skeptic7

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Viewing 15 posts - 721 through 735 (of 1,258 total)
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  • in reply to: Making Yogurt in my Kenwood Yogurella YM100 #20747
    skeptic7
    Participant

      Good luck with your yogurt. I hear Greek yogurt is made by straining some of the liquid out of regular yogurt, not with a different starter. However a particular brand of Greek yogurt might have a different started than your plain yogurt.
      I used to make yogurt, eating some of it and then cooking with the rest. Now I make buttermilk for baking, and only buy yogurt occasionally. I used to mix museli with yogurt and let it soak overnight for breakfast. I always added extra honey before eating.

      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

                                Viewing 15 posts - 721 through 735 (of 1,258 total)