Instead of a vanilla bean, I used three teaspoons of homemade vanilla extract ( recipe here: https://smittenkitchen.com/2015/01/make-your-own-vanilla-extract/ ). It was pretty good! I'm gonna make it again, probably with 2/3 of the sugar and less egg yolks, it did end up tasting a little eggy. I might increase the amount of vanilla extract, because my palate is probably distorted by years and years of storebought ice cream.
I will most definitely chop up some roasted walnuts (maybe make candied walnuts?) and put those in there
Just a small caveat around cutting sugar: the sugar in the ice cream base helps to prevent ice crystals from forming too quickly while you're churning, so if you don't have enough sugar then your ice cream can get really hard and not have that amazing creamy mouthfeel. If you do want to cut the sugar a bit, a splash of hard liquor and subbing some sugar for corn syrup can help.
Not exactly. Depending on the type of corn syrup being used, it can actually have a much lower relative sweetness than sucrose. If you can come up with something other than HFCS, subbing some in could help a bit.
Instead of a vanilla bean, I used three teaspoons of homemade vanilla extract ( recipe here: https://smittenkitchen.com/2015/01/make-your-own-vanilla-extract/ ). It was pretty good! I'm gonna make it again, probably with 2/3 of the sugar and less egg yolks, it did end up tasting a little eggy. I might increase the amount of vanilla extract, because my palate is probably distorted by years and years of storebought ice cream.
I will most definitely chop up some roasted walnuts (maybe make candied walnuts?) and put those in there
Just a small caveat around cutting sugar: the sugar in the ice cream base helps to prevent ice crystals from forming too quickly while you're churning, so if you don't have enough sugar then your ice cream can get really hard and not have that amazing creamy mouthfeel. If you do want to cut the sugar a bit, a splash of hard liquor and subbing some sugar for corn syrup can help.
Not exactly. Depending on the type of corn syrup being used, it can actually have a much lower relative sweetness than sucrose. If you can come up with something other than HFCS, subbing some in could help a bit.
Usually the difference between disaccharide and monosaccharide is that the disaccharides are generally less sweet. The more complex the carbohydrate, the less sweet it tends to be. Starch, for example, hardly tastes sweet until you digest it with amylase present in your saliva. Grab a cracker and hold it in your mouth and it'll get sweeter over time as your saliva digests it. It's a fun bit of chemistry.
bowen on
not a doctor, not a lawyer, examples I use may not be fully researched so don't take out of context plz, don't @ me
I recently acquired some more kitchen storage space, so I should really buy a giant rising tub to avoid the Creature from the Black Lagoon yeast-fest that happened last time.
I recently acquired some more kitchen storage space, so I should really buy a giant rising tub to avoid the Creature from the Black Lagoon yeast-fest that happened last time.
break through a tenant separation wall and into the adjoining units cabinets?
I really need to get back into bread. It really doesn't take long and boy is fresh bread good.
My problem is that I need to figure out how to get it shaped more like a loaf like you'd get at the store.
I recently bought a pullman loaf pan that makes satisfyingly square bread. It's got a lid that slides over the top that keeps the bread all squooshed down inside.
So far I prefer my regular bulbous sandwich loaf for my breakfast toast because it's got a lighter crumb, but I really like the pullman bread for packing sandwiches.
JedocIn the scupperswith the staggers and jagsRegistered Userregular
In that case, yeah. The 2 pound pan I linked should be right up your alley. It's like a foot and a goddamn half long, and I have to freeze half the loaf when I bake it.
I'm currently using the recipe from Rose Levy Beranbaum's Bread Bible:
Ingredient:
4 cups unbleached all purpose flour, preferably King Arthur
1/4 cup dry whole milk
1 tablespoons dry instant yeast
6 tablespoons unsalted butter, softened
1 1/2 cups water (70 to 90 degrees)
2 tablespoons honey
2 teaspoons salt
In a large mixer bowl, whisk together the flour, dry milk and yeast. Add the butter and mix with the dough hook on low speed (No. 2 if using Kitchen Aid), then add the water, honey, and salt. When all the flour is moistened, raise the speed to medium (No. 4 on KA) and beat for 7 minutes. The dough will be smooth, shiny and slightly sticky to the touch. If the dough is not stiff, knead in a little flour. If it is not at all sticky, spray it with a little water and knead it in.
