Forum Replies Created
-
AuthorPosts
-
I think King Arthur's annual April 1st posting of kitchen disasters a few years back included a pain de mie that had been overloaded with dough and burst.
I think there's a bit of flexibility in terms of how much dough to put in one, you want some compression so that you get a nice tight crumb, but I think you just have to learn how much dough to put in a pan by trying, as different recipes rise different amounts.
My oft-repeated advice: take good notes on what you try and how well it works.
Yeah, I was effectively on call like that for years, too.
I still monitor their servers and do some things for US Chess, one of the things this technology update will do is transfer all of that over to the group building the new site. I may wind up doing a little consulting still, mostly doing data analysis, but my days of working 18 hour days and 60-80 hour weeks are done.
I've got a 14 cup Cuisinart, the Stella Parks recipe is messy in it, too.
I've tried several different recipes for hot dog buns, but the texture always seems to be more brittle than the commercial ones. Recently I've been using Jeffrey Hamelman's soft butter buns recipe, which makes great burger buns.
The other challenge with hot dog buns is they dry out very fast, and freezing them seems to make them more likely to break up when you slice them open and use them.
I haven't made it much lately, but the Austrian malt bread I made yesterday came out a lot darker on the inside than I remember it being back in the days when I made it in a bread machine. Maybe it just didn't rise as much and that makes it look darker.
The malted milk powder had solidified, but I broke it up some with a rubber mallet, so I might have just wound up with more of it than normal, or maybe it gets darker when it hardens, which happens if the jar isn't well sealed, as it is very hygroscopic.
If the top was flat, it might have over-risen.
Got the ground more or less prepped and I'm currently work on deciding what tomato plants to put where. I'm probably going to use all 24 cages this year. The weather is supposed to be good for the next few days, so hopefully I'll get them all in tomorrow or Tuesday.
Supper was leftovers.
There was an interesting discussion on the BBGA forum about the advantages of adding dry ingredients to wet ones rather than the other way around, the way most of us were taught to do it. Apparently dry into wet is common with some larger mixers.
It is less likely to cover the counter with flour, proponents say.
You can hold some of the liquid back until the end for adjustments.
I may try it the next time I do the Clonmel Kitchen Double Crusty Bread, because it often creates a white cloud.
I used to be an auction hound, not quite to the point where they kept a pre-assigned number for me. I'd buy the odd boxes of kitchen stuff. That's one of the reasons why we have lots of measuring cups.
I picked up a number of good items at bakery and restaurant auctions, but there hasn't been a good one of those in a while. The last one I went to, a deli/caterer that closed, had people from 4 states at it and most of the prices were a lot higher than I felt like paying. There could be a number of restaurant auctions over the next few months, depending on what rules they're enforcing for them. Might be online-only, I suppose. Boring.
Standing around at an auction for 3-8 hours isn't something my legs will put up with much these days.
Estate sales seem like they're hit-and-miss around here, same with garage sales, though they're both still pretty much shut down. My wife generally does a garage sale over Memorial Day weekend as a fundraiser for local charities, but that was off this year, though our garage is quite full of donations. She's thinking maybe Labor Day weekend, though we found out late last week that UNL will be open (complete with on-campus classes) on Labor Day this year, it's what they call a 'working holiday' for staff, you work that day but it becomes part of the paid time off at Christmas, like Columbus Day or Arbor Day.
Had gyros from the farmer's market for lunch, with some left over for supper, my wife has lasagna left over from last night, so the meatloaf is now in tomorrow's plans.
I'm hoping to get some tomatoes in the ground this evening. It rained a little again on Saturday but it is sunny and nice today, so the ground should be reasonably dry by evening.
I've cut my wife's hair a couple of times, the ear grew back 🙂
If you don't dissolve the baking soda in the hot water, do you add 2 teaspoons of cold water? Otherwise, your moisture level would probably be off.
As I recall, baking soda doesn't dissolve as well in cold water.
My daily schedule hasn't really changed much due to the lockdown. I don't make as many trips to stores, we wait until we have a list long enough to justify a trip. My online shopping has gone up a little, more because of things I can't get locally than because of the lockdown.
I officially retired from the US Chess Federation in late 2016, but I still do some consulting for them, recently I've probably been doing 10-25 hours a month for them, because they're in the process of doing a major technology upgrade and I'm walking the group that's doing the work through the complexities of a system that has been built up, largely by me, over the last 15 years. I'm guessing this will probably continue until late 2022.
This site keeps me busy for a few hours every day. My various baking and cooking projects take up another hour or two most days. During the summer months, the garden takes a little time.
And when I'm not doing the above, I've got some writing projects I work on. One of these days, I might even finish one.
In the evening, I like to do some reading.
We made 3 batches of Cardinal preserves today. We did it using our standalone induction burner rather than the gas range, which kept the kitchen a lot cooler.
I think this may be the way we make jams, jellies and preserves from now on. (We tried 3 different sized induction-capable pans, I think the 6 quart pot worked best.)
We wound up having take-out pizza tonight, as we're still working on making strawberry preserves.
We're making Cardinal Preserves with some strawberries that were on sale, and I'm planning to make a black bean/mushroom meat loaf for supper.
-
AuthorPosts
