rasputina's Profile

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Has anyone purchased an affordable electric stove recently?

Here's the most recent thread debating coil and glasstop stoves

http://chowhound.chow.com/topics/9282...

Oh and here is one just on glass tops

http://chowhound.chow.com/topics/928065

My personal experience is that glass tops are a freaking nightmare to keep clean because stuff sticks to the surface like no tomorrow. I've never had to take a razor blade to an enamel stove with coils. The glass can and does crack or break. You have to be somewhat careful about the weight of your pots, for example large pressure canners aren't recommended. Although I broke that rule myself with impunity.

Jan 23, 2015
rasputina in Cookware

Why are people slaves to a date, say February 14?

LOLOLOL

Jan 23, 2015
rasputina in Not About Food

Substituting regular limes for key limes

LOL this is a major pet peeve of my daughters, she checks the ingredient list of every key lime product on the store shelves to see if it actually has key limes in it. But yes, you can sub persian limes. It won't have the exact same flavor though.

Jan 23, 2015
rasputina in Home Cooking

What are you baking these days? Happy New Year January 2015 edition!

yummmm

Jan 23, 2015
rasputina in Home Cooking

Has anyone purchased an affordable electric stove recently?

Wow a lot of limitations there. I don't think you can find induction in that price range and since you ruled out coil all that leaves is the dreaded glass top.

Jan 23, 2015
rasputina in Cookware

Candied peel for making Eccles cakes

I agree with sunshine, it's so easy to make and it's a million times better than the stuff I've seen in the store.

Jan 23, 2015
rasputina in Los Angeles Area

pre 90's before automation

What does repairing items and throw away society have to do with food. You either eat the food or you don't and it rots. You don't repair it.

Jan 23, 2015
rasputina in General Topics

Anyone else have trouble creaming butter and sugar in a kitchenaid?

Yes, I know that we can create superfine aka casters sugar by putting it in the blender. Not sure what that has to do with my comment addressing someone substituting powdered sugar for granulated.

Jan 23, 2015
rasputina in Cookware

Why are people slaves to a date, say February 14?

Orthodox use both those calendars. Or I should say, some use one, some use the other. Unless you meant Orthodox Jews, not Orthodox Christians.

Jan 23, 2015
rasputina in Not About Food
1

Why are people slaves to a date, say February 14?

What are we restoring?

Jan 23, 2015
rasputina in Not About Food

What are you baking these days? Happy New Year January 2015 edition!

Just follow her recipe. You don't need to do the changes I made, like the autolyse step of soaking the flour with the milk if you're using AP flour.

Jan 23, 2015
rasputina in Home Cooking

What are you baking these days? Happy New Year January 2015 edition!

http://thepioneerwoman.com/cooking/20...

This is the original source which uses white flour.

Since you asked for my changes, I thought you wanted the full method I used.

Jan 22, 2015
rasputina in Home Cooking

What are you baking these days? Happy New Year January 2015 edition!

I just measure by weight and then mill. It's not 40oz in a measuring cup, it's 40 ounces by weight. The volume is over 2 quarts based on the cambro I milled into but I had to shake the container as it was milling to get it all to fit, so that volume is packed.

The perfect example of why weighing is superior to volume measurements for flour.

Jan 22, 2015
rasputina in Home Cooking

What are you baking these days? Happy New Year January 2015 edition!

Sure no problem

for the dough

1 quart Whole Milk
1 cup coconut oil
1 cup Sugar
4 1/2 teaspoons of instant yeast ( which is 2 packages)
40 oz. whole wheat berries
1 Tablespoon Kosher Salt
Soft Butter
Sugar
Generous Sprinkling Of Cinnamon

for the topping
Powdered sugar
milk
maple syrup

I start the night before I want to eat the rolls.

Warm the milk so it's at least room temperature but not over 100 degrees. Mill the wheat berries and mix the flour with the milk until the flour is well saturated, cover and leave to sit at room temperature for about 30 minutes. This is the autolyse step that greatly helps the finished texture of the bread. To the flour and milk mixture add the oil, sugar, yeast and salt. Mix to combine and knead for about 5-8 minutes. Cover and put in the fridge to rise overnight. Next day while still cold from the fridge, roll out dough, brush with butter and cinnamon, roll up and slice. The amount of dough is supposed to make about 50 rolls or 7 pans according to the original recipe but I make mine bigger and get about 20 rolls total between a 13x9 and a 8 inch square. Put rolls in pans and allow to rise until doubled about 1-2 hours. Bake at 375 until the rolls are 195 degrees. Thinner rolls take about 15-18 minutes, thicker rolls like mine take about 25-30. Go by the temperature of the rolls not the time. Top with icing when done.

