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I've never tried to keep them in the freezer, but French onion soup freezes very well, so I suspect caramelized onions would, too.
I make French onion soup using chicken stock instead of beef stock, it makes the onions the star. (Besides, commercial beef stock is often heavily over-salted.) It is also a more traditional way of making it, French onion soup is a peasant dish, and peasants couldn't afford beef, but they often had a few chickens.
When I caramelize onions for French onion soup, I use regular yellow onions, they're plenty sweet. I did a batch with some sweet (aka Vidalia) onions once, they were really too sweet for a savory soup after caramelization.
I just fill up a pot with sliced onions (a 5 pound bag just about fills up a 12 quart stock pot), cover it, throw it in the oven at 350, and stir it every half hour or so for 4-6 hours That give me about 2 inches of perfectly caramelized onions for soup. No sugar or oil needed. If you do it on the the cooktop, then I do recommend some oil or butter to help disperse the heat and keep them from burning, on a very low heat, with a lid. You can also use beef or chicken stock as a braising liquid, in which case the oil/butter is optional.
Sometimes we intentionally char some of the onions, it adds a complex flavor.
Something I don't do often is make grilled onions, which are also essentially caramelized onions, but done without a lid so they don't get soggy and stay a bit firmer. But they are excellent on hot dogs and burgers. (In some parts of Chicago, it just isn't a Chicago Dog without grilled onions.)
As I understand it, pearl sugar is a non-melting sugar, it isn't clear to me if that means it needs something to help it stick to the dough.
I make a few things that are naturally gluten free, like Brazilian cheese rolls, and we have found we actually prefer the gluten-free cornbread to the regular one, but otherwise, yeah, gluten free recipes tend to be expensive, so unless someone really has to be gluten free, why spend the extra money?
The anecdotal links on GF helping with ADHD and related disorders are still being investigated.
We had a lavash pizza for supper, and I've got a ham marinating in pineapple juice for the weekend. I'll need to make some rye bread.
One of my wife's friends moved to a new neighborhood in the past year, she said they had around 200 trick-or-treaters, they had prepared bags for about 125. Fortunately, they had more bags available and were able to make up more.
Our son in Pittsburgh said they had about 10, which is about average for them in their current house, in their previous house they had a lot more.
The weather was cooperative here this year, the high on Saturday was in the low 70's and there was no Husker football game because Wisconsin had to cancel out due to Covid19.
I saw a similar article on my cell phone, one of the items it listed was 'canned goods'. That's pretty generic!
When you're bulk rising 100 pounds of dough, it'll rise into the corners, when you only make 2-3 pounds of it, the corners don't always get expanded into.
Sorry, but for me KABC is a TV station in Los Angeles.
Older recipes probably used the scoop and level method, which tends to produce weights around 5 ounces for a cup of AP flour, especially if it hasn't been fluffed up first.
When I test out a recipe for the first time, I usually assume 4.25 ounces of flour per cup, it is far easier for me to add a little flour than to adjust the rest of the recipe when you have more flour than it calls for. Now, you can get it TOO soupy, in which case it is hard to get it balanced.
I saw a comment recently (on the BBGA forum, I think) talking about high hydration doughs made with potato flour where the poster said it was very easy to accidentally turn it from bread dough into potato soup. It is easy to visualize that.
I'm making a batch of bagels today.
Looks like Camas Country is out of the RdB flour in both sizes now.
If it is a translucent container, you can take a magic marker and make some lines up the sides to help you measure how much it rises. I've used some 1 gallon ice cream buckets for rising dough (I still remember when they were 1.5 gallon buckets), but generally I just do it in the metal bowl for my 4.5 quart mixer, I've done it enough times that I can look at it and come up with a pretty good idea of how much it has increased.
The brand of ice cream we normally use (Blue Bunny) recently went to a square bucket, I think dough rising buckets need to be round.
I've tried around a dozen of the rye bread recipes in Ginsberg's book at this point. I haven't found one that really rings the bell for me, though several of them were very good rye breads. I"m about to jump back into that project, I took the summer off. I'm still searching for an authentic black bread. There was a BBGA thread on rye breads that had a rather complicated rye bread recipe, you bake/steam it for 24 hours. That's on my list of things to try this winter.
My go-to rye bread recipe for about 10 years has been and remains the Marbled Rye bread in BBA, though I do increase the ratio of rye to wheat so that the rye makes up about 40% of the flour. I've gone as high as 50%.
You can put a small amount of rye flour in almost any baked good, it starts to take over the flavor profile once you get past about 15% flour weight, though.
I like adding a small amount (around 5%, no more than 10%) to lean French dough, along the lines of Peter Reinhart's Pain de Campagne in BBA. I tried it with some triticale flour, the resulting baguettes were excellent. Triticale is a wheat/rye crossbreed.
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