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Everything posted by ElsieD
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Small-batch baking: pies, cakes, cookies, bread and bread rolls, etc.
ElsieD replied to a topic in Pastry & Baking
Great minds think alike. The recipie I use is almost the same as yours. I like to "scoop" the biscuit dough so I add 1/2 cup buttermilk rather than 1/4. Sine my recipe calls for melted butter, I just mix it in with the buttermilk. -
Small-batch baking: pies, cakes, cookies, bread and bread rolls, etc.
ElsieD replied to a topic in Pastry & Baking
That would be wonderful! -
Small-batch baking: pies, cakes, cookies, bread and bread rolls, etc.
ElsieD replied to a topic in Pastry & Baking
Thanks for the reply. I wouldn't mind trying this out and I can follow him up to where he tempers the egg yolks mixture and after that I have trouble following it. Also, what temperature is it baked at? -
Small-batch baking: pies, cakes, cookies, bread and bread rolls, etc.
ElsieD replied to a topic in Pastry & Baking
I watched the video and it seems there is a lot of volume there for 2 people? -
I like my pork chops and tenderloins done to 140F.
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@Katie Meadow. I don't have any issues with the book except for one, and that is it would be nice if the font size, especially for the recipe itself, could be both darker and larger. I make just half of any one recipe and it can be difficult read measurements like 3/4 teaspoon. I think if anyone has a problem with their eyesight, the type could be hard to read. I have not yet run into repeated paragraphs.
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Small-batch baking: pies, cakes, cookies, bread and bread rolls, etc.
ElsieD replied to a topic in Pastry & Baking
Made some biscuits to go with supper tonight. They are from Simple Small Batch Baking. The recipe made 6 biscuits which was perfect for us. Four went down the hatch tonight, the remaining two will accompany John's lunch tomorrow. -
Food-related Holiday Gifts 2022: What Did You Receive?
ElsieD replied to a topic in Food Traditions & Culture
I love the salad bowl. It's a beautiful. What is Dorothy Lynch dressing? -
Small-batch baking: pies, cakes, cookies, bread and bread rolls, etc.
ElsieD replied to a topic in Pastry & Baking
This is a piece of Small-Batch Lemon Bars from Mike Johnson's book, Simple Small Batch Baking. I didn't do a great job on the brulee part (I used the wrong type of sugar) it was delicious, nonetheless. I'd make this again in a heartbeat, once we eat our way through the next few pieces, that is.- 138 replies
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Is it a really, really bad idea to bake crème brûleè in the APO at 100% steam rather than cooking it in a water bath?
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I second that. I too wish she would go to a doctor.
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If you google "hand crank dough bucket" a bunch of them show up, in varying sizes.
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Here's one. https://www.amazon.com/EZ-DOH-Bread-Dough-Maker/dp/B00GGK4UX6
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Small-batch baking: pies, cakes, cookies, bread and bread rolls, etc.
ElsieD replied to a topic in Pastry & Baking
Tonight we had Chocolate. Peanut Butter Cake with a Peanut Butter Glaze. I didn't have any peanuts so used chopped cashews on the topping instead. This is from Snacking Cakes by Yossy Arefi and is a half recipe. I'm getting better at figuring out how long to bake these smaller cakes but I'm not quite there yet. Please excuse the paper plate. -
Small-batch baking: pies, cakes, cookies, bread and bread rolls, etc.
ElsieD replied to a topic in Pastry & Baking
I'm just wondering - is that a particular cookbook you are referring to or recipes for small batches in general. -
I put sliced jalapeños in John's grilled cheese sandwiches and chopped ones on his hot dogs.
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I'll have to try this when the asparagus arrives. As I was reading your initial post I thought 'this sounds like it would be great with green beans'.
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@SmithyButter/mustard/lemon sauce sounds good. Can you give us the particulars?
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I still haven't used the oven for too much yet, other than baking. But I took your diary page, made a couple of amendments so it would suit me better and have jotted down on it what other people have done so I have a guide. I have also recorded my sous vide cooking but there are only two items on it, a roast beef for us and a chicken breast for the cat. In both cases I used the Anova Culinary guidelines.
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I don't go to Dollarama all that often, but I'll keep the book section in mind. Funny thing is, I read your post then went to physio. On the way out I spied the Dollarama in the same complex so of course I had to go in......
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@chromedome See what you made me do? Until your post, I never knew Dollarama sold cookbooks. I figured I should look to see what else they had, and two more fell into my cart.
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I did not change the temperature. I did not write down the time but I think it was 30 minutes. Might want to check it at the 25 minute mark.
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This is the first recipe I made from this book, back when @blue_dolphinposted the link. It's what got me all gung ho on making small batches of stuff. It is a Swirled Jam Cake and I cut the recipe in half. We liked it a lot and have made it since.
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Small-batch baking: pies, cakes, cookies, bread and bread rolls, etc.
ElsieD replied to a topic in Pastry & Baking
Today I made Caramel Apple Cheesecake Pie from Dessert for Two by Christina Lane. I used a Graham Wafer crust from one of her other recipes rather pie crust as that is what I prefer for cheesecake. It is a 6" pie. We liked this, but didn't love it. Link:https://www.dessertfortwo.com/apple-cheesecake-crumb-pie/ Same recipe, different title. -
After it reached temperature, we took it out of the oven and preheated it to 475F, no steam, no probe. When it was at temperature we stood the roast up and left it in the oven for 7 minutes. It was brown but not as brown as it would have been seared in a hot pan on the stove. Re-heating it did not change the colour. I do like the sear the stove gives you and would brown it that way next time. I got the instructions from the Anova site. As an aside, the roast would not stand up for the browning part. The solution was to put it in a taco holder.