ElsieD

You can overcream butter?

Thanks for this. We will tape the Jacques Pepin one tomorrow morning. Haven't found the others yet, we get PBS Watertown. We can call shows up on our phones and tablets and then watch them on our TV but in this case, we are told we can't due to country restrictions. So this may be the only one we can watch unless we can find the others. WPBS does not have a search function.

I have made it both ways. The last two times I added whipping cream and both of those times I pre-heated the milk. To tell you the truth, I'm not sure why I reverted back to doing it that way as skipping the boil function worked perfectly fine. Must have been habit. Now that you have reminded me, I'll go back to skipping the boil function.

I too make it directly in the inner pot. I changed the ingredients a bit in that I now add 2 tablespoons of whipping cream per litre of reconstituted milk. I drain it for maybe 3 hours or more and it gives me the creamiest, thickest yogurt I've ever made. Reminds me of Fage brand yogurt. I also take the extra step of cleaning the inner pot between the "boil" and the "yogurt" functions as I prefer my yogurt without those bits stuck to the bottom of the pot after the boil function.

That's right, I had temporarily forgotten about the one up north. So let me re-phrase the question - having the BSO, should I seriously consider the Cuisinart Steam Oven? Does it really do so much more/better than the BSO?

If I recall correctly, you had not planned on buying one (love birthday gifts!) as you were happy with the BSO. That is precisely where I find myself. So sometime in the near future I look forward to hearing you say you would have gotten one long ago if you had realized how much you like it. Perhaps then I will bite the bullet. BTW, I have had proof functions in previous ovens and they never worked for me. I found the proofing temperatures too warm. So, I too always proof my bread on the counter, covered with plastic wrap that I have sprayed with Pam.

I was out admiring the CSO today............

I made the Many Seeded Bread mentioned above. I mixed the doughTuesday and plopped it in the fridge. On Wednesday, as instructed, I took it our of the fridge two hours before bake time which I read as take out two hours ahead of time, then shape and proof for1 and 1/2 to 2 hours. Which I did. So.......I'm surprised it turned out as well as it did. We like the bread very much, but I am still looking for a darker, seedier bread. I can't seem to find a recipe that looks like what I am looking for so if anyone has any suggestions, I would be pleased to get them. This loaf called for sunflower, pumpkin, sesame and flax seeds.

Baby steps, Anna, baby steps.

Happy Birthday, Anna! Sounds as though you had a great day.

Thank you for responding to this. It makes sense that it wouldn't brown, and what I did was stick it under the broiler to brown the top a bit. But, the texture was like stodgy bread pudding. My baking powder is fresh, I bought it just a few weeks ago. One thing about the IP and temperatures - the IP people replaced one of my pots because the temperatures were off. I recently made a big batch of chili using my two IPs one of which was the replacement and the food temperatures were not the same. They were both on slow cook and the one pot was set on "slow cook more" and the food temperatures was 145F. The replacement pot was set at "slow cook less" and the food temperatures was 197F. The food did not budge from those temperatures for over an hour. I look forward to hearing back from you on the cake. The flavour was delicious.

I do not clean as I go (hangs head in shame). But, I do have a husband who comes in from time to time as I'm cooking and he cleans up after me. Sometimes more than once. He cleans as he goes.

Question: do you get notified of these deals? I get daiky Kindle notifications from Amazon.ca but there is never a cookbook among them. I too am a Prime member.

I made this yesterday and as you can see from the picture, it was a white, undercooked, very dense blob. Yours, Anna, at least looks appetizing. The flavour was great, and I think we would have enjoyed it had it turned out. I followed the directions to a T, including checking to make sure the IP was set for high pressure. I haven't a clue as to what went wrong. Anyone else try this?

Entaillez

Has anyone made the recipe for Many-Seeded Bread from Artisan Bread Everyday by Peter Reinhart? I love a particular multigrain bread I can buy at s local store but would like to try my hand at making a reasonable facsimilie. While I am a reasonable white bread baker, i have never tried making a multigrain loaf. Thank you.

I wouldn't as much as think of trying it.

I now have another book on Kindle. Looks good! Thank you.

@RWood that is beautiful.

I remember the first time some young lad, upon holding a door open for me, called me ma'am. For a few seconds I wondered who he was talking to, which is when I realized that it was to me.

@dhdav66 nice kitchen. I especially love the floor.

Interesting. It only took 10 minutes @350 to straight out of the fridge?

I used Kirkland brand chocolate chips, 4 oz.worth melted with 1 tablespoon butter. The chips are labeled 51%cacao and the ingredient list says unsweetened chocolate, sugar, soy lecithin, vanilla.

A bit late here but thank you all for your suggestions. I appreciate it.

There is also an app called FLIPP.