Italiancook

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Viewing 15 posts - 766 through 780 (of 1,513 total)
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  • in reply to: Would an Oil Crust Work for a Galette? #19433
    Italiancook
    Participant

      I don't know, BakerAunt, but I wonder if the oil in the crust would leech out & add too much oil to the baking galette. There's oiliness to the mozzarella.

      in reply to: Daily Quiz for November 23, 2019 #19432
      Italiancook
      Participant

        I knew this because I dislike marmalade.

        in reply to: What are you cooking the week of November 17, 2019? #19431
        Italiancook
        Participant

          Len & BakerAunt, thanks for all the info on the rings and how to use them. I'm no longer in the dark. I'm sure I'll end up buying one of them. Just don't know which one yet. I like the idea, Len, that it's long enough for cinnamon rolls.

          in reply to: What are you cooking the week of November 17, 2019? #19417
          Italiancook
          Participant

            Len, re: the Fondant Roller you mentioned on the 21st: I checked it out and am confused. What do the rings do for you when you're rolling? Do you remove all but only the width ring you want? How do the rings tell you when your crust is the thickness you want? Seems to me they'd make an indentation in the dough. I read the Q&As & some reviews and couldn't get a sense of how the rings help.

            in reply to: What are you Baking the week of November 17, 2019 #19416
            Italiancook
            Participant

              I don't think I had too much leaving, BakerAunt, since I didn't add extra baking soda. But I am going to add the 1/4 tsp. extra soda next time I use buttermilk just to see what happens. Mike, I keep my baking soda only for 6 months then replace it.

              in reply to: What are you cooking the week of November 17, 2019? #19415
              Italiancook
              Participant

                Thanks for the roux/milk suggestion, Mike. I hadn't thought of that. Broccoli went on hold until tomorrow. Took me longer to make the Endive Rice Soup than I expected.

                in reply to: What are you Baking the week of November 17, 2019 #19403
                Italiancook
                Participant

                  I baked Blueberry Muffins this morning from Better Homes & Garden New Cookbook. Recipe calls for regular milk. I used 1 cup + 1 tablespoon buttermilk. I didn't add baking soda, because I use baking soda and cream of tartar in place of baking powder. I thought the 1/2 teaspoon baking soda in the formula would be enough for the buttermilk. I think I erred, because the muffins didn't rise as much as usual. What is the amount of extra baking soda to add for what amount of buttermilk? 1/4 teaspoon? Or is that too much?

                  in reply to: What are you cooking the week of November 17, 2019? #19402
                  Italiancook
                  Participant

                    I'm headed to the kitchen to make Escarole Rice Soup from the Romagnolis Italian cookbook. I also have some broccoli I need to cook. I think I'll make a Cheddar cheese sauce to go with it -- oops, can't do that, I don't have any cream. Plain broccoli suits me, too.

                    in reply to: Daily Quiz for November 22, 2019 #19401
                    Italiancook
                    Participant

                      As BakerAunt said, I also had a 50/50% chance of having the right answer, and I chose the wrong 50%.

                      in reply to: Notes Toward an Oil-Based Rolled Cookie-Cutter Cookie #19373
                      Italiancook
                      Participant

                        BakerAunt, my grandmother's recipe box has a recipe I've never tried. It's for a roll-out cookie. It calls for butter, but maybe you can adjust that to oil. I have no memory of eating these cookies growing up, so I can't vouch for the taste.

                        NEW DEAL COOKIES (Yield: About 2 dozen)

                        3 tablespoons butter
                        1/2 cup sugar
                        1 egg
                        1 tablespoon milk
                        1-1/2 cups flour
                        1-1/2 teaspoon baking powder
                        1/8 teaspoon salt
                        1 teaspoon vanilla

                        Cream butter & sugar. Add eggs & milk. Sift flour twice. Add baking powder & salt. Beat with other ingredients. Chill dough. Roll thin & cut. Top with walnuts. Bake 10-12 minutes in 350 degree oven.

                        All my grandmother's sweet recipes call for sifting flour at least twice. I tell myself flour is better now and only sift once. The time I left out sifting altogether, I was disappointed with the finished product.

                        • This reply was modified 5 years, 7 months ago by Italiancook.
                        in reply to: Daily Quiz for November 21, 2019 #19372
                        Italiancook
                        Participant

                          My guess was correct.

                          in reply to: Notes Toward an Oil-Based Rolled Cookie-Cutter Cookie #19357
                          Italiancook
                          Participant

                            It's great that you're experimenting with a cookie substitution, BakerAunt. I'm watching your attempts closely. I can have butter but am interested in non-butter. That's why I so often sub olive oil for butter in some recipes. Glad you like your final result. Good luck on your next attempt, if there is one.

                            in reply to: What are you cooking the week of November 17, 2019? #19356
                            Italiancook
                            Participant

                              I prepared Deviled Ribs from Cook-Ahead Cookery for tomorrow dinner. I'll serve it with oven-roasted potatoes. I haven't decided what else.

                              in reply to: Daily Quiz for November 20, 2019 #19355
                              Italiancook
                              Participant

                                I had no idea so missed it.

                                in reply to: Adventures in the Grocery Aisles #19329
                                Italiancook
                                Participant

                                  Grocery stores are a source of irritation for me. I have easy access to 5. NONE of them ever have everything I need. Almost always, fulfilling a grocery list means going to more than one store. Sometimes, it means going to all 5. Frustrating! I'm not a conspiracy theorist, but I think they do this intentionally in concert with one another. Just to make sure each store gets some business. Okay, maybe I have one conspiracy theory.

                                Viewing 15 posts - 766 through 780 (of 1,513 total)