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I'd use the pan grease (equal parts by weight of flour, oil and crisco) and a small pastry brush to make sure you get the pan fully greased.
Alternatively, use oil and paper towels.
November 10, 2019 at 10:15 pm in reply to: What are you Baking the week of November 10, 2019? #19172Dental floss might be too thin, and it would probably have to be the unwaxed kind to absorb any of the oil. I've seen some lighter weight kitchen string in stores, but most of what I use string for is for heavy-duty work, like trussing a chicken or turkey.
Some of the twines out there aren't marked as food-safe, and the colored ones might color the bread.
Back when we were living in Evanston in the 70's, the bakery on Main Street had a machine that would tie strings around their boxes. It was a lighter weight string than any of the baker's or butcher's twine I can find online.
If you're using a dough that has a fat or oil in the recipe, I think I'd recommend using it for the strings, too. That's why I plan to try it with butter.
November 10, 2019 at 9:19 pm in reply to: What are you Cooking the week of November 10, 2019? #19169Semolina pasta seems to work well with my wife's diabetes, she doesn't have huge peaks and valleys in her overnight blood sugar readings when we have pasta.
It wasn't so much the noodles (I would have made spaetzle to go with the Veal Zurich) but the fact that it'd be a similar dish, a cream sauce with mushrooms.
I went with the black bean meatloaf for tonight, I'll make the Veal Zurich in a few days.
Here are some comments on the pumpkin-shaped dinner rolls recipe.
I made the pumpkin-shaped rolls today, it's a recipe that needs practicing, I'll probably make it at least once more before Thanksgiving. I'm going to freeze some from this batch to see if they can be made ahead of time and frozen
Be sure to make your strings long enough, several of mine were a little too short. That made them hard to tie loosely, so they got on too tight, which made them hard to cut and pull off. I wish I had some thinner string to see if it made things easier.
The recipe has you soak the strings in vegetable oil. I used corn oil, which I think is a bit too strong, I can smell it on the bread. Canola would probably be more neutral, but I think I'll try soaking them in some clarified butter next time, that way if it adds any flavor it will be that of butter.
The bread recipe itself is a bit disappointing, it is on the bland side. I don't think the bread dough recipe is critical, the technique should work with nearly any soft dinner roll recipe. I plan to try a more flavorful recipe next time, maybe a Parker House recipe, or one with some whole wheat or rye flour to give it more flavor.
I'm not sure there's an easy way to make them orange in color. Maybe some annato (which I don't have.) I could add some cheddar cheese powder, I suppose.
I made the stems way too big, next time I'll make them about half as big, and maybe a bit longer. Too bad there's no easy way to 'glue' them into the roll. If they were a lot longer I could try poking them in rather than trying to dig out a hole with a knife.
My wife thinks each roll is a bit large, they were 2 ounces each. I may try making smaller ones next time. I'd estimate these at around 30 carbs each.
They were cute enough that I'll try the technique again, as these would be fun to include in the Thanksgiving breads.
Sounds interesting. Sugar when heated produces hundreds of compounds, so I can see how this might ramp up the flavor profile a lot.
They show up on some of the cooking competitions, like Chopped. They usually provide a hacksaw so the contestants can get it open.
There's a local emu farmer who makes decorated emu eggs that they sell at farmer's markets, not quite as big as an ostrich egg, but pretty darned big.
I made hamburger stroganoff, to use some ground beef that was getting near its use by date, some mushrooms I bought a few days ago for something I never got around to making, some beef stock from the freezer, some tomato sauce from the garden that I had defrosted a few days ago, and the noodles I didn't use in the lasagna a few weeks back that I had stuck in the freezer. I did have to buy some sour cream as I didn't have quite enough.
Came out pretty good.
It think it probably would work. Some of the water could leak into the pie through the vents, but I don't think that'd bother most pies. A 1-1 ratio of sugar to water is going to produce a relatively thick solution, a 2-1 ratio would produce a slurry.
I've had some cherry pies that might have used this method.
When we were designing our house, we used a 3D home design program that made it possible to model the house in great detail, including kitchen counters and cabinets. We could view rooms from nearly any angle and height. So we had a good idea how the kitchen would look long before the foundation was dug. We also had some ideas where we would need outlets including one dedicated to a microwave oven. There are outlets no more than 2 feet apart throughout the entire kitchen counter space.
About the only mistake we made in that area of the house is that there's no pocket door between the kitchen and the butler's pantry, so we can't close off the kitchen completely. We would have needed to make the wall at least 2 inches and possibly 4 inches thicker to accommodate both a pocket door as well as outlets and light switches on both sides of that wall.
I think it depends on the type of brownie. I agree some are better unfrosted, and that includes some box ones.
I'm not sure box mix brownies are better or worse than ones made from scratch, just different.
When I make brownies from scratch, they're pretty darned good, though I still haven't found a chocolate frosting recipe I like, so I usually leave them unfrosted. Some of the folks at my wife's office refer to my Texas Chocolate Sheet Cake as brownies, but they really aren't. Maybe if I doubled the egg they'd be more brownie-like, but why mess with a nearly perfect recipe?
I've tried two different recipes for English muffins. One was quite liquid and really needed the rings to stabilize the shape. The other could probably have been done without the rings at all, and those could probably have been just baked, though that would likely change the surface texture, since frying them produces two fairly flat surfaces. I suppose I could flip them mid-bake, but at some point it seems like not any less work than starting them on the griddle.
Every now and then I make a boxed Brownies mix, it's just different from home-made ones. I'm kind of tempted to try the sugar and hot water frosting idea on one.
Canned frosting is something we used to keep on hand, just to slather it on cookies or eat it with a spoon.
When I made the 10x10 Texas Chocolate Sheet Cake for my wife's office for Halloween, I also made an 8x8 one for us. But there was enough left over from the bigger one that we put the smaller one in the freezer. I'll be curious to see how it takes to being frozen.
I need to get started practicing some of the recipes for my Thanksgiving bread basket.
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