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Mike, I do remember the pineapple juice discussions on the old Baking Circle, and carried over onto the Fresh Loaf. I've use pineapple juice myself, and it does wake up a lazy starter. I'm sure you'll enjoy Deb's class.
February 22, 2020 at 5:47 pm in reply to: What are you Cooking the week of February 16, 2020? #21538Tonight we had Shepherd's Pie. We've been in a deep freeze the last few days, 15 below the last two nights, and up into the 20s during the day. Just thinking about casseroles and soups makes me feel warmer.
I don't have a stand mixer, although I had one years ago when the kids were young and I made a lot of cookies. I do have a hand-held mixer, which will cream butter and sugar or whip cream. I would never make a stiff dough. My husband bought me a big Kitchen Aid once and I had it for a few days, used it, and had him return it. It took up too much space on the kitchen counter, was too heavy to move around, and I just knew I would hardly use it at all. I couldn't survive without my food processor or stick blender, or probably my spiralizer!
I pulled a log of cranberry-coconut refrigerator cookies, made in December, from the freezer and baked about 3 dozen.
February 21, 2020 at 6:19 pm in reply to: What are you Cooking the week of February 16, 2020? #21513We had tuna fish sandwiches with soup from the freezer, split pea and broccoli-cheddar.
February 20, 2020 at 6:32 pm in reply to: What are you Cooking the week of February 16, 2020? #21502Pizzza!
I like the bread I get from my long covered baked, similar to one that KAF sells. It is clay, no enamel coating. I spritz it with water before it goes in the oven, and that yields a nice crisp crust. I do remove the cover for the last 10 minutes of baking to brown it. I would never have the patience to go through all that Mike is doing for his steam experiment!
I made banana bread and added 1.5 cups of blueberries and a little lemon, lime, and orange juice.
February 17, 2020 at 6:49 pm in reply to: What are you Cooking the week of February 16, 2020? #21416I made a seafood lasagna from delish.com. We liked it, and I will make it again, but with some changes. I added some chopped onion, 2 tablespoons of lemon juice, and a tablespoon of Old Bay seasoning, having read several comments that said it needed "something", and I would make those same changes next time. I would decrease the lasagna noodles, and make two layers in a 9 x 9 pan. I would use the same amount of fish (shrimp, scallops, and I used imitation crab meat) but it needs more sauce. I think simply adding more milk would work without making it too runny as it was a little dry. We now have leftovers for another night and then I will freeze the rest in meals sized containers.
February 16, 2020 at 6:22 pm in reply to: What are you Cooking the week of February 16, 2020? #21361Leftover beef stew and Deli Rye Rolls from the freezer.
I have both of those books and also "Whole Grain Breads", plus Hamelman's "Bread" and a dozen others that I have looked at for bagels. There's no shortage of recipes or suggestions. I just need the time to try a few - and people to give them to. I use KAF bread flour, and so far have used just the barley malt syrup but I do have the non-diastatic malt powder on hand too. My dough is satiny smooth until I poke my finger through to make the hole. My finger sticks to the dough inside the middle of the bagel and pulls wrinkles on the outside; if that makes any sense. I need to try the rope method of shaping. The browning has been fine. Since I've tried the KAF "Bagels" recipe twice, I think it's time to try a new recipe next.
I made bagels again today, and used the same recipe (Bagels, by KAF) that I used before. This time I put brown sugar in the dough and in the boiling water bath instead of the barley malt syrup, and I added baking soda to the water bath. I boiled the bagels for about 1 minute each side, instead of 2 minutes, flip, then 1 minute more. The finished bagels are less brown, but not much. They are still "lumpy" looking, not smooth. They have the same crispy outside but soft inside. Basically, there is no difference between these bagels and the first batch I did a couple weeks ago. We like them, they are good, but not perfection. So, next batch I will try a new recipe. I do have a theory about the lumpiness, and will work on that.
Mike, I have an egg thief at my house too! I did not feel like cooking tonight, did not even want to think about it. So I made a big green salad with tomatoes, cukes, onions, red peppers, mushrooms. Searched the freezer for some "emergency" food and found a few fish sticks - perfect for the occasion and exactly why I have them in there. Served with fresh bagels. Problem solved.
We had Hirtensuppe, a German beef stew. It's has less common flavors: vinegar (to tenderize the meat), caraway, paprika, and garlic.
I made rye bread this morning. After I shaped it into a sandwich loaf, I planned to let it rise a minimum of 30 minutes, but most likely 60 minutes, since my notes from 2016 say it was a slow riser. I checked it in 15 minutes, and it had already split open on the top and one side, so into the oven it want because I didn't want to take the time to reshape it. It didn't get much oven spring, and it didn't split open a lot more. It doesn't look pretty, but tastes fine and it's bread!
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