I really don't stick to a set icing, I eyeball it and change it up a little. My basic is powdered sugar, grade B maple syrup and a little milk sometimes with a little butter. How much you need depends on how many pans you made. My 20 rolls don't need as much as her thinner 50 rolls.

What are you baking these days? Happy New Year January 2015 edition!

aww thanks, I've had the set of Amapola plates since the 80's and still love them. I didn't know any hotels used Villeroy and Boch.

Jan 22, 2015
rasputina in Home Cooking

How do you like your tacos...crunchy or soft?

No they never were when I used to live near one. Not sure now.

Jan 22, 2015
rasputina in General Topics

How do you like your tacos...crunchy or soft?

When did the flour thing start? I don't remember them in So CA fish tacos.

Jan 22, 2015
rasputina in General Topics
1

In Memoriam: French Food at Home

http://www.cookingchanneltv.com/recip...

It's also in her French Taste: Elegant Eating Every Day cookbook.

Jan 22, 2015
rasputina in Food Media & News

In Memoriam: French Food at Home

Her pork belly with lentils was fabulous.

Jan 22, 2015
rasputina in Food Media & News

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition!

I've eaten at the original restaurant in New Orleans as was posted it's not related to the NYC restaurant of the same name. The food is fabulous IMO. I own the cookbook he wrote on the restaurant but I haven't cooked from it.

Why are people slaves to a date, say February 14?

Because we actually have someone who loves us and wants to.

Jan 22, 2015
rasputina in Not About Food
1

How do you like your tacos...crunchy or soft?

Depends what's in them. In general, soft corn tortillas but if we're making gringos tacos I'll fry the tortillas. But for carnitas, brisket tacos, fish tacos and carne asada it's soft corn.

Jan 22, 2015
rasputina in General Topics

What are you baking these days? Happy New Year January 2015 edition!

I have a Komo mill.

Jan 22, 2015
rasputina in Home Cooking

What are you baking these days? Happy New Year January 2015 edition!

I made cinnamon rolls with home milled flour ( 85% hard white wheat berries and 15% soft white wheat berries) milled at the finest setting, adapted from the Pioneer Woman cinnamon roll recipe.

Changes included a 30 minute autolyse of all the flour and milk which is only warmed not scalded then add all the remaining dough ingredients except the baking powder which I don't use at all, substitute coconut oil for the vegetable oil. Knead for about 5 minutes, cover and leave in the fridge to rise overnight. The rest is basically the same except I prefer very soft butter over melted and I don't use her glaze recipe either.

This was the first time I made them using home milled flour and I thought they came out great. Nice and light texture with great flavor.

What are you baking these days? Happy New Year January 2015 edition!

I had to quit doing that, my daughter would cook them all up before I made any for myself lol.

Jan 21, 2015
rasputina in Home Cooking
1

Have leftover roast chicken and sourcream in the fridge.....

a burrito

Jan 21, 2015
rasputina in Home Cooking

Can you can your home made chicken stock?

Practice has nothing to do with it. Knowing the current canning rules and using the correct equipment and method is what works and doesn't kill people.

Jan 21, 2015
rasputina in Home Cooking

Can you can your home made chicken stock?

You can't can in all pressure cookers. You need a pressure canner. I have both. My pressure cooker doesn't have any way for me to set the pressure at 5, 10 or 15 pounds. It just uses one pressure and the manual never said what that pressure was. They aren't all the same.

My pressure canner, has a dial gauge so I can see the pressure and also has a weighted gauge to set it for 5, 10 or 15 pounds.

You can cook in a pressure canner but you can't can in all pressure cookers safely.

Can you can your home made chicken stock?

You need to pressure canner for all low acid foods including meat, stock and vegetables like beans and carrots. The old wax method, which is no longer considered safe was only use on jams and jelly's which are high acid.

Jan 21, 2015
rasputina in Home Cooking
1

Can you can your home made chicken stock?

Well to me it's a waste of freezer space when it can be in a cabinet instead. Now I can use that space in the freezer for other food. I have 2 fridges and a 20 cu ft chest freezer and it's still a waste of space to me.

I used to freeze stock before I started canning it.

Jan 21, 2015
rasputina in Home Cooking
1