Mike Nolan

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Viewing 15 posts - 886 through 900 (of 7,436 total)
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  • 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?

      in reply to: What are you Baking the Week of December 17, 2023? #41343
      Mike Nolan
      Keymaster

        Today's chocolatines came out much nicer looking.

        IMG_0781

        And less butter leakage, too.

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        in reply to: What are you Cooking the Week of December 17, 2023? #41341
        Mike Nolan
        Keymaster

          We're leaning towards doing a ham for Christmas this year, probably a spiral sliced one that has been marinated in Dr. Pepper for 24 hours.

          in reply to: What are you Cooking the Week of December 17, 2023? #41339
          Mike Nolan
          Keymaster

            We had tomato soup and cheese sandwiches tonight.

            in reply to: What are you Baking the Week of December 17, 2023? #41334
            Mike Nolan
            Keymaster

              I'm working on another batch of croissant dough, I'll make some chocolatines and some croissants.

              I've got my 3 turns done (1 simple fold, 2 letter folds for a total of 37 layers) and I rolled it out to the point where I need to divide it into two parts for final rollout to 2 or 3mm thick. I'll make some chocolatines in the morning, bake them in the afternoon, and do the croissants on Thursday or Friday.

              in reply to: What are you Cooking the Week of December 10, 2023? #41323
              Mike Nolan
              Keymaster

                No cooking tonight, I took Diane to Outback for her birthday.

                in reply to: What are you Baking the Week of December 10, 2023? #41314
                Mike Nolan
                Keymaster

                  They went over very well, as usual.

                  They smelled so good baking (the dough and butter) that I think I'll make a batch of regular croissants over the holidays while our son and granddaughter are here. And bagels, since my granddaughter LOVES bagels.

                  in reply to: What are you Baking the Week of December 10, 2023? #41308
                  Mike Nolan
                  Keymaster

                    I made two sizes of chocolatines today, I think I like the smaller ones better. They were rolled out to 2 mm and cut in 2.5 x 5 rectangles, the bigger ones were rolled out to 3 mm and cut in 3 x 6 rectangles.

                    I need to work on keeping them from unrolling in the oven.

                    IMG_0774

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                    in reply to: What are you Baking the Week of December 10, 2023? #41306
                    Mike Nolan
                    Keymaster

                      I made the detrempte for croissants last night and did the first two turns today. I'll do the third turn in the morning, then final rollout and make chocolatines with most of the dough for a Christmas party Friday afternoon.

                      in reply to: What are you Cooking the Week of December 10, 2023? #41303
                      Mike Nolan
                      Keymaster

                        We had macaroni and cheese tonight.

                        in reply to: Expiration dates #41294
                        Mike Nolan
                        Keymaster

                          I think brown butter can be refrigerated safely in an airtight container for at least 5 days, though some sources say two weeks, and it should keep several months in the freezer.

                          in reply to: What are you Baking the Week of December 10, 2023? #41293
                          Mike Nolan
                          Keymaster

                            Aaron, in one of the BBGA classes I took online, I learned the trick of taking parchment paper or a towel and wrapping it around the top of the mixer to keep the flour from spilling out during the first part of the mixing, before the flour is hydrated.

                            That won't help with a recipe that produces more dough than the mixer can handle, though. My 50 year old 4.5 quart KA struggles with one of the Challah recipes I use and with the Clonmel Kitchens Double Crusty Bread recipe, both wind up climbing the hook. It's making funny noises again, and my wife was looking at an Anksarsrum over the weekend. (I'd probably see if I could get the KA repaired or buy an inexpensive KA just to have it for egg whites and the pasta attachment.)

                            in reply to: What are you Cooking the Week of December 10, 2023? #41285
                            Mike Nolan
                            Keymaster

                              We had spaghetti tonight.

                              in reply to: What are you Cooking the Week of December 10, 2023? #41284
                              Mike Nolan
                              Keymaster

                                We had a cat who kept picking fights with squirrels, losing badly. They nearly chewed his tail off more than once. He wound up with a couple of bald spots by his tail where the fur didn't grow back out. Eventually he decided that the squirrels weren't worth chasing, and he complained less about going to the vet than any other cat we've had.

                                in reply to: What are you Cooking the Week of December 10, 2023? #41279
                                Mike Nolan
                                Keymaster

                                  I find it deglazing the pan with a little dry vermouth improves the gravy.

                                  For Thanksgiving I rested our 12 pound turkey for about a half hour in a dome made from two large Vollrath stainless steel mixing bowls, an idea I first saw on an Alton Brown show. That gave me another half cup or so of juices to add to the gravy. (AB when he doesn't go off the deep end has a lot of good ideas, along with a few strange ones, and like a lot of 'trained' chefs, he oversalts his food. I used his recipe for popovers once, then went back to the King Arthur one.)

                                  I have a theory about why so many chefs oversalt their food. Like many kitchen workers, they are heavy smokers and heavy drinkers, and it takes that much salt to register on their palates.

                                Viewing 15 posts - 886 through 900 (of 7,436 total)