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Well, the good part about being towards the western end of the time zone (as we are in Lincoln) is that sunset can be as late as 9PM in the summer.
We stuck a bunch of the mini-cinnamon rolls that I made two weeks ago in the freezer. My wife says if you pop them in the microwave for a few seconds, they're just fine.
Today I made 48 small cream puff shells, about 1 3/4 inches in diameter. I haven't filled them with anything yet, this was mostly just to practice piping choux paste. I'm probably going to throw most of them in the freezer.
Looking over the list of ingredients in a variety of Krusteaz mixes, they don't seem to be loaded with preservatives and other unpronounceable chemicals.
My best guess on the Hafrakex is that it should be crisp.
See hafrakex pictureI don't bake bread in a bread pan very often, we tend to prefer free-form loaves (like Vienna bread), but when I do, I let it cool for at least 10 minutes before turning it out, then I place it on a cooling rack, but not on its side.
Anything I bake in muffin or mini-muffin pan generally has to come out of the pan quickly, or it sticks.
We had sliced tri-tip beef on a salad, as I'm trying to use up the last of the tri-tip. I've got an eye of round that I'll make over the weekend.
I wonder if some of the techniques used for Mexican conchas which color some of the dough, might work for making hot cross buns?
Yes, it was a good article to read. My poor little Meyer Lemon is nearly dead, there are a few signs of life at the bottom, but I'm not sure if they're the Meyer Lemon or the rootstock it was grafted onto.
I'm looking to order a new Meyer Lemon tree this spring, once warmer weather arrives so it can be shipped. It'll never rival Cindy's tree for production, but if I can get a couple dozen lemons from it, growing up on the 2nd floor in a south-facing window, I'll be happy.
Yeah, the fact that there are links to buy the books is sort of a hint that the page is mostly a marketing ploy.
I've bought 3 books lately, the Pfeiffer baking book, the CIA textbook for cooks and a book by CIA on healthy cooking for home cooks (which is still in transit.)
Who's running those Ebay auctions and where do they store the stuff? Usually when a restaurant closes they've only got a few weeks to clear out the space. There used to be a company in Lincoln that dealt in used restaurant gear, they'd go to a closed restaurant and offer a price for the whole shop, but they had the warehouse space to hold it. However the guy running it retired and couldn't find a buyer for the business. Maybe there are some companies still doing that, but using Ebay?
I've been to a number of restaurant auctions over the years, and gotten some good bargains there, but only one in the last year when a local catering company closed. It was well-attended, most of the caterers in Lincoln were there and a few from 50-100 miles away. Stuff was going at prices far above what I was willing to pay.
At each of their bowl sizes, KA mixers seem to have two or three different motor options, so you need to be really careful, especially when buying a KA mixer at a low price from a large discount outlet. You can find a plate giving the wattage of the motor, but that doesn't tell the full story.
I always thought it was the lecithin that created a residue buildup on your pans. I haven't tried Vegalene, though I've seen it at the local restaurant supply house.
I"m not sure what the propellant is, it could be something flammable, so make sure you don't use it near an open flame.
I made some sirloin steak, I had mine with mushroom, a baked potato and salad, my wife had hers sliced and on bread, plus a salad.
For cooking I don't know that it makes much difference, though some people think iodized salt has a bitter or metallic taste to it.
The major salt companies advise against using kosher salt when baking because the larger crystal sizes may not dissolve and disperse in the dough properly.
My wife thinks Baker's Joy leaves a bitter taste on the surface of the cake.
The Pfeiffer (French Pastry School) book uses a butter/flour mixture to grease the pan for cakes, 3 tablespoons of European style butter to 4 teaspoons of pastry flour. I may have to try that for cakes, the KAF pan grease sometimes seems a bit heavy on the tongue on cakes, though not a bitter one.
When I make Texas Chocolate Sheet Cake I grease the pan with butter and coat it with cocoa instead of flour.
I do miss Mrs. Cindy, and I still have a few of her huge Meyer lemons in the freezer. Sometimes I wonder if her tree survived the Houston flooding.
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