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I didn't change the temperature when I put the mini-muffins back in for a few minutes.
I made banana nut mini-muffins from my banana bread recipe, baking them a little longer so that the outside edges are a bit crisp.
My son liked them baked to the point where there was a lot of caramelization on the outside, but that's tricky because it's thisclose to being burnt. I did something with the first two batches this time that seemed to help. I baked them about 18 minutes, let them cool, popped them out of the pan and put them on a cookie sheet. After they had cooled a bit further, I put them back in the oven for about another 6 minutes. That made the outside edges a bit crunchy, the way my wife wanted them, but seemed to lower the risk of burning them. I think I will try that again.
She freezes them and takes them to the office, eating them during the day when they're still cold if not a little frozen in the middle.
Today was simple, steak, sauteed mushrooms and a baked potato.
Thanks for the update, I had wondered why we hadn't heard from him for quite a while.
My wife brought home some vine-ripened tomatoes from the UNL experimental greenhouses, so we had a nice mid-winter treat, BLTs.
I don't brine foods, so it hasn't been an issue for me. Many marinades are also a bit on the salty side, but I haven't done much of that lately, either.
Alton was big on brining, too, I wonder if he's changed his mind on that? Graham Kerr wrote a few books after his wife's stroke and heart attack on his 'minimax' approach to cooking, but I don't think they were big sellers, the one I looked at was a bit preachy. (One thing I've found in my own cooking is that my wife doesn't like it if I talk about how I'm not using salt, so instead I've been just talking about the spices and techniques I'm using to add flavor. She hasn't noticed that I cut the salt in my honey wheat bread in half.)
I suspect brining doesn't really add that much salt, because it only penetrates the surface a bit. Injection of salty broths could be a bigger problem with things like turkeys.
The Washington Post has an interesting article by one of their food writers comparing the Instant Pot to a cast iron Dutch oven on several recipes: coq au vin, pernil asado and black bean soup. The writer made versions of each recipe in both devices and had a chef blind taste them. The chef thought the Dutch oven ones were better for all 3 recipes and correctly identified 2 out of 3 of them as to which was made in which.
Not sure if this link will work for everyone, but here it is: instant pot vs Dutch oven
I may try the black bean soup recipe (without garlic, though.)
I don't see anything on wiki about key limes having been wiped out.
Tonight was pot roast night. Yum.
Yes, happy birthday!
I was looking at a KAF recipe for Westphalian rye bread yesterday, it's a 2-3 day recipe, with several very long rise periods (like 24 hours) and it bakes for 5 hours at 225 degrees.
I made honey wheat bread today.
I wonder if the taste difference was due to the variety of chicken or the fact that the eggs were really fresh? We had a few chickens when I was growing up, I got to crawl into the chicken pen to fetch eggs every day or two.
I didn't get the veal ragout made until tonight, but it was delicious, took about 90 minutes for the veal to get tender on the stovetop. Had it with a salad and a little cheese toast.
Last night I also made a ground beef Stroganoff, served on toast. Tonight I'm going to be experimenting with some veal stew meat, tomatoes, peppers, onions and mushrooms. I bought a 7 bone chuck roast to make over the weekend.
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