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2010 2011 BMW 5 Series Forum F10 The baking thread.~ Bread, pies, cookies , cake and more |
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05-27-2024, 03:48 PM | #287 |
Cailín gan eagla.
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After I removed the drumsticks and wing this morning for today's lunch, I came home and took the whole bird apart and boiled the carcass for stock. Then made chicken, rice and veggie soup for dinner and two tubs in the freezer for later.
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05-30-2024, 06:46 PM | #288 |
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Let the dough proof overnight. Pesto, feta, and Kalamata olives
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05-31-2024, 09:38 PM | #291 | |
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I haven't made pizza dough in a while, but my go-to pizza crust recipe is a 50/50 mix of Tipo 00 and semolina rimacinata. |
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06-01-2024, 09:58 AM | #292 |
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Thanks for the idea. Made one for lunch although I used a pre-made crust. And I added capers. Didn't have time this week to make dough. Busy, busy girl...
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06-02-2024, 11:44 AM | #293 |
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Lasagna. I'm going to let it sit in the fridge overnight then cut it in small portions for the freezer. Gardening, cooking, cleaning... I'm going to make a good housewife some day. Bahaha...I just kill myself sometimes.
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06-02-2024, 01:03 PM | #294 | |
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Any unique ingredients? My last lasagna included finely chopped sauteed mushrooms and bell peppers, in addition to ground beef, mozz and ricotta. |
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06-02-2024, 01:18 PM | #295 | |
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Spinach, cottage cheese, four cheese Italian blend and extra strong cheddar. Last edited by Lady Jane; 06-06-2024 at 05:54 AM.. |
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chassis7732.50 wyshyvanuk578.50 |
06-04-2024, 07:11 AM | #296 |
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chassis I never cooked with Bulghur before, so I ordered some on Amazon as this is not a regular item at the grocer. Actually, it's practically unknown in my part of the world.
Since the grain is available in three different sizes, I took the Goldilocks route and selected medium. It should arrive by Friday and I'll experiment with tabbouleh over the weekend. |
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06-04-2024, 10:48 AM | #297 | |
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For one large tabbouleh salad (4 small portions, 2 medium portions, or 1 large portion) I use 1/3 cup dry bulgur, 2/3 cup water and some salt. Cover and bring to a boil, turn off the heat and let rest for 1 hour. Fluff with a fork and add to chopped tabbouleh vegetables. Tabbouleh is great with flatbread. Pita will do but a Levantine bread is more authentic. Lebanese, Syrian, Israeli, Chaldean, Arabic or Iraqi style bread is best - generally more leavened than traditional Greek pita. It helps to have middle eastern grocery and bakery establishments nearby! Indian naan would be good, although not culinarily accurate. Last edited by chassis; 06-04-2024 at 10:57 AM.. |
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Lady Jane80046.50 |
06-05-2024, 11:55 AM | #299 |
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I have not tried soaking. For the quantity I make (1/3 cup dry bulgur + 2/3 cup water), it takes <5 minutes to bring to boil followed by 1 hour rest. I make the bulgur the night before, or morning of, the day I want to make tabbouleh.
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06-08-2024, 10:49 AM | #300 | |
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https://www.themediterraneandish.com/tabouli-salad/ |
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06-08-2024, 11:03 AM | #301 | |
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The linked recipe mentions using fine bulgur to avoid boiling. Certainly one way to do it. I like medium-grained bulgur al dente. Let us know how you liked the recipe and if you would change anything. Did you use fresh mint leaves? |
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06-08-2024, 12:47 PM | #302 | |
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06-09-2024, 07:43 PM | #304 |
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2 Sandwich Breads
2 Crusty Breads 2 Dozen Dinner Rolls Took a lot more pics but as usual they disappear |
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06-12-2024, 04:05 PM | #305 |
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Made more tabbouleh. A little different than the last time regarding the herbs. There are so many variations and so easy to make. And yummy as well.
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06-12-2024, 06:15 PM | #306 | |
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06-13-2024, 03:19 AM | #307 |
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06-14-2024, 05:53 PM | #308 |
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Das Brot
Usual rye bake: 1000g dark rye flour 1000g unbleached white all purpose flour *1200g water 40g salt 1 envelope yeast Whisk dry ingredients together, then add water, then mix until it comes together. Turn onto the counter and knead ~10 minutes. Form into a ball, place in a bowl, cover with plastic and let ferment for 2-3 hours or overnight in the fridge. Preheat oven to 415F. Remove dough from bowl, flatten, form into desired loaf shape and place on silicone mat or parchment on a baking sheet, then into a warm moist place for 1 hour. Score loaf then bake for 1hr 10 minutes or longer to achieve desired color. Turn oven off, open door to let out some heat, then close door and leave bread in the oven for an hour to drive off moisture. Place on a cooling rack until completely cooled. Cut into chunks, place into 1-gallon size ziplocks and freeze for future use. *1200g water results in a firm-to-knead loaf. 1300g gives a more supple, but more sticky, dough that is easier to knead. The downside with more water in a loaf of this weight (3250g total unbaked weight) is the center can be undercooked when the crust is done. Reduced water of 1200g is a better combination for me in terms of evenness of baking and effort to knead. A tilt-head mixer will not knead this dough and a bowl-lift 5-6qt mixer might have a difficult time. I knead by hand, but not everyone wants to do it that way. Last edited by chassis; 06-14-2024 at 06:01 PM.. |
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