[Italiancook]

Mike, I use this brand muffin liners for my standard pans. They don't need to be sprayed and work great. Pricey, but I gladly pay to avoid treating the pans. I don't use mini's, but here's a link to mini liners. Last time I checked, they were cheaper at Target.

https://www.amazon.com/PaperChef-70090-Culinary-Parchment-Baking/dp/B003FXT3HA/ref=sr_1_3?crid=3TMC6IO9W4B4Q&keywords=paper+chef+mini+baking+cups&qid=1582646407&sprefix=paper+chef+mini%2Caps%2C154&sr=8-3

I use Vegalene spray from KAF. My experience is that it hasn't left a sticky residue on my non-stick baking pans. With Vegalene, I can put them right into the dishwasher and they come clean. With other products, I first had to wash by hand to remove the residue. Here's the link:

https://shop.kingarthurflour.com/items/vegalene-food-release-spray-17-oz

[Italiancook]

Ah, here's the thread where Mike says he's caramelizing onions in the oven. How do you do that, Mike?

[Italiancook]

Moved question to correct thread -- cooking Feb. 23rd.

• This reply was modified 5 years ago by Italiancook.

[Italiancook]

Guessed right.

[Italiancook]

Follow-up on the Onion Buns. I didn't notice this when I had one with soup. Last night, I used one for a ham sandwich. There's too much sugar in these buns for my taste. Next time, I'll cut sugar in half. My husband thought the bun was "wonderful" with a roast beef sandwich.

[Italiancook]

I agree, it's amazing and beautiful!

[Italiancook]

Missed it.

[Italiancook]

I would have stretched & folded if I would have had some semblance of a dough. As it was, I had a stick-to-the-hands mess. I couldn't even get it out of the bowl without a scraper. When I plopped it into the greased bowl, my hope was that the flour would absorb the excess water during the proofing time. That somewhat happened. But, it still needed the little extra flour I worked into it on the board. I ate one of the rolls with soup for dinner, and the roll was delicious. I'm really pleased that sliced, no one would ever tell I had a dilemma. Hubby had a roast beef sandwich on a roll. He reports no complaints.

I have been in search for a replicate of an onion roll I had as a guest at a Madrigal Dinner at a high school in another state decades ago. It's taste has lingered with me. Over the years, I've tried every onion roll I can find in stores -- even when traveling. None have compared. The KAF Onion Bun is the closest I've come to the taste. But the one I'm searching for is softer. More like an onion dinner roll than a sandwich roll. So, the search goes on.

[Italiancook]

I baked KAF Onion Buns for sandwiches. I made a rookie mistake, and I know better. KAF offers a range of water, with instructions to use higher amount in winter. So I dumped in the whole 1 cup water, and it was too much. Even though I didn't really have a dough, I used my plastic scraper to plop it all into the greased bowl for rising. That gave me time to think about how to rectify the problem given I didn't have anymore KAF AP flour.

The recipe says to roll dough out on a lightly greased surface. I figured that meant the dough would shrink back when rolled. Nevertheless, I put Gold Medal flour on the board instead of oil. The dough had risen, and I gently kneaded in enough flour to take away some of the stickiness of the dough. Not all. I didn't want to work the dough so much it needed to rise again. It worked, and I have 8 beautiful sandwich rolls. Have no idea what they look like inside as I won't use these until tonight.

[Italiancook]

My guess was wrong.

[Italiancook]

I tried a tasteofhome.com recipe. It's titled, Grandma's Honey Muffins. I reduced salt by 50%. Used the 1/2 cup sugar called for (half sugar, half white Splenda), but next time, I'll only use 1/3 cup sugar. I had a problem mixing the honey into the wet ingredients and then into the dry. I left behind too much of this precious, endangered ingredient. One reviewer said to heat honey in microwave to make it mix in better, and that's what I'll do next time. The muffins are good, and I was pleased with the oven rise.

[Italiancook]

I'm making Mariola from The Romangnolis Table for a light dinner. I just made the omelet pieces that go in the soup. Recipe calls for 5 cups chicken broth. I'm going to use 4 cups chicken and 1 cup beef broth.

[Italiancook]

I used Melissa D'Arabian's (Food Network) recipe for skirt steak, and we all enjoyed it. I wasn't sure of the difference between skirt steak and flank steak, so I looked online. According to kitchen.com, there is a difference, but they can usually be used interchangeably in recipes. Below is the link to Melissa's recipe that I used, French Cut Steak. Maybe it would work with flank steak.

https://www.foodnetwork.com/recipes/melissa-darabian/french-cut-steak-recipe-1949683

[Italiancook]

I made a Texas Chocolate Cake for my computer tech. Normally, I make him (and his colleagues) Double Chocolate Brownies, but I still haven't purchased chocolate chips. Nevertheless, they have a good snack. Making the cake this time was easier than the one I posted about recently. I measured everything for the frosting before I started the cake. That made the frosting less time-crunched to make. But I started cooking the frosting too soon. Partly, because the caked needed 4 extra minutes baking time. Partly, because I was unsure of how much time it'd take. The frosting was on the stove too long, and I think too much water from the milk and butter evaporated. The frosting was thicker than last time. I was in a hurry to get cake done and cooled, so I used the thicker frosting. I'm sure I'm the only one who knows the difference. My husband has eaten what I didn't give the tech, and he hasn't complained.

• This reply was modified 5 years ago by Italiancook.

[Italiancook]

I knew this, but I managed to choose the wrong answer. I was in a hurry is my excuse.

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