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Some days my doughs seem easier to slash than others, not sure why.
Stale rye bread is often used when making rye bread, I've tried it a few times, I'm not sure exactly what it accomplishes.
It's still something of a 'cheat' because it's using a dark substance (or in this case, two of them) to color the bread rather than baking it until it naturally turns darker.
I don't think I've seen that technique before.
I've seen a pastry cross done a few times, never tried it myself, let us know what works best. I've always wondered if they were stenciled on.
I'm thinking this year I may use the pastry glaze on them and then pipe on the crosses. The glaze should keep them from drying out so much. (The whole wheat ones dry out quickly.)
Yes, non-stick ones from Pampered Chef, I think. I buttered them, too. But the butterscotch filling leaked out a lot and solidified as it cooled.
We gave away our canning pot a few years back. I've got a 24 quart stock pot that would probably handle all the way up to half-gallon jars, though USDA recommends against canning most things in them.
I prefer to freeze most things, it heats up the kitchen (and the cook) less. I'm still working through the tomato sauce I made last summer, good thing I didn't add salt to any of it.
I've got canned pickles left from several years ago, but I can't eat them any more. :sigh:
Well, it was for a good cause, the ag grad student winter fund-raiser. I sampled the other chilis, most were quite a bit spicier (even the ones labeled 'mild'), and also a lot more watery. Mine has lots of tomatoes, beans and tomato juice, my wife's mother used to call it 'tomato soup'.
I spent much of the afternoon working on the chili and cinnamon rolls yesterday.
For the cinnamon rolls I added some sugar and vanilla to the 'Holland American' recipe, I used a brown sugar, butter and cinnamon paste filling, and I glazed them with a simple pastry glaze (confectioners sugar, water and lemon juice), which I heated to make it easier to brush on.
I spread the filling on with my fingers, messy but effective.
I wound up dividing the dough into 2 parts, each half filled two 24-mini-muffin trays. I baked them one at a time, so trays 2 and 4 got a longer rise, and I think that helped them turn out better, next time I'll let them all rise longer before they go in the oven.
The first batch didn't come out of the pan well, I think I let them cool too much and they stuck down, so the other 3 batches I took out right after glazing them.
I rolled the first half of the dough out to about 24 x 16 on a silpat, that turned out to be too thick, so I rolled the second one out to about 30 x 9 on the countertop, and after rolling it up I rolled it a bit more so it was more like 40 inches long by the time I started to cut it. I think next time I might roll it out to 48 inches so each roll is cut one inch thick.
The brown sugar, butter and cinnamon mixture produces a butterscotch/cinnamon filling which is very tasty. (White sugar would produce a caramel filling, but the presence of the molasses in the brown sugar makes it technically a butterscotch.)
By the time I got done, I was too tired to clean the pans and start on the banana muffins, so I'll probably do that tonight.
Most iodized salts have some kind of dessicant in them to keep them from clumping. (I think kosher salts do not.) My mother always put rice in the salt shaker, too.
If you think about it, nearly all salt is 'sea salt'. 🙂 I like the look of the pink Hawaiian salt, but I can't say I could taste any difference in it.
I assume it's possible to have too much iodine in one's diet as well as too little, but you don't find much about that online. There may be other thyroid issues that would lead to a need to avoid iodized salt.
There are people who claim they can taste a metallic bitterness in iodized salt, but I'm not one of them.
I have wondered whether with my no-added-salt diet if I'm getting enough iodine these days. I still use a little iodized salt when baking, but for most of the things I've baked lately I've cut the salt down, in some cases by 3/4.
If a prepared food just says 'salt' in the list of ingredients, that means it isn't iodized salt.
I'll make 70-90 mini muffins and most of them will go in the freezer.
February 23, 2018 at 8:23 pm in reply to: What are You Cooking the Week of February 18, 2018? #11289I haven't seen chicken legs here under 99 cents/pound in a long time. I usually buy bone-in breasts, if I want skinless/boneless I do that myself, I throw the bone in a bag and freeze it for my next batch of chicken stock.
Eggs have gotten pricey here, $2.39 a dozen is common. For some reason WalMart is selling them at 37 cents/dozen though.
I did spaghetti squash with meatballs in tomato sauce and cheese toast tonight.
I made Vienna bread (Clonmel Double Crusty) last night, using just 1/2 teaspoon of salt. Came out great.
A rest just after initial mixing isn't for the yeast, it's for the flour to get better hydrated and for enzymes to get started. It's similar to an autolyze (which is generally done before the yeast is added and sometimes before the salt is added as well.)
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