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I've thought about signing up for the beginning cake decorating classes at Michael's, but I'd probably be the only guy in the class.
I bought a box of 100 12" disposable piping bags and a box of 100 18" disposable piping bags at restaurant supply stores, in bulk they cost me less than 25 cents each. I tend to use the larger ones more than the smaller ones, like when piping a large batch of meringue cookies or a couple dozen eclairs.
The problem with using a plastic bag is they have a tendency to pop open if you squeeze them too hard and tips don't fit in them very well, but they're OK for small amounts of icing.
When I was at chocolate school a year ago, our instructor had us make small piping bags that were no more than 2-3 inches long and would hold a small amount of tempered chocolate. I struggled with making them until one evening I took several of the pre-cut triangles back to my hotel room and practiced making them for several hours. Now I make one every now and then (maybe once a month) just to keep the skill fresh.
I still haven't figured out exactly what you DO with edible wafer paper, so I'm really curious to see what you do with it.
That's an interesting question.
Air is a less efficient means for thermal transfer than contact with a hot metal, glass or ceramic surface, but I would assume a squash is also not very efficient at thermal transfer.
An oven works because the air circulates, transferring the heat from the heating element to the air to your food. Convection ovens work faster because the air is moving more, so the rate of transfer is faster. (There's also radiated energy in an oven, but let's not complicate things here.)
I wouldn't think a slow cooker would have a lot of thermal currents in it, but it should have some if only due to Brownian motion.
My guess is it'll work, but it might slow down the rate at which the squash cooks, meaning it'll take longer.
Let us know how it turns out.
Did you consider the possibility of peeling it and cutting it in cubes?
I made spaghetti squash with tomato sauce and meatballs tonight.
According to Amazon, her 1991 book was "All-Butter, Fresh Cream, Sugar-Packed Baking"
2011 was "All-Butter, Cream-Filled, Sugar-Packed Baking". Might have been similar sets of recipes, just a slightly different title for an updated edition. Susan Purdy retitled two of her books when she revised them.The cookies from all but the first batch went in to my wife's office today and went over fairly well. I may give that recipe a second shot some time, and I should have watched that first batch more closely, I know better than to trust the timing on any new recipe.
Hunts Traditional Pasta Sauce is what I've been using when I don't make my own, both the Traditional and the Mushroom one are garlic-free and when on sale a 24 ounce can is around $1. I'll probably be using a can of it tonight when I make spaghetti squash with meatballs.
Judy Rosenberg has several similarly titled books, the one I have (Rosie's Bakery All-Butter Cream Filled Sugar Packed Baking Book) was copyrighted in 2011 and this appears to be the first printing. That recipe is on page 154. I have not looked for an online errata list. 375 for 11-12 minutes is more consistent with other chocolate chip recipes I've used. I've now tried 2 recipes from this book, both seemed to me to have issues with the cooking/baking instructions. I'll be much more cautious with the next recipe I try from this book.
I made the Thin Crisp ChocoChip Cookies from the Rosie's book late Saturday night, they're a big disappointment. The baking instructions are wrong, 12 minutes at 400 degrees was too long or too high, if not both, the first batch was burned and most of them got thrown out. Of the 3 other batches, the one that I did at 385 for 10 1/2 minutes was probably the best.
There's something odd about the flavor, but that aftertaste seems to be going away as they sit.
They aren't staying crisp, either. Maybe it's just too humid here, with all the rain we've had in the last week.
To make as Vienna Bread:
Replace the oil with 2 tablespoons of butter. Divide the dough into two parts, pre-shape into balls and let them sit for 10 minutes, then shape into batards about 12 inches long. Place on a baking sheet lined with parchment and dusted with corn meal. Before baking spray loaves with water, dust with flour and slash down the middle for the length of the dough. Bake at 350 for about 45 minutes, rotating half way through.
It isn't the freezing that causes scallops to be bitter, it's overcooking them. When my son was here with his sous vide cooker, he made scallops and they were excellent. (He had to make something else for my wife, though, she doesn't care for scallops.)
The recipe I have flagged to try next from the Rosie book is the Thin Crisp Chocochips cookie recipe.
Honeypots are one of the bar cookie recipes in The Rosie's Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book. (I flagged 3 or 4 recipes to try in a first pass through the book, this was the first of them.)
In the book, they're a shortbread cookie with a topping made from brown sugar, butter, honey and walnuts. I used pecans instead of walnuts when I made them this week. They were sort of like small pieces of pecan pie, except that there's no egg yolk to thicken the topping. I think if I had cooked them a bit longer the topping might have gotten thicker, like a caramel.
Yeah, that sounds like something the folks at Serious Eats would do. Worth filing away, but the convenience of opening a can is hard to beat.
The honeypots were fairly well received at my wife's office, someone has already asked for the recipe.
They taste a lot like pecan pie, which should be too surprising. (I may have to try a batch with walnuts some time just to see what they 'should' taste like. I think they'd be interesting with almonds or macadamia nuts, too.)
I'm thinking I may try making them as individual tarts, more work but easier to serve, and it gives me an excuse to try the tart kit I got a while back. I still think if I cooked them longer they might have gotten firmer if not crunchy on top, since the topping (honey, brown sugar, butter, vanila and cream) contains pretty much the same ingredients as caramel. I think I'll add a pinch of salt.
I've been experimenting with the thickness of the crusts on a pie lately, I'll probably have a blog post or two on that at some point. However, I seem to get a bigger air gap if the top crust is on the thick side. I think what happens is that it rises due to steam as it bakes, then sets up, and if it is thick it will hold the dome shape rather than settle down onto the filling, thus creating a gap.
Making more or larger vents might keep it from doming up as much, thus limiting or preventing an air gap. (After all, you never get an air gap with a lattice crust.)
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