[KIDPIZZA]

Mike Nolan wrote:

Classically trained chefs, please stop reading this column now. OK, you’ve been warned. In classic French cooking there are five mother sauces, as first set forth by Marie-Antoine Carême and later rev[See the full post at: Gravy – the real Mother (and Father) sauce]

MIKE:
Good afternoon. Being that I wasn't able to locate your mentioning the five (5)
MOTHER SAUCES I thought I would post them for anyone who would like to know their formal names.

COMES NOW:
(1) BECHAMEL SAUCE
(2) HOLLANDAISE SAUCE
(3) VELOUTE SAUCE
(4) SAUCE ESPAGNOLE
(5) TOMATO SAUCE

I hope my spelling is correct. I remember it like this from my lessons at culinary college many many years ago. The course was COOKING #101 & GARDE MANGE.

HAVE A NICE DAY.

~CASS/ KIDPIZZA.

Mike Nolan wrote:

I generally use a ‘granny fork’, though for larger quantities of gravy (like when I’m making a big batch of chicken pot pies), I’ll use a silicone spatula.

Ba3)ck when we were first married, my wife was thickening some gravy with cornstarch, and got some lumps, probably because she added the cornstarch directly to the gravy rather than make a slurry. I showed her how to beat the lumps out with a granny fork. A few months later we were visiting her mother and my wife said something about how I had shown her how to get lumps out of gravy.

Her mother simply said, “I never get lumps in gravy.”

[KIDPIZZA]

aaronatthedoublef wrote:

Kid, Mike, Thanks.

I am working to make a Jewish deli rye. I have three recipes I am looking at and going from simplest to most complex there is:

Jim Lahey’s which does not use a starter or an altus but is mixed and then sits for 18-24 hours at room temperature. So it will ferment and this will add some nice flavor. Mr. Lahey does not refer to his rye as

Then Marcy Goldman’s from Jewish Holiday Baking has a bread with no altus but a starter.

Last is George Greenstein from his book Secrets of a Jewish Baker. This recipe calls for a sour which is a starter that is built over 48 hours (at least) as well as a half cup of altus (this is optional but recommended). Mr. Greenstein also calls for real clear flour and the only place I’ve found this retail is KAF.

I’ve checked with Whole Foods and Hartford Baking Company (HBC makes the best bread in the area and where I apprenticed shaping and making breads) and neither uses an altus but both use a starter.

I will try those three and see which hits. Based on experience at HBC the people around here do not like very sour bread like the kind found in San Francisco and Seattle.

AARON:
Good afternoon. Aaron the best rye bread or any bread that is best for you is the recipe that pleases you.
Sooo, with that said, you need to bake a easy recipe. One that is to your understanding of what you are doing. This way you may get what you are happy with.
I have a saying...SIMPLICITY IS OF THE ESSENCE... keep it simple Aaron.

Aaron do a simple recipe with a "OVERNITE SPONGE"
Aaron a simple DELI RYE is simple. Look "CLEAR FLOUR" is good for rye but only for this reason...it is flour that is hi in gluten but with the bran left in, hence it provides the article that tannish color to the bread that deli rye is associated with..
Aaron you can do the same thing go to the health food store & buy BRAN FLOUR in bulk form . Use bread flour unbleached style. Do not employ more than 3/8ths in weight of the total flour weight in MEDIUM OR LITE RYE FLOUR. You can use tiny bit of cocoa powder or even 1/2 tsp molasses or brown sugar even a very slightly amount of OJ for the hydration. Trust me Aaron you can make your recipe just as well as these book authors can.

Let us know how you well you have done for yourself...SOON !!!.

Enjoy the day.

~KIDPIZZA

[KIDPIZZA]

Bronx wrote:

Just out of curiosity, what purpose does that serve? Does it take the place of a starter?

Enjoy reading rye posts; always looking for tips that may improve my rye bread.

Bronx

BRONX & MIKE NOLAN:
Good afternoon. Thank you BRONX for your kind sentiment you posted to me in a previous post.