On a lightly floured counter, shape the dough into a football shape. Flour the top and cover it with plastic wrap. Allow to relax for 10 to 15 minutes. Remove the plastic wrap and gently deflate the dough, using your fingertips to spread it into a rectangle about 10-by-8 inches wide. Flour the counter as necessary to keep it from sticking.
Give the dough a turn, then press or roll it out again to about 12-by-5 inches and shape it into a 16-inch loaf. Set it in the prepared pan. Grease the TOP of the pan (underside) and slide it into place, leaving it a few inches ajar so that you can gauge the progress of the rising dough.
Cover the exposed area with plastic wrap, and allow the dough to rise until it is about 1/2 inch below the top of the lid, about 1 to 11/2 hours. When the dough is pressed with a fingertip, the depression will very slowly fill in.
Preheat oven to 425 degrees. (Do not use an oven stone.) Bake for 30 minutes. Gently slide off the lid and continue baking about 30 minutes or until browned. Remove bread from the oven and unmold it onto a large wire rack. Cool it top side up until barely warm, about 1 hour to make for easier slicing.
The beer and flour is sitting to autolyse for like 3 hours now
I already have the starter I'm going to use measured out. Just gotta add water and salt and mix it with the rest of the dough and let that sit overnight.
In that case, yeah. The 2 pound pan I linked should be right up your alley. It's like a foot and a goddamn half long, and I have to freeze half the loaf when I bake it.
I'm currently using the recipe from Rose Levy Beranbaum's Bread Bible:
Ingredient:
4 cups unbleached all purpose flour, preferably King Arthur
1/4 cup dry whole milk
1 tablespoons dry instant yeast
6 tablespoons unsalted butter, softened
1 1/2 cups water (70 to 90 degrees)
2 tablespoons honey
2 teaspoons salt
In a large mixer bowl, whisk together the flour, dry milk and yeast. Add the butter and mix with the dough hook on low speed (No. 2 if using Kitchen Aid), then add the water, honey, and salt. When all the flour is moistened, raise the speed to medium (No. 4 on KA) and beat for 7 minutes. The dough will be smooth, shiny and slightly sticky to the touch. If the dough is not stiff, knead in a little flour. If it is not at all sticky, spray it with a little water and knead it in.
On a lightly floured counter, shape the dough into a football shape. Flour the top and cover it with plastic wrap. Allow to relax for 10 to 15 minutes. Remove the plastic wrap and gently deflate the dough, using your fingertips to spread it into a rectangle about 10-by-8 inches wide. Flour the counter as necessary to keep it from sticking.
Give the dough a turn, then press or roll it out again to about 12-by-5 inches and shape it into a 16-inch loaf. Set it in the prepared pan. Grease the TOP of the pan (underside) and slide it into place, leaving it a few inches ajar so that you can gauge the progress of the rising dough.
Cover the exposed area with plastic wrap, and allow the dough to rise until it is about 1/2 inch below the top of the lid, about 1 to 11/2 hours. When the dough is pressed with a fingertip, the depression will very slowly fill in.
Preheat oven to 425 degrees. (Do not use an oven stone.) Bake for 30 minutes. Gently slide off the lid and continue baking about 30 minutes or until browned. Remove bread from the oven and unmold it onto a large wire rack. Cool it top side up until barely warm, about 1 hour to make for easier slicing.
I've heard of evaporated milk and condensed milk, but milk powder is a new one on me!
Yeah, dry whole milk is just any of the powdered milks you find on the baking aisle rather than the cereal aisle. It's easier for baking because the heated roller process that gets rid of all the moisture also denatures a protein in milk that interferes with the yeast's CO2 production.
There's a fancy baker's version, but I could never detect much of a difference between it and the plain old Carnation stuff you should be able to find at your grocery store.
If you don't want to mess with it, you can substitute a cup of scalded milk for a cup of water and a quarter cup of powdered milk in your recipe. Scalding denatures the protein in the same way as powdering does.
I've heard of evaporated milk and condensed milk, but milk powder is a new one on me!
Yeah, dry whole milk is just any of the powdered milks you find on the baking aisle rather than the cereal aisle. It's easier for baking because the heated roller process that gets rid of all the moisture also denatures a protein in milk that interferes with the yeast's CO2 production.
