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Today I made a Texas Chocolate Sheet Cake and a batch of brownies.
Grated parm in with panko sounds yummy.
I've been told that soaking them in buttermilk overnight makes it easier and less messy to bread them, but since I don't own a deep fryer and almost never fry anything, I can't confirm that myself.
I filled up 4 containers of apple pie filling for the freezer, all around 1350 grams each.
I'm making Vienna bread tonight.
I've thought about getting a deli-style slicer, but I don't think I'd use it enough to justify both the cost and the space.
Since what you're thinking about making is similar to a petit four, this KAF blog post on petit fours might help, freezing the cake before cutting it may cut down on crumbs.
The petit four cutters we have are about 2 inches deep, which is a good half inch deeper than any other cookie/biscuit cutters we have.
I processed about half of the Winesap apples I picked a few days ago, it made about 6 KG of filling, which should be enough for 5 pies. I'll divide it up into about 1200 gram portions tomorrow and freeze them.
I have a 5 pound eye of round roast that I'm roasting for supper tonight.
It looks like USA must have that pan back in production, I can find it at Kohls, WalMart and Bed Bath & Beyond's websites, too (all for online orders only).
I made a stir fry with the 2nd part of some sirloin steak I bought earlier this week, with red and orange peppers, onion, pimentos, celery and water chestnuts, over rice.
I like both the all-butter pie crust and apple pie filling we learned in pastry school. I'm not sure if they're in Michel Suas's book, I don't think SFBI has them on their website.
Kenji Lopez-Alt has an all-butter version of his untraditional pie dough recipe on his website. For the pie I made yesterday I used his method of making a paste with the butter and 2/3 of the flour plus the sugar and salt in the food processor, then adding the rest of the flour, pulsing it a couple of times to loosen things, and stirring the water in by hand. It takes noticeably less water than a traditional pie crust recipe, in fact I used only about half of the water in the SFBI recipe for the pie I made yesterday.
You might want to look for a set of petit fours cutters, they're deeper than biscuit cutters. We found several at a candy and cake making supply place in the Pittsburgh area. K&B Cake & Candy Supply Co in North Versailles. This place had Wilton pans I had never seen before, dozens of them.
BTW, if you ever get to Nashville, there's a cake decorating supply shop near Opryland. Sweet Wise. They have more sizes of high quality cake pans than I've seen anywhere else. If I ever get to Philadelphia again I'd love to visit Fantes Kitchen Shop in the Italian Market district, I think I was in it briefly about seven years ago, but spent more time in the nearby spice and tea shops. The fantes.com website has a huge number of items.
Today I'm baking an apple pie with the Haralson apples I got at the Farmer's Market last Sunday, then I'm going to start processing the 25 pounds of Winesap apples I picked at Martin's orchard yesterday.
I filled this one fuller than most, 1300 grams of pie filling, normally I use 1000 grams for a 9" standard pie pan.
I once heard about a chocolatier whose test for apprentices was to shake their hands. If the hands were too warm, the candidate wasn't hired. I'd have failed that test!
I have been known to keep an ice pack nearby when working with chocolate and place my hands on it every now and then when I'm getting ready to start the next hands-on step. (We have some ice packs filled with corn that don't get so cold they give you frostbite and also don't sweat much.) They're the 'make it better bag', darlincompany.com
Yes, I use the Wilton 'small' cake cutter, the 'big' one just seems too big and clumsy for me.
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