They're good, but so far no 2 batches have come out quite the same, one was too soft in the middle, two were a bit too hard in the middle (the last one about as hard as biscotti), one was probably scorched on the bottom, the first batch was the best so far. I'm going to drop the temperature 25 degrees for the next one.
But if I keep making the ChallaPrince's challah recipe, I'll probably keep making these cookies because he has you use an egg yolk wash on them, and this is a quick way to use up the egg whites.
When I have left over egg whites from Challah, I've been making 'forgotten' chocolate meringue cookies, a Washington Post recipe. I've made 4 batches of them, no 2 of them came out quite the same. Next batch I'm going to lower the temperature a bit, I think the cocoa got a little scorched in the last batch.
We had the last of the French onion soup that wasn't put in the freezer. I used challah as the bread in the first batch, this one used semolina bread, which is better because the challah is just a bit too sweet.
I thought it looked a bit too dark until I read the part about the cinnamon, looks tasty.
2/3 and 3/4 sized pans are not that common, but the 3/4 pan fits my big oven much better than a full sheet pan does, because there's almost no room for the air to circulate around a full sheet pan.
These look like they may be similar to the pans I have:
16x22 sheet pan
One of the problem with the 2/3 and 3/4 size pans is that nobody seems to make a raised grid/cooling rack designed to fit in them.
Today I'm planning to make a batch of bagels.
I have 3/4 sized sheet pans (they're about 15 3/4 by 21 3/4) that I get from a restaurant supply store in Pittsburgh (Penn Fixture and Supplies), they are on the web and do mail order. Never had them warp on high heat. Vollrath pans should work in high heat, too. You want pans with an edge that's rolled around a wire frame, that keeps them from warping.
These rolls are fairly popular in Italy, using a pasta roller would probably make them too time-consuming.
I don't think they're supposed to be THAT hollow, but there's probably a large variance from one baker to another.
I like a little semolina in pizza dough, but if you put in too much it changes the flavor profile and texture, corn meal does that too.
We haven't done a pizza lately, just hasn't sounded good.
Today and tomorrow are supposed to be fairly cool, so I'm making French onion soup, probably the last batch of the spring. I've got 10 pounds of onions sliced up and caramelizing in the oven, that pretty much fills up a 12 quart stock pot until they reduce.
If the camera has a SDHC chip and your computer has a chip reader, you might be able to read them that way. That's how we get the pictures off our outdoor critter camera, as it is much faster than trying to do it via a wireless network connection that isn't very stable. (I like the critter camera pictures, the camera software not so much.)
I've been making the Roman crust (or a variant on it) for a while, I'm still not completely satisfied with it. I'm looking for a crisper crust. Maybe I need to play around with baking time/temp more?
Well, it is National Hamburger Day.
But we had potato leek soup from the freezer.
