[cwcdesign]

As soon as I read an article or two about this, I started buying whole milk again. One bonus is that it keeps better than 1%. I've stuck with butter, cream and full fat cream cheese in cooking - just tried to be judicious in their use. I'll have to try whole milk yogurt next.

[cwcdesign]

On Sunday I made a chicken Caesar salad with Karen Noll's eggless Caesar dressing. I tried something new and marinated chicken tenders in some of the dressing. Then I cooked them in the panini maker. It only took about 3-4 minutes and they had nice grill marks. On Tuesday, I made the Pioneer Woman's Vegetable stir fry. We love it in our family - tons of vegetables and a nicely flavored sauce. I also cooked a skirt steak I had in the freezer to add some meat to the dish - I thinly sliced it, tossed it with a little soy sauce and sesame oil and then cooked it before I cooked the vegetables, a nice addition. Last night was simple burgers.

[cwcdesign]

I baked the Salted Caramel Bundt Cake on Friday. I posted about my results in that thread. A delicious cake, BU I need some practice with the bits and pieces.

The Great British Bake Off started its new season (series 7) on the BBC last week. We streamed it after the first episode - it was cake week and they made drizzle cakes - very appropriate for this recipe. I like the bakers they have this year

[cwcdesign]

I made this on Friday. I decided to make sure all the ingredients were at room temperature. I weighed my flour and guessed at using KAF's 4.25 ounces per cup and I'm glad I did - I think it was the right amount of flour. With the flour mixture in the KA stand mixer, I put it on "stir" and started adding the wet ingredients one at a time, the creamer, the butter (1 stick at a time), the vanilla and the eggs (also one at a time). I did have to increase the speed to 2 for mixing and then I beat it for 3 minutes per instructions. It is what I have learned from Great British Bake Off a Drizzle Cake. The butter syrup is delicious, but I didn't poke big enough holes for it all to seep in - I used a bamboo skewer - next time a chopstick. So the cake is a little drier near the top. The salted caramel sauce is a keeper. It is definitely worth making again.

• This reply was modified 8 years, 10 months ago by cwcdesign.

[cwcdesign]

I haven't been able to get to Zen's site in probably a month because it won't load on any of my devices.

I "visited" with MaryAnn earlier this week and asked about the FB group but didn't get a response. The wedding is Saturday and she's been busy with the pups. I'll ask her again after the wedding.

[cwcdesign]

BakerAunt, I will post it when I get it right. Does ketchup count as a tomato-based product, because there is some in the sauce? But you might check out this series of cookbooks by Lynn Alley (the link is to the first one)
https://www.amazon.com/Gourmet-Vegetarian-Slow-Cooker-Sophisticated/dp/158008074X/ref=sr_1_5?ie=UTF8&qid=1471995955&sr=8-5&keywords=Lynn+Alley
I love all 3, the first is around the world, second is regional cooking and third one is vegetarian. You can get them used for 1¢ and up.

Lots of flavor and no canned soup 🙂

rottiedogs, that all sounds wonderful to me. Being New Englanders ourselves, we're having a tough time not having access to farm fresh corn here, where you knew it was picked that morning or afternoon. I've never heard anyone down here rave about how sweet the corn they got was.

• This reply was modified 8 years, 10 months ago by cwcdesign.

[cwcdesign]

I made the Honey Vanilla Poundcake that I discussed in another thread

[cwcdesign]

On Sunday I made slow cooker Honey Garlic Chicken. I've been playing with recipe and go the flavors right this time. I used chicken tenders which were on sale (we're not a dark meat family) and I learned I can make a smaller quantity of sauce. All I need now is to get the cornstarch ratio correct for thickening the sauce which the author did not do at all. I've been asked to make it again soon. I also made a batch of pimento cheese.

[cwcdesign]

At the last minute I was asked to bake a birthday cake for a co-worker. I said I didn't have time to make more than a bundt cake and I would make this one that I had been planning to make. I think I had the oven temp wrong because I started checking the cake at 45 minutes (recipe for loaf pan said 50-60 minutes). I stuck in my tester and it came out clean, no little crumbs stuck to it, which of course made me nervous. It also didn't rise as high as I'd expected although the top looked like the photo. Well, everyone loved it - great flavor - but it was dry. I spoke with Chef this morning and she said it was really good, but I asked if she thought it was dry and she said maybe a little. I told her about the oven and we laughed and I said it's hard when you can't do QC. I also think there was a problem with how she combined ingredients, so I'll post later with that info and see what you all think.

[cwcdesign]

It may have been my not reading it clearly 🙂 it's been a long week

[cwcdesign]

With your challenge, I had to google it. I found this site
http://kitchenscience.sci-toys.com/heating
With the headline "Your Mother was a Chemist." And, all the detail looks like it's right up your alley. I have not read the whole thing but it does have a 2016 copyright. there's lots of pictures of molecules and mention of the Maillard reaction.

[cwcdesign]

Hi Aaron, nice to see you here. I've been studying your thread on pizza as I finally started using my baking steel a few weeks ago. Only problem is it's too d*** hot to make pizza right now

[cwcdesign]

I had bought "Sugar in the Raw" a while back for the Vegan Cinnamon Toast Cake, not realizing it was turbinado. So when I made this cake, I bought a different brand - I think it was called Wholesome. When I went to make the most recent batch of CTC, I pulled out the Sugar in the Raw and THEN saw that it was turbinado. The difference between the 2 was that the Wholesome turbinado was lighter in color and the crystals were a little smaller, but not as small as refined sugar. I combined the 2 brands for the CTC. Knowing that now, I would probably shop for the best deal.

[cwcdesign]

I did use the turbinado sugar. It may have added to the complexity of the flavor - somewhere between brown sugar and white sugar of a chocolate chip cookie. I can get Amish salted butter at Harris Teeter ($5.97 for 2 pounds and it's made in Wisconsin). I think it is comparable in flavor to the European butters, but much less expensive. I think white sugar might make it too sweet. I would do it as written first and then make any changes you wanted to make after.

I'll be interested to see if you like it.

[cwcdesign]

Oh, no BakerAunt. I used my brand new container of baking powder for the cinnamon toast cake. There was a huge difference between the batters in how they reacted when all mixed together. My new can is good until fall 2017.

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