BakerAunt

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  • in reply to: What are you cooking the week of December 2, 2018? #14261
    BakerAunt
    Participant

      For dinner on Tuesday evening, I made Salmon and Couscous, using Penzey’s Greek seasoning. We really like that spice blend with the salmon. We had steamed broccoli on the side.

      in reply to: A quick dessert for those running out of time #14260
      BakerAunt
      Participant

        It's good to see you posting again, Wonky.

        in reply to: Vegetable Oil Pie Crust #14250
        BakerAunt
        Participant

          The blind-baking really made for a crisp, flaky crust. The recipe also recommended whisking the milk and the oil well before adding it to the flour.

          I'm not sure how that would work with a pie with a top crust, since the top could not be blind-baked.

          in reply to: Re-conditioning a Cast Iron Skillet #14244
          BakerAunt
          Participant

            Thanks, Joan. That is interesting and makes sense for someone doing a number of pots at once. I wonder where he dumped the lye mixture when he was done. 🙁 At least I just have the one pan.

            That is a good hint about the rust. My husband used vinegar to clean the rust off a used jointer he bought, and it worked well.

            We had another rainy day, so I have not yet tried the oven cleaner, which according to my husband contains lye.

            • This reply was modified 6 years, 7 months ago by BakerAunt.
            in reply to: What are you baking the week of December 2, 2018? #14243
            BakerAunt
            Participant

              I baked my favorite cornbread Sunday evening (called “Healthier Cornbread”). I used 2 Tbs. coarse corn meal and made up the rest of the cup with the finer grind. We had it with soup.

              in reply to: What are you cooking the week of December 2, 2018? #14242
              BakerAunt
              Participant

                I made soup for Sunday dinner, using homemade chicken broth, Bob’s Red Mill Vegi-Soup Mix (various lentils and split peas blend), pearl barley, onion, celery, red bell pepper, mushrooms, leftover crushed tomatoes, ground turkey, and thyme.

                in reply to: Re-conditioning a Cast Iron Skillet #14233
                BakerAunt
                Participant

                  I will start with the Easy-Off Heavy Duty oven cleaner left behind by our former renters. That way I can use it up and get it out of the house. I'll then see where the pan is at. I now think that it may have more gunk than rust. I will also look locally for stainless steel scrubbers. I can always escalate if necessary.

                  • This reply was modified 6 years, 7 months ago by BakerAunt.
                  in reply to: Vegetable Oil Pie Crust #14225
                  BakerAunt
                  Participant

                    We cut into the pie today, and both my husband and I pronounced it delicious! The crust is actually flaky! While it does not have the buttery flavor, with a pie with a strong filling, such as the apple pie, I don't miss it. I might try it for our Christmas pumpkin pie.

                    The canola oil does, to my taste buds, leave a slight aftertaste. I noted that with my crackers, but in that case it helped to add some special dried milk.

                    Note: I substituted in 1/3 cup of white whole wheat flour for that much KAF flour. I used low-fat evaporated milk for the 2 Tbs. milk the recipe specifies, in part because I need to use it up. I might try buttermilk next time.

                    in reply to: Re-conditioning a Cast Iron Skillet #14221
                    BakerAunt
                    Participant

                      Well, Joan, my husband nixed putting it in our wood stove, and in this rainy, windy weather, there will not be any outside fires.... 🙂

                      Some people put them in the oven on the self-clean cycle, but as we've discussed before, oven self-clean, especially the really hot ones, may contribute to stove failure. While I could try it with the old avocado green Frigidare that we will donate to Habitat for Humanity if they want it, when we first got the house, the previous people had run the self-clean, and the oven was locked. Someone who knew how to jiggle it got it unlocked for us, and we have never run it ourselves. The sales rep at the store where I will purchase my stove told me that there is an increase in service calls right before Thanksgiving and Christmas because people decide to clean the oven before the holiday baking, and some of the modern ovens get stuck in the locked position.

