Anna N

Go for it. Surprisingly both crusts are now flabby.

Too many mentions of Ramen! Best I could do was to gussy up some instant Ramen with a 90°C/8 minute egg and some kimchi.

Nothing but admiration for you. Heal quickly. Huckleberry buckle looks very, very delicious.

Not yet. Soon. Here is the crumb. It’s perfectly good I’m just not detecting any toasted corn flour or anything different. That could well be my very poorly trained palate but nothing jumps out at me.

I made up the dough for the A-Plus baguette/batard yesterday. As the time apprached for me to shape it, I knew I was completely out of battery power! I transferred it to a suitable container and threw it into the fridge, had a bite to eat and went off to bed. This morning I let the dough warm up for an hour or so on the counter before proceeding with the recipe. I baked the loaves sequentially. Loaf number one emerged from the oven looking quite attractive but with a very soft crust. Loaf number two was baked at least five minutes longer but more importantly it spent a final five minutes in the oven with the door propped open just a smidge. It has a nice crusty crust. Both were baked in my regular (GE Profile) with two cups of ice tossed onto the floor of the oven.

I believe the question is about freezing mashed potatoes and my understanding is that provided there is sufficient dairy (fat) they can be quite tolerable. Here I absolutely agree that raw potatoes don’t do well and neither do potatoes in soup in my experience.

Thank you! So glad you are chiming in and trying to answer our questions and puzzlements!

The sandwich bread crumb. I think this will be my sandwich bread recipe going forward. There is nothing fancy about it. It is exactly what a sandwich bread should be in my not very humble opinion.

Which size did you buy?

We need that “green with envy” emoticon.

I am quoting now from 3–2 10 “Pullman loaf pans should be lightly oiled and then floured before use so that the baked bread releases easily from the mold.” The pan in the photograph is, I believe, a USA pan. The instructions that accompany the USA pan that I own suggest the same treatment oil and flour. Somewhere in the books, though I can’t find it now, it suggests the same treatment for non-pullman loaf pans. Just doesn’t work for me that is for certain and I do not like the residue it leaves on the bread after baking.

this is the sandwich bread. This time I remembered all the steps including the egg wash and the slash. How it came to develop eczema I do not know. There was no cold proofing involved at all. I do know this. Using USA pans with oil and flour is a very bad idea. You end up with beads of floury oil in the pans. I might try butter next time or revert the way that always worked which is just a piece of parchment in the bottom. These are the pans I am talking about. I love them. They are sturdy, they are heavy and they seem to be almost miraculously nonstick without any help.

Yes I have tried it sous vide. I’ve also tried it the CI Way. It really doesn’t matter what you do with it. The bottom line is it’s a sows ear. You can make it edible but you could never turn it into a silk purse no matter what you do with it. It has no fat hence no flavor. It has no collagen hence it’s not suitable for stew. I still think the best thing to do with it for most of the time is to leave it on the meat counter and let someone else have it. But, as they say, hope springs eternal. It looks as if it should be good.

I will not speak for Jo. She is more than capable of speaking for herself. But I can offer you this. When you live alone in a very tiny space the demarcation between one room and another disappears. If the only place the flour will fit is under the bed then that’s where it goes!

Eye of round roast on a homemade bun with some kimchi.

Eye of round and broccoli both done in the Instant Pot. Started out with this. I took it out of its package, towelled it dry, salted it very generously and let it sit on the counter for about 1 1/2 hours. I then followed @Mmmpomps directions of browning it on the sauté function, (I then added the trivet to the pot and returned the roast so it would be sitting above the liquid) before adding half a cup of water and pressure cooking it on high for exactly 4 minutes. I then turned off the keep warm function on the Instant Pot and left the roast in there for an hour. After I removed the roast to a cutting board I added the broccoli on top of the trivet and pressure cooked on high for zero minutes with quick release. This is eye of round. It will never be tenderloin. If your expectations remain within the realm of reality it’s not a bad way to have some roast beef for a meal and lots leftover for sandwiches. This remains a cut of beef that will disappoint more people than it pleases. Even more so now that it is so pricey. Thanks, @Mmmpomps. I am glad you shared it and I’m glad I tried it but I don’t see it appearing too often in my future.

I find for the most part that they excel at what they do. I don’t recall having a meal in a diner that didn’t live up to my expectations. And they have the welcome mat figured out to a T.

Insanity: doing the same thing over and over again and expecting a different result. I replaced the stone with an upside down sheet pan. (Desperate times call for desperate measures). Not much changed. The crust was still disappointing and there was absolutely no evidence of leoparding. It seemed as if the crust under the toppings was not fully cooked and the crust around the edge had dried out as much as it had baked. This was the last piece of dough from the batch I made. I need to give it a break for a few days before I get completely discouraged.

camel camel camel is your friend. Click

I wasn’t very clear when I sent Kerry the instructions. This was @Mmmpomps discovery.

Yep. I do the same. It doesn’t dissolve so it is pointless. I am sure I read in the book that doing it the way you and I do it works just as well so I’m a bit confused as to the reason for trying to make the slurry.

I am now convinced without a shadow of a doubt that my oven is punishing me for some sin I’ve committed but am unaware of. Somewhere along the line I have offended the kitchen gods that’s for sure. The grand child has to make a presentation in class on Friday and has been asked to bring snacks. I thought I would kill two birds with one stone. I would make her snacks for the presentation and snacks for her dad’s meeting. I offered her some choices and she settled on chocolate chip cookies. I don’t even want to count the number of times I’ve made these cookies using this recipe. Today I checked to make sure my oven had reached the recommended 375°F temperature. The thermometer read 400°F. I turned it down to 365°F and without checking, a few minutes later I loaded two half sheet pans of cookies. After 10 minutes they looked as pale and wan as Sleeping Beauty. The oven thermometer read 300°F. (There’s a reason I keep neither a gun nor a slingshot in the house). I cranked the heat back up to 375°F and waited. And waited. And waited. Finally the thermometer read somewhere between 350 and 400. I baked the rest of the cookies. So now I have a mix of thin, pale, sad looking cookies and a very few that turned out the way I had expected. Grrrrrrr. Oh well both parties are easy to satisfy. These contain high-end chocolate pistoles and I have no doubt they will disappear in a flash. Making a batch of cookie should not be this complicated.

425°F Steam/bake function for 30 to 45 minutes. Most seem to be done at the 30 minute mark but I’m sure it’s a function of size.

More leftover sous vide pork chop on a homemade bun.