Restaurant croutons almost always have garlic on them, I don't put anything, not even butter on my home-made croutons. (Sometimes I'll take a small cup of them and add some butter, but they don't really need it.)
They're great in soups and on salads. I've used a variety of different breads for croutons over time, recently I've been using semolina bread.
They keep well once dried, but I usually have a bag of them in the freezer, too, and if I need bread crumbs I can make some quickly from croutons.
Chemically, toasted sugar is different from brown sugar, because it is partially caramelized, and caramelization creates hundreds of compounds in sugar, very few of which are in molasses.
We actually had rain last night and it is likely to rain on and off all day today. Might get cold enough for some snow.
We had takeout chicken.
I'm making semolina bread today, I'll turn part of one loaf into cubes for croutons.
Mardi Gras wasn't something we celebrated much, and a king cake always looks like an explosion at the paint factory to me. 🙂
Here's the thread BA was referring to about converting a butter recipe to an oil recipe.
butter cake to oil cake
We seldom watched Seinfeld, agreeing with the star that it was 'a show about nothing'.
Not sure where I read it, but some chef/oil expert said not to use the expensive olive oils for anything other than dipping sauces, just use a light olive oil for most cooking purposes. Most of the time the flavor is muffled by adding ingredients and cooking/baking.
We have a chunk of our cake from nearly 50 years ago in a Tupperware container, we've been hauling it around all these years. Most of the time it has been in a freezer, but with freezer issues and being moved several times, it probably hasn't been solidly frozen all that time. Still looks like a piece of cake with frosting that is blue and white through the plastic.
We'll open it in September when we hit #50, but I'm not sure how big a party we'll have then. I think there's only one of the members of the wedding party who lives in Nebraska, and we haven't heard from her in years.
CNBC is saying that wheat prices are at levels not seen since April of 2008.
Oil prices are over $100/barrel, the last time they were that high was in 2014, but they're nowhere near the peak in 2008 of nearly $180/barrel.
Speaking of parchment, I took a BBGA class in which the instructor took a sheet of parchment and wrapped it around as a shield on a KA mixer. Looks like it kept the flour from spilling out the top.
I'm making pot roast tonight. It just came out and is resting/cooling, it smells great!
With AP flour you have to cut the liquid, so that your dough is stiff. But bread flour is more traditional for bagels.
I've made bread with both, haven't noticed much difference between them, though I do like the taste of sunflower seeds better. I like to toast them a little before they go in the dough, whether the recipe calls for that or not.
