curls
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Posts posted by curls
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Used some of my precious flour supply to try making the Grandma's French Bread from the Sister's Cafe that @Shelby has posted about a few times. While the bread is quite tasty, I am definitely way out of practice for making bread. Not the prettiest of loaves but the first bread I have baked in my CSO.
separating the blobs
crumb shot followed by sampling with a nice bit of lightly salted butter
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Indefinitely. How does it smell?
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1 hour ago, Smithy said:
I just got another email from Sur la Table. Their big sale ends tomorrow, March 13.
Perhaps April 13? Please don’t make me re-live March. 🙂
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Another solution for keeping sugar work warm is to use an electric griddle or food warming tray (you can often find these at thrift / goodwill stores). Even better if you use it in conjunction with a silpat.
Examples of warming devices: https://www.target.com/p/presto-22-34-griddle-w-removable-legs-07061/-/A-14332099,
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On 5/28/2017 at 5:05 PM, Shelby said:
I make Walter Sands' Basic White Bread and Grandma's French Bread exclusively in the CSO (mainly because my oven has become more of a storage place for my cast iron and I don't like moving everything out) and I proof both in the CSO. The white bread I proof at 100F for about 25 mins and the French bread at 100F for about 15 mins. I've never had a flat loaf.
Edited to add that I don't think I've ever used bread flour--I always use all purpose.
@Shelby I'm thinking about baking one (or both) of these recipes in the CSO... does the full batch fit in the CSO? Do you still use these recipes? What size loaf pans do you use for the Walter Sands' Basic White Bread? Any further hints, tips, modifications for these or other bread recipes to try in the CSO?
Sorry for all the questions!!!
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Gorgeous work @minas6907! Congratulations on re-creating the halva of your childhood!
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10 hours ago, liamsaunt said:
Baked up a loaf of cranberry walnut bread to eat toasted with butter for breakfast this morning
The bread looks delicious! Would you mind sharing your recipe? -
56 minutes ago, JoNorvelleWalker said:
Sadly, even in times of corona virus units of measure matter. My long delayed Frysta arrives shortly. UPS states the weight as 79 lbs/36 kg. I can't lift 79 lbs. I can't lift 36 kg either.
Maybe the packaging weighs a lot and when it is unboxed you can find a way to move it. Perhaps some of your coworkers could help... maybe give them some Rancho Gordo beans. Hope you can make this work out.
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@teonzo great idea to use Paragons instead of melters. Do you have any ideas for making inexpensive enrobing units?
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Valid point Jim D. I have several melters of different capacities. They work great for having several kilos of chocolate ready for use. After using a 2 quart Pyrex measuring bowl and the seed method of tempering, I progressed to my first melter (still using the seed method). Melters are a lot cheaper than the Rev machines and I find it easier to empty chocolate moulds into a melter than a tempering unit like the Rev where you have to watch out for the machine parts that are dividing the bowl. A few melters and an EZ temper are my current setup — works great for me. Occasionally I yearn for an enrobing line but I’d need a lot more customers and wholesale accounts before that would make financial sense. I also think you get a better feel for each chocolates characteristics when you learn how to work with them without machinery.
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19 hours ago, JeanneCake said:
I need to get off the internet. I just saw a video for a combination (?) Chocovision Revolation 3Z tempering/enrober/skimmer - for which I am not buying, trust me. I'm getting a 60 quart Hobart before I buy any (more) chocolate equipment (because I have an EZ temper, so @Jim D. the dark side has already started it's slow tease) and with what's going on in the world at the moment, I am in no position to spend $7k just because I'm obsessed with marshmallows.
But wow, that is one cool machine. Sigh.
If it is the same one I’ve seen, don’t get it. You don’t need the tempering machine since you own an EZ temper and the enrobing belt that comes with the Rev is super tiny. When you need an enrober, some of the folks here can steer you to the good units. My vote is for the 60 quart Hobart.
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4 hours ago, Tri2Cook said:
Anybody else thinking Easter production isn't gonna be worth it this year?
Ditto. I’ve already decided it would not make sense for me to do Easter production. My Easter chocolates are different moulds and flavors than what I make the rest of the year so it doesn’t make sense to make them & try to store them for a year. When we come out of this thing I’ll consider making some celebratory chocolates & confections.
