Absurdly, stupidly basic cooking questions (Part 2)

[ElsieD]

55 minutes ago, DesertTinker said:

Is your recipe just butter, flour and sugar? If it is, then just lining the pan with parchment paper is all you need to do. There’s plenty of fat in it to prevent sticking. Here’s a link to the YouTube channel that I got the recipe and method I use.

 

Sorry, I forgot to post the picture.  Thanks for the video but my questions are really about the pan.  I read where you spray the pan, don't spray the pan.  Bake in pan, after patting the dough into the pan, turn it out onto a parchment lined baking sheet, score the cookies and bake them that way.  Bake for 20 minutes, bake for 45.   I'm confused.

[Tropicalsenior]

2 hours ago, ElsieD said:

I have this shortbread baking pan

To get back to your original question, I'm not sure if you butter it before or not. I have a shortbread mold that bakes one at a time and for that reason I have never used it. I think I know where it is and I think that it still has the original directions with it. I'll see if I can find it.

You should be able to use any of the recipes that have been given here. And I imagine that you would bake it at 325°, as all the recipes say.

Edited December 12 by Tropicalsenior (log)

[Tropicalsenior]

17 minutes ago, ElsieD said:

but my questions are really about the pan.  I read where you spray the pan, don't spray the pan.

I couldn't find my mold. I guess I gave it away and forgot about it. However I did find this link that gives a pretty comprehensive idea on how to use the mold. It also has quite a few shortbread recipes. Some recipes go for powdered sugar or cornstarch but I like the simple three ingredient recipe. I first became a fan of shortbread with Walkers and this is closer to their version.

Edited December 12 by Tropicalsenior (log)

[AlaMoi]

the usual shortbread recipes have enough butter that lining or greasing the pan is not required.

 

I suppose somebody made shortbread 'more healthier' hence it many need lining/greasing . . . ?

[Smithy]

My pan looks a lot like yours. Here's one of the recipes, with instructions:

 

 

I'm glad I found the booklet. I had forgotten the spray.

 

I think that the shortbread wouldn't hold its shape unless it's baked in the pan. Firmer cookies, like springerle, can be molded (like in my cute little angel mold) and then baked outside the mold.

 

Incidentally, here's the cover of the booklet that came with my mold:

 

 

I haven't made shortbread in ages! Thanks for the reminder.

[ElsieD]

Alright, it's in the oven.  

[Tropicalsenior]

8 minutes ago, ElsieD said:

Alright, it's in the oven.  

Which recipe did you use?

[ElsieD]

1 hour ago, Tropicalsenior said:

Which recipe did you use?

The recipe you linked to and the one Smithy posted were the same.  I used my husband's family's recipe  which is also the same except it calls for fruit sugar.  I actually like vanilla in my shortbread so added 1/4 teaspoon ground vanilla.  As i was using unsalted butter, I also added some flour de sel.  Plus I like a bit of salt crunch in my shortbread.   I sprayed the mold with baker's spray, patted the dough into the pan, covered the dough with parchment and pressed the dough down with my mini-roller.  15 minutes into the bake i realized I'd forgotten to prick the dough.  Big Oopsie.  The dough had risen quite a bit but I poked it anyway.  After 30 minutes it looked done.  I put a cutting board on top of it and it easily came out of the mold.  As you can see from the picture, the design did not form on the cookie.  Also, the bake was uneven, maybe both were due to my not pricking the dough?  I'll try again tomorrow and I'll let you know how it goes.

Edited December 13 by ElsieD
Removed a couple of words (log)

[rotuts]

@ElsieD

 

'''  i was using unsalted butter, '''

 

'''  I'll use grocery store butter. '''

 

what is the difference between the two 

 

and how did those differences effect your result ?

[ElsieD]

4 minutes ago, rotuts said:

@ElsieD

 

'''  i was using unsalted butter, '''

 

'''  I'll use grocery store butter. '''

 

what is the difference between the two 

 

and how did those differences effect your result ?

Poor editing on my part.  I had used a butter with 82% butterfat which in Canada, you can only buy ar local dairy places.  John had picked some up when he last went to visit his mom.  It was 3 times the price of grocery butter, at $24 a pound vs grocery butter which goes for around $8 unless you can find it on sale.  I have made shortbread many times using this recipe but  since I want to try the mold again, I'd rather experiment with cheaper butter.  (Note:   I did not know he was buying this.  I was, ahem, incredulous.)

[rotuts]

@ElsieD

 

thanks .  Ive used KerryGold ( unsalted ) a few times   its about 2X  $ USA ' better than generic butter. '

 

it certainly spreads easier at colder temps , and has a more pronounced ' fat ' mouth feel

 

but to my taste , it does not have a higher ' butter ' flavor , if you will 

 

Land O Lakes and Cabot , ( esp Cabot )  have more ' butter ' flavor

Edited December 13 by rotuts (log)

[TdeV]

If one were to put a dry rub on a piece of meat, does one put the dry rub on all sides of the meat––or merely on the top?

[TdeV]

12 hours ago, TdeV said:

If one were to put a dry rub on a piece of meat, does one put the dry rub on all sides of the meat––or merely on the top?

 

Re: Dry Rub coating instructions. The model is this recipe https://oven.anovaculinary.com/recipe/InyGnRlQAzPjWbAV2q5G where the images show the roast from only one side, but the text does say to coat all sides. Is that right?

 

The recipe has been modified by @gfweb's statement to sous vide at 150ºF for 48 hours.

 

This is the pot I intend to use.

 

How far around the roast should the dry rub go?

 

 

Edited to add: This is an incredibly tasty way to use the Anova Steam oven!

 

 

Edited December 14 by TdeV
Always more to say (log)

[Smithy]

1 hour ago, TdeV said:

 

Re: Dry Rub coating instructions. The model is this recipe https://oven.anovaculinary.com/recipe/InyGnRlQAzPjWbAV2q5G where the images show the roast from only one side, but the text does say to coat all sides. Is that right?

 

The recipe has been modified by @gfweb's statement to sous vide at 150ºF for 48 hours.

 

This is the pot I intend to use.

 

How far around the roast should the dry rub go?

 

 

Edited to add: This is an incredibly tasty way to use the Anova Steam oven!

 

 

 

I'm pretty liberal with my dry rubs, since I want the flavor they provide. I would apply the rub all over the surface of the roast.

[mmlstarr]

I have a recipe for gingerbread cake that calls for full-fat buttermilk. I can only find non-fat. Do you think it will make a difference?

 

The recipe has 155g of unsalted butter as well (for a 1/4 sheet pan-sized cake)