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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]
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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.


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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Old 01-31-2014, 01:57 AM   #31
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I made another attempt at gluten free banana bread. This time I bought a mix and it was actually very close to regular banana bread, the closest I have ever come. I switched out the milk with coconut milk, and the eggs with egg replacer and it still turned out really dense but light and delicious.

It is pricey, but in comparison to all the flour ingredients I bought for the recipe that turned out so-so, I think this is a better value and much easier to make. I prefer to bake from scratch, but with gluten free, I go with what is the best taste and quality because some of it can be down-right inedible.
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Old 02-09-2014, 12:20 PM   #32
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I got my King Arthur Flour Recipe Newsletter today this one looks promising:

Gok Jai: King Arthur Flour

and so does:

Vegan Clementine Cupcakes: King Arthur Flour
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Old 02-09-2014, 12:25 PM   #33
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Feel like making bread again today. Yesterday it was challah. Today I'm well into a couple of loaves of pumpernickel.
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Old 02-10-2014, 03:04 AM   #34
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Oops, forgot to mention baked a couple days ago. Gotta mention it since I really don't bake much. I guess Bakechef's brownies got me going. Anyway, about the middle of last week I baked both a banana nut bread and a batch of oatmeal choco chip cookies. They're both half gone now. Gotta think of something else to make!
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Old 02-10-2014, 09:54 AM   #35
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In Aruba I made a tres leches cake for my stepdaughter. It was shared around the pool with the folks who contributed vegetable oil for the cake and vanilla for the whipped cream.

Daughter was thrilled and several folks asked for the recipe. That cake is a real crowd pleaser.
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Old 02-10-2014, 02:56 PM   #36
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Just put a dozen hamburger buns in to bake.

Glenn saw an episode of Diners, Drive-Ins & Dives where a place called Crockett's Public House in Puyallup, WA was featured. The dish that caught his eye was something called Mom's Sloppy Joe. Fortunately, I could pull the recipe up. I printed it off and will get what ingredients we don't have tomorrow. In the meantime, the buns are baking and we'll be ready for some sloppy good sammies.

He was really taken by what he determined were great ingredients in the meat mix. The recipe does sound quite yummy.
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Old 02-12-2014, 07:05 PM   #37
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Brownies

It looks like I will be at the house site a lot tomorrow, so might as well make it fun
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Old 02-12-2014, 07:46 PM   #38
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Quote:
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Whitebread and rolls.
Beautiful!!

Quote:
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Yesterday I made more of the 100% wheat bread. I've been using it for toast and enjoying it.
Is that recipe posted anywhere?
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Old 02-12-2014, 08:14 PM   #39
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I posted it here on this site and the blog. http://www.discusscooking.com/forums...ead-88700.html

Sent from my IdeaTabA2109A using Discuss Cooking mobile app
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Old 02-13-2014, 09:47 AM   #40
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Aldi's has apples, 3# bag for $1.69, so I guess I will bake an apple pie today.
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