Source for baking pans that are NOT non-stick or aluminum?
8 years ago
last modified: 8 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 MoreAnother Bake Day..... Pics
Comments (20)Sorry, Moe would miss me. LOL! Deanna, that is just a picture in a Mexican cookbook. Makes a nice background. Rusty, I shaped the loaves like described in this pictorial. After the bread is slid on to the hot stone, I toss a few ice cubes on to the oven floor and I spray the loaves with water to or three times 3 to 4 minutes apart. Yesterday's bread was a sourdough and the dough had a long cold rise which also effects the crust. Ann...See MoreBest ever holiday baked goods?
Comments (21)The best coffee cake ever. I can get my husband to do anything if I make him this cake :-). The best thing is it freezes extremely well. In fact, DH says it's even better after being frozen. Vanilla Steusel Coffee Cake 3 cups all purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1 1/2 cups softened butter 1 1/2 cups sugar 3 eggs 1 1/2 cups sour cream 1 1/2 teaspoons vanilla 3/4 cup firmly packed brown sugar 3/4 cups chopped nuts (I prefer walnuts in this) 1 1/2 teaspoons cinnamon 2 tablespoons vanilla mixed with 2 tablespoons water Preheat oven to 325. Butter 10 inch bundt cake pan. Sift together flour, baking powder, baking soda and salt, and set aside. Combine butter and sugar in large bowl and beat until fluffy. Add eggs one at a time, beating well after each addition. Blend in sour cream and vanilla. Gradually add sifted dry ingredients and beat well. Combine brown sugar, nuts and cinnamon in a separate bowl. Turn 1/3 of batter into the bundt cake pan. Sprinkle with 1/2 of the nut mixture. Repeat Add remaining batter and spoon diluted vanilla over top. Bake 60-70 minutes. Cool completely before removing from pan. Sometimes some of the cake sticks to the pan. Use flexible spatula and put back on cake. It's not noticable, and once you taste it you won't care....See MoreHelp me bake a Spiral cut ham
Comments (23)Much depends on how you like your ham and how fussy you are about it. Thin sliced ham, cooked a long time will dry out. Heat releases the juices so it naturally will dry. Some like it that way. This is why most recommend room temp or just 10 min or so to heat it. 10-12 min per pound? Wow. That's a long time it seems. This is why I don't usually like spiral cut hams. Every time someone made one that I've had they baked it like a solid ham and it was nearly ham jerky. I also prefer a thicker slice of meat than the spiral thickness so that's another reason I wouldn't get it, but for convenience for a sandwich buffet or something I could see it. I think I'd cut the meat from the bone and put it in the electric roaster, seal it with foil and let it warm a short while. Possibly add some ham juice if it came with it or maybe something like 7up, ginger ale or preferably a low-sodium broth for a more natural and less sugary flavor. I like ham, not sugar-frosted ham flakes. Most important caution if you're heating it, seal it up tight. That'll keep the moisture in. And you're right, there's hundreds of different ideas how to "cook" it and the debate rages whether to cook it. My old GF got annoyed with me when I gave in and took her to the sushi bar and asked for the sushi well-done. Told her from now on we go to restaurants that have a stove....See More
8 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)- 8 years agolast modified: 8 years ago
- 8 years agolast modified: 8 years ago
8 years ago
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