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Old 01-30-2014, 02:27 AM   #21
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Did you bake the bread for bread crumbs on top?
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Old 01-30-2014, 02:57 AM   #22
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Nope! Actually, I didn't even put breadcrumbs on top. Instead I make sure there's enough cheese and sauce on top so the cheese gets all nice and brown like it will on lasagna.
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Old 01-30-2014, 09:22 AM   #23
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About to go make some drop biscuits for mom.
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Old 01-30-2014, 09:46 AM   #24
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What does cream of tartar do in a recipe?
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Old 01-30-2014, 10:23 AM   #25
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Quote:
Originally Posted by Cooking Goddess View Post
Does it count as baking if I made baked macaroni and cheese?
Of course...did you turn on the oven? Did you put food in there to finish cooking? Yep, you baked.
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Old 01-30-2014, 10:28 AM   #26
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What does cream of tartar do in a recipe?
It works to acidify and boost the baking soda reaction. It is a component of baking powder.
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Old 01-30-2014, 10:37 AM   #27
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Thanks!
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Old 01-30-2014, 10:55 AM   #28
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Just took a loaf of Jim Lahey's No-Knead Bread out of the oven.

I had to get creative in order to make it because our house is generally coolish and I had to provide a 70F place for the dough to rest for its first 18 hours.

I put on my thinking cap and came up with what turned out to be a great solution. I spanned the fins in our electric dryer with one of our large cooling racks, placed a heating pad on the racks, then put the bowl of dough on top of the heating pad. I closed the dryer door and let the gods take over.

This morning, the dough was perfect and after testing the interior temp of the dryer with my thermal temp gun, the temperature was exactly as needed.

Worked out just right and we have a fantastic loaf of bread to enjoy with tonight's soup. I'm going to make more on Saturday. Can't wait.

Now I have a casserole of rice pudding baking for dessert. Yum!
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Old 01-30-2014, 07:58 PM   #29
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[QUOTE=Katie H;1340543]Just took a loaf of Jim Lahey's No-Knead Bread out of the oven.

I had to get creative in order to make it because our house is generally coolish and I had to provide a 70F place for the dough to rest for its first 18 hours.


Is this called over-proofing where you let the dough rise and then fall into itself? Do you do this for all your breads?
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Old 01-30-2014, 08:04 PM   #30
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[QUOTE=BoracayB;1340684]
Quote:
Originally Posted by Katie H View Post
Just took a loaf of Jim Lahey's No-Knead Bread out of the oven.

I had to get creative in order to make it because our house is generally coolish and I had to provide a 70F place for the dough to rest for its first 18 hours.


Is this called over-proofing where you let the dough rise and then fall into itself? Do you do this for all your breads?
No. It's part of making the no-knead variety. Click on the link I referenced. You'll see.
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