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Tangzhong Roux FAQ

You don't have to be that exact for the Tangzhong effect to work. You can use 2 Tbsp or 3 Tbsp of flour.

Nov 11, 2014
Antilope in Home Cooking

Gordon Ramsay's quick method of preparing risotto

Boo hoo hoo.

Oct 18, 2014
Antilope in Home Cooking

Gordon Ramsay's quick method of preparing risotto

Here's Ramsay's original recipe from Channel 4 archived on the Wayback Machine

Stuffed, bacon-wrapped chicken legs on risotto recipe

Gordon Ramsay's Sunday Lunch and Other Recipes from the F Word published by Quadrille, photography by Jill Mead.

https://web.archive.org/web/200801050...

Oct 17, 2014
Antilope in Home Cooking

BREAD MACHINE ??

The moisture in the dough can also affect the rise and density of the bread. Too dry a dough can cause dense bread. Dry flour can contain different amounts of moisture, depending on the humidity, age of the flour, where it's stored, etc. Also, measuring by volume isn't always consistent. One time maybe the flour is more densely packed in the cup, the next time maybe a little less is used. You can't just measure and add ingredients into a bread machine and walk away. You have to adjust the dough moisture once it begins mixing, just like making bread by hand or in a stand mixer.

Monitor the first few minutes of mixing and kneading. You should aim for a dough with a consistency that you could remove from the machine and knead by hand. If necessary, adjust the dough, with more liquids or flour, a tablespoon at a time, to achieve that consistency. Not too dry and not too sticky. It should be a smooth dough that holds its shape. The dough should not be soupy or crumbly. The mixing dough should resemble unbaked canned biscuit dough.

Another thing that can cause dense bread, maybe the bread machine is baking before the dough has fully risen. The bread machine runs on timers and will bake after a certain number of minutes whether the dough is ready to bake or not. Try adding another teaspoon of yeast to the recipe to make it rise faster. Another option is to use separate DOUGH and BAKE cycles. Knead on the DOUGH cycle. Unplug the machine, let the dough rise for 45 minutes to 1 hour, when it looks ready, run the manual BAKE cycle.
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Oct 06, 2014
Antilope in Home Cooking

Spaghetti Red?

Here's a working link (from the Wayback Machine) for the middle broken link in my original message:

Spaghetti Red - link on Wayback Machine
https://web.archive.org/web/200805091...

Oct 02, 2014
Antilope in Home Cooking

What do you add to JIFFY Corn Bread mix? Creative uses? (rop)

Marie Callender's Original Corn Bread Mix

Ingredients

Degermed Yellow Corn Meal, Enriched Bleached Flours (Wheat Flour, Malted Barly Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Canola Oil (Asorbic Acid And Rosemary Added To Preserve Freshness), Nonfat Dry Milk, Yellow Corn Flour, Leavening (Sodium Bicarbonate (Baking Soda), Sodium Acid Pyrophosphate, Monocalcium Phosphate), Egg Yolk Powder, Salt, Dextrose.

Sep 25, 2014
Antilope in Home Cooking

What Is America's Worst Restaurant Chain?

I once ate at Del Taco. The tacos had some sauce that must have been Heinz Chili Sauce. Gak. I didn't go back.

Little Caesars Pizza's are pretty bad, also.

Now JimBoy's Tacos are so bad, they're good. Who would think to sprinkle Parmesan cheese on the outside of a corn tortilla?

Sep 24, 2014
Antilope in Features

I need copycat recipe for chef prudhomme's herbal pizza pasta magic?

I would use the ingredients list as a reference and use ground red pepper (cayenne), but use very little. With red pepper flakes you will, of course, encounter large flakes of the hot dried peppers and the hot seeds, Ground red pepper or ground cayenne pepper will avoid this. For a little more flavor, use ground chipotle pepper (it's made from dried, smoked jalapeno peppers).

Ingredients are listed from largest amount to smallest amount of ingredients used.

Sep 24, 2014
Antilope in Home Cooking

Upping the ante on boxed pancake mix

I made the "Touch of Grace Biscuits" recipe by Shirley Corriher, but I used Krusteaz Buttermilk Pancake mix instead of self rising flour. These are like drop biscuits, but you drop them into dry flour, dust them off and bake them in a cake pan.

Yes, as a substitute for self-rising flour I used some Krusteaz buttermilk pancake mix to make the Touch of Grace biscuits. I adapted the original recipe by cutting the added sugar and salt in half.

