[BakerAunt]

My husband has been reminding me that we need to sit down with graph paper and figure out the new layout for the Indiana kitchen so that we can talk with the contractor when we are up, briefly, at the end of May. I have thus spent far too much time on the internet today trying to figure out dual-fuel ranges.

Question: I've always preferred a free-standing range to a slide-in, in part because I think that they are better insulated. Am I off base on this?

I've been looking at Frigidaire. The website shows only two dual-fuel ranges, one a 30-inch slide-in and the other a 40-inch free-standing range. The latter is pricy, but it would hold 3 cake layers....
However, the oven controls are on the back. The slide-in has the controls in front, but it has no backsplash.

I tried to locate reviews of other brands without much success. I did see that a dual-fuel Kitchen Aid was recommended by Consumer Reports, but I cannot figure out why, since the oven was only rated very good and another site also commented that it bakes unevenly. Perhaps they were so enthralled with the gas burners that they overlooked it?

I looked at Thermador, but they list 0 service people within 100 miles of where we would be living, which is odd because they have a number of retailers. Of course, even the lowest level dual-fuel Thermador is expensive these days.

I looked at one oven site and had to laugh--it was all about how the range looked in terms of the décor, and there was nothing about how it cooks and bakes.

I've also been looking at control locations and I prefer the controls in front.
I really would like a backsplash on the stove.

At this point, I shall go drown my sorrows by baking cookies.

[BakerAunt]

Thanks for a great article, Mike. Like you, I always have chicken/turkey stock in the freezer

Lately, I've been using regular ClearJel, rather than flour, to thicken my gravies. I also find that a flat whisk is most helpful.

[BakerAunt]

My PBS channel tends to show some material much later than in other markets, or maybe I just missed these the first time around. From what I can gather, I get to see one show on Jacques Pepin and one on Alice Waters on Friday.

[BakerAunt]

I have Orange Barley Pound Cake (recipe on this site) baking in the oven. I'm also about to start the KAF Ultra-Thin Pizza Crust, so that we can have pizza for dinner.

Note: On the pizza, as usual, I drizzled in the olive oil after the rest of the ingredients started mixing. However, for the first time I weighed the ingredients rather than measuring by volume. The dough was a bit stickier, but my husband said it was my best crust yet, and I agree.

• This reply was modified 7 years, 7 months ago by BakerAunt.

[BakerAunt]

I'm trying out a new recipe for Orange Cream Scones that I tore out of a Bon Appetit (August 2000), p. 104. (I'm trying to cut down on stuff before our move, and I have some nice organic oranges.) I'm making a half recipe, and I'm substituting in 1 cup of barley flour for one of the two cups of AP Flour. I'll cut the butter into the dry ingredients tonight, then refrigerate it overnight. Tomorrow, I'll add the egg and half and half, mix, shape, and bake for breakfast. I'll report back on the recipe by adding an addendum to this post.

Addendum: The scones are fabulous. I did add 1/4 tsp. of orange oil. I froze three of the six I baked. I kept two others out, and I will check to see if they hold up over a couple of days.

Second Note: The scones are very good the second day, but they are truly excellent when freshly baked and warm.

• This reply was modified 7 years, 7 months ago by BakerAunt.
• This reply was modified 7 years, 7 months ago by BakerAunt.
• This reply was modified 7 years, 7 months ago by BakerAunt. Reason: added material

[BakerAunt]

I've never cooked eggplant--and my husband says not to start!

Italian Cook--it's good to hear from you again. 🙂

[BakerAunt]

On Saturday, I made the Four-Bean Salad recipe that I got from my college roommate. It is for a church potluck on Sunday.

[BakerAunt]

I did not bake either of these two items that I ate at a party yesterday, but they deserve a mention.

My husband's last doctoral student baked some wonderful Earl Grey cookies.

My husband's colleague made his pretzels--the big kind that get the lye treatment. It almost makes me think that I should try baking them one of these days, if I can get over my fear of using lye!