                      • This reply was modified 6 years, 7 months ago by BakerAunt.
                      • This reply was modified 6 years, 7 months ago by BakerAunt.
                      • This reply was modified 6 years, 7 months ago by BakerAunt.
                      in reply to: Vegetable Oil Pie Crust #14216
                      BakerAunt
                      Participant

                        I did blind-bake the crust. Before adding the cooked filling, I sprinkled Panko on the bottom to try to keep the bottom crisp. I baked it for 35 minutes at 375F in a deep-dish Emile Henry pie plate.

                        in reply to: What are you baking the week of November 25, 2018? #14215
                        BakerAunt
                        Participant

                          On Friday, I decided to bake Bernard Clayton's French Apple Pie, from The Complete Book of Pastry Sweet and Savory. It's an apple pie with a streusel topping. I decided to try an oil crust, only to discover that crust needed to be blind-baked. (I posted about it in a thread under desserts.)

                          I decided to change around the recipe to accommodate the blind-baked crust. After I cut up the apples, I mixed them with the sugar, spices, and tapioca and let them set, while I blind baked the crust, which I had refrigerated after making. I then cooked the apples over medium-high heat until they were softened and most of the juice thickened. I sprinkled Panko crumbs on the bottom of the pie crust before adding the apple filling to try to keep it crisp. I topped with the streusel and baked at 375F. Bernard Clayton’s recipe calls for 15 minutes at 425F, then 375F for 45 minutes. With the apples pre-cooked and the crust already browned, I baked at 375f for 30 minutes, then an additional five when I could see it bubbling. It smells good. I used 5 Winesaps and 2 Jonathans.

                          I'll add a note tomorrow after we try it.
                          Promised Note: The pie is delicious, and the crust works well. I did substitute 1/3 white whole wheat flour in the crust. I also used half white whole wheat flour in the topping. The pie is still 4.85g sat. fat per slice (1/8th of the pie), but the oil crust makes it come out much better than it otherwise would.

                          • This reply was modified 6 years, 7 months ago by BakerAunt.
                          • This reply was modified 6 years, 7 months ago by BakerAunt.
                          in reply to: Re-conditioning a Cast Iron Skillet #14214
                          BakerAunt
                          Participant

                            My husband suggests lining a box bottom with aluminum foil, so that the oven cleaner does not soak through. He also suggests doing it outside so that we do not breathe the fumes. Rain is predicted for tomorrow, so maybe I'll try it Sunday morning.

                            in reply to: Re-conditioning a Cast Iron Skillet #14213
                            BakerAunt
                            Participant

                              Here are a multitude of ideas. The coca cola one is interesting--for all the wrong reasons.

                              https://www.thekitchn.com/how-to-restore-a-rusty-cast-iron-skillet-cleaning-lessons-from-the-kitchn-203086

                              Good point about the garbage bag, Mike. I found some oven cleaner under the sink in the apt., but now I wonder what would be safe to the pan inside. I have plenty of cardboard boxes.

                              in reply to: Re-conditioning a Cast Iron Skillet #14210
                              BakerAunt
                              Participant

                                I started with a semi-coarse sponge and Kosher salt. It was slow going, not so much because of rust but the crud cooked onto the skillet. I remembered that there were some SOS pads (left there in the house when we bought it), so I have now used three of the four, wearing the down to nothingness. It has helped, and I can see the actual skillet, but I am now going to see if there is any oven cleaner around here (we never use the stuff), spray the skillet and put it in a garbage bag for a couple of days, and see if that will get me there faster.

                                in reply to: Re-conditioning a Cast Iron Skillet #14208
                                BakerAunt
                                Participant

                                  Thanks, Mike and Len. I'm going to start with the kosher salt and a coarse sponge. The skillet seems to have mostly black crud with some areas of rust. It almost looks like something burned onto it, or that it was used over a fire.

                                  350F seems to be the suggested temperature. I have both canola and grapeseed oil, so either should work.

                                Viewing 15 posts - 6,031 through 6,045 (of 7,928 total)