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Do you like coconut? Oatmeal coconut cookies are good.
Although the recipe calls for lard I just used shortening.
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This reply was modified 8 years, 1 month ago by
RiversideLen.
I always use some semolina in my pizza dough, it makes the dough easy to work. I usually make enough dough for 3 small pizzas, one third gets used either that or the next day and the other thirds are used the following days. I find the third day on the dough is very fine. If I can't use it before 3 days I'll roll it out and freeze it.
There are two things about the KA recipe I would change. If you're making this a day ahead of time, I would use cold water, refrigerator cold. Let the dough proof at room temp for several hours and then put it in the fridge. I even do that when I'm going to use it the same day, I just make it early in the day to give it enough time to work. If the dough is being made ahead of time, I would cut the yeast by at least half. My go to recipe I use exactly one half the amount of flour the KA recipe calls for and I use only 1/4 teaspoon yeast. Pizza dough, especially thin crust, doesn't need the kind of rise a bread loaf needs.
When I have made lasagna I have mixed the cooked meat with the tomato sauce but I think you could also layer it and that could have some advantages. For example, the first layer in your pan would be the plain sauce mixture, then noodle, sauce, meat, veggies if used, cheese, noodle, etc etc. And then the final layer, noodle, sauce and parm. I think you want sauce on the final layer of noodle otherwise it could dry out.
Similar to Joan's advice, but what I would do is make a sponge. All the yeast the recipe calls for, a half cup of flour and enough water to make a medium batter, cover and let rise at room temp until doubled, then knead into your unrisen dough.
February 23, 2017 at 11:41 pm in reply to: What are You Cooking the Week of February 19, 2017? #6665I bought a quart of strawberries today and turned it into sauce. It's going to dress up my breakfast yogurt for the next 5 days or so.
BakerAunt, those muffins sound good, I like that they use a lot of oats.
I forgot to mention that when I made my doughnuts, I subbed maple syrup for the sugar. I have syrup that needs to get used plus they claim maple syrup has nutritional benefits over refined sugar. But the main thing is I have syrup to use up. Per info I got off the 'net, Maple Syrup World, I used 75% the amount of syrup that what the recipe calls for in sugar. They also suggest to reduce the amount of other liquids by 3 tablespoons per cup of maple syrup used. I didn't bother with that because I only used 3 ounces of syrup. I also subbed egg yolks with flax seed meal. The flour was KAF whole wheat pastry. Now I can convince myself that the doughnuts are a health food, lol. They came out fine.
February 20, 2017 at 10:02 pm in reply to: What are You Cooking the Week of February 19, 2017? #6652Yesterday I made an eye of round following America's Test Kitchen way, I'll be having it for the next several days. I love the days that all I need to do is slice some off and make a fresh side or two.
Today I made a half dozen bread rolls and a half dozen baked doughnuts. I bought some disposable piping bags and piped the doughnut batter into the pan, that worked out real well, better then using a zip lock bag. Chocolate frosting topped with coconut.
Mike, I think they had 4 chocolate episodes on, in one episode he did microwave tempering and in another episode he did it the old fashioned way.
I just a Good Eats episode on the food channel on chocolate, one of the episodes gave detailed instructions on tempering chocolate. I wish I could remember the specific episode. There are a number of recipes and videos about that on the Food Network site, just type "how to temper chocolate" in their search thingy.
February 13, 2017 at 12:33 am in reply to: What are You Cooking the Week of Feburary 12, 2017? #6591I had my brother over today. I couldn't decide whether to have spaghetti and meatballs (I made meatballs a little while back and had them in the freezer), or to slice the meatballs and put them on pizza. Either way the meatballs are being served. So after much thought the obvious solution came to me, I made pizza and served the meatballs on the side. I like to keep the pizza simple. I made two smaller pizzas, one with roasted red pepper and the other with fresh chopped mushrooms. A little turkey pepperoni on each (pepperoni goes directly on the tomato sauce so the pepperoni spices can interact with the tomato).
I haven't had a problem with mine. I have 2 KA's, one retired but still usable, both bowl lift models. Aaron, it sounds like you have the tilt head model? just wondering. I've heard of the locking mechanism for the tilt head failing but not the bowl itself. That's too bad, I know those bowls aren't cheap.
I haven't had a problem with mine. I have 2 KA's, one retired but still usable, both bowl lift models. Aaron, it sounds like you have the tilt head model? just wondering. I've heard of the locking mechanism for the tilt head failing but not the bowl itself. That's too bad, I know those bowls aren't cheap.
I wonder if the bagged lettuce that restaurants get has a preservative.
I don't trust most restaurants for their raw produce and tend to avoid it. The kitchens can get pretty busy and carelessness can result.
I saw it on Amazon too. My question is, doesn't it need refridgeration?
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This reply was modified 8 years, 1 month ago by
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