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Growing up by the ocean we always used iodized salt because it was supposed less prone to absorb moisture.
I always use kosher salt and if a recipe just says a teaspoon of salt it use a teaspoon rather than increasing it. It works just find
Since I'll be working Thursday morning, I won't be cooking for Thanksgiving. We'll be going to my Mom's Senior Living Community for lunch. The food's not bad (they have a former chef from our resort in the kitchen - anger issues)and he's quite talented with what they give him. I can't get used to the fact that the restaurants here offer a la carte menus as well as a feast.
The market has fresh turkey breast on sale so I will probably
Roast one over the weekendMike, your soda fountain background is evident. I don't think most of us got ice cream in 6 quart containers (except maybe when we raided the kitchen at boarding school ?) But a half gallon has become 12 ounces and they did change the package size.
Oops, I'm an idiot - the recipe is for brioche. I guess I was remembering that they are both rich doughs. I think a brioche in the pan de mie on the baking steel would be great. They do have a photo of a challah that was baked on a steel - it's beautiful
I freeze my yeast as well. I keep a small jar and the rest in a ziplock freezer bag
I have a baking steel (it was a gift - a very nice one I might add) and have only used it once. You put it in the top third of the oven for pizza. While it was heavy, it wasn't too hard for me to use. And we liked the crust.
If you go to baking steel.com they have a blog and recipes so you can see what people are doing - they have a Challah recipe for the pan de mine pan I plan on trying at some point.
Mike, I went to the KAF site to compare their 100% Whole Wheat Bread to the one in the Whole Grains Cookbook. They've updated the one on the website to use WWW and honey and the one in the cookbook uses regular whole wheat, orange juice and a little sugar. I'm going to start with the WWW version.
I didn't know if it was Mrs Cindy or Cindy Leigh 🙂
November 7, 2016 at 1:54 pm in reply to: Did You Cook Anytbing Interesting the Week of October 30, 2016? #5430I made several things this week, all related to the South Beach Diet. Early in the week I broiled sirloin strip steak served with asparagus and a baked potato for Will. I made a coconut chicken dish with balsamic glazed snow peas. The chicken was good, but not good enough for all the fiddly chopping of small amounts I had to do. The snow peas on the other hand were quite good. We did have to add salt at table since none was in the recipes. I then made a crock pot piccadillo (Cuban hamburg, in case anyone was wondering) with cauliflower "rice." This was better and we liked the cauliflower rice which is basically whirred up in the FP to mimic rice. It absorbed the sauce nicely. I made an egg casserole (no bread) to heat up for breakfast and then I made a treat for Will that still fit within the SB profile - pizza chicken.
No baking this week, but next week I need to find a whole grain bread with NO white flour in it since I can start adding whole grains back into my diet (slowly, In the house, I have WWW, Irish Whole Meal, Oatmeal and Bob's 5-grain. I guess I have to start with the 100% whole wheat sandwich bread, but I can't use orange juice - if I use WWW instead, will that change the bitterness? I'd love to add more grains - any suggestions on bread recipes.
Baker Aunt, I'm so glad you posted on PJ's blog about the do ahead pie crust - I was going to post the same thing until I saw yours. Pie crumbs, indeed!
The other thing that was interesting about this series was that the GM of Chicago (Theo). And the Manager of the Indians (Terry) were both with the Red Sox when they won their first after 86 years.
November 3, 2016 at 6:45 am in reply to: Did You Cook Anything Interesting the Week of October 23, 2016? #5367Last week I went back on the South Beach Diet - my pants got a little too tight - always my sign to rein in my eating. It's not that I eat a lot (so I tell myself); it's just that I eat the wrong thing - whole grain Cheez-Its are still Cheez-its and half a box does not make a good dinner (well, yes it does, but not a healthy one).
Sunday, just before I decided to go whole hog on the diet, I made a batch of my vegetable barley soup which is always super low everything and delicious. I had that for lunch every day which was a big help. So I've been experimenting with healthier meals - last week I made a balsamic marinated chicken breast from the original book - the flavors were great, but the chicken was dry.
I also made a batch of Tangy Salad - spring mix, apples, golden raisins,sunflower seeds, blue cheese and green onions - to take to a potluck at work.Hey Len - Congrats - I posted a message for you on the Trick or Treat thread.
No lemons here yet - unless someone else found the box 🙂
I baked a dessert to take to a dinner party - a Triple Chocolate Bread Pudding with Bailey's Chocolate Sauce from Simon Pearce's cookbook. It was delicious and a big hit, but mine did not look like the photo at all. I think I'll have to contact the restaurant to find out why. One minor disappointment - I mixed up the custard and poured it over and left overnight as the recipe said, but I know I'll have to mix better next time - some of the bread chunks did not get soaked all the way through. The sauce is made with cocoa powder and I think you can control its taste by the type you use - I used the Double Dutch and I loved that it was not too sweet and you could taste the Bailey's.
Hey Len, Congratulations on your Cubbies!! How does it feel? I know that in 2004, we all felt great for years after the Red Sox won the first one.
We currently live in a condo complex (they're called "villas" - one story connected houses). Will didn't even decorate this year. When I got home from an event at work about 7:30, there were only one or two porch lights on and it appeared that no one had decorated their units at all.
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