Forum Replies Created
-
AuthorPosts
-
I bought a small zucchini at the farmer's market today, I'll use it plus some of the white eggplants to make a small batch of ratatouille this week.
Another interesting filling for rolls using egg whites would be the butterscotch filling in this recipe for Kringle. I've used it for Kringle and for Danish, you could increase the cinnamon amount and use it for cinnamon rolls.
See https://www.foodnetwork.com/recipes/kringle-recipe0-1941189
Has anyone tried an old-fashioned wire cheese slicer for cutting cinnamon rolls?
Jimmy Griffin's Youtube page has a new video of his 8.5 kg two meter long Conger sourdough loaf. Not that any of us have an oven it would fit into. But the shaping, rising and scoring steps are interesting to watch.
For me the hardest part of making cinnamon rolls is getting the roll to stay consistent end-to-end and not have both ends look like a spiral-shaped ice cream cone. I find holding a pastry blade along an edge as I roll it up, first one side a bit then the other, helps keep the edge lined up.
Sometimes the middle still looks like a snake that swallowed a couple of big rats, though.
I make something similar to a burnt sugar frosting, though I find the taste is more subtle if I use Lyle's Golden Syrup instead of making burnt sugar syrup, it'd make an interesting icing for cinnamon rolls, with some caramel flavor notes. When I put it on a yellow cake, everybody asks what the flavor is. (But most of them don't know what Lyle's Golden Syrup is, either.)
Penuche frosting would be good on cinnamon rolls, too.
I seldom bother to frost cinnamon rolls, but when I do, I use a cream cheese frosting. The classic ratio is 1/2 cup of butter for 8 ounces of cream cheese, but I think that makes the butter flavor too dominant, so I use about half that. I think a few drops of milk makes it spread more easily.
I got 3 small tomatoes this morning, from the 4th of July plants. They're a little smaller than a ping pong ball, but its a start.
There was an article on the net a while back that had you spread the filling on the dough (using a paste made with softened butter, sugar and cinnamon) and cut them into strips before rolling them up. I've done that a few times, it takes longer but it does make for somewhat more consistently shaped rolls. I also prefer making a paste, its easier to spread on evenly.
I bought an adjustable 7-wheel pastry cutter, even if you only use it to score the dough into portions and cut it with a sharp knife or bench scraper it makes for more evenly sized rolls.
I've tried the dental floss method of cutting the rolls it seems too complicated to me. A good sharp bench scraper with a fast stroke works best for me.
I'm doing an eye of round roast on the rotisserie for tonight's supper.
Well, I see at least one of the purple eggplants, still very small, and we found around a half-dozen melons, the largest of them about the size of a baseball. I also spotted one tomato that was starting to show some pink color, unfortunately on the same plant that had the first fruit ripen for some critter.
The squirrels have been raiding Diane's flower pots like they were the salad bar at Golden Corral.
We had some sweet corn and then tomato and salami sandwiches.
I've got a nice crop of Burpee's White Knight eggplants, I will have to start picking them soon. The Long Purple ones (Reimer seeds) should have visible fruit on them soon, they're a bit slower to mature. I don't see any cantaloupe yet, but I've got plenty of blooms. I've got multiple tomato plants with small fruit on them, the cool spell we've had in the last week should mean even more fruit setting. Nothing showing signs of ripening yet, other than the one some critter got.
Salads here, and then a bagel.
We're having tuna salad in a tomato tonight. Maybe some more sweet corn, too.
Until I get a baking steel, my options for the grill are:
1. Just put it directly on the grate. The gaps might be a bit wide for pizza, though. I haven't had a burger fall through the gaps yet, but I'm careful placing things on the grill.
2. Use a sheet pan, possibly my perforated half-sheet pan.
3. Use my old unglazed floor tiles. They always slid around a bit in the grill, so I didn't use them much there.
4. Use the Bakerstone pizza baker. (It won't hold more than about a 10" diameter pizza, though.)
5. I've got some grids that fit a full sheet pan (18x24), I think the bakery I bought them from (at an auction) used them as cooling or icing racks, they're 3 squares to the inch so they should hold a pizza easily. I've used them when roasting bones in the oven for stock so I'm pretty sure they're oven safe, but the grill can get really hot. They're kind of a pain to clean, so I don't use them a lot, but if I'm careful when putting a pizza on them they might not get very dirty.
It also just occurred to me that I might be able to build the pizza directly on the cooling rack, then just carry it out and place it on the grill carefully.
My metal and wood peels are both about 14x14, so they'd both handle about the same size pizza.
I have both, which one I use depends on the size of the pizza. Dough will stick to either type, in my experience.
Pizza on the grill is on my 'try soon' list. Obviously that's a 'no parchment' environment.
I've been looking at a baking steel and the one I'm looking at (16x20) has an option for an oversized peel. I don't know if it is metal or wood, though. We've had some unexpected expenses lately, though, and the baking steel may have to wait.'
I usually use corn meal but I've been told rice flour is best.
-
AuthorPosts
