Sous Vide Cont’d: A Newbie’s Experiences; Please share Tips & Recipes!
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5 years ago
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dcarch7 d c f l a s h 7 @ y a h o o . c o m
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What's For Dinner #334
Comments (103)Thanks, Di! They are actually pretty quick to do after you do a few, I call them the "5 second frosting job". (grin) Even if they aren't perfect, they're fast! Party-music, I like kale with beans too. Well, I actually like beans and I like kale, so it's kind of a natural combo for me and kale is super easy to grow, so I always have some. Those little "sprinkles" on top of the cupcakes are something called "pearls", she had a black and white wedding, and regular sprinkle were just too small, so I bought the bigger pearls at one of the hobby stores that have a cake decorating section, probably Michael's or Hobby Lobby. I think they were a Wilton product. There's another tip you can use too, but I don't know what it is, because I don't remember anything any more. (sigh) Sol, my friend, I'm so glad to see you check in here again. Yes, Madison is just as "hammy" as Makayla was, a drama queen in the making. Or is that Drama Princess? Annie...See MoreBiscotti
Comments (70)Well, now, dcarch, why in the world should I bake biscotti, bake it again, then steam it to undo the baking, LOL, that would just be an extra step. Here is the King Arthur recipe. They do give options for flavoring, I'm thinking orange flavoring and a dunk in dark chocolate would be nice and of course I'll have to try that gingersnap thing, although they do not give that as an option. I did not spray them with water and they still sliced just fine. You know how those days goes, I couldn't even find a spray bottle for water! American-Style Vanilla Biscotti Here it is, a biscotti recipe everyone can enjoy � unlike classic Italian biscotti, which are quite hard, these are light and crunchy. Biscotti bake twice rather than once, and thus take a bit longer start-to-finish than normal drop cookies. But the dough is put together exactly like drop cookie dough. And if your kitchen skills include shaping a meatloaf and slicing a loaf of bread, you've got what it takes to make delicious, gorgeous biscotti. 6 tablespoons butter, salted or unsalted 2/3 cup sugar 1/2 teaspoon salt 2 to 3 teaspoons vanilla extract 1/4 teaspoon almond extract, optional 1 1/2 teaspoons baking powder 2 large eggs 2 cups King Arthur Unbleached All-Purpose Flour coarse white sparkling sugar, for sprinkling on top, optional 1) Preheat the oven to 350�F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet. 2) In a medium-sized bowl, beat the butter, sugar, salt, vanilla, almond extract (if you're using it), and baking powder until the mixture is smooth and creamy. Beat in the eggs; the batter may look slightly curdled. At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky. 4) Plop the dough onto the prepared baking sheet. Divide it in half, and shape it into two 9 1/2" x 2" logs, about 3/4" tall. Straighten the logs, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here. Sprinkle with coarse white sparkling sugar, if desired, pressing it in gently. 5) Bake the dough for 25 minutes. Remove it from the oven. 6) Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the logs, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier. Reduce the oven temperature to 325�F. Wait 5 minutes, then use a sharp chef's knife or serrated knife to cut the log crosswise into 1/2" to 3/4" slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake. 8) Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, until they feel very dry and are beginning to turn golden. They'll still feel a tiny bit moist in the very center, if you break off a piece; but they'll continue to dry out as they cool. 9) Remove the biscotti from the oven, and transfer them to a rack to cool. Store airtight at room temperature; they'll stay good for weeks. Yield: 30 to 40 biscotti, depending on size. Tips from our bakers Variations: Add up to 2 cups nuts, dried fruit (dried, not fresh), or chips to the dough, along with the flour. Adjust the spice to suit the add-in, if desired; e.g., add 1 teaspoon cinnamon with 1 cup chopped dried apple and 1 cup diced pecans. Or substitute hazelnut, butter-rum, or your favorite flavor for the vanilla. A classic Italian anise biscotti is made with 1/2 teaspoon anise extract (or 1/8 to 1/4 teaspoon anise oil, to taste), and 1 tablespoon fennel seeds. I am getting better with the computer, I actually finally figured out how to open two browser windows at the same time, copy and paste from the King Arthur website, and hopefully it'll end up here without strange symbols. I'm switching to a cable internet service next Tuesday, it should cut my bill in half and maybe give me internet access all the time, instead of getting a "not available" message about once every five minutes. If I get that message in the middle of a post, the whole post is gone, I have to close the browser window and start all over again. It's frustrating as heck. Grrr. Annie...See MoreSous vide cooking
Comments (27)First try at leftovers from the freezer the other day, a pork loin roast, worked perfectly. Nice to have hot leftovers without overcooking. Less success, again, with steaks. Figured I’d try it on my kids without them knowing anything. 1.25” strips, a bit of salt, bit of avocado oil. 132° for about an hour, pan seared. As opposed to my typical pan sear, rest, oven. My daughter immediately picked up on something being different. “The juice doesn’t taste right.” I asked my son if his was ok. “Not as good as normal but it’s fine.” That was as much descriptive as I got from them. Add them to the list, as my wife never likes it either, complains about the texture. Can’t say SV steak is idiot-proof because this idiot has yet to nail it....See MoreBrunch Menu Help
Comments (58)Love hearing what everyone is doing. All this brunch talk has me considering hosting the neighbors for brunch after the holidays. May try making the egg benny’s, will see how a practice round goes. Having my family over for brunch tomorrow. Very relaxed meal; biscuits and sausage gravy, eggs, fruit salad and mini cherry pies. Served with mimosas.The sausage gravy recipe was passed down from my southern grandmother, I rarely make it but it is a favorite of everyone in the family. My son makes the best biscuits, so he is making those for us....See Moredcarch7 d c f l a s h 7 @ y a h o o . c o m
5 years ago2ManyDiversions thanked dcarch7 d c f l a s h 7 @ y a h o o . c o mdcarch7 d c f l a s h 7 @ y a h o o . c o m
5 years ago2ManyDiversions thanked dcarch7 d c f l a s h 7 @ y a h o o . c o m2ManyDiversions
5 years ago2ManyDiversions
5 years agolast modified: 5 years ago2ManyDiversions
5 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
5 years ago2ManyDiversions thanked dcarch7 d c f l a s h 7 @ y a h o o . c o mdcarch7 d c f l a s h 7 @ y a h o o . c o m
5 years ago2ManyDiversions thanked dcarch7 d c f l a s h 7 @ y a h o o . c o m2ManyDiversions
5 years ago2ManyDiversions
5 years agolast modified: 5 years ago2ManyDiversions
5 years ago2ManyDiversions
5 years ago2ManyDiversions
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