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We're having cheese souffle tonight to go with the apple pie I baked.
BTW, my wife says my apple pie filling mixed with cottage cheese is delicious.
Does MSG improve MPG performance?
I'm baking another apple pie today.
I have been experimenting with using a little milk and honey (heated in the microwave for about 20 seconds) on the top of the pie instead of egg wash, I think it improves the color and the sugar crystals stick just as well.
My mother just kept the oil in her deep fat fryer in between usages, but she'd use it fairly frequently, at least once a week in the winter. If the oil got too gross, she'd put it in a can, freeze it, and toss it in the trash. We do pretty much the same thing with the oils from cooking meats.
We don't even pan fry chicken, too messy and not as good as restaurants that specialize in fried chicken. The last few times we got chicken from Popeyes, though, the legs and thighs were tiny, less meat on a drumstick than on a wing it seemed! We tried Lee's Chicken recently (the oldest restaurant in Lincoln) but it had kind of an odd taste the next day so we probably won't be getting their chicken very often.
Restaurants can use services that will recycle fry oil--it can be turned into biofuel--but I don't think those services will accept home cooking oils, probably because they're often not just fry oil.
I've wondered what the people who deep fry turkeys do with all that oil afterwards. I've had deep fat fried turkey once, I'll stick to doing it in the oven or on the rotisserie.
Is the cornmeal pumpernickel waffle recipe in the recipe category here?
I put the thicker sourdough cheese crackers in a 140 degree oven then turned it off and left them in overnight. Now they're dry enough all the way through that they're more crunchy.
I still think I'll roll the next batch out to 1mm, though.
I saw that mushroom patty melt recipe in the Post, glad to know it is a good one, I might have to try it.
We had some more of the chili tonight. I think I'm out of cinnamon rolls, though, so I'll have to plan on making a batch ahead of the next pot of chili.
There are recipes out there for apple cider beef stew, but I've never tried one. Vinegar is often added, probably to cut the sweetness, and some recipes also call for some beef stock.
I've always wondered whether the alcohol in a beef stew made with wine helps tenderize the meat, but if you cook it for 3 hours that's probably a moot point.
I made peanut butter cookies Saturday evening.
The apple pie filling I used is cooked until the apples are 'bendable'.
We had creamed tuna on biscuits tonight. Yum.
I use a digital caliper that I found at a bead shop (Shipwreck Beads in the Seattle area, biggest assortment of beads in the world!), it measures in 0.1 mm increments. Measuring something soft like cracker dough is a bit more challenging, but if you do it carefully I think it's accurate.
The small sheeter doesn't take up as much space when it isn't being used, but I have a 24x48 stainless steel work table in the basement that I use for some baking projects, especially ones that need a lot of space. I'm planning to try rolling out strudel dough in the sheeter, then overlapping pieces when rolling up the strudel.
I think I like the ones I rolled out to 1mm better, they're crunchy and despite being thinner seem more airy inside.
So I think the next batch will all be rolled out 1mm thin. The good news is that means I get a lot more crackers from a batch, but it means more time on the sheeter and more batches in the oven. I may cut the total amount of dough by a third or so.
The sourdough cheese crackers made with finely ground whole wheat durum flour are very different from those I made with coarsely ground winter red wheat. I am using twice the amount of cheese powder and I added about 3/4 of a teaspoon of salt, but none on top.
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