The purpose of employing this OLD WORLD technique began by the POLISH bakers in the late 1800's. What is does is it provides added moisture to the current production, & additional flavor. We soak the old bread & then squeeze it & mix it in the current batch when mixing.
This is very good for PUMPERNICKEL/RYE breads.
But & however, it has been said employing the AUTOLYZE & or the SPONGE technique does the very same thing..... maybe it looks like the old saying 6 of 1 or a half a dozen of another.

Anyway I hope this information helps your INQUIRING MINDS.

Enjoy the day my friends.

~KIDPIZZA / CASS

PS:

Bronx, when you are ready to bake your rye bread post your inquiries so that we can help you get a viable loaf of rye bread. Also can you post your first name for us ???

[KIDPIZZA]

Bronx wrote:

I just recently learned about autolyse and have some questions.

The methods I have read about autolyse seem to be for white breads. How well do you think this method would work for breads with more ingredients and other flours? These days I mostly make pumpernickel, with an occasional seeded rye. Would it be beneficial to do autolyse for these breads?

Would all the ingredients other than yeast and salt be used from the beginning, or would the autolyse process only be the flour and water? If so, how would I get a good mix of the rest of the ingredients after the gluten has formed? My pumpernickel recipe includes molasses, cocoa and instant coffee. I don’t know how to get a thorough mix of those ingredients after the fact.

If only the flour and water are included in the initial mix, would it only be the AP flour or all the flour? My pumpernickel and rye also use whole wheat and rye flours.

Thanks for reading my post.

Bronx

[/quote

Bronx wrote:

I just recently learned about autolyse and have some questions.

The methods I have read about autolyse seem to be for white breads. How well do you think this method would work for breads with more ingredients and other flours? These days I mostly make pumpernickel, with an occasional seeded rye. Would it be beneficial to do autolyse for these breads?

Would all the ingredients other than yeast and salt be used from the beginning, or would the autolyse process only be the flour and water? If so, how would I get a good mix of the rest of the ingredients after the gluten has formed? My pumpernickel recipe includes molasses, cocoa and instant coffee. I don’t know how to get a thorough mix of those ingredients after the fact.

If only the flour and water are included in the initial mix, would it only be the AP flour or all the flour? My pumpernickel and rye also use whole wheat and rye flours.

Thanks for reading my post.

Bronx

BRONX:
Good morning. I do not ever remember in ever posting with you before. Sooo, happy to meet you today.
I have answered your inquiry last week. When I was completed, It disappeared I do not know why it did. I didn't want to re~do it because it was quite lengthy & thorough in information....I thought that is want you wanted to learn.
Anyway, If I knew that you will do my explanation of "AUTOLYSE" in your bread baking I would re~write it for your convienance.

Good luck in your bread baking, & enjoy the weekend..

~KIDPIZZA.

[KIDPIZZA]

BakerAunt wrote:

The cake seemed a bit dry to me, in spite of the soaking syrup. The book cautioned not to use more than 3 Tbs. per layer, but with the nuts, maybe a little more would have been better. I used 1 tsp of rum extract in the soaking syrup. That did not have very much taste. I probably should have used regular rum, but I worried about overwhelming the cake.

People liked it, but that may have been the frosting talking. I will probably try it again some time, but next time, I will beat the egg-sugar mixer at a higher speed. “Medium high” did not tell me a lot, and my Cuisinart has 12 speeds. I think that I should have beaten it on 8 the entire time. (I started it on six.) I think that I lost some loft when I folded the melted butter into 1 1/2 cups of the batter that I’d moved to a different bowl, per directions, then added it back to the large bowl.

I also wish that I had looked at more internet pictures before I started. It really does help to see what batter is supposed to look like at certain stages.

NARLISS:
Good afternoon. Do not beat yourself up for the outcome of your "FIRST ATTEMPT"
on baking a foam type of cake. They are the most difficult type to do properly.
Even prof bakers have disappointments every now & then. Very sensitive type of baked product.
Narliss, the instructions about the brushing on the layers basically is so to alert the baker not to apply too much because this type of cake structure has a WEAK STRUCTURE & will totally collapse. I think you should just observe when applying same....stop when it is JUST GETTING TO BE SOAKED ENOUGH.
I am sure you did a good job of it.

