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I don't know if it counts as baking, but yesterday I tried to make crepes. Tried is the operative word. It seemed so simple when I see booths at fairs and farmer's market. The recipe seems so simple too. Just a thin batter quickly cooked on a frying pan, and then with fruit and jam, or savory stuff and folded at the edges.
I tried the KAF 200 Anniversery cookbook recipe. Just 4 ingredients flour and eggs and milk and a pinch of salt. I used whole wheat flour and beat the egg whites separately as the directions said. Its only suppose to need 1 tablespoon of batter for a 6 inch crepe.
I heated a small cast iron round griddle and tried a tablespoon of batter, tilting the pan to make the batter spread. It didn't spread much and was too small. Tried again with 2 tablespoons more batter, still too small and with holes in it. Much thicker than the ones I had seen. Tried again putting the batter in one place and tilting the frying pan to spread it out. Came out looking more like a pancake but 4 inches across and not 6. Gave up and ate the first trial runs with maple syrup.
My plan was to have crepes with ham and cheese for lunch and crepes with strawberries for dessert and I wasn't going to give up so soon.
So I tried cooking with 2 tablespoons and then 4 tablespoons of batter. It was always too thick for a proper crepe but I got enough thin small pancakes to eat the ham and cheese, and the strawberries with sweeten yogurt for lunch. These were always thicker than proper crepes should be.
Has anyone made crepes and how did you do it?Misssed it too.
Missed that! I never heard of that spice before so I was blindly guessing.
Missed it too.
Success!
Lucky guess for me. I knew some of the birds were bigger so I had it down to two possibles.
Missed it. I am going over all the quizzes I ignored on vacation
Chocomouse;
Thanks thats just what information I wanted. I only have half a day to play tourist. I do want to go to Woodchuck Apple Cider which is based in Vermont but its on the West side of the state. I do like the Vermont welcome center and will probably stay overnight at Brattleboro. I've been to Putney and enjoyed the food at the Coop and looked at the yarn mill.
King Arthur Flour store has good food and its a nice place for a cup of coffee.The doming and then collapsing sounds like the oven temperature was too high. How did you test to see if the cake was baked long enough? What did it taste like?
I'll be passing through Vermont on Saturday/Sunday. I'm going to Quebec just on the other side of Derby Line ( right on the border ). I might have a little more time to play tourist. Is there anything especially fun near I-91? Last time I went on the west side of the state to see the Morgan Horse Farm. I've seen King Arthur and Cabot Creamery. I'd like to see Woodchuck but thats on the wrong side of the state.
Vermont is a great place. My first trip there I saw lots of covered bridges and visited a man who raised the great white pulling oxen. I think this trip I'd like to have lobster rolls. Can anyone recommend a place. I'm looking at you chocomouse.I guessed correctly.
I'm feeling jaded. There isn't that much I want from King Arthur right now. Sometimes I think I want the wooden kneading board but then I try to think of a place to store it and the impulse goes away. I also admire the Askamura (sp) mixer but that is way too expensive.
Its wonderfully cool today and I made cheese pizza with mozarella, provalone and cheddar cheese.
I don't spatchcock chickens, I go the whole way and debone everything except the wings and part of the drumstick. It isn't that hard with a sharp paring knife. I then lay it flat on a rack and roast it. It cooks faster and more evenly and all the skin is nicely brown and tasty, with out undercooked white spots.
Now the time I did Turkey it was a messier job and required a proper boning knife for the joints. The smallest knife is the easiest to use, but I also bought a protective glove for my other hand after my first Turkey.
It helps to clean off the counter completely and cover with newspaper and then use the biggest cutting board available. I deboned the turkey and not only does it cook quicker and more evenly it is much easier to carve. The turkey bones make a nice low fat turkey broth too.I guessed correctly.
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