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Everything posted by ElsieD
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Sadly it is no longer on sale.
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I have been buying bread labelled Belgian Bread. Contents are: untreated unbleached wheat flour, filtered water, sea salt and yeast. That's it. The shape of the loaf is reminiscent of a loaf of rye sandwich bread, as would be used for smoked meat sandwiches. This Belgian bread makes the absolute best grilled cheese sandwiches I have ever eaten. The outside of the bread stays crunchy until the very last bite. I have gone through my bread books and done some googling. All I've come up with so far is that a poolish is involved. The crust on this bread is chewy, the crumb fairly loose, by which I mean holey. Below is a picture of it. Does anyone know anything about this bread? I'd like to make it.
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Milling and Baking with Heritage and Ancient Grains: Bread and Beyond
ElsieD replied to a topic in Pastry & Baking
And it will stay on the "wish list" for precisely how long?😅 -
@JoNorvelleWalker Is the Philly -Style Vanilla Ice Cream you are talking about in page 25 of The Perfect Scoop? I have only ever made the custard based ones including the recipe on page 24 of the same book although I note that I upped the vanilla extract to 1 tsp. Have you made the custard based one? If yes, how do they compare? I've always been afraid that that Philly style one would freeze as hard as a rock so I'vd stayed away from them. Maybe adding some of my commercial stabilizer would help with this? Assuming it's even necessary, of course.
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I finally got around to making these muffins yesterday thanks to @Ann_T who sent me the recipe. The recipe made 24 standard muffins. While good the topping falls off and I have no idea how to stop that from happening. I pressed the topping into the batter a bit more on the second pan but that resulted in the topping disappearing into the muffin. I think they would be just fine without the topping.
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Milling and Baking with Heritage and Ancient Grains: Bread and Beyond
ElsieD replied to a topic in Pastry & Baking
Knowing this group, there is likely to be a rush buying flour mills. -
Milling and Baking with Heritage and Ancient Grains: Bread and Beyond
ElsieD replied to a topic in Pastry & Baking
@Shelby Following this with great interest..... -
I ended up buying the Breville Smart Grill and am happy with it. I had forgotten about this post. Enjoy your Krampouz!
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Things I Hate about my Kitchen Appliances: warning...no need to read this
ElsieD replied to a topic in Kitchen Consumer
I have a couple of these and use them all the time. https://www.amazon.ca/gp/product/B00FYL4MPY?pf_rd_p=46535598-d2e0-4bc4-8392-182d8c1e93fc&pf_rd_r=R9T27RGTDMC5KJEM08YH -
On the other hand, I have had my lid pop off while the bread was baking.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
ElsieD replied to a topic in Pastry & Baking
That looks.........interesting. Do you think using the toasted sugar has any effect on the flavour? I now have a Mason jar full but gave yet to make anything with it. -
I haven't noticed anything. But then, my stainless steel pans are a set so they would all behave the same way.
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I saw that as well. I chose 165F for an hour as I fear squishy meat. That's a hangover from my bbq comp judging days.
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Cooked some chicken wings tonight using the control freak. First I cooked the wings sous vide at 165F for an hour. They were then marinated in buttermilk to which a beaten egg had been added. Then they were dredged in a flour mixture consisting of garlic salt, celery salt, salt, pepper and hot paprika. The control freak was set to 350F and when the oil hit that temperature, they were tried just long enough to brown them. Really good wings.
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Following @Shelby's instructions for the most part, I made these chicken wings tonight. They were labeled jumbo and they were huge. . The were cooked sous vide for 1 hour at 165 F, then marinated in buttermilk combined with a beaten egg. They were then dredged in a flour mixture containing celery salt, black pepper hot paprika, and garlic salt. I set the control freak to 350F and when the oil reached that temperature, fried them up. Quite possibly the best chicken wings I have ever made. Thank you, Shelby!
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
ElsieD replied to a topic in Pastry & Baking
Oh. -
Your Daily Sweets: What Are You Making and Baking? (2017 – )
ElsieD replied to a topic in Pastry & Baking
@Kerry Beal what do you use yours for? -
Your Daily Sweets: What Are You Making and Baking? (2017 – )
ElsieD replied to a topic in Pastry & Baking
I used my first little batch in some butter tart muffins. The caramel taste of the toasted sugar did not come through at all although that may be an unfair judgement because I didn't think much of the muffins either. My thinking is the same as yours that it would be good in a custard type of dish. I'm going to keep it on hand but I'll be making it using the one-cup-at-a-time method. It's painless that way. -
Your Daily Sweets: What Are You Making and Baking? (2017 – )
ElsieD replied to a topic in Pastry & Baking
@RWood Amazing.