Thanks for the reminder to notify my customers! Meant to do that but dealing with life has gotten in the way.
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They look quite yummy. Would it be possible to build more of it in your flexi mold and pipe the chocolate base in prior to adding the marshmallow? Then you would have a solid chocolate base that might make dipping the piece easier. If you could coat the sides of the mold with chocolate too then you’d only have to deal with adding chocolate to the top.
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8 hours ago, gulfporter said:
I was super-organized in my career....this is the best I can do after 17 years retired.
Gorgeous tiles!
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Wanted to order seeds for my garden and the local seed exchange has been so overwhelmed with orders that they are steering customers to out of state seed exchanges until they catch up on their backlog of orders! Was able to order seed from West Virginia and New York.
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1 hour ago, pastrygirl said:
I've been ogling the near-seamless eggs that so many other chocolatiers produce. Mine have room for improvement, any tips? How much melt to you really need to get hollow halves stuck together?
It doesn’t take much melt to glue the egg halves together. I try to attach them as soon as the halves start to melt.
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@jedovaty I can help take those off your hands. Wouldn’t want you to have to deal with an imperfect batch. 😉
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My favorite chicken wings are smoke grilled on the Kamado, then tossed in some margarine, hot sauce, and spices, put back on the grill for about 5 minutes to crisp the skin a bit. Served with celery & blue cheese dressing or a salad.
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I use this IKEA lid holder https://www.ikea.com/us/en/p/variera-pot-lid-organizer-stainless-steel-70154800/
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@ElsieD so glad that you made them and enjoyed them. Looks like they came out perfect! Now I'm inspired to tried the Welsh rarebit version too!
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47 minutes ago, ElsieD said:
@curls Those Yorkies look amazing. You said you had a 1 egg recipe? Did it make just the two or do you have batter left?
No batter left, the 1 egg recipe fills an 8 ounce ramekin. I’ll make a fresh batch of batter for tonight’s dinner.
I used the following recipe from Food 52 and omitted all the Welsh rarebit ingredients https://food52.com/recipes/78354-welsh-rarebit-yorkshire-pudding-for-one. Also baked at 400 F (vs. the recipe’s 450 F).
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Since I made beef short ribs (https://forums.egullet.org/topic/160121-dinner-2020/?do=findComment&comment=2238895) and had plenty of leftovers and drippings/beef fat I wanted to try making Yorkshire puddings. Wanted to practice first before introducing my husband to Yorkshire pudding and found a one egg recipe that looked promising. So, yesterday's lunch was short ribs and Yorkshire puddings. Since I loved the way they came out, this will also most likely be tonight's dinner along with a salad or other vegetables. I had some small ramekins from those pre-packaged bake & eat desserts that you can get at Costco/ BJs that worked quite well for individual puddings. For the dinner version I will make more and will use a metal muffin tin and the regular oven.
Drippings for the pre-heat...
Will they rise? What fun to watch! Had to turn down the heat a bit towards the end of the cook.
Lunch is ready -- leftover beef short rib with Yorkshire puddings. Why yes, I did enjoy both of those puddings in one sitting. 🙂
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Finally pulled these beef short ribs from the freezer and cooked them up. They were from my favorite family farm (that sold their business over a year ago). The ribs had been vaccum sealed and were in great shape - just the last of my beef from this farm. This was a multi-day process... defrosting in the fridge, searing & cooking in the slowcooker, cooling & defatting, dinner, leftovers (with Yorkshire pudding), and enough meat that some will go in the freezer for a future meal.
I had a lot of ribs to sear and like to sear them in the oven -- this was the last batch.
Saving the beef fat.
Short ribs loaded into the slow cooker.
Decided to pre-cook (kinda saute) the vegetables on the same sheetpan I used for searing the ribs.
Short ribs post chill, de-fatting, and de-boning, on the simmer for dinner.
Short ribs and egg noodles for dinner.
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A late lunch of repurposed leftovers from a few days ago. The dollop of ricotta cheese was inspired by @blue_dolphin. Soupy Rancho Gordo pinto beans (cooked in the slow cooker) with brown rice, polish sausage, spinach, and ricotta cheese. I also added a bit of Trader Joe's mango chutney.
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Dinner 2020
in Cooking
Posted
Those bialies look perfect! Would you mind sharing your recipe?