ElsieD

Yesterday I was cooking a prime rib roast as per the instructions on the app. Probe 133F, temp 152, 100% steam. When finished, I opened the oven door to release steam, set the oven temp to 475, timer 6 minutes, zero steam. When pre-heated in the roast went. Twice the oven quit on me. Everything on it went out, including all the lights on the handle. . Checked the breakers and none were off. After the first time I waited a few minutes and tried again. Worked for maybe a minute and shut down again. Gave up and had dinner. Any ideas on what went wrong?

I was reading amazon reviews on Modernist Bread and there were complaints that it lacked an index. I wrote to them this morning to ask them about this and they reported back that the home version did indeed have an index. I'm thinking of buying this, but I'm worried some of the ingredients required would, for me, be "odd" items. Those of you who have the original 5 volume set, can you tell me if that is the case? When I make bread, I don't want to be thinking I'm in a lab. Edited to add: I sent a second note to them asking about the index for Modernist Bread. They assured me that it is indexed.

Yeah. I feel the same way about gin, possibly for the same reason and my incidenr happened more than 45 years ago. Some things you don't forget.

Are you talking about a toaster oven or the APO?

I try to spray them as lightly as I can, but there does seem to be more spray in there than I'd like. The last time I baked some I put the molds upside down on a paper towel to see if the excess would drip out but that didn't happen. I have never wiped the excess out, being fearful of the batter "glueing" itself to the molds. Also, I line my baking sheet with foil which catches any grease as they bake. Also, it may sound silly but I spray them in the sink. When spraying with Pam, are the outsides nice and crunchy?

I have that particular OXO scale as well and am very happy with it. Like @Shel_B, mine is at least 12 years old.

How much of that book is dedicated to whole grains only, I.e. not their flours, or things like lentils? I'm trying to find a cookbook that is for whole grains only.

I could have written this as I share your frustration. I too bought one of those plastic things that have water on the bottom and vent at the top. Waste of money, that was. What I have been doing is wrapping the herbs in a wet wrung-out paper towel and putting them in one of those flimsy produce bags. Helps a bit but not a whole lot. Right now I have cilantro, dill, thyme and chives slowly dying in the fridge.

It's about $190.00 Cdn. At Amazon.ca

I grew up in the Woodstock area so I'm familiar with Fergus.

Hi @alewifee from a fellow Canadian. I think you'll like it here. Whereabouts in Ontario are you? As you can see, I'm in Ottawa.

Any idea where that chart came from (she asked hopefully).

I tried the Knorr brand once and it was disgusting.

How much do they cost? If it's on their web site I can't find it.

@Pete Fred. I haven't made that in years. Years ago when I was at Le Cordon Bleu taking a Viennoiserie course,, the chef mentioned that he was from Brittany. So I did what any good student would do. I asked him about Kouign Amann and the next day, although it wasn't on the course list, he changed it so we could make it. Love at first bite. I made it a few times after that but not recently.

I freeze it in silicone egg bite molds, the size used for a pressure cooker. The holes hold 1/4 cup each. I do the same thing with apple cider. Every now and again I'll buy a bag of lemons, juice them and freeze them in ice cube trays in 2 tablespoon portions. For the zest, a take a piece of plastic wrap, put the zest on it in little piles, I lemon worth each little pile, wrap and freeze. Last time I froze the zest in ice cube trays, covered the zest with water and froze. I haven't used any yet so I don't know how that will work out.

I freeze buttermilk in 1/4 cup portions.

I made Jacques Pepin's recipe for canelés and baked them as instructed, 30 minutes at 300F and then 40 at 400F. They were burnt on the outside and still notably underbaked on the inside. Wet, really. I used the batter to bake the rest of the batter as four sets of two on different days adjusting oven racks and times. Not good. Tonight I'm going to make up another batch of batter following @JeffGC's recipe. That's what I'm sticking with.

@rotuts The last line of @Pete Fred's post links to the recipe.

Famous last words. Note the "probably".

Baked the final 4 from this batch of dough (batter?). Very, very pleased. I'm going to stick to the recipe @JeffGC posted, but stay with Jacques Pepin's recommended oven settings. Since they don't seem to suffer from not coating the molds with butter/bees wax, I'll continue to use the baking spray. No picture as they looked like the previous post. For a lark, though, I may try Jacques Pepin's recipe. Thanks, Jeff, for sharing.

Welcome to the forum, @vyas.

Here is another twosome I baked this evening. These were baked non-convection for 30 minutes at 300 and 40 at 400. The molds were sprayed with baking spray. The outsides were nice and crunchy, the inside custardy. Although there was no "white ass" a few spots could have been a bit darker so I will increase the baking time a little next time, probably tomorrow. Oh yes, I used the same molds that I used this morning, both times sprayed with baking spray. They popped right out.

Well, darn you, @blue_dolphin look at what you made me do! 😀 I'm now the proud owner of Snacking Bakes. I too have her Snacking Cakes and really like it so i look forward to baking from it. My tally today, thanks to the Merry Band of eGullet Enablers is 3 cookbooks.

Well, you know what they say, "One good deed deserves another!".