skeptic7

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Viewing 15 posts - 991 through 1,005 (of 1,261 total)
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  • in reply to: Daily Quiz for May 12, 2019 #16008
    skeptic7
    Participant

      Missed this one too

      in reply to: What are You Cooking the Week of May 5, 2019? #16000
      skeptic7
      Participant

        I stir fry asparagus. Break it up into 2-3 inch pieces and stir fry with a little oil. Well with me its more of a braise. I add a little garlic or ginger for flavor. Heat oil until hot, add asparagus, stir around a bit and then add some water and cover the pan. Stir occasionally but mainly let it cook till its at the texture you want. The first frying in hot oil acts sort of the same way blanching does and improves the flavor and color in a way that boiling won't.

        in reply to: What are You Baking the Week of May 5, 2019? #15999
        skeptic7
        Participant

          Oven thermometers are wonderful. I was told to get one after a cake domed up when I was trying to bake it. I found that oven ran 25 degrees too high. My current oven says its finished preheating when its about 50 degrees off -- it will eventually reach the proper temperature if you wait long enough.

          I baked an apple slab pie last Tuesday with Winesaps and Gold Rush apples which had spent the winter in my refrigerator. The apple slab has more pie crust than a round pie and I was hankering for the crust.

          in reply to: What are You Cooking the Week of May 5, 2019? #15965
          skeptic7
          Participant

            I did individual chicken pot pies last night to use up some leftover pie dough. I keep forgetting how time consuming this is to cut up the celery and carrots and onions even when the pie dough is ready. But it tastes so good, even when you have other things that should be done.

            in reply to: What are You Baking the Week of May 5, 2019? #15922
            skeptic7
            Participant

              I baked whole wheat English Muffins Sunday morning and took them to Maryland Sheep and Wool to share some with chocomouse. She was in a little booth in the big barn selling yarn and crochet hooks.
              I also baked some pumpkin cranberry quick bread to share with my other friends. Chocomouse was being good and avoiding sugar so she didn't want to taste any. I was sharing food with people since I had done so very little knitting this year. I only had one simple hat to show off.

              in reply to: Daily Quiz for April 24, 2019 #15745
              skeptic7
              Participant

                I got it!

                in reply to: What are you Baking the week of April 21, 2019? #15744
                skeptic7
                Participant

                  When I was making fat-free biscotti, I used to beat the egg yolks with sugar until fluffy, and serately beat the egg whites until fluffy then I would gently fold the flour into the yolks by thirds, alternating with the egg whites. This made them lighter and fluffier and less hard.
                  If you are adding oil to biscotti, you can add it to the egg yolk and beat it till fluffy. Start by beating the egg yolks until fluffy and then add a little oil at a time.
                  One of the reasons I went over to doing full butter biscotti was because it was so much easier. I could do everything in one bowl with a good mixer.

                  in reply to: What are You Baking the Week of April 14, 2019? #15665
                  skeptic7
                  Participant

                    Chocomouse;
                    I hope to be at Sheep and Wool on Saturday. I'll stop by and see you in the morning. I will be broke this year due to attic insulation, car repairs and dental bills but I will look forward to meeting friends and eating lamb sandwiches.

                    in reply to: What are You Baking the Week of April 14, 2019? #15643
                    skeptic7
                    Participant

                      Chocomouse;
                      Are you still going to Maryland Sheep and Wool? What is the name of your booth? Unless something drastic happens I will be there and would like to meet.

                      in reply to: What are You Baking the Week of April 14, 2019? #15634
                      skeptic7
                      Participant

                        I wish I was baking. I'm spending my spare time sealing holes in my attic prior to filling it with insulation. This was all suppose to be done on the first week in April. I had the insulation removed and called the Electrician in to install a new bathroom fan and secure the junction boxes. However we quarrelled about how to vent the fan so I had to look for someone else to do that, and I decided I didnt trust the insulation people to seal all the holes in the attic prior to putting in new insulation so I am doing that myself.
                        I have made a couple of pizzas but that isn't the same as Easter baking. I make those to eat not to give away and not as part of a long tradition. I did make a cheese bread that I will mention in a seperate thread.

                        in reply to: What are you Baking the week of March 10, 2019? #15116
                        skeptic7
                        Participant

                          BakerAunt; The chocolate sounds wonderful. Its a gift, that shouldn't count right?

                          I was too busy to do much cooking but I did a cheese pizza on Friday. Had three types of cheese, mozarella, provolone, and cheddar.
                          I haven't made any Hot Cross Buns yet, it doesn't seem like I have any time. None of the quicker versions taste acceptable so its going to be the full time consuming long rising and kneading version or nothing.

                          in reply to: What are you Baking the week of February 24, 2019? #14951
                          skeptic7
                          Participant

                            I did a lot of coooking that week but have just gotten around to mentioning it.
                            Whole wheat focaccio with rosemary -- I had to buy the rosemary my inside plants are all small and I didn't want to cut them -- on Monday as a gift. A double batch of gingerbread on Tuesday, and sugarless carrot bread on Friday.

                            in reply to: What are You Baking the Week of March 3, 2019? #14950
                            skeptic7
                            Participant

                              I have been doing some baking for the last month but didn't have time to write a message.

                              I also have been doing experiments on bao -- steamed Chinese buns. Does this count as baking? Its a yeast bread but steamed not baked.

                              in reply to: What are You Baking the Week of March 3, 2019? #14949
                              skeptic7
                              Participant

                                Lead Free solder didn't come into use until fairly late like 1960's. I had two manual bread buckets of 1930's vintage that I had to stop using. You can get kits to test for lead in the paint section of a hardware store.
                                I handed my bread buckets over to the thrift store and they sold them as antiques.

                                Copper is lined with tin to prevent the food from being in contact with the copper. Pewter might have appreciable lead content. I think modern pewter is lead free but antiques might be dangerous. I don't think anyone uses brass or bronze for cooking

                                in reply to: What are you baking the week of February 3, 2019? #14741
                                skeptic7
                                Participant

                                  Chocomouse;
                                  Congratulations on a sucessful English muffin. My English muffins never had big holes but I always baked them. Laurel's Kitchen cookbook claimed that the big holes could be produced by kneading so much the gluten was weakened and then the normal holes would combine to be extra large. I never kneaded that much so I can support this idea. I don't think big holes are very important, just put more butter and jelly on top.
                                  Its possible that English muffins originally were suppose to come out slightly gummy and undercooked since they are almost always supposed to be toasted again before eating.

                                Viewing 15 posts - 991 through 1,005 (of 1,261 total)