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I agree that oil cookies are different, so as long as the eater knows that, they shine in their own right.
I had not expected to bake bread on Friday, but after lunch we were down to a single slice. I baked two loaves of my adaptation of Grape Nuts bread. I decided to cut the salt further to 1 ½ tsp. My concern is that both the Grape Nuts and the malted milk powder contain sodium, and I want to keep the bread in a healthy range. We will see how it tastes when we slice into a loaf tomorrow.
It's always nice to have a major portion of the meal tucked away in the freezer, Joan.
Dinner on Friday was black-eyed peas, cooked with a ham hock, then combined with sauteed in olive oil chopped celery and garlic and brown rice, with parsley and freshly ground black pepper added at the end. We have enough for at least two more meals.
Thanks for sharing your test information, Len. I appreciate your baking cookies in the interest of science!
I did some measuring. The Vollrath pan would fit my oven better, with the 20x15 dimensions. the 16 inches would take the pan all the way to the door and not leave much room on the sides. I suspect an error in their height measurement of 2.5 inches; that is probably cm. which would equate to 1 inch, since what is pictured is clearly a sheet pan, and that is what the reviewers state.
The Winware at 21.75x16 would not allow enough air circulation.
So much was cheaper and better made 25 years ago. I still have my sideless Calphalon nonstick baking sheets, although I almost never use them anyore, as the light colored and heavier Vollrath cookie sheets work much better. The Calphalon sheets made in America were slightly thicker and baked more evenly than those made after the move to China. A fellow baker had the same observation.
I am still dithering over which sheet pan to buy, especially as I would like to buy two for certain recipes.
Thank you, CWCdesign! The site would not let me print without a Facebook account. (I have never been on Facebook and see no reason to start now.) However, I was able to copy and paste it into a word document and print it.
That is an interesting technique she uses of turning the "loaves" twice during baking. I know that she does not want the baker to use parchment, but I am wondering how much of a mess it would be to clean up the baking sheet afterwards. I assume that not using parchment contributes to caramelization of the sugar on the outside.
Thanks for explaining the difference between tofu and tempeh, Cwcdesign. I still haven't tried other, and I think that my husband is a hard no on both.
On Thursday, I made fish and chips for dinner, using the swai. I reduced the fish cooking tine to 18 minutes, and that kept it from being dry. I used some Greek yogurt mixed with dried dill and dashes of garlic powder and roasted onion powder as a condiment on my piece, which cut the catfish taste. We still have two more pieces in the freezer. We had it with a mixed greens salad with cherry tomatoes and mushrooms.
I miss having sister time.
Before I baked the Key Lime Tartlets last week, I did a google search for egg white recipes, as the tartlets would use three egg yolks. On Wednesday, I used one of the whites to bake a recipe from Epicurious:
https://www.epicurious.com/recipes/food/views/3-ingredient-hazelnut-cookies
Note: It uses a pinch of salt, so it is actually a 4-ingredient recipe.
My husband is not fond of hazelnuts, and I had no whole ones, so I substituted pecans, as one reviewer also did. I toasted the pecans for 12 minutes at 350F, which was fine, before using my small food processor to coarsely grind them. I used the whisk attachment with my hand mixer to whisk the egg and salt, then folded in the sugar and the pecans. I used my Zeroll Scoop #40 to form the cookies, ending up with ten rather than twelve. I baked them on the third rack up (a bit above center) for 18 minutes. These ae a light cookie (gluten-free) and are crisp on the edges and chewy in the center. The recipe is a keeper for when I have a leftover egg white.
We will have leftover stir-fry on Tuesday.
I made another batch of yogurt today.
Growing plants from seeds is so much fun! My husband has a small tangerine tree that he started from seeds that came from tangerines we bought in Florida two years ago. It is still small, and he does not know if it will ever have fruit. He also started a tree from a blood orange seed I found this year. Most of the blood oranges do not have seeds or have ones that are not promising, but I found one, so he planted it just to see, and now we have a small plant.
He is also planning to try some of the heirloom squash seed from the honey butternut squash and the small spaghetti squash we bought. I can always get the larger ones at the farmers' market.
What a beautiful bread, Chocomouse!
Dinner tonight will be my sourdough pan pizza. I remembered to set out the sourdough, thaw a package of Canadian bacon, thaw a chunk of mozzarella. After I mixed the dough and set it for its first rise, I realized: I have no pizza sauce. Oops. I pulled out a can of Muir Glen fire-roasted tomatoes. I heated some olive oil, added minced garlic, then the tomatoes and cooked them down until thick.
I will top the pizza with the sauce, Canadian bacon, mozzarella, mushrooms, green onion, black olives (these on my half) and Parmesan cheese.
I found this fact sheet--which does not even mention 3/4 or 2/3 sheet pans:
http://images.cooksdirect.com/Buying_Guides/Sheet-Pans_Buying-Guide.pdf
Here is the Vollrath pan I am considering:
It weighs 1 lbs, while the one in your link weighs 2.2 lbs., even though the description on the 2.2 lb. says that it is 18 gauge. The one in your link is also a bit larger.
This is one of those times when I wish that I could hold the pan in my hands.
Thanks, Mike. I checked, and they do not have that size. I did some googling and find that a 2/3 sheet pan seems to be the size that is being sold. (15x21). I note that it also comes in different gauges, and the higher the number (and thinner the sheet), the cheaper it is. I want a heavier baking sheet, like the large flat Vollrath ones I own. Those came from the cooking.com site that was bought by some other company and cannibalized. (I miss them.)
Webresraurant has one for $7.88, but it is 18 gauge.
Amazon has a 15x21 for $15.81. The description does not specify, but a reviewer comments that it is 10 gauge.
My experience is that heavier pans bake better with less overbrowning on the bottom.
Maybe "so much work" is not the correct phrase. The rolls have two long resting periods, so working out the timing Is the tricky part. I need to be sure that I have two consecutive days when I can do what the rolls need, when they need it, even though it is not a lot of hands-on time. The bread machine doing the kneading is a big help.
I suspect the pasta machine the poster used, and the way he made up his balls probably adds at least 90 minutes direct hands-on time, and that does not include setting up and cleaning the pasta machine (and I do not have a pasta machine).
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