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KAF recommends you stir the flour, then gently spoon it into the measuring cup and level it off. Even then, you can see variances of as much as 1/4 ounce per cup.
KAF's recipes assume a cup of AP or bread flour weighs 4.25 ounces, the latest USDA database says it is 137 grams (4.83 ounces), though. But I've seen cookbooks or recipes that range from 4 ounces to 5 1/2 ounces for a cup of flour.
There's a Vermont Maple Oatmeal Bread on the KAF site, it is very good, even better if you throw in a handful of raisins and a little cinnamon.
We had tuna salad sandwiches. I also made some baked custards and some hard boiled eggs. (We had a couple dozen eggs that are getting on the old side.)
I also did some more molded chocolates for our granddaughter's Advent calendar today.
One of our neighbors lined their sidewalk with paper bags with treats in them, another did a scavenger hunt using day-glow tape on candies sprinkled in their front yard. (I don't know how well either of them worked yet.)
We were quite pleased with the turnout we got, in fact we might do the self-service method again next year. My wife was talking to most of them through the closed storm door. The camera covering the front door made it easy to see when someone was coming up the steps.
I'm thinking I may try AP flour mixed with a little lower protein pastry flour. I can get a one pound package of an Italian flour at a local store but it is outrageously priced, and the package doesn't really say much about what type of flour it is.
I tried unmolding my chocolate covered cherries today, 18 of 28 came out of the mold more or less intact. Not a great average but probably not bad for my first try. (Most of us had trouble unmolding our chocolates in Chocolate School, too, I think because we overfilled them and the filling stuck to the mold.) But I haven't done much chocolate work lately and those are skills that need practice, I think my chocolate was properly tempered but not quite hot enough.
Now I need to wait a week or two to see how well the centers liquefy. (I made some with invertase in the fondant and some without, the latter should have more of a creamy center rather than a liquid one.)
The maraschino cherries I have (from Sams Club) are way too big for the mold, I wound up cutting them in half and even then they didn't fit well. I need to find some smaller cherries. I may try hand dipping some, then the mold size doesn't matter.
My son just sent me an image of a model for making a rosetta stamp on his 3D printer.
Attachments:
You must be logged in to view attached files.When I made a version of them back during time of the thread on the old BC, I also thought they were pretty good. We don't make dinner rolls very often, though, so I haven't gotten back to these, since I can't find the right kind of stamp.
I sent a link to photos of both the metal and the plastic rosetta stamps to my son, maybe he can figure out how to make one on his 3D printer. (He recently made bannetons for rising dough.)
A combination of a Kaiser roll stamp and an apple corer might work, but I've never bought a Kaiser roll stamp. The metal stamp is interesting because it doesn't cut into the rolls along the outside, only in the center. That might help create an air pocket, I suppose.
As I understand it, Italian wheat varieties tend to be not as strong as North American wheat varieties.
If you want to be true to the origins of the Philly cheese steak, you should use Cheese Whiz. Personally, I prefer other cheeses.
I've seen some burger/hot dog recipes that have you proof the buns face down to help the seeds stick, I haven't done it enough times to decide if it really helps keep them on, though. But having seed on the inverted top does seem to help keep them from sticking to the parchment.
When I make bagels I take a small paper towel, spray a little oil on it, and wipe it across the parchment, leaving a very thin film of oil.
My experience with putting rolls like Kaiser rolls face down on parchment for proofing suggests that you need to lightly oil the parchment, or the dough will stick.
A friend of mine often spends summers in Italy, he's familiar with these rolls, and yes, they generally are hollow in the center. He couldn't find a source for the stamp, though. The stamp cuts most of the way through the dough, and that creates a pocket that seals from above so as it rises it produces a hollow center.
Your stew should be fine, just about any red wine works. I like to use a shiraz, an underappreciated wine. I always make spaetzle for it, Grizzlybiscuit's recipe is posted here, I believe.
Spaetzle is sometimes fried after it is cooked, but we seldom do that.
However, if you want really decadent spaetzle, make Julia Child's pearl onions braised in beef stock (the onions go in the stew) and fry the cooked spaetzle in the sauce from the onions.
I've never made the cauliflower rice, my wife isn't fond of cauliflower (and not all that fond of rice, either, she prefers noodles.) I may have to try it some time to see if she recognizes it as cauliflower.
I've seen it served on couscous.
If you can't upload them, email them to me (nolan at tssi dot com).
I did try one recipe for rosetta rolls, and it was pretty good, but not having the right stamp they didn't really have the right shape. (A Kaiser roll stamp is close but lacks the circle in the middle.)
Net searches for a supplier for rosetta roll stamps were futile, as I recall, though there was a supplier in Italy, though shipping, customs and other issues would have been challenging even before the pandemic.
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