Italiancook

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  • 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.

            in reply to: What are You Baking the Week of August 20, 2017? #8723
            Italiancook
            Participant

              I baked Parker House Rolls for the first time. While I was in the throes of making them, I thought I'd never make them again. Now that I've tasted the finished product, there will be a second time. The dough was light and fluffy. The rolls are soft and way too buttery good. I made them for the freezer to give with a roast beef dinner to three people homebound in a couple of weeks, so I will be able to resist the temptation to make a meal out of them.

              I don't believe I've folded them right. Some of them look like they should, based on some of the photos on Google Images. The recipe said to fold them in half, which I mostly did. Seems to me a celebrity chef on TV said to fold them 3/4. Have any of you made Parker House Rolls? How did you do the fold?

              I had problems rolling out the dough. It rested for 15 minutes after punching it down, but when I rolled it, the dough kept springing back. In frustration, I quit rolling and pressed the dough into proper thinness with my hands. I know that spring-back means something, but I don't know what. Anyone know?

              These are pretty and delicious, but I don't see how anyone could make them fresh to serve with a special dinner. They're labor-intensive, take up a lot of counter space, and would take away time from entrée prep, even if I made the entrée the day before. I'm more apt to make 90-minute rolls for a special dinner. But Parker House Rolls are much more stunning.

              The recipe said to use a 2-3/4 inch cutter, which I did. If you made these before, do you recall what size cutter you used? The finished product seems large for a roll, but maybe I let them rise too long after cut.

              in reply to: What are You Baking the Week of August 20, 2017? #8710
              Italiancook
              Participant

                Thanks, BakerAunt, and Mike. I checked out the website, BakerAunt. Helpful info. Thanks for taking the time to find it.

                in reply to: Kitchen appliances #8709
                Italiancook
                Participant

                  When I have the kitchen faucet changed, I'm also having a new sink installed. Contractor wanted to do a 9" deep sink, as I recall. I think I currently have 7". We compromised at 8". My concern is pulling pasta pots full of water out of the sink. The heft of lifting them up over a higher sink/counter top, because the sink bottom is lower concerns me. I think it'd take more muscle to lift it up 9" instead of 7", or even 8". I'm unsure why contractor spoke up for the deeper sink, but now that we've had this discussion, I'll probably ask him before he buys the sink.

                  BakerAunt, I grew up with well water. I know it's a challenge.

                  in reply to: Kitchen appliances #8701
                  Italiancook
                  Participant

                    After reading your post, Mike, I hurried to call the plumbing store where the faucet will be purchased. I was told that the one that's being bought for me does have the pull-out sprayer. But I was also told there's more than one model of them, so there may be some variances between models -- or even brands. But it certainly is a good thing to check before buying. The pull-out sprayer is quite helpful.

                    in reply to: What are You Baking the Week of August 20, 2017? #8698
                    Italiancook
                    Participant

                      I have kidney disease, and baking powder is not recommended on the renal diet. Not sure, but I think it's because of the phosphorus content. Don't quote me on that, because I've never asked anyone. I just know phosphorus is regulated on the renal diet. I don't know if aluminum-free baking powder would make a difference, but I'm glad you brought that up so I can ask.

                      in reply to: Kitchen appliances #8696
                      Italiancook
                      Participant

                        It's certainly not an appliance, but have you considered a motion sensor kitchen faucet for your remodel? I'm having one installed soon. I'm looking forward to not having to touch control knobs to turn on the water when I want to wash my hands after touching chicken. I've talked with people who have one, and they're pleased with this faucet. The problem is that you can't hang a dishrag over it, because it'll mess up the motion sensor. So owners have to have some kind of a set-up for the wet cloth.

                        in reply to: ATK tests butters… #8694
                        Italiancook
                        Participant

                          BakerAunt, I think I read that you have a Kroger near you. The Kroger near me has Land o Lakes butter on sale 3 or 4 times a year. Usually priced at 2 - 1 lb. boxes for $5.00. I freeze it, and by the time I need more, they have another sale. But I don't do as much baking as you do. I've never thought the quality of the butter was harmed by freezing, but others are welcome to disagree with me.

                          Of course, Kroger & Land o Lakes might not run this special in all areas. A call to customer service will tell you if they do it in your area.

                          in reply to: What are You Baking the Week of August 20, 2017? #8693
                          Italiancook
                          Participant

                            BakerAunt, I'm glad you've been able to try so many new recipes this year. My new year's resolution was to try one new recipe a week, but I broke it early on. For health reasons, I need to avoid baking powder, but most of the new recipes I wanted to try have baking powder. I found a recipe online for making a faux baking powder, but never tried it, and no longer know where the recipe is located. Occasionally, I make something with baking powder, but try to stick to yeast-only recipes, which leaves out a lot of the goodies. I don't like the texture of yeast sweets.

                            in reply to: What are You Baking the Week of August 20, 2017? #8650
                            Italiancook
                            Participant

                              I'm baking a Damson Plum Crostata today.

                              in reply to: Eclipse Cookies #8648
                              Italiancook
                              Participant

                                Mike, the creativity in your eclipse cookies is fantastic! They look delicious, too. Thanks for sharing the pictures.

                                in reply to: What are You Baking the Week of August 13, 2017? #8641
                                Italiancook
                                Participant

                                  Thanks for this recipe, BakerAunt. First, I'm going to try KAF Vermont Cheese Crackers. I just need cheese powder. This recipe uses KAF Italian-style flour. I have a lot of that, and I need to use it all soon. Their blog, as I recall, says the Italian-style flour is good for crackers. It makes it easier to roll the dough thin. Have you ever used Italian-style for any of your crackers?

                                  • This reply was modified 7 years, 8 months ago by Italiancook.
                                Viewing 15 posts - 1,171 through 1,185 (of 1,507 total)