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tikidoc

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  1. Also, I noted that the max capacity for the Ninja smoothie maker, which I got a while back so I can drink a relatively healthy breakfast on the way to work, is 16 oz, same as the Creami. So if using fruit or something else that benefits from a quick blend before freezing, it’s just the right size to blend a batch, it serves as a measuring cup, and it’s much faster and easier to clean than the full sized blender.
  2. Just got my Creami (Woot, thanks Kerry and Curls!) earlier in the week, and gave it a try. I had some jarred mango in light syrup from Costco and some fresh peaches that were starting to get too soft. Peeled the peaches, added mango to get to the fill line, then mango syrup to cover. It was really delicious. I topped with a little syrup from a jar of Fabbri Amarena wild cherries in syrup, and it was even better. My husband, who is usually not much of a fruit eater said he would rather eat that than ice cream. I have some fresh cherries in the fridge that need to be eaten, so I’m going to try them in the Creami next. And another batch of the mango/peach. I can’t remember who got the frozen mamey- did you ever do anything with it? When I lived in Central America, I used to make a simple sorbet with fresh mamey and other fruits. I was a poor grad student, so I would just mix up fresh fruit in the blender, freeze, and re-blend. Mamey has a sort of creamy texture - kind of like a firmer and less fatty avocado. It sort of looks like a dark magenta-colored avocado on the inside when fresh. It definitely needs acid - I would either mix with a more acidic fruit, or add lime juice (since lime was the easiest citrus to get). One of the things I miss the most about Panama is the fruit and vegetable market. Probably 1/3 of my diet was fresh fruit from the market. Regarding the passion fruit, how did you make it? It is VERY intense unless you dilute it, and very tart. I really like it. Again, back to living in the tropics, they sold passion fruit juice (maracuya) in the grocery, just like we drink OJ here in the US. I think it was sweetened and diluted fruit pulp. You might want to try mixing it with a less intense fruit like peach or mango next time. Both of those combine well with maracuya.
  3. My Cuisinart FP is starting to die, so I am looking for a replacement. The old one has started randomly overheating and stopping when performing tasks that should really not be too strenuous. It died yesterday when pulsing flour and butter to make Serious Eats pie dough (after about 15 pulses), so I had to toss the work bowl into the fridge to keep the butter cold. It worked when I went back to the task an hour later. This has been happening intermittently for a few months, so I’m looking for a replacement. When I use the food processor, I often make extra food to freeze so I’d like a larger (12-16 cup) machine. Have been looking at another Cuisinart and also at the Breville Sous Chef. Thoughts?
  4. Do they address Chicago thin crust at all? I’m from Illinois, and love my deep dish, but it’s sort of in a category of it’s own. And the best thin crust pizza I have had is Chicago-style. The bottom of the crust is crispy and almost fried, and it is always cut into squares, not slices.
  5. America’s Test Kitchen Simple Weeknight Favorites: More Than 200 No-Fuss, Fullproof Meals (eG-friendly Amazon.com link) $1.99
  6. For the Great British Baking Show fans out there, (eG-friendly Amazon.com link) - The Great British Baking Show - Love to Bake, $1.99.
  7. I have the Paprika app on my iPad, and it’s super helpful, especially with recipes imported from the internet. You can import a web address into the app and it will automatically download and format the recipe for the vast majority of sites. For people who compile a lot of recipes from the internet, it is a fantastic tool. You can also type recipes in directly or cut and paste from other documents. They sell it for every platform - you have to buy them separately. I just have iOS, and that works for me. $4.99 for the iOS version, and I have gotten my money’s worth many times over.
  8. So I gave it a try and it worked pretty well. Rinsed the rice, pre-soaked overnight. Drained and spread on a pan, then 100C 100% humidity, sous vide off, 30 minutes. Might go a few minutes longer next time but acceptable.
  9. Has anyone made sticky rice in the Anova? I would think it would be a good way to do it, but the rice recipes (other kinds of rice) I have seen all involve covering the rice with water, which would likely make for gooey rice rather than sticky. I’ll experiment and post if I figure it out, but if anyone has already tried this, let me know. I’m thinking of soaking the rice then putting in a colander and setting on a baking sheet and steaming until done...
