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Baking your own Baguettes or Boules [split from LA]

I find lean (no butter or milk) French bread to be really good fresh from the oven. But later and the next day, it's dry, chewy and tasteless. I prefer to make baguettes from a rich Vienna bread type recipe that uses butter and milk. It's good fresh from the oven but also good the next day.

about 19 hours ago
Antilope in Home Cooking

Zojirushi Bread machine - Product Gummy??

Bread and cakes that are baked properly should reach at least 195-F center internal temperature. As soon as the Zo indicates the bread is done, take its center internal temperature. If It doesn't reach this temperature, that could cause it to be gummy. Maybe to Zo is not working properly.

Warm bread, fresh from baking, can be somewhat moist and even a little gummy until it cools for 15 minutes to 1/2 hour. Don't wrap or enclose freshly baked, warm bread. Until it cools to room temperature it's still releasing excess moisture.

about 20 hours ago
Antilope in Home Cooking

Seeking recipe for Better Homes and Gardens Strawberry Cream Cheese pie

The recipe may be in one of these cookbooks in the Openlibrary.org. You can read them for free online. Just register for a free online account.
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Better homes and gardens dessert cook book 1960
https://openlibrary.org/works/OL16480217W/Better_homes_and_gardens_dessert_cook_book
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Better Homes and Gardens Pies and Cakes 1966
https://openlibrary.org/works/OL8329022W/Pies_and_Cakes
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Better Homes & Gardens Encyclopedia of Cooking (Volume. 14: PIE to PRU) 1974
https://openlibrary.org/books/OL11184077M/Better_Homes_Gardens_Encyclopedia_of_Cooking_(Volume._14_PIE_to_PRU)
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Better homes and gardens all-time favorite pies 1978
https://openlibrary.org/books/ia:bhgp...
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about 20 hours ago
Antilope in Home Cooking
2

gravy making

Here's a link to an online weight to volume ingredients converter:
Weight to Volume Cooking Converter
http://www.onlineconversion.com/weigh...

3 oz gluten free flour mix - about 1/2 cup to 2/3 cup (not listed on converter site).
1 oz cornstarch - about 3 1/2 Tbsp
4 oz butter - 1/2 cup, 1 cube
1 qt stock - 4 cups
s & p to taste

about 22 hours ago
Antilope in Home Cooking

Seeking recipe for Better Homes and Gardens Strawberry Cream Cheese pie

What is the name of the cookbook and the recipe page number? I may have the book.

1 day ago
Antilope in Home Cooking

Immersion Blender MINIATURE ??

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Apr 13, 2014
Antilope in Cookware

Food Network Magazine. Misspelled Item on Cover---Really?

Wel yu no; az longe az u kan undurstend et Im ok wit it. ;-).

Apr 13, 2014
Antilope in Food Media & News
1

mayo help

With a stick blender the mayonnaise is done in less than 10 seconds. I've never had a failure making mayonnaise with this method. Use Egg Beaters Original or 1 whole raw egg.

I found this great YouTube video. It shows how easy it is to make mayonnaise with a stick blender.

https://www.youtube.com/watch?v=_Z_b9...

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Mayonnaise using Stick Blender

After chilling in the fridge, I couldn't tell it wasn't Best Foods / Hellmanns on a sandwich.

Makes about 1-1/4 cups of Mayonnaise

From the Egg Beaters website FAQ:
"...Egg Beaters go through double pasteurization so they're safe to consume raw."

1/4 cup (60 g) Egg Beaters Original egg substitute (I used it cold from the fridge) or 1 whole raw egg cold from the fridge
1 Tablespoon (15 g) Lemon Juice (bottled OK
)1 teaspoon (5 g) Distilled White Vinegar
1 teaspoon (2 g) Dry Mustard (or 1/4 tsp prepared yellow mustard)
1/4 teaspoon (1.5 g) Table Salt
dash (0.25 g) White Pepper or black pepper
1 cup (225 g) Vegetable Oil, room temperature (like canola, corn oil, etc.*)

Pour 1/4 cup of Egg Beaters into bottom (or break 1 raw whole egg) of 16-oz canning jar or other tall narrow jar that allows you to immerse the mixing blades of a STICK BLENDER all the way to the bottom. The jar should be only slightly wider than the end of the STICK BLENDER.

Add Lemon Juice, Distilled White Vinegar, Dry Mustard, Table Salt and White Pepper.

Place mixing blades of STICK BLENDER (TURNED OFF) all the way to the bottom of the jar, pressing down over the Egg Beaters/raw egg and Spices.

Add 1 cup of Vegetable Oil while holding the end of the STICK BLENDER in place over the Egg Beaters/raw egg and Spices.

Turn STICK BLENDER on HIGH SPEED, while holding it in place at bottom of jar for about 5-seconds, until you see mayonnaise form under STICK BLENDER's mixing blades.

Slowly pull the running STICK BLENDER upward until the mixing blades reach the top of jar, taking about 5-seconds more. Turn off STICK BLENDER. The STICK BLENDER will turn the Vegetable Oil and Egg Beaters/raw egg into mayonnaise as it is pulled slowly to the top of the jar.

If there is still a little oil visible, turn the STICK BLENDER back on and run it up and down through the mayonnaise several times to emulsify any remaining oil.

Store the Egg Beaters Mayonnaise in an airtight container in the refrigerator.

Makes about 1-1/4 cups of Mayonnaise.

