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Ann_T

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    http://www.thibeaultstable.com/

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    Cobble Hill

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  1. The Bread Topic (2016-)

    Thanks @ElsieD. Thanks @caroled.
  2. Breakfast! 2018

    Moe has always loved eggs. At one time he would have been happy to have eggs every morning. Not so much any more. And I think that is my fault. Since I started cooking more "non" traditional breakfast, he seems to have lost his taste for eggs. This morning's breakfast. Baked Brie with fresh thyme, black pepper and drizzled with olive oil. Baked until melted and then drizzled with honey and toasted walnuts. Reheated a bialy. Cut into wedges and served with the Brie.
  3. Goat

    I've never found goat to be gamey. But usually when I buy goat it is baby goat. Twice now I have bought a whole baby goat from a local farmer. To me, it is just like lamb but milder. Same cuts. So I use it anyway I would lamb.
  4. The Bread Topic (2016-)

    Today's Bake - Bialys and Boules. I have had a craving for bialys ever since I saw @shain's posted recently. Divided a 500g batch of dough made on Monday, into 1/3rds. Shaped two small boules and while they were proofing shaped five Bialys with the remaining dough. Filled with sauted onions and poppy seeds. Both the Bialys and the Boules were baked in the CSO using the Bread setting with steam. Bialys were baked first because they didn't require a proofing. Cut one of the Bialys in half to see the crumb. Same shine as my baguettes.
  5. Dinner 2018 (Part 1)

    @Shelby, doesn't look like a breading. Did you use a tempura type batter for the strips? I wish I had seen this earlier, we might have been having it for breakfast. But I already cut up the chicken in to cubes for souvlaki. Inspired by @robirdstx's spinach salad, I made Moe a baby spinach salad with a warm bacon dressing for dinner last night.
  6. The Bread Topic (2016-)

    @keychris, what I wouldn't give for one of your croissants right about now. Still testing out the Oster. Baked a large round in a Dutch Oven. Even my Waring that died couldn't not accommodate a Dutch Oven with the lid on. The more I use this oven, the more impressed I am with it. Removed the lid after the first 30 minutes.
  7. Dinner 2018 (Part 1)

    @robirdstx, I'm not a salad fan. But Moe is. So I think I will make him happy tonight with your salad. Even I find it really appealing. Including the olives.
  8. Dinner 2018 (Part 1)

    I made Moe Halibut Fish and Chips for dinner tonight.
  9. Still testing the Oster oven. Baked the first Rhubarb Pie of the season in it yesterday morning. Started it at 450°F on the bottom rack and after 15 minutes turned the temperature down to 350°F and moved it to the upper rack. I was afraid that the top would brown before the filling cooked, but I was pleasantly surprised at how evenly it baked.
  10. Dinner 2018 (Part 1)

    Was up early yesterday morning so I baked. The first Rhubarb Pie of the season. Threatened harm to anyone that cut it before I got home from work. We had Pie for dinner.
  11. Dinner 2018 (Part 1)

    Tonight's dinner. Grilled Pork chop with three types of mushrooms, roasted potatoes and steamed asparagus.
  12. Still putting the Oster through its paces. Baked a large round in a Dutch Oven tonight. Baked for 30 minutes with lid on and then another 25 minutes with the lid removed. Picture taken through the door.
  13. @andiesenji, Thank you. Your advice was valuable in my decision to go with the Oster. @rotuts, I decided to go with a method I use to use years ago and just spray the loaves three times during the first 9 minutes in the oven. With the three baguettes there wasn't room for a pan to drop ice cubs in. The CSO is amazing for baking small loaves. Love the automatic steam on bread bake setting. The crust gets that nice shine to it, but the crumb is the same regardless of which method I use.
  14. The Bread Topic (2016-)

    Using the Oster French Door oven with a new stone to bake bread. Dough was made yesterday and left in the fridge overnight. Oven and stone big enough to bake three large baguettes at the same time. ETA: a crumb shot. The hydration on this batch was 68%.
  15. I want to thank @Cyberider for starting this thread two years ago. I love this convection oven, as much for its size as its performance. I baked three large baguettes this morning. Dough was made last night and refrigerated until early this morning. Testing the new baking stone. I still can't believe how much space there is in this oven. Just out of the oven.
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