There's a fancy baker's version, but I could never detect much of a difference between it and the plain old Carnation stuff you should be able to find at your grocery store.
If you don't want to mess with it, you can substitute a cup of scalded milk for a cup of water and a quarter cup of powdered milk in your recipe. Scalding denatures the protein in the same way as powdering does.
That's not really a fancy version, just an alternate from another company that tries to sell as many different baking ingredients as they can.
In pastry school we just used the Carnation stuff, even though all of our flours came from King Arthur.
I went to a creamery that is renowned in Quebec, a province renowned for its dairy.
They had a soft serve machine.
Got some 15% cream, gonna see if I can find some nice tomatoes at a farmers' market to make a killer rosé sauce
Which one is that?
St-Fidèle. I got a solid one pound block of squeaky poutine cheese and a swiss that was the best lactose free cheese I've ever had.
I visited Tadoussac as well, such an amazing place! I had no idea this kind of terrain existed, much less was here in Quebec
Those tiny dots on the dune are people! It's like a few hundred meters tall easily, and super soft sand. I took the photo from about a kilometer out onto the tidal flats.. But the crazy thing is it's right on the edge of dense forest! Never seen desert and forest so intertwined like this.
Got introduced to the surprisingly zen fun of dune running, where you take massive loping strides through the air down the steep dune at speed, it feels like walking on the moon!
I think the ratio might be off for this recipe I was following. Once I added my starter and a bit of water it got real soupy. It's possible my scale is wonky or my high hydration starter might just have been a little difficult to incorporate or both...
I added about 30 more grams of flour and it came together but it's really really wet still. Even tossed it in my stand mixer to work it for like 10 minutes.
Hopefully it'll be fine once I rest it fold it and let it rest for overnight.
I went to a creamery that is renowned in Quebec, a province renowned for its dairy.
They had a soft serve machine.
Got some 15% cream, gonna see if I can find some nice tomatoes at a farmers' market to make a killer rosé sauce
Which one is that?
St-Fidèle. I got a solid one pound block of squeaky poutine cheese and a swiss that was the best lactose free cheese I've ever had.
I visited Tadoussac as well, such an amazing place! I had no idea this kind of terrain existed, much less was here in Quebec
Those tiny dots on the dune are people! It's like a few hundred meters tall easily, and super soft sand. I took the photo from about a kilometer out onto the tidal flats.. But the crazy thing is it's right on the edge of dense forest! Never seen desert and forest so intertwined like this.
Got introduced to the surprisingly zen fun of dune running, where you take massive loping strides through the air down the steep dune at speed, it feels like walking on the moon!
Ok now that the dough has rested a bit more I can handle it enough to stretch and fold it if I wet my hands a bit.
Imma do that every hour until I go to bed then give it overnight to rise.
Anyone have luck using a pan of hot water in the lower rack of the oven instead of a Dutch oven? Because I don't have one still and don't want to mess with using a metal bowl as a makeshift ill fitted lid.
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
So my kid found the cans of beans in the pantry.
"Mommy! I love beans! i want to eat them!"
so now I need to make some kind of bean soup this weekend.
Anybody have any handy ideas? recipes? thoughts? Otherwise it's just gonna be toss the beans in the slow cooker with some canned tomatoes, garlic, and go from there.
so now I need to make some kind of bean soup this weekend.
Anybody have any handy ideas? recipes? thoughts? Otherwise it's just gonna be toss the beans in the slow cooker with some canned tomatoes, garlic, and go from there.
Ok now that the dough has rested a bit more I can handle it enough to stretch and fold it if I wet my hands a bit.
Imma do that every hour until I go to bed then give it overnight to rise.
Anyone have luck using a pan of hot water in the lower rack of the oven instead of a Dutch oven? Because I don't have one still and don't want to mess with using a metal bowl as a makeshift ill fitted lid.
I don't do sourdough, but I do steam up the oven to make for a crispier top crust. Just toss half a dozen ice cubes into a metal pan on the bottom rack so the steam is released more slowly.
+1
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
so now I need to make some kind of bean soup this weekend.
Anybody have any handy ideas? recipes? thoughts? Otherwise it's just gonna be toss the beans in the slow cooker with some canned tomatoes, garlic, and go from there.
so now I need to make some kind of bean soup this weekend.
