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Why does my pizza stone stink?

My guess is that the oil is for *grilling*, not for baking. I still can't see why you'd want oil on a stone, but as everyone's saying, that is likely to be the culprit in the oven. (Perhaps on the grill, they assume (a.) it'll burn off not in an enclosed space and (b.) it's smokey anyways?)

Mar 04, 2009
colintine in Cookware

DIY butter?

Ok, reporting in on skimming milk for anyone still interested in butter -- it does work! (yes, I know people have been doing it for thousands of years, but that doesn't necessarily translate to it working as predicted on this list in a mixer with tiny amounts -- and there were the skeptics who argued that it would only have 4-6% fat, but it must have considerably more, given the amount of butter I'm getting.) I've been skimming jersey cream and when I don't have enough I've been mixing it with heavy cream. But the jersey gives it a very distinctive taste. Now I just have to develop more of a taste for the leftover skimmed milk...

Aug 09, 2007
colintine in Home Cooking

Why does my bread reek of alcohol?

In my experience, an alcohol-y smell has to do with not kneading the bread enough, particularly after it has risen (and even more if it rises more than once, or more than the prescribed time). I presume that this is a by-product of the yeast in the rising, and usually knead until the smell is gone. (It'd be great if someone could offer a more scientific explanation of this!)

Aug 09, 2007
colintine in Home Cooking

DIY butter?

Part of the appeal (especially for those of us who can buy milk directly from farmers) is making butter from good cream, or cream whose origins we know, as well as being able to, say, culture it to our own particular taste. (Now if we could only locate some areas of the country where the cows weren't eating dioxins from the petro-energy fallout... Butter is still the largest everyday source of dioxin.) But if you know your cream source, at least you know what *else* is in it -- and how fresh it is, etc. And a lot of the local milk sources don't *make* butter (as in the original NYT article -- it's hard to come by). I'm planning to skim some jersey milk next week -- it's high fat, but not high enough that my hopes are very high. (I'll let you know)

Jul 25, 2007
colintine in Home Cooking