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October 3, 2023 at 2:26 pm in reply to: Starting a new project — measuring and listing all my kitchenware #40556
Today I got through all my mixing bowls, some of the colored Pyrex ones vary by as much as 3 ounces in weight, I guess the thickness of the glass varied a lot over the decades of production.
October 3, 2023 at 11:49 am in reply to: Starting a new project — measuring and listing all my kitchenware #40555I figure two months, a few every day. I need to do some reorganization and cleaning in the kitchen anyway once the fruit flies are wiped out. The zapper racket is very effective but it leaves dead fruit flies everywhere.
We had takeout pizza and lasagna tonight.
What can be used in place of the flax powder?
I bought a 50 pound bag of first clear flour from Stover & Company when I was in Pittsburgh a few years ago, I did a lot of test baking with it. One of the odder results was that breads made with first clear flour seemed to spoil faster than the same recipe made with AP or bread flour.
It looks like I didn't get email set up on the updated system, but I think it's working now.
Aaron, this is kind of an odd question, but if I make a challah recipe can I sell it as Challah even though I'm not Jewish?
I think we're having some chili, possibly with fried cheese sandwiches. A combination we haven't tried before, but the chili is enough like tomato soup that it should pair well. (We used to take some chili to my wife's mother before she passed, she always called it 'tomato soup'.)
Great. I wonder how a butter-flavored oil would work?
The reason I went to a compound butter for cinnamon rolls is that you spread it on and very little leaks out.
I don't know if it is possible to do something similar with a little neutral oil instead of butter. Might be worth a small experiment. Sometimes I make a small batch of cinnamon rolls, just 4 rolls in the batch.
Aside from muffin tins, I do not use non-stick pans in the oven and not very often on the stove. (My muffin tins are ceramic coated and so far the coating seems pretty secure.)
September 29, 2023 at 8:29 pm in reply to: What are you Cooking the Week of September 24, 2023? #40513I had a sandwich and some bean salad, Diane had oatmeal.
September 29, 2023 at 8:28 pm in reply to: What are you Baking the Week of September 24, 2023? #40512If you want thicker pumpkin/sweet potato pie filling, add another egg yolk. You can add the egg white or not, it doesn't seem to matter much.
September 29, 2023 at 6:16 pm in reply to: What are you Baking the Week of September 24, 2023? #40506It should work just fine, that's what I always buy.
I stopped making pumpkin pie several years ago, now I do sweet potato pie. Pretty much the same recipe and spice profile but without the taste of pumpkin, which I'm not fond of.
I know some bakeries do their cinnamon rolls on silpats, but personally I find if I slather butter and brown sugar on the pan before putting the rolls on it, you get a nice butterscotch glaze on the bottoms, making them more like sticky rolls.
If you decant the entire pan onto another sheet pan while it's still warm, most of the glaze will come out.
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