Italiancook

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Viewing 15 posts - 1,156 through 1,170 (of 1,503 total)
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  • in reply to: To Peel or not to Peel Apples for Pie #8854
    Italiancook
    Participant

      Thanks for clarifying your comment, BakerAunt. I know there used to be a working orchard in Indiana. I'm not so sure they'd have a website, so if you can't find one, you may want to start asking produce managers and the farmers at the market.

      in reply to: Bread Board #8853
      Italiancook
      Participant

        Thanks, Mike! I'll check those websites today or tomorrow.

        in reply to: Bread Board #8847
        Italiancook
        Participant

          Thanks, Mike, for the suggestion. I hadn't thought of that. After Labor Day, I'll call a couple of independent countertop companies & see whom they suggest.

          in reply to: What are You Baking the Week of August 27, 2017? #8846
          Italiancook
          Participant

            Welcome back to posting, Joan. I offer my condolences on the death of your cousin's husband.

            in reply to: To Peel or not to Peel Apples for Pie #8844
            Italiancook
            Participant

              Tomorrow or Monday, I'm going to make KAF's Apple Cake. Went to the market today to look for baking apples. They had Granny Smith, which I didn't buy thinking they'd be too sour for cake. Pink Lady, Gala & Fuji were my other choices. No Winesap, which I wanted, but I haven't seen a Winesap in decades. I came home with some Gala's & Fuji's. Wasn't sure which to gamble on. Now that I see your comment about Gala apples for pies, BakerAunt, I will use Fuji's and hope for the best. Would y'all have chosen the Granny Smith's? If you think I should use Granny Smith's, I'll send my husband on a mission for them. Having grown up on an orchard, I know it's important to use the right apple for baking. It's just that none of the varieties I grew up with are sold around here.

              My mother always used Winesaps for pies. I used to use McIntosh's to make applesauce, but haven't seen a McIntosh in stores this century, so I quit making applesauce.

              • This reply was modified 7 years, 7 months ago by Italiancook.
              in reply to: What are You Cooking the Week of August 27, 2017? #8808
              Italiancook
              Participant

                While I'm on this website, I'll mention that I'm making olive oil & garlic sauce for spaghetti for dinner tonight. I bought a loaf of ciabatta bread to go with it. Romaine salad will be the green part of the meal.

                in reply to: What are You Baking the Week of August 20, 2017? #8807
                Italiancook
                Participant

                  BakerAunt, thanks for posting Cass's helpful information. Now I know what to do the next time I have dough that retracts when rolled. Thanks! Cass's info about testing for proofing made me curious: What do you do if you overproof dough? Do you have to punch it down, form it into a ball & restart the proofing process?

                  in reply to: What are You Baking the Week of August 27, 2017? #8781
                  Italiancook
                  Participant

                    The blueberry muffin recipe I use comes from the Better Homes & Garden New Cookbook. My son always liked them, but we all preferred a recipe from a cookbook that was lost in a move. Don't recall the title. It used canned blueberries. We preferred the rich blueness in the muffins as compared to the cleaner blueberry presence of fresh blueberries.

                    I appreciate the streusel topping recipe, BakerAunt. As a rule, I don't use streusel when it's called for. The recipes usually use more flour whose tasted I don't enjoy. Your recipe has way less flour, and I think I'll enjoy it. I wrote it down as my go-to streusel topping. Thank you! Maybe blueberry muffins with this streusel topping are in the offing. I won't make the whole wheat ones whose link you posted, because I can no longer eat whole wheat flour.

                    in reply to: KIDPIZZA #8770
                    Italiancook
                    Participant

                      I laughed aloud when I read KIDPIZZA's comment about Ft. Knox. I agreed with him over the weekend when it took me almost five minutes to be approved to login. After I thought about it, I realized I had not correctly read the directions.

                      Thanks, BakerAunt, for letting us know Cass is okay and moving, although moving is a stress.

                      in reply to: What are You Baking the Week of August 27, 2017? #8761
                      Italiancook
                      Participant

                        Thanks, chocomouse, for the report on the KAF Jordan Marsh muffins. I printed this recipe today to make in a few weeks when guests are here. I would not have tried it until the day I wanted to serve it. Now, I'll stick to my tried and true blueberry muffins, although I may put sugar on the top as KAF recipe does. Did you think the top sugar added anything positive to them?

                        in reply to: What are You Baking the Week of August 20, 2017? #8742
                        Italiancook
                        Participant

                          Here's a link to, I believe, the Parker House roll recipe from Omni Parker House. It's almost identical to the one in the WSJ. I didn't put the rolls in a roasting pan. WSJ piece said to put them on sheet pans. You'll see these look rectangular, not ovalish. So maybe the original ones were rectangles. But I like ovals better, even if it's not authentic.

                          https://www.omnihotels.com/blog/zagat-iconic-parkers-restaurant-parker-house-rolls/

                          in reply to: What are You Baking the Week of August 20, 2017? #8740
                          Italiancook
                          Participant

                            If overproofing is what leads to the pop open, I was probably saved from that by a discussion I read recently somewhere on the KAF site. I learned to test the dough when I think it's risen the required amount, instead of waiting until the time suggested in the recipe. As I recall, for the Parker House Rolls, the first rise was until doubled in bulk, about 1-1/2 hours. With the KAF discussion in mind, I tested the dough at one hour. It tested proofed, so I went on with the next step in the recipe. In the wintertime, that might be a different story.

                            I just checked "The Wise Encyclopedia of Cookery." It says to brush one side of the dough rounds with butter before folding. Then brush the tops with butter. Instead of dipping both sides in butter. I may try that next time, because dipping them became quite messy.

                            in reply to: What are You Baking the Week of August 20, 2017? #8734
                            Italiancook
                            Participant

                              Mike, none of my Parker House Rolls opened up. They all stayed closed. I think the secret is the butter application.

                              The recipe I used came from the WSJ article you posted a while ago. It's probably behind a paywall now. It's an adaptation from Omni Parker House, Boston. I checked out the KAF blog you posted. Mine don't look like theirs. Mine are prettier, more ovalish instead of rectangular. I think the reason mine didn't pop open is that after I cut the circles, both sides were dipped in butter, placed on parchment-lined tray, then folded. Most, I folded over completely, as recipe said, but some I did only 3/4, because a TV chef had done that. I think the ones I folded over 3/4 look prettier -- or at least more interesting.

                              in reply to: KIDPIZZA #8732
                              Italiancook
                              Participant

                                Thanks for checking, BakerAunt. Hopefully, you'll hear from him in the near future. If you do, please let us know.

                                in reply to: Kitchen appliances #8724
                                Italiancook
                                Participant

                                  I don't have a backsplash, but the thought of tile makes me think of the problem with grout maintenance. Grout has to be cleaned and re-sealed. Have no idea how often in a kitchen. We do it every 3 years in the bathrooms.

                                Viewing 15 posts - 1,156 through 1,170 (of 1,503 total)