Anybody have any handy ideas? recipes? thoughts? Otherwise it's just gonna be toss the beans in the slow cooker with some canned tomatoes, garlic, and go from there.
I went to a creamery that is renowned in Quebec, a province renowned for its dairy.
They had a soft serve machine.
Got some 15% cream, gonna see if I can find some nice tomatoes at a farmers' market to make a killer rosé sauce
Which one is that?
St-Fidèle. I got a solid one pound block of squeaky poutine cheese and a swiss that was the best lactose free cheese I've ever had.
I visited Tadoussac as well, such an amazing place! I had no idea this kind of terrain existed, much less was here in Quebec
Those tiny dots on the dune are people! It's like a few hundred meters tall easily, and super soft sand. I took the photo from about a kilometer out onto the tidal flats.. But the crazy thing is it's right on the edge of dense forest! Never seen desert and forest so intertwined like this.
Got introduced to the surprisingly zen fun of dune running, where you take massive loping strides through the air down the steep dune at speed, it feels like walking on the moon!
Hmmmmmmm that's a 5 hour drive away
Is it realllly good cheese/ice cream?
The cheese is very tasty, and it's easily the best soft serve I've ever had
so now I need to make some kind of bean soup this weekend.
Anybody have any handy ideas? recipes? thoughts? Otherwise it's just gonna be toss the beans in the slow cooker with some canned tomatoes, garlic, and go from there.
so now I need to make some kind of bean soup this weekend.
Anybody have any handy ideas? recipes? thoughts? Otherwise it's just gonna be toss the beans in the slow cooker with some canned tomatoes, garlic, and go from there.
so now I need to make some kind of bean soup this weekend.
Anybody have any handy ideas? recipes? thoughts? Otherwise it's just gonna be toss the beans in the slow cooker with some canned tomatoes, garlic, and go from there.
What kinda beans we talkin’ about here?
well she originally asked for the red beans.
but then said, no the black beans.
then she pulled the can of white beans out to show me. So who even really knows.
I should check the menu at daycare and see if they give the kids baked beans for a meal.
Posts
Just a small caveat around cutting sugar: the sugar in the ice cream base helps to prevent ice crystals from forming too quickly while you're churning, so if you don't have enough sugar then your ice cream can get really hard and not have that amazing creamy mouthfeel. If you do want to cut the sugar a bit, a splash of hard liquor and subbing some sugar for corn syrup can help.
Not exactly. Depending on the type of corn syrup being used, it can actually have a much lower relative sweetness than sucrose. If you can come up with something other than HFCS, subbing some in could help a bit.
https://owlsoft.com/pdf_docs/WhitePaper/Rel_Sweet.pdf
Interesting! I didn't know that.
Usually the difference between disaccharide and monosaccharide is that the disaccharides are generally less sweet. The more complex the carbohydrate, the less sweet it tends to be. Starch, for example, hardly tastes sweet until you digest it with amylase present in your saliva. Grab a cracker and hold it in your mouth and it'll get sweeter over time as your saliva digests it. It's a fun bit of chemistry.
My problem is that I need to figure out how to get it shaped more like a loaf like you'd get at the store.
break through a tenant separation wall and into the adjoining units cabinets?
I recently bought a pullman loaf pan that makes satisfyingly square bread. It's got a lid that slides over the top that keeps the bread all squooshed down inside.
So far I prefer my regular bulbous sandwich loaf for my breakfast toast because it's got a lighter crumb, but I really like the pullman bread for packing sandwiches.
we go through a lot of bread. I'd love to make it cheaper, healthier, and tastier
I'm currently using the recipe from Rose Levy Beranbaum's Bread Bible:
In a large mixer bowl, whisk together the flour, dry milk and yeast. Add the butter and mix with the dough hook on low speed (No. 2 if using Kitchen Aid), then add the water, honey, and salt. When all the flour is moistened, raise the speed to medium (No. 4 on KA) and beat for 7 minutes. The dough will be smooth, shiny and slightly sticky to the touch. If the dough is not stiff, knead in a little flour. If it is not at all sticky, spray it with a little water and knead it in.
On a lightly floured counter, shape the dough into a football shape. Flour the top and cover it with plastic wrap. Allow to relax for 10 to 15 minutes. Remove the plastic wrap and gently deflate the dough, using your fingertips to spread it into a rectangle about 10-by-8 inches wide. Flour the counter as necessary to keep it from sticking.