Anyway Marliss, here is a website that I have in my favorites. I re~read this & others to keep learning. I will share it with you my friend. I think I may have others on a U~TUBE style on sponge foam cakes that you would appreciate. I will post to you in ~E~Mail format soon or when I can locate them in my very long list of favorites box.

Till then enjoy the day my friend.

The Egg Foam Method In Baking

`CASS / KIDPIZZA.

[KIDPIZZA]

BakerAunt wrote:

As noted in this week’s baking thread (April 23), I’m not sure I had a success. The two 8-inch cake layers are each 5/8 inch thick. I’m not sure what height they were supposed to be, but I suspect that the batter deflated.

I’m wondering if I need to default to a different cake.

BAKER AUNT:
I am sorry you had a baking disappointment...or maybe you just think you did. If this is a GENOISE type of cake they are sometimes they are thin layers at times.
There are over the internet a few easy recipes for sponge type of cakes. If you would like try again I will let you know of their address.

Enjoy the day.

~CASS

[KIDPIZZA]

BakerAunt wrote:

For a birthday cake at work, I have a request for a Nut Genoise. I’ve never baked one before, but there is a recipe in Susan Purdy’s The Perfect Cake, which is my go-to cake book. It calls for 1/2 cup of finely ground almonds, pecans, or hazelnuts. Do you think that I could use KAF pecan meal? I have it in the freezer and need to use it up. Also, my food processor is still out of commission, as I wait for Cuisinart to send me a replacement blade.

I’ll need to bake the layers tomorrow

BAKER AUNT:
Good Morning my friend. Yes Marliss I also concur that it is a good choice of substitution. Also Marliss if you have time you can buy some nuts of your choice then toast them somewhat & pulverize them in a BLENDER. OR.. wrap the nuts loosely in plastic wrap after toasting & pound them with a heavy rolling pin.
What do think of my culinary imagination now??? (LOL) Good luck with your bake I am certain it will be another big hit in the office.

Have a nice day.

~CASS.

[KIDPIZZA]

BakerAunt wrote:

I baked yesterday, but here is the thread for anyone who will start the baking week today.

BAKERAUNT:
Good afternoon Marliss. I just now received word our dear baking friend CINDY passed away yesterday in Houston Texas.

~KIDPIZZA.

• This reply was modified 7 years, 7 months ago by KIDPIZZA.

[KIDPIZZA]

Bronx wrote:

I just recently learned about autolyse and have some questions.

The methods I have read about autolyse seem to be for white breads. How well do you think this method would work for breads with more ingredients and other flours? These days I mostly make pumpernickel, with an occasional seeded rye. Would it be beneficial to do autolyse for these breads?

Would all the ingredients other than yeast and salt be used from the beginning, or would the autolyse process only be the flour and water? If so, how would I get a good mix of the rest of the ingredients after the gluten has formed? My pumpernickel recipe includes molasses, cocoa and instant coffee. I don’t know how to get a thorough mix of those ingredients after the fact.

If only the flour and water are included in the initial mix, would it only be the AP flour or all the flour? My pumpernickel and rye also use whole wheat and rye flours.

Thanks for reading my post.

Bronx

BRONX.
Good morning. I have read your posting with much interest. I would like to explain very simply why this maneuver is done & how to do it...very simple like.

