Source for baking pans that are NOT non-stick or aluminum?
linnea56 (zone 5b Chicago)
6 years ago
last modified: 6 years ago
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Items needed for baking bagels
Comments (12)I am not an afficianado of Montreal bagels, but here is a recipe that seems to replicate them. I proof them overnight in the fridge, not authentic but beneficial. -------------------------------------------------------------------------------- 1 cup lukewarm potato water (This is essentially the water left over from boiling potatoes. Covered, this will refrigerate for up to 3 days or frozen for up to 4 months. You can also dissolve 1½ tablespoons of potato flour in 1 cup of lukewarm water, but I havent tried this.) 1 envelope of yeast 1 tablespoon beaten egg 3 tablespoons canola oil 1 tablespoon malt syrup ~3 cups all-purpose flour 2 tbsp granulated sugar 1½ teaspoon Kosher salt Poaching Liquid 16 cups water 1/3 cup honey Glaze 1 egg yolk 1 tablespoon water poppy or sesame seeds Instructions -------------------------------------------------------------------------------- In a large bowl, dissolve 1 tablespoon of granulated sugar into the lukewarm potato water. Sprinkle the yeast on top and let it stand for 10 minutes or until it gets frothy. Stir the tablespoon of beaten egg, canola oil and malt syrup into the yeast/water mixture. Stir together 1 cup of the flour, 2 tablespoons of the sugar, and the kosher salt. Slowly beat these dry ingredients into the yeast mixture using an electric mixer until smooth. This should take about 2 minutes. Use a wooden spoon to gradually mix the remaining flour in to the mixture resulting in a soft sticky dough. On a lightly floured surface knead until the dough is smooth and stretchy. Make sure to get all the dry isolated flour spots worked out of the dough. This should take 5-10 minutes. Place the dough in a greased bowl, rotating the dough around the bowl so its outside is covered in the grease. Cover with plastic wrap (or wax paper with grease on it and a small towel). Allow the dough to rise for 1 to 1½ hours until the dough has doubled and you can poke your finger into it and leave a mark. Preheat your oven to 400 F. After rising, punch the dough down and knead it several times. Divide the dough into 10 pieces (the recipe originally called for 12 pieces, but my bagels were getting even too small for me. I may tweak the recipe to result in an even dozen). Keep the unformed dough and formed bagels covered when youre not directly shaping them. There are two methods for shaping a bagel. One is to make a ball (dont compress it too much) and poke your thumb through the center. You work your thumb (on the inside of the bagel) and your index finger (on the outside) all the way around the bagel until its formed. The other method which I prefer is to roll the dough into a long pipe and then wrap it horizontally around your hand using your fist as well as your other hand to seal it into a ring. The pipe of dough just barely wraps around my hand and I have to stretch it a bit. I like this method because the shapes end up more bagel-like, whereas for me, the first method results in more roll-like creations with small depressions in the middle. Place your bagels apart on a floured and covered baking sheet. Let them rise for 15 minutes. In the meantime, in a large pot, bring the water to a boil. Add the honey and stir. This is the poaching liquid. Gently slide your bagels into the water a few at a time into the water over a medium heat for 1 minute on each side. This is to proof them, they should be noticeably bigger than when they went into the water. Carefully remove the bagels onto parchment paper or a foil-lined greased baking sheet using a slotted spoon. Stir together the egg yolk and water and quickly brush over the bagels as they come out of the poaching liquid. Sprinkle with poppy or sesame seeds. Bake in the 400 degree oven for 20 to 25 minutes until the tops are golden brown and the bottoms sound hollow when tapped. Cool on a wire rack....See MoreDifferences in baking powder
Comments (4)I couldn't find other such proportion information for other brands. I used to use Calumet, and now use Rumford, mostly because it's what was on the shelf when I bought it. I do think it's noticeable that more of the Rumford reaction is in the bowl, but there are so many other reasons why that could be that I wouldn't call it definitive. I just adapt. If you were going to make a differentiation, I'd think that more heat rising might be good for something like pancakes, where they're made over time so the BP is discharging in the bowl, and you don't really want them to rise much before they get hot anyway. I don't think it makes any difference for a cake, where the method is to mix, pour and bake without stopping. Perhaps in a quickbread you'd want more of the reaction in the bowl so it won't go over in the oven? I don't think you can control it that much and it really depends more on things like the relative moisture content. Maybe we can get Grainlady back to answer that part of the question. A lot of people claim to be able to taste the aluminum in baked goods made with baking powder that contains it. I seem to think that things are more "delicate" with Rumsford, which might be that, might be the proportion of wet reaction, or might be a different kitchen and a new bag of flour....See MoreLOOKING for: Galaktoboureko (Greek custard baked in phyllo)
