosuc Porridge Bread on Friday. This time I replaced the 2 Tbs of sugar with 2 Tbs. of maple syrup. It baked nicely in the bottom of the long Emile Henry baker, but the center sunk a bit, so I may have let it rise a bit too long.
Best wishes to your husband, Joan, on his birthday!
Aaron--those cookies look great. I never tried checkerboard cookies, although I did once bake a checkerboard cake using a special pan. I wonder if the checkerboard cake pan would work with an oil-based cake. At any rate, I wish that I were there to sample just one of those cookies.
Friday's dinner was the Oven Crispy Fish and Chips with Dill Tartar Sauce and the rest of the coleslaw. I also made yogurt today.
I cooked a small pot of black beans on Thursday. I used 2 cups dry beans that I had soaked overnight. They needed an hour and a half to cook. I then used them to make Black Bean and Pumpkin Soup. I have plenty for lunches for the rest of the week.
I used up the rest of my ground cumin in the soup, as well as the last of my sherry, so I will need to replace both of those ingredients. I do not use them very often, but they are vital for a few of my favorite recipes. I have looked at Walmart for the sherry but did not find it there, so I may need to brave the local liquor store.
Aaron--a sourdough pizza in a half-sheet pan has a medium thick crust. There is no way that the two of us could consume the whole pizza at one meal. We usually eat half, then eat the other half for another meal. We do not have your restaurant clientele! 🙂
My husband is getting a nice crop of lettuce and some spinach from his gardening box and pot on the enclosed porch. He appears to have learned how to use the grow lights effectively.
We had leftover pizza and coleslaw.
I roasted and processed a Long Island Cheese Pumpkin today. Details are in the Pumpkin and Squash thread in the cooking section.
The Long Island Cheese Pumpkin halves roasted in an hour and 45 minutes. A fair amount of water was released in the process. After I scooped out the pumpkin from the rind, I put it in a colander over a bowl and drained off more water. I was pleased with the yield of pumpkin puree. I had enough to set aside 16 oz. for a black bean and pumpkin soup, two containers of 500g to use in baking Ginsberg's Spiced Rye Bread recipe again, another 16 oz. container that I can use when I bake my recipe for two sandwich loaves of pumpkin rye bread, and 12.6 oz. that I will freeze to use for as yet undetermined use in the future.
I do not think that I would use this puree in a pie, as it has what I would describe as a more savory aroma. It should work well in breads and soup.
It's February 8, 2023, and I am finally roasting the Long Island Cheese Pumpkin that I mentioned on October 2, 2022, when I began this post. It kept well at cool temperatures in our Annex/Guest Apartment. It was easier to cut in half lengthwise than many of the pumpkins I have done. The stringy seeds have been put out for the birds. I am not sure how long it will take these large pumpkin halves to roast. I'm assuming about two hours, but I will check before then. I've not used this variety before. I will add another post at the end of the process and will also post on how I use it.
By the way, I still have four pie pumpkins to process. I was slowed down by lack of freezer space.
-
AuthorPosts
