skeptic7

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Viewing 15 posts - 721 through 735 (of 1,242 total)
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  • in reply to: What are you Baking the week of January 12, 2020? #20538
    skeptic7
    Participant

      Last Thursday I did a cheese pizza. This is the sort of pizza I do all the time but this time it had far less cheese. I realized later that I was using a cheese plane to cut up the cheese and while the whole pizza was covered it wasn't covered very thickly.
      Saturday I did a buttermilk whole wheat bread with a cinnamon swirl, cooked in the slow cooker. It too about 3 hours to get to 190 degrees and was just great. The cinnamon sugar wasn't as visible as it would have been for a white bread but it was very tasty.

      in reply to: What are you Baking the week of January 12, 2020? #20461
      skeptic7
      Participant

        Baker Aunt; congratulations on a successful brownie adaption! I don't like chocolate chips in brownies but I love nuts.

        Mike; I went to look at Susan Purdy's pie cookbook again and she has a lot of different pie crust recipes, the potato recipe was very appealing too.

        in reply to: What are you Baking the week of January 5, 2020? #20460
        skeptic7
        Participant

          I am getting a Canadian friend to bring me a can of Very Dark maple syrup, she said that this used to be "#4" before they changed the grading system. I hope it will give a stronger flavor in maple icing. I've tried Light and Medium Canadian Maple Syrup, I have a can of Dark Maple syrup but haven't opened it yet.

          in reply to: Daily Quiz for January 16, 2020 #20459
          skeptic7
          Participant

            I got it.

            in reply to: What are you Baking the week of January 5, 2020? #20436
            skeptic7
            Participant

              My problem with maple syrup is always that the maple flavor seemed too subtle. I was thinking of getting maple flavoring seperately but was too lazy.

              in reply to: What are you Baking the week of January 12, 2020? #20433
              skeptic7
              Participant

                Mike;
                I think I made Hot Water Pastry once. I used Crisco as the fat. What fat did you use with this? I think this was before I wanted to try oil based pie crusts.

                in reply to: Daily Quiz for January 15, 2020 #20432
                skeptic7
                Participant

                  Thats interesting, I've read about kombucha and seen it at health food stores. I've never drunk it. Is it healthy?

                  in reply to: What are you Baking the week of January 12, 2020? #20418
                  skeptic7
                  Participant

                    These were top crust only. I prefer having a true pie crust to biscuit or batter bread on my pot pies.

                    in reply to: What are you Baking the week of January 12, 2020? #20415
                    skeptic7
                    Participant

                      I have found a brand new method to mess up pie dough. I normally use an oil based recipe. For a whole pie the recipe is
                      3 cups flour
                      1 teaspoon baking powder
                      3/4 cup oil
                      1 teaspoon vinager
                      1 egg
                      water to make a good dough;
                      I do this all the time, and it is hard to handle but turns out very well. Its a short crust but crisp and crunchy.

                      If I do a partial recipe I keep the same portions of oil and flour but normally leave out the egg.

                      So for some pot pies I had 2 cups flour, 1/2 teaspoon baking powder, 1/2 cup oil
                      When I mixed this together the pie dough was moist enough and handled fairly well so I didn't add any water.

                      I made a turkey pot pie filling with carrots and celery and onions and parsnips and green beans. The green beans were a nod to Thanksgiving. I had this boiling hot and in 4 2 cup corning dishes, then I rolled out the pie dough and placed it on top. I baked this at 350 for 30 minutes until the filling was boiling. The pie dough top never got crisp. It always remained soft and mushy.
                      I reheated one pie in the microwave yesterday and it still never hardened up. I didn't think there was such a thing as too much oil in a pie crust but I seemed to have achieved it. My conclusion is that water is a necessary ingredient in a crust. Anyone else have an opinion of what went wrong? I was nibbling on some crackers as I ate the pie which was very tasty and filling, in order to have something crunchy.

                      in reply to: Daily Quiz for January 14, 2020 #20413
                      skeptic7
                      Participant

                        I got it!!

                        in reply to: What are you Baking the week of January 5, 2020? #20410
                        skeptic7
                        Participant

                          I found buttermilk pancakes are thicker and fluffier than the ones made with milk even if I add extra baking powder to compensate for the lack of acid- baking soda lift. I do taste a pancake but its a back ground flavor to the real maple syrup, or butter and jam , or fruit piled on top.

                          I made chocolate orange quick bread on Friday night. This was my normal recipe except I used dark Karo corn syrup instead of honey, and half and half instead of buttermilk. I also use 4 teaspoons of baking powder instead of 2 teaspoons baking powder and 1/2 teaspoon baking soda since none of the liquid ingredients were acidic. It rose fine, and the batter had the right consistency; but it didn't taste as sweet. Is honey sweeter than corn syrup? I wanted to use up the dark corn syrup which I had bought for a chocolate cake so I thought I'd see what would happen in a quick bread recipe.

                          in reply to: Daily Quiz for January 13, 2020 #20409
                          skeptic7
                          Participant

                            I prefer the cooked sushi ( broiled eels mainly) and vegetarian sushi to the true raw fish sushi.

                            in reply to: Daily Quiz for January 10, 2020 #20408
                            skeptic7
                            Participant

                              I got it! I don't think I want to try to eat it, but "edible" means not poisonous and vaguely nutritious, not "tasty" and "pleasant"

                              in reply to: Daily Quiz for January 12, 2020 #20405
                              skeptic7
                              Participant

                                I missed it!

                                in reply to: Making Laminated Doughs by Hand (YouTube link) #20316
                                skeptic7
                                Participant

                                  I love the video.

                                Viewing 15 posts - 721 through 735 (of 1,242 total)