Forum Replies Created
-
AuthorPosts
-
I've totally forgotten about dough during first (bulk) rise more than once. Once I forgot about it for about 6 hours. I had to peel some of it off the plastic wrap over the bowl, but then I just punched it down, let it rise a bit more, then went on to shaping. Nobody noticed a thing.
I did a test once (using the Austrian malt bread recipe) where I let it rise for an hour, deflated it, let it rise for another hour, deflated it again, for a total of 4 bulk rises. It rose just fine after shaping and during baking.
I have not been in touch with her husband. Assuming I have her address right, her house is in the 100 year flood plain area, so there's a good chance it's under water.
A former co-worker lives in Houston, the last I heard, 2 days ago, the water was not yet in his house, but was getting close.
Sounds like your meringue is weeping. That's caused by an unstable meringue, which can be cured by baking it longer or by making a different meringue type, one that produces a more stable meringue. Adding cornstarch is supposed to help stabilize a simple French meringue, but I think it affects the taste.
Here's a guide to the various types of meringue: French, Italian and Swiss Meringues
Caraway, dill and celery seed are 3 herbs I've started using much more frequently with meat and poultry dishes. I use a lot of oregano, thyme, marjoram and basil, but those are ones everybody uses. Any beef dish that cooks in its own juices for a while, like a stew, usually gets some bay leaf.
My older son uses a lot of rosemary, I use it more sparingly. He likes to use juniper berries too, I'm pretty selective about when I use them.
Oh, I forgot one thing I put in the chicken, some powdered mustard.
My wife brought me another 50-60 pounds of tomatoes from the UNL test gardens, mostly the same ones she got a few weeks ago, the variety named Defiant. She also brought a bag of sweet peppers.
SO I'm going to make a batch of tomato relish tonight with 10 pounds of tomatoes and most of the peppers, then I'll run the rest through the tomato mill and make tomato sauce.
We made pies in pastry school using frozen berries, but we cooked the berries first, which helps adjust for any variances in their moisture level.
I make an all-butter pie dough, I haven't had any problems blind-baking it.
A standard depth 9 inch pie pan will hold about 2 pounds of beans, an 8 inch pie pan about a pound and a half. That's when the pie pan is empty, ie, without a pie crust or the parchment, it'll take a bit less than that when you're blind baking a pie crust.
I haven't measured my 10 or 12 inch pie pans, and a deep dish pan will take more beans than a regular depth pan, of course. You do need to fill it pretty much level with the rim.
You either need to store them in a heat-proof container or have something heat safe you can pour them into after blind baking a pie crust, because they will take a while to cool down and you want to let the pie crust start cooling by removing the beans shortly after taking the blind baked pie crust out of the oven. Some blind baking instructions have you remove the beans before the pie crust is fully blind baked, putting the pie crust back in the oven. I pour them into a big metal mixing bowl, then back in the tupperware container after they're cool. Bugs don't seem to like dried bean much, and especially not after they've been used for blind baking.
Once you use the beans to bake a pie, you don't want to cook them (like for bean soup), but you can reuse them many times. Go buy a 5 pound bag of beans at a big-box store.
Somewhere I've got some notes on how much pie crust (by weight) you need for various sizes and depths of pie pans. I don't want to lead anyone astray by guessing.
I'm not sure why people have problems, wordpress runs about 30% of the websites on the Internet.
I do admit to having tightened down the process of getting posting rights, because of spammers. Since that seems to be working, I may be able to get rid of the recaptcha for logins, but keep it for new registrations.
I've done that and will monitor things to see if it causes any new problems and whether it helps people like Cass.
However, I'm frustrated with some other aspects of wordpress and may start checking out some other hosting software options.
Haven't tried your recipe, but my take on blueberry muffins is that they're usually pretty sweet, added sugar on top seems unnecessary.
I haven't made them lately, because I don't have any spent grain, but the spent grain blueberry muffins I made several years ago were the best I ever had, a bit crunchy due to the spent grain. (Grinding it up in a food processor takes care of that fairly well.) spent grain muffins
I have been making blueberry cornbread muffins using the gluten-free cornbread recipe that I got from the gluten-free girl site. (The recipe has changed on that site several times, here's my variation on it: GF cornbread)) You do need to grease the muffin tin or they don't release well.
My wife baked the chocolate mushroom cookie dough today, a variety of shapes, some came out better than others. The puzzle piece ones were a bit disappointing.
I use pie beans when blind baking a pie shell, I have a Tupperware container of them, probably enough to do 2 pies. (At SFBI they had a huge tub of pie beans, you need to fill the pie pan quite full.)
I generally use parchment, like we did at pastry school, or sometimes tin foil. We don't drink coffee and you have to buy the commercial-sized filters in large quantity, I think the smallest package I've seen was 500. I do have 8 and 9 inch parchment rounds, but those are for making cakes.
*Note, this post sort of duplicates an earlier post that I wasn't sure posted, because my computer crashed.
I got it from The Prepared Pantry, http://preparedpantry.com, (look for non-stick pie pan), but googling 'norpro pie pan' finds other sources, though it may not be the same item.
I have a tupperware container of pie beans, that's what they used at pastry school, too. I've never tried the coffee filter idea because we don't drink coffee and the large commercial coffee filters only seem to be available in packages of 500 or more. So I just use parchment or aluminum foil.
I'm doing some kind of chicken for supper, too, bone-in breasts, probably with mushrooms and some sweet pepper.
Update: Onions, peppers, celery, tomato sauce, mushrooms, chicken stock, a little white wine, some flour to thicken it. Spices were thyme, parsley, rubbed sage and some caraway. Delicious.
-
AuthorPosts
