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  1. Actually, if you're going to put them into broth afterwards anyway, it might work just fine. I was imagining grill seared fish with skin that needed to stay crispy or something similar. (That said -- it sounds like you have a method that works great already!)
  2. I've actually reheated fish in the CSO fairly successfully -- but even so I can't imagine grilled fish in particular would do well in that moist environment. It would probably be warm, and you could probably manage to not overcook it, but it would lose a lot of the texture you'd get from the grill in the process.
  3. One potential alternative may be citric acid -- that is what is in most coffee descaling solutions. You can buy it as a powder and mix it a bit stronger than your garden variety vinegar. It has the added benefit of having almost no odor -- less of a concern for the CSO, but really useful for coffee machines!
  4. Oh, totally. 99% sure I'd just make my normal white bread recipe and just use the herb oil. I was just surprised to see a recipe using potato in that way. ETA: I could see it being interesting for a different flavor profile like a potato, bacon, cheddar, and scallion loaf.
  5. It is sort of interesting that this is a bread containing potato, rather than a more traditional potato bread -- the dough gets kneaded first and then has the potato kneaded in at the end, as you might knead in nuts or raisins. I'd think that would produce a very different texture than your standard potato roll, which has the potato in from the beginning to complicate the gluten formation.
  6. It's a beautiful loaf! How tall is it, though? I find anything more than maybe 3" tall burns on the top. And at that size, I maybe get 3-4 sandwich slices out of the center at the most.
  7. I'm in the same camp as @lindag for bread -- most of what I bake is bread for sandwiches or toast, and I can't get a loaf tall enough for slicing without burning it. But I love it for savory cooking. (Though thinking through this post has inspired me to try focaccia!)
  8. The celery flavor is actually pretty hard to notice in this particular salad -- it mostly adds texture. I like it, but then, I like Cel-Ray soda. I could imagine the apples being quite a nice swap, particularly something like a Granny Smith. As for the pecans, I think my Depression-era grandparents were too frugal to put them into a Jell-O salad! Walnuts were much cheaper for us.
  9. This sounds a lot closer to what I remember than anything I've found online -- thank you! I'm wondering if the recipe we made was a simplification of something like this. I had rejected the notion of cream cheese being involved because I was sure there was sour cream, but maybe they were both involved... Funnily enough, I think the recipe my mom used was from my aunt, who was also a twin. I asked her years ago if she still had a copy and she never remembered having had the recipe in the first place! (Edited to add: the first three ingredients are basically whole berry cranberry sauce, and if you were molding it instead of making in a dish, you'd probably have reduced the liquid. I think I'm going to try omitting the cup of soda, use lemon Jell-O, and see where it gets me...)
  10. In nearly every case yes -- but in this *particular* case, I bet canned, jellied cranberry sauce would be solid enough before cooking that you could get away with it. The juice could be added at the end and the sauce reduced.
  11. I've been searching for years for a specific creamy cranberry Jell-O salad that was a favorite of my mother's; sadly the recipe got lost somewhere along the line. I don't think it was an original, probably out of a common cookbook or a pamphlet or something. I have found a few similar ones, and I can probably recreate it from what I remember and some tinkering, but I figure it's worth a shot. What I am sure was in the recipe: Cranberries in some form Mandarin oranges Walnuts (or nuts, generally -- my family tended to put walnuts in anything that called for nuts) What I think was also in it: Sour cream -- definitely some kind of creamy element Lemon Jell-O Celery What was not in it, but is in a lot of similar recipes I've seen: Strawberry Jell-o Pineapple Marshmallows Does this ring a bell for anyone? As gratitude for searching the memory banks, I'll post the (non-creamy) cranberry salad recipe from the other side of my family, which is surprisingly different, but also good. Cranberry Jell-O Salad 1 lb. (4 cups) cranberries 1 juice orange (i.e., a thin-skinned orange for juicing) 2 cups sugar 4 cups water 2 pkgs. (3 oz.) JELL-O Lemon Flavor Gelatin 1 cup chopped celery 1 cup chopped walnuts Grind cranberries and unpeeled orange together in food processor (or food grinder if you're retro); add sugar and let stand. Dissolve Jello in hot water; chill until partially set. Mix Jell-o and cranberry mixture with all other ingredients. Pour into serving bowl and let stand until firm. To mold the salad, it's best to reduce the water by 1/2 cup.
  12. Cool, thank you for the data point! I'll give 5 minutes a try. I'd been doing closer to 20 minutes in the CSO as it's similar to how long I keep the lid on a dutch oven. I don't have any problem getting a normal crust out of my loaves, but they're always pretty dark on the bottom by the time they are cooked through. I'd really like to experiment with a deep mahogany crust, but I know that would leave me with carbon on the bottom.
  13. Did you use the "steam" setting in the CSO for this, or "steam bake"? I have tried some par-baking of boules on "steam bake," but even loaves that are too short for sandwich slices seem to burn on top before they're cooked through. I went way longer than 5 minutes, though. Still trying to figure out the best method to get a deep crust color on top without burning the bottom.
  14. Entirely possible -- Tiger does make bread machines in Japan, though they're better known for rice cookers here. I think the current Breville bread machine has folding paddles.
  15. My first bread machine (the Cuisinart CBK-100) actually does have that in the instructions -- and the machine beeps at the appropriate time to remove the paddle. I do miss that feature on the Zo. So maybe someone got your letter!
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