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I don't see the Instant Pot as being high on my list of things to buy right now. I haven't used a pressure cooker in a good 20 years.
I haven't decided yet. I'd sort of like to thumb through the book, but it isn't one that Amazon offers a peek at. It's a 500+ page book that is used as a text by several baking schools, I've already got 2 or 3 books like that.
Other than using KAF gluten-free flour and adding a little additional Xanthan gum, I didn't change anything. (I'm not sure I needed the extra Xanthan gum, the batter came out rather thick, I probably should have added a bit more buttermilk to thin out the batter a bit, though I'm tempted to add another egg next time, which I think would make it more brownie-like.)
It did seem to take a little longer to bake.
IMHO, the real secret to this cake is to put the frosting on low heat after mixing it and pout it on the cake while the cake is warm. I aim for both the cake and the frosting to be between 130 and 140 degrees when I frost it. This causes the cake to compress a bit, but that makes it seem richer.
The GF Texas Chocolate Sheet Cake was pretty good, I think if someone wasn't told it was gluten-free, they might not figure that out from the taste.
Both sheet cakes went over pretty good at the pot luck, less than a quarter of each one came back home.
We had one of those glass fat separators and seldom used it, in large part because it was difficult to clean. It broke and we have not replaced it.
Tonight I made two Texas Chocolate Sheet Cakes, a full sized one (13x17) and a smaller one (10x10) using gluten-free flour, both for my wife's office's end-of-the-school year pot luck.
The GF one looks like it came out OK, but I won't know for sure until my wife brings a piece home with her tomorrow.
I always break eggs into a custard cup, whether I'm separating them or not. That way if there's a bad egg or if I break the yolk, I haven't ruined the batch. The only thing I have to remember to do is to transfer the yolk and the white to the proper containers, and I've been known to mess THAT up! 🙂
Beef stroganoff for supper tonight here. Used too much wine in the sauce, though.
Pure cocoa powder has a fairly long shelf life, because cocoa solids don't turn rancid like cocoa fats can.
I"m not planning on loading up the pantry with cocoa, though.
The CDC has updated their recall notice, they are now recommending that all romaine lettuce that cannot be confirmed as not having come from Arizona be discarded, regardless of whether it is whole or chopped.
Dinner tonight was baked chicken breasts with a Sauce Chasseur (mushroom, onions, tomato puree, white wine and brown chicken stock, thickened with a little roux), accompanied by a salad.
So far it appears the recalls only apply to romaine that is already chopped up. (I never buy chopped romaine, because it doesn't seem to last as long.)
Outstanding!
This will be the first Bocuse D'Or conducted since Paul Bocuse's death, I hope it continues to live up to his expectations.
The real test will be how they are tomorrow, but the chocolate chip oatmeal cookies made with the Callebaut 811 callets are very good.
The snow finally got here mid-afternoon, probably 2 inches of it, but the streets were warm enough from the last few days that they're staying pretty clear so far.
Could snow on and off until 2AM, but other parts of Nebraska got hit a lot worse than we did.
I made a simple stir fry for supper tonight.
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