The biscuits came out great (no they didn't taste like pancakes). Krusteaz already had a recipe on their website to make regular cut-out biscuits from their mix. The mix is made from a low protein flour, so these are really light, fluffy and cake-like. One advantage of using the mix, absolutely no baking powder taste at all.

So here are the substitute ingredients I used with the New York Times "Touch of Grace biscuits" recipe link below:

Touch of Grace biscuits using Krusteaz buttermilk pancake mix

Ingredients:

2 cups Krusteaz buttermilk pancake mix, dry
2 Tbsp sugar
1/4 teaspoon salt
4 tablespoons vegetable shortening or lard
1 1/3 cups buttermilk, or as needed

The dry flour to roll the scooped wet biscuit dough in:

1/2 cup all-purpose flour
1 tsp sugar
1/4 tsp salt

Instructions:

1. Heat oven to 400 degrees, and arrange a shelf slightly below center of oven. Spray a 9-inch cake pan with nonstick cooking spray. In a large mixing bowl, stir together the Krusteaz Pancake Mix, sugar and salt. Work shortening in with your fingers until there are no large lumps. Gently stir in the buttermilk so that dough resembles wet cottage cheese.

2. Spread 1/2 cup all-purpose flour (with 1 tsp sugar and 1/4 tsp salt mixed in) across a plate or pie pan. Using a medium (about 2 inches, No. 30) ice cream scoop or spoon, place three scoops of dough well apart in flour. Sprinkle flour over each. Flour your hands. Turn the dough in flour to coat, shaping a ball and shaking off excess flour as you work. Place each ball in prepared pan; biscuits should be touching one another. Continue shaping until all dough is used.

3. Bake until lightly browned (and center of a biscuit reaches 190-F), 24 to 28 minutes. Brushed with melted butter. Invert onto a plate, then back onto another. With a knife or spatula, cut quickly between biscuits to make them easy to remove. Serve immediately.

Yield: about 12 biscuits.

Links to original recipe and Shirley Corriher video of her making the biscuits.

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Touch of Grace original biscuit recipe in New York Times article in the link below:

http://www.nytimes.com/2008/06/18/din...

Here is a link to a YouTube video showing Shirley Corriher (the food science lady on Alton Brown's Good Eats show) preparing her "Touch of Grace Biscuits". It's an interesting technique and it really works to produce a light, fluffy, tender biscuit.

https://www.youtube.com/watch?v=7baqg...

Sep 22, 2014
Antilope in Home Cooking

buttermilk cheese biscuit dough discolored

Three days is a normal storage time for dough in the fridge. Many of Peter Reinhart's bread or pizza recipes recommend storing the dough up to 3 days to develop more flavor. Beyond that and the yeast starts to soften the gluten structure, making a slacker dough.

Sep 17, 2014
Antilope in Home Cooking
1

buttermilk cheese biscuit dough discolored

I always look at it this way. Tossing some possibly bad food is a lot cheaper than a visit to the pharmacy or the doctor.

Sep 16, 2014
Antilope in Home Cooking

buttermilk cheese biscuit dough discolored

Maybe it's oxidation, interaction of the ingredients and the air, like a discolored peeled potato?

Sep 16, 2014
Antilope in Home Cooking

Are you using a bread machine?

Even with Amazon Prime (which I have) things can be on back-order.

Sep 16, 2014
Antilope in Cookware

"Dirty" recipes that are crowd pleasers

Yea, let's make them healthy. You could substitute....

Tofu Biscuits

2 cups organic Brown Rice Flour
1/3 to 1/2 cup organic filtered mineral water
1/2 cup organic soft tofu
1/4 cup Earth Balance All Natural Spread

;-).

Sep 15, 2014
Antilope in Home Cooking
1

No-Yeast Bread Maker Sourdough Recipe?

That's true about the temperature. But sometimes people will complain that their starter has suddenly changed, even though they are baking in same way. This could be for one of the other reasons, also.

Sep 14, 2014
Antilope in Home Cooking

"Dirty" recipes that are crowd pleasers

7-Up Biscuits

2 cups Bisquick Original baking mix**, plus a little plain flour for dusting
1/3 to 1/2 cup 7-Up lemon-lime soda or club soda
1/2 cup sour cream
1/4 cup butter, melted

Preheat oven to 425-F.
In a bowl mix sour cream and 7-Up soda. Stir in Bisquick. Dough will be very soft. It's best to have the dough as wet as you can work it for tender, tall biscuits.
Knead and fold dough a few times to mix, using a little dusting of plain flour if necessary. A bench scraper will also help.
Pat dough out to about 1/2 inch thick and cut biscuits using a round biscuit cutter.
Pat out dough scraps to about 1/2 inch thick and continue to cut out biscuits.
Brush biscuits with melted butter, top, sides and bottom.
Place biscuits on baking sheet. With sides touching for tall, soft biscuits. Or not touching for crisper biscuits.
Bake for 12 - 15 minutes until golden brown and when center temperature reaches 190-F, they're done.