The purpose of "AUTOLYSE" in yeasted lean bread baking is to give the flour gluten a "HEAD START in developing it's structure.
So here we will do it like this as an EXAMPLE ONLY
Assume you are using say 20, oz of flour. Remove anywhere from 25% to 3/8ths% of this amount ( which is about 5, to 7.50,oz worth) into your mixing bowl.
Lets further assume in this example we employ 1/3rd amount which is about 6.75, oz
into your bowl. Now sprinkle in a minimum amount of instant dry yeast in say 1/2 of a 1/4, tsp worth. blend it & add exactly the same amount in weight of cold water, that is 6.75, oz worth. With a spatula spend 2, minutes agitating this flour mixture.
Now, when completed slowly & gently place the balance of the ingredients ( not the water ) evenly on the top surface do not disturb the autolyse portion.
Cover well with plastic wrap. Place a towel on top of bowl. Do not disturb for about 8 hours to an overnite.
Next operation is to place the dough hook in your mixer & begin adding the water.
Bronx, as far as your flour is concerned mix in the flours & in which amounts you like. However I believe when employing rye flour it is best not to exceed 3/8ths in amount of the total amount of flour because rye is lacking in gluten...hence poor structure.

Good luck with this bake & post back with your results. Enjoy the EASTER holiday.

~KIDPIZZA.

• This reply was modified 7 years, 7 months ago by KIDPIZZA.

[KIDPIZZA]

Rascals1 wrote:

recipe does not use it
2 c sugar
1 tsp va
2 sticks butter
4 eggs
2 cup cake flour or ap flour sifted minus 2 tbs
1 6oz can evaporated milk

RASCALS:
Good morning my friend. I would like to shed some light on your recent baking disappointment. To be precise, "The Why Your Pound Cake Recipe Failed"

Rascals just in a few words....notice 2, cups of sugar weigh 14, oz. notice 2, cups of flour weigh approx. 8.5 to 8.75, oz worth.
This condition makes this recipe a "HI~RATIO CAKE RECIPE" That is when the sugar exceeds the weight of the flour by more than 120% / 135%. In this case it is about 160%
If you baked in a tube pan or a Bundt Pan you can succeed because this type of vessel has 4, sides to it & the excessive amount of sugar will dissolve (MELT)
In a round typical type pan it will fail because the sugar will not dissolve in the allotted time in the oven...hence the weight of the sugar over the weight of the flour per unit will drop to the lower area of the pan. That is why it will not coagulate & not rise as you described.

Okay Rascals, you may say that you did employ a Bundt Pan....then consider this theory....do you think that 14, oz of sugar can be melted by a 6, oz can of EVP Milk which has 60% of water removed, not much water or hydration left in this 6, oz can for the sugar to melt. The 8,oz of butter has only 1.5 oz of water in inside. Now for the EGGS...eggs have 73% water in them.

If you add all this water which amounts to approx. less than 8, oz worth...I am asking you my friend do you think it will be able to melt 14, oz of sugar???? I do not think so.

My opinion is this use "CAKE FLOUR" Why, because it is designed to handle "HI~ RATIO recipes. Reduce sugar to 10, oz Add 2.5, oz of honey after creaming butter/sugar. Rascals pulverize the sugar in your fp or blender.
Rascals, I hope this helps. Sorry this post is so long.... I didn't have enough time this morning to keep it short (LOL).

I wanted you to understand why the failure of your recipe occured.
Reminder in using a tube/Bundt pan, place it in the oven on a grating not on a sheet pan...also consider employing 2, tsp of lemon ext along with the va. will help your cause very nicely I might add.

Good luck Let us know on your next bake how well you did for yourself.

Enjoy the day young lady

~KIDPIZZA / CASS.

• This reply was modified 7 years, 7 months ago by KIDPIZZA.

[KIDPIZZA]

MIKE NOLAN:
Good afternoon. I believe your mashed taters tasted weird is because Buttermilk is very acidic. This condition has a negative affect on this dish.

Speaking of excessive use or amounts of butter in a baked product, In culinary college, we in 3 man teams we had a cheesecake recipe to do while our chef instructor said that this recipe was sold by it's author to a restaurant owner for $12.000.
It had cream cheese in it plus some butter in it as well. While mixing I was manning the 20,QT mixer. All of a sudden the odor of the butter started to become pronounced into the room...I had to excuse myself immediately & leave the room for a spell. Then I came back. Truthfully I could taste the butter in this cheesecake & so I prepared myself for it by having PEPSI COLA on the side to wash my mouth out. I still have that recipe somewhere What a piece crap it is.

Enjoy the day Mike.

~CASS.

