Mike Nolan
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I'm waiting for cooler weather then I've got some pizza dough recipes to test.
I used the one we always liked from The Great Chicago-Style Pizza Cookbook for our May virtual pizza party, and my tastes must have changed, so I'm planning to experiment with some of Peter Reinhart's recipes again, starting with the Roman crust in American Pie. It is one designed to be rolled out really thin.
I may also try making the Carta di Musica flatbread.
I think for supper tonight I'm going to pick up one of the roast chickens at Sams. We like them better than the ones at Costco.
The french word for garlic is ail, Italian is aglio, I'm guessing aoli came from the French form.
I made Texas Chocolate Sheet Cake today, an 8x8 and a 10x10, one of which will go in the freezer.
The steak was disappointing, I think it had been in the freezer too long, I'm throwing the rest of it out.
I keep thinking there's an ingredient missing from my mother's oil-and-vinegar potato salad, but I'm not sure what it is.
It has potatoes, salt, pepper, vinegar, oil, celery, celery seed, onion, and chopped eggs. I don't think it had any mustard in it, that's an ingredient in some oil and vinegar potato salads.
I made a big bowl of potato salad, using some of the celery vinegar and the carrot vinegar.
I made some hard boiled eggs, my wife had 2 of them over toast, I used one to make some tuna salad and had that on a tomato. I'll use the rest of the hard boiled eggs in some potato salad for tomorrow. It's best if it sits overnight anyway.
The Baker's Authority has a coupon for 10% off an order on their Instagram account (@thebakersauthority), use code BAKERS10. I don't know how long this offer is good.
Cakes and breads collapse in the middle because their structure cannot sustain them. They may have risen too much or too fast.
Having too much batter could lead to a cake rising beyond the height that batter will sustain. Some types of cake batters are able to sustain much more height than others. (Think angel food, chiffon or bundt cakes, though the absence of a center might make them able to sustain greater heights.)
We had take-out tonight, neither one of us felt like cooking.
I thoroughly understand the feeling that we're all alone, online contacts have been very important the last several months for all of us.
Having the center thinner than the outside edges is a common recommendation, I think it helps to keep the burger from swelling up and getting really thick in the middle, which then helps when trying to get the entire patty done but not overdone.
Another trick I've read but never tried it to put a small ice cube in the center of the patty. I don't think our ice maker would do well for that, it makes top-hat shaped ice cubes.
I usually make 3 ounce patties these days using a slider press. I cook them 6 minutes on the first side and 5 1/2 minutes on the second side, as we like them well done (at least 168 degrees in the center.)
Our grill is about 24 years old and needs to be replaced, but I'm not eager to spend the money on a new one, certainly not one of the $2500 and up Napoleon grills.
You guys must eat supper really early, we seldom have it before 6:30, in part because if my wife is at the office she doesn't leave until 5:30. Since March that hasn't been much of a factor.
She's thinking of cutting back to 32 hours in the fall, a shorter work day Mon-Thu and Fridays off. UNL has guaranteed full benefits to hourly staff who cut back to 32 hours.
I rely on my infrared gun to check oven temperature, more precise and you can check a half dozen spots in the oven in under 30 seconds rather than just one.
I buy baking soda in large bags at Sams, it takes me a couple of years to go through a bag, I've never noticed a problem with old baking soda as long as it stays dry and powdery. Old double-acting baking soda is a different matter.
My money would be on over-beating, some types of recipes are more sensitive than others to that.
The usual reasons for a cake collapsing in the middle:
Old baking powder/soda
Too much baking powder/soda
Overbeating
Wrong oven temperature
Letting the batter sit too long before it goes in the ovenThat's a lot of margarine just to keep the dough moist, though there are a lot of recipes that have you put a little oil in the bowl and roll the dough around to coat it before the bulk rise.
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