Comments (7)This is a link to a story in today's Baltimore Sun, and I have been thinking about these pastries for a looong time. First let me post the recipe.. Galaktoboureko Serves 16 This recipe for galaktoboureko squares comes from Nora Kefalas, who says any leftovers should be refrigerated uncovered to maintain crispness. Syrup may be made ahead and stored in a refrigerator for up to three weeks. Galaktoboureko also can be made into baked rolls of custard-filled phyllo dough. Custard: 4 eggs 1 teaspoon vanilla extract 6 cups milk 2 tablespoons unsalted sweet butter 1 1/2 cups sugar 1/2 teaspoon lemon extract rind of 1/2 lemon 1 cup semolina or farina Syrup: 1 tablespoon squeezed lemon juice 1 cup water 1 1/2 cups sugar 1 whole cinnamon stick Dough: 1 pound phyllo dough 1 1/2 cups melted butter-flavored Crisco for brushing phyllo cinnamon to sprinkle on top honey (optional) For the custard: In a small bowl, beat the eggs with vanilla extract and set aside. Then, in a pot, add milk, butter and sugar, using a wire whisk. Stir and bring to a boil. Turn heat down to medium and add lemon extract and lemon rind. While continuing to stir with whisk, slowly add farina. Continue to cook and stir until mixture thickens (about 3 to 5 minutes). Remove from stove and mix in the beaten eggs. Let cool for about 10 minutes. To make syrup: Place all ingredients in a pot, bring to a boil and let cook for 15 minutes. Remove from heat and remove cinnamon stick. Spread half the phyllo sheets on the bottom of an 11-inch-by-15-inch pan, leaving some hanging over the edges. Coat each sheet with melted Crisco. Then pour the custard in the pan, fold over the sheets and continue to coat with Crisco and layer the remaining sheets. Make several slits on top layer -- not cutting to the bottom. Bake at 350 degrees for about 35 minutes or until golden brown. Let stand for 10 minutes and then, with a ladle, pour syrup on top. Sprinkle with cinnamon. (If your custard is warm, your syrup must be cold.) Cut into squares and serve warm or cold. If desired, you may also drizzle honey on top. Per serving (square version): 515 calories, 8 grams protein, 25 grams fat, 6 grams saturated fat, 65 grams carbohydrate, 1 gram fiber, 64 milligrams cholesterol, 200 milligrams sodium Then here are the notes as to how the women prepare the bits and pieces in advance. A good idea if you ever want to get a bunch of people doing this together. It usually takes about 10 women to prepare the hundreds of cigar\-shaped galaktoboureko rolls for the festival. Weeks before the event, Kefalas and others meet at the church in the morning and make the custard, which takes more than two hours. "The church is what brought everybody together," Kefalas said. "We're all like a family down there. It's like home." On the stove, the mixture of milk, butter and sugar needs plenty of stirring to keep it from burning. Demonstrating in her kitchen, Kefalas makes it seem effortless. Then come the lemon extract, rind and farina, followed by the beaten eggs and vanilla, added slowly. The lemon helps cut back the smell of the eggs she'll mix in later (she always thought her mother and grandmother made it too eggy). This is the easy part. When the large batch of custard is finished, a second group of women arrives to roll up the filling in phyllo dough. They butter the thin, flaky dough sheets with a brush, spread them out, pour a line of custard in the middle, roll it all into neat little cylinders and freeze them. The syrup, made of lemon juice, water, sugar and cinnamon, is readied closer to festival weekend because it doesn't keep as long, she said. In the morning of each festival day, the women will bake the rolls, drizzle on the syrup and sprinkle some cinnamon on top. Each roll costs $1.50 and comes in a small wrapper....See MoreBaking question!
Comments (6)hmmmmm.... I make those kind of lemon bars all the time and I don't even bother to grease the pan because the crust has so much butter in it and I've never had the crust stick. That said, I always use butter in the crust and a glass pan for baking. Assuming your recipe is the same/similar, I do think it would be fine to cut after cooling and then refrigerate... but I don't think it's the refrigeration that's causing the sticking. (?)...See More
sleevendog (5a NY 6aNYC NL CA)
6 years agoI have a couple of these. Black steel. At least 30 yrs old I think. I clearly remember the purchase. One of the first kitchen purchases I bought at Bd'wayPanhandler downtown NYC. First apt. Fouton on the floor.
Mine are aprox 9 x 15. I still use them for everything but mostly roasting. Jet black with a nice patina now. I clearly remember that first batch of cookies. They spread to one big thin sheet. Crispy and near burnt in minutes. They get very hot. All the rage now, thin and crisp.
Did not care for them at first but now are my most used and both live in the oven after wiping. They need minor seasoning like cast iron. I have had the hardest time making out the makers mark, but now searching for steel, it clearly says MatferBourgeat. French. Brilliant for roasting oven fries, veg. In the top third oven rack/placement no turning necessary as they cook even with crisp bottoms being so hot. Killer for focaccia. I see on their website they have round steel. That would be good for pizza. round steel.
If they go cold into a hot pre-heat they do 'ping' sometimes but level out quickly. A shame I don't see a smaller size like I have.
Anyway, thanks for bringing this up. I've been wanting one for the other house as it does seafood....scallops, shrimp, fish filets so well. I did just that the other night along with roasted garbonzos and prosciutto bacon for a chowder.
I use all my others, alum, stainless, all sizes I've picked up here and there. But these are my everyday.
linnea56 (zone 5b Chicago) thanked sleevendog (5a NY 6aNYC NL CA)linnea56 (zone 5b Chicago)
6 years agolast modified: 6 years agolinnea56 (zone 5b Chicago)
6 years agolast modified: 6 years ago
Louiseab
6 years ago
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