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** Substitute for Bisquick

Homemade Bisquick - about 2 cups

2 cups all purpose flour
1 Tablespoon baking powder
1 teaspoon salt
4 Tablespoons shortening, butter or cooking oil

Sift dry ingredients together.
Cut in shortening until flour resembles cornmeal.
Use in above recipe as Bisquick substitute, if desired.

Sep 14, 2014
Antilope in Home Cooking

Help with sandwich buffet for birthday...

Make sandwich roll ups from flat bread or tortillas. Filled with sliced deli meats and spread with different flavored cream cheese. Sliced into pinwheels.

https://www.google.com/search?q=sandw...

Sep 14, 2014
Antilope in Home Cooking

Your "evil food" (super unhealthy) recipe?? :)

How about something made from bacon grease, crumbled cooked bacon, white flour, butter, salt and whole milk? I still enjoy this a few times a year.

Bacon cream gravy. Made just like sausage gravy, but substitute 1/4 cup bacon drippings and crumbled bacon for the sausage. Stir in a pat or two of butter at the end of cooking. Salt and pepper to taste.

Serve over biscuits, toast, mashed or fried potatoes or rice.

Sep 14, 2014
Antilope in Home Cooking

No-Yeast Bread Maker Sourdough Recipe?

The majority of cultures introduced to a sourdough starter comes from the flour we feed it. That probably is where a change would come to the flavor of the starter. Any given lot of fresh flour is blended and milled from a variety of sources at the mill. On occasion, maybe a more dominate sourdough culture is introduced from the fresh flour, changing the sourdough flavor.

Also, there are bacterial cultures in our kitchens that will sour a dishrag. Isn't it possible that one of these lurking kitchen cultures could also contaminate our sourdough starter if we were not careful?

Sourdough starter is not just wild yeast, much of the sourdough flavor comes from LAB bacteria that also lives in the starter.

Sep 14, 2014
Antilope in Home Cooking

No-Yeast Bread Maker Sourdough Recipe?

I agree that yeast is killed by baking a loaf of bread. But that doesn't necessarily mean that a loaf of baked bread is sterile. Rope bacteria can survive baking and ruin loaves of bread. The center of a loaf of bread reaches about 205-F, below the boiling point of water. Even boiling doesn't destroy all spores or microorganisms. That's why doctors use autoclaves to sterilize their instruments to at least 250-F under steam pressure for a given time period.

Sep 14, 2014
Antilope in Home Cooking
1

"Dirty" recipes that are crowd pleasers

That may be the case for the north vs south in the eastern U.S. The western U.S. is really a jumble and a whole different animal.

Sep 14, 2014
Antilope in Home Cooking

Jewish food from Central America and South America

I should have added, you can use this website below to convert recipes from metric weight measurements to U.S. volume measurements and vice versa:

OnlineConversion.com - Weight to Volume Cooking Converter
http://www.onlineconversion.com/weigh...

Sep 14, 2014
Antilope in Home Cooking
1

Jewish food from Central America and South America

Here's how to do a Google search for Jewish Food in central and south america and have Google Chrome translate the pages into English for you.

Go to Bing Tranlator

http://www.bing.com/translator/

Enter term: Jewish Food or Jewish Food Recipes

Spanish output: "Comida judía" or "Recetas de comida judía"

Here's a list of Internet Country Codes to use in the search:

http://www.web-l.com/country-codes/

If you want to search for Jewish Food recipes in Argentina...

Go to Google Advanced Search

http://www.google.com/advanced_search...

Under the Field, "all these words" enter - Recetas de comida judía

Under the Field "site or domain" enter - .ar

Google will return a list of sites in Argentina with Jewish Food, many are recipe sites.

If you are using Google Chrome browser, it will translate the webpages to English, but the recipes will probably be in metric format.

To search other countries look up the Internet two letter country code at the link above and enter that in the "site or domain" Google search field.

Sep 13, 2014
Antilope in Home Cooking
1

Pigs in a blanket variations

We make Pigs in a Blanket from scratch. They taste better than using canned dough. Serve with mustard, ketchup, bbq sauce, etc to dip them in.