[KIDPIZZA]

Italiancook wrote:

Posts

ITALIAN COOK:
Good afternoon. Listen, do like I do because I do not like butter. If I taste it I have to wash my mouth out. When preparing mashed taters I use approx. 1/3rd butter & 2/3rds CREAM CHEESE....Trust me it tastes much better than butter in mashed taters.

Now then IC.I do not want to tell you how to make MASHED TATERS, but, consider using some OLIVE OIL, CHOPPED ONIONS BAY LEAF & CUT UP GARLIC. place all in the boiling water including the salt. Drain.... mash up the taters, adding milk/1/2 1/2 & butter/cream cheese concoction, Also if some salt is required use LAWRY's Seasoning salt good stuff. Also I found black pepper taste good as well.

IC, while doing this mixing with your fork mixing in the seasonings & tasting as such keep your sauce pan on the burner low...so as to keep the taters warm while mixing
(GOOD IDEA...HUH !!!)

I hope this info provides you with some thought on how to spruce up your taters.
Let us know how it works out for you.

Good luck & enjoy the day.

~KIDPIZZA / CASS.

[KIDPIZZA]

JOAN SIMPSON:
Good morning friend. Thank you for the honorable mention...I appreciate it.

I am glad you liked the recipe & it turned out well for you.

Enjoy the day.

~CASS / KIDPIZZA.

[KIDPIZZA]

BakerAunt wrote:

Dear Cass,

Thank you for scrutinizing the recipe for me. As Kaiser is a German company (and this pan is made in Germany), I suspect that the recipe was changed from grams to cups. Somebody probably thought, “Close enough,” which does not work in cake baking. I have made a note on the recipe that flour and sugar need to be in balance. I will use a scale next time to add enough flour to make it equal the weight of the sugar.

After we cut into the cake last night, we noted that the center is done, just a bit sunken.

I baked the cake in a pan with a removable bottom, and I followed the instructions to put the prepared pan in the freezer until ready to use. I would have to let the batter sit in the bowl before putting it into the pan. I can do that. Am I correct that it will not affect the baking soda, as the baking powder does the primary lift, and the baking soda is there to counteract acidity?

It will likely be fall before I bake it again, as I’ve used up all my cake flour and will not buy more until after we move. However, when I do bake it again, I will post the results, as well as your corrections, so that others may bake it.

Thank you again!

BAKERAUNT:
Hello again. Marliss do like I do when I split a large bowl when I bake in 2 or even 3 shifts. Just add the baking soda into the bowl at the time you are ready to bake. Mix it in thoroughly with your spatula & pour batter into the baking pan & THROW IT into the oven (LOL)

Enjoy the day Marliss.

~CASS / KIDPIZZA.

[KIDPIZZA]

BakerAunt wrote:

Dear Cass,

Thank you for scrutinizing the recipe for me. As Kaiser is a German company (and this pan is made in Germany), I suspect that the recipe was changed from grams to cups. Somebody probably thought, “Close enough,” which does not work in cake baking. I have made a note on the recipe that flour and sugar need to be in balance. I will use a scale next time to add enough flour to make it equal the weight of the sugar.

After we cut into the cake last night, we noted that the center is done, just a bit sunken.

I baked the cake in a pan with a removable bottom, and I followed the instructions to put the prepared pan in the freezer until ready to use. I would have to let the batter sit in the bowl before putting it into the pan. I can do that. Am I correct that it will not affect the baking soda, as the baking powder does the primary lift, and the baking soda is there to counteract acidity?

It will likely be fall before I bake it again, as I’ve used up all my cake flour and will not buy more until after we move. However, when I do bake it again, I will post the results, as well as your corrections, so that others may bake it.

Thank you again!

BAKERAUNT:
Hello again. Marliss do like I do when I split a large bowl when I bake in 2 or even 3 shifts. Just add the baking soda into the bowl at the time you are ready to bake. Mix it in thoroughly with your spatula & pour batter into the baking pan & THROW IT into the oven (LOL)

Enjoy the day Marliss.

~CASS / KIDPIZZA.

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