  10. I did it with sous vide mode off and it worked well. No difference in the bagels, a lot less waiting to get up to temp. It looked a bit less steamy in there, but the result was the same. Unfortunately, if you use the pre-programmed recipe, you can’t alter it - I could not just use their settings then turn off sous vide. I had to re-program using the same settings but without the sous vide function on. Minor annoyance. Has anyone else noticed a little bit of condensation in between the two layers of glass in the door?
  11. Anybody had issues with preheating taking FOREVER with 100% sous vide at 100C? I am trying to steam bagels and the last 10 degrees takes forever, and the temp, although trending up, goes up and down...
  12. Day 2 bagel also softer than a regular bagel.
  13. No, it’s a bit softer than a proper boiled bagel. I only at one the day I made them, will update on a day 2 bagel today. I think the addition of the bicarbonate solution made the flavor pretty close. I also added a couple tsp of diastolic malt to the dough. So if regular bagels are too much for your teeth, these may be just right for you.
  14. First recipe, everything bagels. The only thing I would change in the recipe is that the bagels don’t have the flavor and browning that boiling in an alkaline produces. When I made them, I made a solution of baking soda and water and brushed it on half of the bagels after the steam but before baking. It made a big difference, and they tasted more like bagels.
  15. I got my shipping notice this morning, and it arrives tomorrow! What should I do first???
  16. Turns out the website says they don’t ship, but if you call them and get through to the right people (online customer assistance) they will ship. Will update when I get it...
  17. Looks like they don’t ship - only local pick up. Anyone know of somewhere else reliable to get one? The only places that come up in my search are companies I have never heard of and can’t find much on. I’m afraid of getting ripped off. Or anyone local to an RC Wiley willing to ship a couple out?
  18. Like many others during the pandemic, I have been making a lot of bread at home. I have a sourdough starter going, and so there has been a lot of lean sourdough bread in the house, along with other breads more palatable to the teens in the house, such as enriched breads like Japanese milk bread and challah. My problem is storage. Homemade breads go stale so fast, even the enriched ones. I’m experimenting with baking techniques/ingredients to make for longer lasting breads. I’d like to hear what others do as far as storage to make breads stale slower. I keep having an ad pop up on facebook that is cloth bag with a beeswax lining. It’s a bit speedy but if it lasts and does the job, I’d be willing to make the investment. If it matters, I live in an area that is pretty humid this time of year.
  19. Not a book, but the King Arthur flour website is a great resource.
  20. Rose Elliot’s New Complete Vegetarian, $1.99. I have not looked through it yet, but it’s well-reviewed.
  21. If you are close to a Trader Joe’s, their block chocolate (they are not enormous) is very good for the price. I have heard it is made for them by a well known high quality chocolate manufacturer (Callebaut maybe?).
  22. Has nobody else tried these amazing cookies?
  23. Have not tried it yet, but they published a version with weights instead of volumes. https://covalent-hiltoncf.s3.amazonaws.com/DoubleTree/Brand-comms/2020/Q2/DoubleTree-Signature-Cookie-Recipe-Metric.pdf
  24. Wegman’s has an absolutely wonderful chocolate-chocolate chip cookie, that they call “chocolate indulgence.” They sell it in the bulk cookie area, but when I look online it appears they also sell what appears to be the same cookie in packages of 2, link below. I never saw it packaged in the store. I had purchased them several times before I found out they were gluten-free (uses oat flour). It is crispy on the outside and fudgey on the inside, and deeply chocolate flavored, not overly sweet. After 15 seconds in the microwave, it is even more amazing, when the chips melt. Among the best cookies ever, especially for someone who loves dark chocolate. Half a cookie satisfies a chocolate craving for several days. Since we are not going to the store often these days, I’d love to make something similar but have not been able to locate a similar recipe on the internet. I have done very little gluten-free baking so do not feel confident reverse-engineering it. Does anyone have a recipe that is similar, especially if you have tried the Wegman’s cookie and know what I’m going for? I’m not tied to the idea of gluten free - we eat gluten - but I suspect that may be part of the way they get the texture. I have not baked with oat flour, so have no idea of proportions. This is the link that I found - I think it is the same cookie, although it looks darker in real life, the color of a very dark chocolate. https://shop.wegmans.com/product/59520/wegmans-chocolate-indulgence-cookie-2-pk. Ingredients: Sugar, Cacao, Eggs, Butter, Oat Flour, Cocoa Butter, 2% or less of each: Water, Natural Flavor, Sunflower Lecithin, Leavening (Sodium Acid Pyrophosphate, Baking Soda), Cornstarch, Salt, Coffee.
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