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I'm making a pork roast today, the kind with the rib bones attached. Seasoned with a little salt, garlic powder and smoked paprika.
I'm blown away, not in a good way, about how long those blade replacements are taking for you guys.
Yesterday I made a eye of round roast. It's a good roast during the hot weather as it roasts at a low 225 degrees. And I'll have enough to make sandwiches for the next several days.
Happy Birthday Kid Pizza!
June 13, 2017 at 10:09 am in reply to: Help with Chocolate Kahlua Walnut Tart Missing Cream Amount #7817BakerAunt, I'm taking a stab at this, I think it might be a matter of grammar and sentence structure. In the earlier part of the recipe when she mentions cream she always says "heavy cream". When making the filling she doesn't use the term "heavy cream" she only says "cream". I'm thinking she means to cream the ingredients rather then adding some heavy cream.
I have a pretty good recipe I got from my mother in law. I have it posted on another site and got some good reviews on it. It calls for canned tomato soup but if you object to any of the ingredients in the soup, try making it with plain tomato sauce.
Recipe posted.
Another thumbs up for Abt. I bought a fridge, washer and dryer and dishwasher from them over the past 3 years. Delivery was pretty quick and installation had no problems.
I'm making hot and hamburger buns again.
BakerAunt, I use the Gold yeast for everything. I've been using it for several years now.
I made a small turkey pepperoni pizza the last 2 nights.
That bread looks fine, Mike. I bet it would make good French Toast.
Yesterday I made Risotto for the first time. I've never had it before so I don't have a standard to judge it by. I think it came out pretty good. I used Swanson's Chicken Cooking Stock which is no added salt and has pretty good flavor, and added a half cup of fresh grated Parm Reggiano. I'm not real big on a lot of cheeses and for my taste I think 1/4 cup would have been better. But then today I heated the leftovers in a non stick skillet and it caramelized quite nicely. I like caramelized parm so it worked out.
Thanks for that compliment, Aaron!
I have used cocoa powder to make the rye darker and I agree, that does alter the flavor. Not a bad thing but it tastes less like rye. You can use brewed coffee in place of the water to darken the loaf too. I use decaf because caffeine doesn't agree with me. If you're making the bread for other people I suggest decaf as well as you might not be aware of other people's tolerance for caffeine.
I used to use a blend of 1/2 KAF medium rye and 1/2 KAF Pumpernickel, which is the whole grain dark rye. The past couple of years I have been using just the Pumpernickel. In my opinion, the keys to making the rye light in texture is (1) making a sponge, and (2) make sure the dough is properly hydrated. Although recipes I have seen usually use only part of the rye and water to make the sponge, I use 100% of the water and rye for the sponge.
I agree with Mike about the internal temp of 200 degrees, 205 won't hurt it but I'd be careful not to go over that.
Today I baked KAF Chewy Semolina Rye bread but made it into a raisin bread. I did that by omitting the onion and adding cinnamon (a heaping tsp) and a cup of raisins. It's delicious.
Hot dog and hamburger buns today.
I'm working on a batch of rye dough. I haven't decided if it's going to be buns or I might try a braided loaf.
Sounds delicious Baker Aunt.
I often buy lemons and zest them and freeze the zest for those times I want a nice lemony zing to some baked goods, such as turning a vanilla cake mix into a lemon cake. I then do a squeeze and freeze for the juice. I freeze the juice in an ice tray. After it is frozen, I take the lemon cubes and transfer them to an airtight container in the freezer. When I need lemon juice, it's always at the ready. -
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