Give the dough a turn, then press or roll it out again to about 12-by-5 inches and shape it into a 16-inch loaf. Set it in the prepared pan. Grease the TOP of the pan (underside) and slide it into place, leaving it a few inches ajar so that you can gauge the progress of the rising dough.
Cover the exposed area with plastic wrap, and allow the dough to rise until it is about 1/2 inch below the top of the lid, about 1 to 11/2 hours. When the dough is pressed with a fingertip, the depression will very slowly fill in.
Preheat oven to 425 degrees. (Do not use an oven stone.) Bake for 30 minutes. Gently slide off the lid and continue baking about 30 minutes or until browned. Remove bread from the oven and unmold it onto a large wire rack. Cool it top side up until barely warm, about 1 hour to make for easier slicing.
I already have the starter I'm going to use measured out. Just gotta add water and salt and mix it with the rest of the dough and let that sit overnight.
excellent!
dry whole milk?
I've heard of evaporated milk and condensed milk, but milk powder is a new one on me!
They had a soft serve machine.
Got some 15% cream, gonna see if I can find some nice tomatoes at a farmers' market to make a killer rosé sauce
Yeah, dry whole milk is just any of the powdered milks you find on the baking aisle rather than the cereal aisle. It's easier for baking because the heated roller process that gets rid of all the moisture also denatures a protein in milk that interferes with the yeast's CO2 production.
There's a fancy baker's version, but I could never detect much of a difference between it and the plain old Carnation stuff you should be able to find at your grocery store.
If you don't want to mess with it, you can substitute a cup of scalded milk for a cup of water and a quarter cup of powdered milk in your recipe. Scalding denatures the protein in the same way as powdering does.
Which one is that?
That's not really a fancy version, just an alternate from another company that tries to sell as many different baking ingredients as they can.
In pastry school we just used the Carnation stuff, even though all of our flours came from King Arthur.
St-Fidèle. I got a solid one pound block of squeaky poutine cheese and a swiss that was the best lactose free cheese I've ever had.
I visited Tadoussac as well, such an amazing place! I had no idea this kind of terrain existed, much less was here in Quebec
Those tiny dots on the dune are people! It's like a few hundred meters tall easily, and super soft sand. I took the photo from about a kilometer out onto the tidal flats.. But the crazy thing is it's right on the edge of dense forest! Never seen desert and forest so intertwined like this.
Got introduced to the surprisingly zen fun of dune running, where you take massive loping strides through the air down the steep dune at speed, it feels like walking on the moon!
I added about 30 more grams of flour and it came together but it's really really wet still. Even tossed it in my stand mixer to work it for like 10 minutes.
Hopefully it'll be fine once I rest it fold it and let it rest for overnight.
Hmmmmmmm that's a 5 hour drive away
Is it realllly good cheese/ice cream?
Imma do that every hour until I go to bed then give it overnight to rise.
Anyone have luck using a pan of hot water in the lower rack of the oven instead of a Dutch oven? Because I don't have one still and don't want to mess with using a metal bowl as a makeshift ill fitted lid.
"Mommy! I love beans! i want to eat them!"
so now I need to make some kind of bean soup this weekend.
Anybody have any handy ideas? recipes? thoughts? Otherwise it's just gonna be toss the beans in the slow cooker with some canned tomatoes, garlic, and go from there.
Democrats Abroad! || Vote From Abroad
this will be a good start!
https://www.southernliving.com/recipes/ham-and-bean-soup-recipe
I don't do sourdough, but I do steam up the oven to make for a crispier top crust. Just toss half a dozen ice cubes into a metal pan on the bottom rack so the steam is released more slowly.
Hmm. Other than the whole pork thing. That might work.
Democrats Abroad! || Vote From Abroad
oohhh
one sec!
Here you go!
The cheese is very tasty, and it's easily the best soft serve I've ever had
What kinda beans we talkin’ about here?
The magical fruit, saru.
well she originally asked for the red beans.
but then said, no the black beans.
then she pulled the can of white beans out to show me. So who even really knows.
I should check the menu at daycare and see if they give the kids baked beans for a meal.
Democrats Abroad! || Vote From Abroad