[BakerAunt]

Here is the link to the Forrager website:

http://forrager.com/laws/

[BakerAunt]

Thanks, Len. I was going to post a question about the gold yeast, so that helps tremendously.

[BakerAunt]

The last set of papers and exams I will ever have to grade are finished, so Friday evening found me back in the kitchen. I tried a new recipe, "Lemon-Poppy Seed Bread," from the KAF Whole Grain Baking (p49-50). I made two substitution, by using buttermilk in place of lemon yogurt and using Penzey's dried lemon peel in place of the fresh zest. I baked it in three mini-loaf pans (remember Baker's Secret pans?) rather than a 9x5, so that I can freeze two of them. I chose this recipe because it used up 1/2 cup of lemon juice from the freezer, and 1/4 cup of poppy seed, which I also need to use up.

I then baked the Four Leaf Clover Rolls from the KAF website, but I made them as eight rolls on a baking sheet. This was a way to use some of the Irish Wholemeal flour in my freezer and some golden raisins and walnuts. I will freeze some of these as well. I used half regular yeast, and half gold yeast, because I am running out of regular yeast and I have a lot of the gold yeast.

Addendum: I made it as 9 rolls, because after I weighed the dough, the math was easier (101 grams each). This time, I also brushed them with 1 Tbs. of melted butter when I took them out of the oven. Oh, it was so good for Saturday morning breakfast, that I had to forbid myself to eat two.

• This reply was modified 7 years, 7 months ago by BakerAunt.
• This reply was modified 7 years, 7 months ago by BakerAunt.
• This reply was modified 7 years, 7 months ago by BakerAunt.

[BakerAunt]

On Friday evening, I made Dilled Salmon and Couscous. Yes, I know, that is the third time in two weeks, but my husband was hooding his graduate student this evening, and we needed a fast, good meal.

[BakerAunt]

In Indiana, it requires a printed label with the statement that the food was prepared in an uninspected kitchen, and the ingredients listed in decreasing order of weight. The food must be packaged--and no selling individual portions, or the person is considered a vendor, and that brings in a different laws. Certain foods are forbidden, such as cheesecakes, and low-acid canned foods. Products can only be sold at a road-side stand (where allowed) or at the Farmer's Market. Delivery of items to the buyer's place is forbidden, although it is legitimate for the buyer to order ahead, then pick up and pay at the Farmer's Market.

I may decide it is too much hassle, or that it is not worth my while. I go to the Farmer's Market regularly (when we are there) for the fresh fruits and vegetables, and occasionally a craft item. I was disappointed the one time I bought sweet rolls from the Amish lady.

I was going to post my link to forager.com which has information for every state, but the site appears to be having problems right now.

[BakerAunt]

I'm not sure how anyone has the space in a regular kitchen to bake 144 loaves. Perhaps they rent space. Different states also have different requirements for home bakeries, and these sites must be Farmer's Markets located in major urban centers.

Once we have moved and gotten settled, I plan to try selling at the Farmer's Market in the small town that has an influx of summer people. Over the past summers, I have been observing what is sold, and I would look for a niche that I could fill. Small Bundt cakes and scones seem good possibilities. The bakers I've seen there mostly do sweet rolls and cupcakes, except for an Amish woman who does a little of everything. I'm not looking to start a business but to finance my baking addiction once I retire.

• This reply was modified 7 years, 8 months ago by BakerAunt.
• This reply was modified 7 years, 8 months ago by BakerAunt.

[BakerAunt]

I seem to recall hearing that rye bread really is better if you wait a long time before cutting into it. I usually bake loaves in the evening, and do not cut into them until lunch.

I have two "hearth bread" pans from KAF that I like for my rye loaves, but I just looked, and they do not have them right now. I bought these for my Limpa bread and was pleased that I could get a bit of height. I also use it when I make the KAF sandwich rye bread.

KAF is selling connected loaf pans and roll pans (3-strap)--some are even on sale. I'm not tempted, because I rarely bake more than two loaves at once, and I have enough pans to do three on those rare occasions.

[Author]

Posts