Pigs in a Blanket From Scratch

Ingredients

3 cups all-purpose flour
1-1/2 tablespoon granulated sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, cold, cut into small pieces
1 cup buttermilk (or 2/3 cup plain yogurt, 1/3 cup milk, 1 tsp vinegar - mixed)
9 hot dogs cut in half to form 18 pieces or Little Smokies

Instructions

Preheat oven to 400-F. Grease a baking sheet.

In a mixing bowl, sift together or stir together flour, sugar, baking powder, baking soda and salt.

Cut butter pieces into dry flour mixture until mixture is crumbly and resembles coarse cornmeal.

Stir buttermilk into the bowl of dry ingredients until well mixed. Let dough rest for about 5 minutes.

Turn dough out onto a well floured surface. With flour dusted hands, press dough into a 9 x 18 inch rectangle.

Using a pizza cutter or knife, divide the rectangle into thirds horizontally and vertically to form 9 smaller rectangles.

Slice each smaller rectangle diagonally to form 18 triangles.

Starting at wide end of each dough triangle, roll up each hot dog half so that the pointed end of dough triangle is on the outside.

Place pointy side of rolled dough triangle down on greased cookie sheet.

Bake for 12 to 14 minutes, until golden brown.

Sep 13, 2014
Antilope in Home Cooking

homemade soft pretzels?

I've made Alton Brown's homemade soft pretzels a number of times. Really great recipe. There are never any leftovers to freeze. ;-).

Alton Brown's Homemade Soft Pretzels
http://www.foodnetwork.com/recipes/al...

Sep 13, 2014
Antilope in Home Cooking

Topping for a Sweet Potato Loaf

Last Thanksgiving I made a sweet potato side dish mixed with a can of Comstock Apple Pie Filling. Went great together.

Sweet Potatoes with Apple Pie Filling

1 (29 oz) can Princella Cut Yams in Light Syrup, drained
1 (21 oz) can Comstock Apple Pie Filling
1/3 cup brown sugar, packed
1 tsp pumpkin pie spice
2 cups miniature marshmallows

Preheat oven to 350-F.

Mix drained yams, apple pie filling, brown sugar and pumpkin pie spice in a covered casserole dish.

Bake, covered, about 1 hour until mixture is heated through.

Uncover, add marshmallows, cover for 5-minutes to give marshmallows time to melt.

Sep 13, 2014
Antilope in Home Cooking

Minimum Wage Impact on Restaurant (especially FF) Prices

There is a base cost for human wages just as there is every other commodity. The restaurant pays for ingredients, power, rent, equipment, etc. Each of those suppliers expects a profit from their product. Each of those items has a cost of producing it. The restaurant owner wouldn't expect the power company or landlord or food supplier to sell him goods regularly at less than it costs to produce them. Why should he expect to hire an employee at less than the cost of living? If an employee is paid so little that they have to collect food stamps and rent benefits, etc then the government is really subsidizing the restaurant owners profits.

There is a basic cost of human labor. Why should the restaurant owner expect to get that at less than what it takes to produce it?

Sep 13, 2014
Antilope in Not About Food
1

Miracle Whisk feedback?

If you want to get a manual mixing gadget that is not a balloon whisk but does work, try a Danish dough whisk. Now those do work. I use mine all the time. Here's a link to them on Amazon:
.
http://www.amazon.com/s/ref=nb_sb_nos...

Sep 13, 2014
Antilope in Cookware

Miracle Whisk feedback?

Yea, it's a solution in search of a problem, which regular whisks already take care of. Even a plain dinner fork is better and less messy than this thing.

Sep 13, 2014
Antilope in Cookware

Are you using a bread machine?

If you are just going to use a bread machine mainly for kneading dough, pretty much any model will do. Just make sure it has separate manual Dough and Bake cycles.

The Zo has a lot of special features that I haven't used very much. Like making jam, baking quick breads, making sourdough bread, etc. I mainly use it to knead dough and then I make a loaf in a regular loaf pan, either in the Zo or in the regular oven.

I also usually use separate Dough and Bake cycles more than running a bread cycle from beginning to end. This gives me more control over the proofing (rising) of the dough. That way it doesn't under-rise or over-rise.

Baking in a regular loaf pan in the Zo isn't an advertised feature. It's something I came up with one hot day when I wanted a nicer looking loaf, but didn't want to use the regular oven. When I have tried to bake in a loaf pan in our toaster oven, the top of the loaf always came out too dark.

Sep 13, 2014
Antilope in Cookware