Mike Nolan

Forum Replies Created

Viewing 15 posts - 871 through 885 (of 7,435 total)
  • Author
    Posts
  • in reply to: What are you Cooking the Week of December 24, 2023? #41405
    Mike Nolan
    Keymaster

      Today my wife assembled two trifles (a big one and a smaller one with remains of the pastry cream and fruit.)

      David is making the potato casserole, the ham will go in the oven around 4:30.

      in reply to: What are you Cooking the Week of December 24, 2023? #41402
      Mike Nolan
      Keymaster

        We had our traditional Christmas Eve dinner of oyster stew and chili, with a relish tray and a dessert platter of cookies and candies. Then we opened one present each. (Diane actually got 2 of them, because one was one I figured she'd want to use tonight and the other was one I really wanted to give her this evening.)

        in reply to: What are you Baking the Week of December 24, 2023? #41398
        Mike Nolan
        Keymaster

          I'm making a small batch of cinnamon rolls to go with the chili tonight.

          in reply to: What are you Cooking the Week of December 17, 2023? #41395
          Mike Nolan
          Keymaster

            I made a triple batch of pastry cream this evening, so that we can make our traditional Christmas trifle tomorrow. Hopefully that'll be enough to have some left over for snacking. (I made it late enough in the evening that just my son and I were around to scrape the leavings out of the pan.)

            in reply to: What are you Baking the Week of December 17, 2023? #41392
            Mike Nolan
            Keymaster

              I made marbled rye bread, Diane made oatmeal-raisin-date spice cookies.

              in reply to: What are you Baking the Week of December 17, 2023? #41381
              Mike Nolan
              Keymaster

                BA, does the sourdough cheese cracker dough have a best-by date on it? I made a batch over a week ago and what with picking up my son and granddaughter and all the other holiday stuff, it's still in the fridge.

                in reply to: What are you Baking the Week of December 17, 2023? #41376
                Mike Nolan
                Keymaster

                  Today's semolina bread, I'm working on making sure my loaves are consistently shaped, these two look pretty similar.

                  IMG_0787

                  Attachments:
                  You must be logged in to view attached files.
                  in reply to: What are you Baking the Week of December 17, 2023? #41375
                  Mike Nolan
                  Keymaster

                    I thought the croissants were just a bit overdone, especially on the bottom, but there's only one left after supper tonight, so they must have been OK. It wouldn't surprise me if I make them again in a few days, my son and granddaughter are both here and enjoyed both the chocolatines and the croissants.

                    I might make bagels tomorrow or Friday, and I'm about out of semolina bread, so I'll probably make that tomorrow.

                    I was pleased that our granddaughter seemed to enjoy the chicken and mushroom dish I made to go with the croissants, too.

                    in reply to: What are you Baking the Week of December 17, 2023? #41370
                    Mike Nolan
                    Keymaster

                      I've used that method or variations on it. I take a big bowl, heat it with near-boiling water (an instant hot water tap is great for that), pour the water out, then invert it over a platter with the stick of butter on it.

                      in reply to: What are you Cooking the Week of December 17, 2023? #41369
                      Mike Nolan
                      Keymaster

                        We had chicken and mushrooms in a cream sauce, with croissants.

                        in reply to: What are you Baking the Week of December 17, 2023? #41364
                        Mike Nolan
                        Keymaster

                          Today's croissants, about 40 grams each:

                          IMG_0784

                          Attachments:
                          You must be logged in to view attached files.
                          in reply to: What are you Baking the Week of December 17, 2023? #41362
                          Mike Nolan
                          Keymaster

                            So you would think a 2 hour final proof would be fine under those conditions?

                            If I was answering a question on the food safety certification exam, I'd hesitate before saying yes, but I think as long as the fillings are cooked to at least 180 degrees they should be fine, and with most breads the internal temperature is more like 190-200.

                            The general rule of thumb is 2 hours in the danger zone (40-140) is the upper limit, 1 hour if at 90 degrees or hotter.

                            Would proofing in the refrigerator be possible?

                            in reply to: What are you Baking the Week of December 17, 2023? #41361
                            Mike Nolan
                            Keymaster

                              I've been using sticks I made from Callebaut semi-sweet chocolate (54.5% cacao) but most of the bakeries use pre-made sticks, so I bought a box of 300 Callebaut croissant sticks (44% cacao).

                              The pre-made ones are a bit smaller, 3 inches long and 5.3 grams each vs 4 inches long and about 10 grams for the ones I made, so I used 2 per chocolatine.

                              I had enough of the home made chocolate sticks left to make 2 croissants, the other 7 were made with the pre-made sticks. I tried some of both, and found it hard to pick a favorite.

                              in reply to: Would Cranberry Relish and Ricotta Work in a Sweet Roll? #41353
                              Mike Nolan
                              Keymaster

                                The ricotta in a cannoli usually has some sugar added, would the cranberry sauce supply much sweetness, it tends to be tart.

                                in reply to: What are you Baking the Week of December 17, 2023? #41352
                                Mike Nolan
                                Keymaster

                                  How long can I let a meat filling sit around while the bread dough rises?

                                  Meat and egg fillings should be OK with a 2 hour final proof after shaping and filling, are they cold, room temperature or warm when you fill the bao?

                                Viewing 15 posts - 871 through 885 (of 7,435 total)