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I grate cheese onto wax paper.
When I make meatballs, I put the formed meatballs onto wax paper before I flour them. I place the floured ones onto clean wax paper to hold while I fry them.
I have a quarter sheet pan that made its way into the dishwasher and didn't fare well. My husband lines it with wax paper to hold food to carry outside to the grill.
After I bread pork chops, I put them on a wax paper-covered plate and refrigerate for 30 minutes before I braise them.
When I want to "flash freeze" cookie dough balls, I line a cookie sheet with waxed paper and put the dough balls on it for the freezer. I think parchment is more expensive than wax paper, so I use wax paper whenever possible.
Sometimes, I sift flour, etc. onto wax paper, because it folds around the ingredients for easy pouring into the mixer. This takes some practice to learn which recipes it works for -- if the ingredients are too heavy, the wax paper can be hard to control when adding the dry ingredients a little at a time.
I baked Oatmeal Breakfast Muffins for the freezer. They're Oatmeal Muffins with spices. Today, I used cinnamon, allspice, nutmeg, cardamom, and 1/16 tsp. cloves. They have a lingering heat that is pleasant with the good taste. I'll freeze them for future breakfasts.
Missed it.
KIDPIZZA, good to hear from you!
I've never made vinegar and oil potato salad. Mike, I'm wondering if the V & O potato salad you make is German potato salad, or an American one from Nebraska? I had never heard of an American V & O potato salad.
I make my potato salad with twice the amount of hard boiled eggs as potatoes, apple cider vinegar, sour cream, mayo, celery, onion, salt or celery salt, and just a touch of mustard. If I'm lazy or in a hurry, I'll forego the celery and use celery seed. I've never subbed onion powder for the fresh onion, because I don't like onion powder.
I pulled a ham bone out of the freezer yesterday. Today, I made Great Northern bean soup using 2 lbs. of beans. There was plenty of meat on the bone (intentional), so I pulled it for the soup and cut the softer meat off the bone and put it into the soup. It's for dinner with Jiffy cornbread. Most of the soup is for the freezer. I hope the ham does well being frozen a second time. Never tried that before.
Ooops, forgot to include: I also made a second attempt at a new pizza dough and still wasn't happy with the dough. It's in the refrig until Wednesday. The only reason I'm fiddling with it is that a friend wants my pizza dough recipe. I'm going to send her KAF Now or Later pizza dough recipe, but I want to also give her one that's quicker to mix. It doesn't taste as good as the KAF recipe, but she has limited time.
I baked my grandmother's banana bread exactly as written. I forgot to include the spices I add to it. Fortunately, it's delicious without spice.
I'm in that club, too. I used a store-bought aoli once and didn't like it. I enjoy the main ingredient in food I prepare. Maybe the manufactured product had more of it than I could enjoy.
I knew this, because I grew up in farm country.
Thank you, BakerAunt! You saved the day! I wanted to use the new recipe pizza dough I made 3 days ago for lunch. Artichoke and Bacon pizza. I started the bacon parcooking in the skillet. Cut up the mozzarella cheese while bacon was working. I prefer to grate mozzarella, but I can only find it sliced. I cut it into smallish cubes. Then, I quartered the artichokes. Removed bacon to a bowl with slotted spoon. Stretched out the dough on parchment and moved it to sheet pan. Ready to build pizza.
Alas! I had no sauce. I had forgotten to make the oil and garlic sauce, and now I was at a critical stage with dough stretched and toppings ready. What to do? I remembered BakerAunt smears tomato paste on the crust for sauce. I rushed to the pantry and chose organic tomato paste. Smeared it on, added toppings, and 22 minutes later, plus 5 minutes resting, we had delicious pizza. I think the tomato paste makes it taste more like a Sicilian pizza, and that's a good thing, too.
The new recipe with just bread flour was good, but we prefer crust with semolina in it. And parbaked before the toppings are added. So KAF's Now or Later Pizza recipe will become my go-to.
I knew this from a Food Network show.
Len, your plants look lovely. A tomato!
I join the missed club.
I made a loaf of French bread from The Wise Encyclopedia of Cookery. I reduced the yeast by 1/4 teaspoon. With 2 teaspoons yeast, both rises were normal length. But there wasn't as much oven rise. The reduction didn't affect the crumb. I can't say I'll go back to the 2-1/4 teaspoons yeast because of the yeast shortage, but I prefer the higher oven rise.
The bread is crustier than I like. Would brushing-on the egg white wash too heavily make it crustier? I used a newer brush that I think is 4" and have only used twice before. I'm thinking it may have picked up too much of the egg wash.
My guess was wrong.
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