I've been to the KA test kitchen, there were several scales in use.
But, when I develop a new recipe, before I post it I try to screw it up at least once to see how sensitive it is to mis-measurement.
I tend to use 4.25 ounces per cup for most flour measurement, regardless of the recipe. Sometimes I have to add more flour, but not always, even when doing the same recipe.
The sirloin tip roast was a little disappointing, but sirloin tip tends to have several membranes in it, which is why it is often cut up into smaller pieces for some kind of stew.
The sauce with the wild rice was probably the best part of the dish, but I think we would have liked it better with marsala rather than brandy in it.
I was at the meat store on east campus yesterday, they had eggs advertised at $2.59/dozen but were sold out before I got there. I did get some more smoked pork chops and some sirloin tip, which was on sale.
I'm doing a sirloin tip roast with wild rice, mushrooms and parmesan cheese, a takeoff from a recipe from the Cook's Illustrated "Meat Illustrated" book, using wild rice instead of barley, which Diane doesn't like.
I also made another batch of custard, in large part to warm up the house. It's about 20 outside and heading down already.
We finished off the meat loaf today.
We had a rotisserie chicken Thursday.
TJ's had the lowest local egg prices a week or two ago, but I haven't checked this week. Most stores, including Aldi, are in the $4.50 - $4.99 range per dozen this week.
Beef prices are mostly up, too. I was seeing NY Strips for around $11 a pound and 80% ground beef is around $4.99/pound.
Gas prices are back up to $3.89 or so a gallon, too.
But the government says inflation is moderating. :sigh:
Can't say I've ever noticed powdered sugar that went bad, and I've had some get buried on a back shelf for a couple of years. I will say there's a big difference between brands, the cheaper ones probably use more cornstarch and you can taste that, so maybe that affects the taste over time. My younger son wouldn't eat anything made with powdered sugar because the cornstarch taste bothered him.
Finding decorator's sugar (no cornstarch) is challenging unless you want to buy 50 pounds of it or pay $3 a pound.
I know pastry chefs who will only use powdered cane sugar, not beet sugar, but I've not found much difference between them.
Tonight we had smoked pork chops and a salad.
An article on possible substitutes for Red #3
https://www.foodprocessing.com/ingredients/article/33036705/finding-natural-color-replacements-for-red-no3-titanium-dioxide
We had tomato soup and fried cheese sandwiches, warm and tasty.
We had some more of the cock-a-leekie soup and salads.
We've got a plan at this point--meat loaf.
Posted in wrong thread.
