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09-19-2024, 08:01 PM | #375 |
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I may be getting the hang of pizza.
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09-21-2024, 08:09 AM | #377 |
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Found a small bag of frozen raspberries that I forgot in the freezer. Might as well make some jam.
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09-26-2024, 10:06 AM | #378 |
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Lemon sweet rolls
Lemon sweet rolls with cream cheese icing. I need to be more consistent in my baking. Keep the size and shape the same. The lemon doesn’t really come through in the dough. Only in the icing. More lemon next time. Texture is good though.
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09-26-2024, 10:10 AM | #379 |
Cailín gan eagla.
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09-26-2024, 10:13 AM | #380 |
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09-26-2024, 11:19 AM | #381 |
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Rolls look good. I’m not one for flavored bread doughs. Cake batter is a different story but you are not making a cake.
For lemon flavored rolls I would focus the flavors in the filling and icing, not the dough. Bread doughs are relatively low hydration compared with cake batters. Flavors from water soluble compounds do not diffuse through a low hydration (in comparison) bread dough the same way they easily permeate a high hydration batter. For the filling one can try cinnamon, sugar, butter and either fresh squeezed lemon juice or lemon zest, or both. Same in the icing - both freshly squeezed juice and zest. It’s easy to bring out lemon flavor because of its acidity. Quantity also matters. Depending on where your recipe came from, flavoring quantity seems quite mild. Need to amp it up. |
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09-26-2024, 11:56 AM | #382 |
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This is the recipe I used. I always follow the recipe the first time to see how it is and if it needs changes. Also I don’t think my sense of taste is sensitive enough to pick out subtle flavors. I will definitely put more lemon in the filling next time. I think the icing was just right.
Thanks for your insights on hydration and flavors https://cooking.nytimes.com/recipes/...mon%20sweet%20 |
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09-28-2024, 07:45 PM | #383 |
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Pastry
Ran across this old photo today from the pastry class in Paris. I haven’t been able to make them look that good since.
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09-29-2024, 10:38 AM | #384 |
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Marinating my chicken for dinner this evening. Convect roast @375° for 30 minutes.
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09-29-2024, 01:03 PM | #385 |
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09-29-2024, 02:47 PM | #386 | |
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Quote:
I have a new croissant recipe that I got from The NY Times that calls for King Arthur all purpose. https://www.amazon.com/Francine-Fari...s%2C204&sr=8-1 Last edited by SW111; 09-29-2024 at 02:52 PM.. Reason: Added more info |
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09-29-2024, 03:18 PM | #387 |
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Thanks. What were the dimensions (approximately) of the Paris oven and likewise for yours?
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09-29-2024, 04:27 PM | #388 | |
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Quote:
https://us.bertazzoni.com/products/m...iron-griddle-2 This was the class I took. https://lacuisineparis.com/paris-bak.../pastry/368181 Last edited by SW111; 09-29-2024 at 04:40 PM.. Reason: Added photo |
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10-04-2024, 06:13 PM | #391 |
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Bouillon de Bœuf fait Maison
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10-06-2024, 02:06 PM | #393 |
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Preparing my onion soup base:
1. Three medium size onions. Spanish, white and red. 2. Caramelize in ¼ pound of butter until tender. Mix 2 tbs of flour. 1. Add 3 cups of beef broth, one cup of beef stock (See JJ's earlier post) 2. Then add one cup of red wine. I used an Australian Shiraz this time around. 3. Bring to boil then simmer for 30 minutes. |
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10-08-2024, 07:24 PM | #396 |
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Chocolate Chip Cookies (not for me) and Pumpkin Cookies
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