skeptic7

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Viewing 15 posts - 706 through 720 (of 1,242 total)
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  • in reply to: Artisan Bread Salt #20745
    skeptic7
    Participant

      I only bought the baker's special powdered milk once. I didn't think it was worth the extra cost for the convenience of not having to scald it. If I need to use powdered milk, I reconstitute it and then scald it. I keep powdered milk on hand for clam chowder and emergency hot chocolate. I've only used it in ways that would disguise the taste. Organic powdered milk isn't cheaper than buying fresh milk. When I was growing up, my neighbor would mix powdered milk and then combine it with fresh milk for her children, it was supposed to be cheaper.
      I used to use to add powdered milk to regular milk when making yogurt. The extra milk solids would produce a thicker yogurt.

      in reply to: What are you Baking the week of January 26, 2020? #20744
      skeptic7
      Participant

        Looks good!!

        in reply to: Coming Through the Rye #20743
        skeptic7
        Participant

          One of the many things, I don't understand about rye flour, is what does the Ash content measure? Is it a measure of protein or minerals? How do they get that figure.

          in reply to: Daily Quiz for January 27, 2020 #20742
          skeptic7
          Participant

            I got this!

            in reply to: Daily Quiz for January 23, 2020 #20612
            skeptic7
            Participant

              I got it, but I had to remember the formula for the volume of a sphere and do some math before I found the answer. I'm not at all exact in letting my dough rise. I normally let rise until it feels soft but normally punch it down before it gets near double.

              in reply to: Coming Through the Rye #20610
              skeptic7
              Participant

                Good luck on your rye bread! They all look tasty.

                in reply to: What are You Cooking the Week of January 19, 2020? #20594
                skeptic7
                Participant

                  I thought parsnips were like tough carrots or turnips. I ate a chicken leg which was tasty with a very strongly flavored sauce, and rice and green beans. The green beans were frozen beans heated in the microwave and utterly boring which made it perfect for the chicken.

                  in reply to: What are You Cooking the Week of January 19, 2020? #20570
                  skeptic7
                  Participant

                    I tried a recipe for Chicken with Orange Flavor from Chinese Casserole Cookery, only I used 5 drumsticks instead of one chicken; and I cooked it in a stove top pressure cooker. I haven't eaten it yet, I plan to warm it up for supper. I would have liked to have cooked this a couple of days ago but I ran out of energy in the evening and ate some left over pizza or a sandwich instead.
                    I also put in some parsnips since I had them, and didn't have any bamboo shoots. The parsnips came out very soft, more than I expected. The chicken recipe included hoisin sauce, orange peel, sherry, soy sauce and Thai peppers so I have great hopes of it being tasty.

                    in reply to: What are You Baking the Week of January 19, 2020? #20569
                    skeptic7
                    Participant

                      Riverside Len;
                      Those buns look magnificent!

                      in reply to: What are You Baking the Week of January 19, 2020? #20567
                      skeptic7
                      Participant

                        I baked a sort of focaccio -- it was going to be a pizza but it was rather dry and rose nicely into a boule form so I just baked it instead of flattening it out and trying to make a pizza. My initial plans were for an apple pizza or cranberry-ricotta pizza.

                        in reply to: Daily Quiz for January 22, 2020 #20566
                        skeptic7
                        Participant

                          I messed this up.

                          in reply to: Truly awful rolls #20545
                          skeptic7
                          Participant

                            After going to cooking so much whole wheat I am finding regular white rolls far too soft. Trader Joe's had some French Milk bread rolls "Pain au Lait" which were tasty but very very soft.

                            in reply to: Daily Quiz for January 21, 2020 #20544
                            skeptic7
                            Participant

                              I did a fairly blind guess and chose the wrong answer.

                              in reply to: Daily Quiz for January 20, 2020 #20543
                              skeptic7
                              Participant

                                Are you sure of this answer? Wikipedia has a different explanation

                                https://en.wikipedia.org/wiki/Rennet

                                in reply to: Interesting Pot Pie Recipe #20539
                                skeptic7
                                Participant

                                  Thanks for the recipes. The butternut squash/chicken looks intriguing. My last pot pie crust was unfortunately soggy, but I think I know what caused it. I'm not sure that I'd want an egg wash on the underside of the pie crust. I like the top of the pie crust to be crisp, but the soft texture of the underside where it meets the pot pie filling is part of its charm.
                                  Do you think that kale is a good addition to a pot pie? I am afraid it would over cook and turn out mushy.

                                Viewing 15 posts - 706 through 720 (of 1,242 total)