*Olive Oil makes a strong flavored mayo that tastes very different from regular mayonnaise. So just be aware of this if you choose to use olive oil. Canola is a neutral flavored oil that makes a mayo similar to most store brands.

Apr 12, 2014
Antilope in Home Cooking

Making Yogurt at Home

Take 1 cup of yogurt and stir in 1 or 2 Tbsp of your favorite jam or jelly. My favorite is Strawberry Preserves.

Apr 12, 2014
Antilope in Home Cooking

Chicago Deep Dish Pizza Crust Recipe - How do I get that Buttery Goodness?

Steve16's Chicago Deep Dish Pizza Crust Recipe
copied from up-thread

"...The basic recipe is this (I will use 1 cup of flour as a base and you can multiply it as you like):

1 cup all-purpose flour
6-7 Tablespoons water ( the amount of hydration depends on the age of the flour, humidity, etc.)--I usually use 6 1/2 TBS. You can add more flour or water as necessary.
3 Tablespoons oil (most of these places use cheap corn oil--I prefer extra light olive oil--Gino's east uses 95% corn oil and 5% extra virgin olive oil--canola is good, too)
3/4 teaspoon yeast
1/2 teaspoon sugar
1/2 teaspoon salt (I use Kosher salt)
Gino's east also uses cream of tartar, which i don't

Mix for 1 minute, then knead for no more than 2. Let rise for about 6 hours or so. Punch down, then cover and let the gluten relax for 10-15 minutes or so. Then either roll it out (as Giordano's does) or press into a pan. Add cheese, toppings, sauce. bake a 450 for around 30 minutes--you'll have to experiment with time and rack placement because home ovens act in very different ways!

For the sauce, I prefer 6-in-1 ground tomatoes (which Giordano's uses), but get some good quality whole peeled tomatoes and crush them by hand (drain the juice), if you like that better. Add garlic, oregano, basil, etc. I add sugar to mine.

I like Stella mozzarella, but Frigo and Sorrento are good, too. Sorrento seems richer and creamier..."

Apr 12, 2014
Antilope in Home Cooking

RIP, Steven Shaw (eGullet founder)

RIP.

Apr 09, 2014
Antilope in Food Media & News

Baked Goods as Gifts For Teachers, Etc.

>>Baked Goods as Gifts For Teachers

After reading many of todays headlines about teachers being arrested and the main reasons...a cake with salt peter and also a hacksaw blade in it.

Apr 09, 2014
Antilope in General Topics

What are you baking these days? April 2014 edition!

Peter Reinhart's book (The Bread Baker's Apprentice) just mentions "rice flour", not any particular kind of white rice.

You can view his recipe in this book preview at Amazon. Look at the bottom of page 264 (click on picture of book to start preview):
http://www.amazon.com/The-Bread-Baker...

Apr 04, 2014
Antilope in Home Cooking
1

Recipes/Uses for My New Immersion Blender?

This will make mayonnaise in about 10 seconds.

Homemade Best Foods/Hellmans Mayonnaise using stick blender

1 whole egg, medium or large size, or 1/4 cup regular Eggbeaters egg substitute
1 Tablespoon lemon juice (bottled ok)
1 teaspoon distilled white vinegar
1 teaspoon dry mustard (or 1/4 tsp prepared yellow mustard)
1/4 teaspoon table salt
dash white pepper
1 cup vegetable (canola) oil, room temperature

Break egg (or pour Eggbeaters) into bottom of 1-quart canning jar or other tall narrow jar that allows you to immerse the mixing blades of a stick blender all the way to the bottom. The jar should be only slightly wider than the end of the stick blender.

Add lemon juice, vinegar, mustard, table salt and white pepper.

Add 1 cup of vegetable oil.

Place mixing blades of stick blender (turned off) all the
way to the bottom of the jar, pressing down over the egg.

Turn stick blender on high speed, hold in place at bottom of jar for about 5-seconds until you see mayonnaise form
under stick blender's mixing blades.

Slowly pull stick blender upward until the mixing blades
reaches top of jar, taking about more 5-seconds. The stick blender will turn the oil into mayonnaise as it is pulled slowly to the top of the jar.

After chilling in the fridge, this mayonnaise gets
slightly thicker and tastes very much like Best Foods/
Hellman's Mayonnaise.

Makes about 1 1/3 cups of mayonnaise.

This quick YouTube video shows how easy it is to make (not my video)
https://www.youtube.com/watch?v=_Z_b9...

Apr 03, 2014
Antilope in Home Cooking

Nigella Lawson denied entry into U.S.

I wouldn't have denied her entry into the U.S., but an extra check of her bags might have been warranted.

Apr 03, 2014
Antilope in Food Media & News

What are you baking these days? April 2014 edition!

Here's a picture of my Dutch crunch baguettes prepared from the above Dutch crunch topping recipe. Also known as Alligator bread or Tiger bread.

Apr 03, 2014
Antilope in Home Cooking
2

What are you baking these days? April 2014 edition!

Dutch Crunch Topping

Makes enough for 3 regular size (350g ea - 12 oz ea) baguettes

Ingredients adapted from Peter Reinhart's Bread Baker's Apprentice - Dutch Crunch Topping, instructions are my own.

1 Tbsp (7.5g) bread flour
3/4 cup (150g) white rice flour - I grind my own from Calrose medium grain rice
3/4 tsp (2.3g) instant yeast
2 tsp (8.3g) white granulated sugar
1/4 tsp (1.5g) table salt
2 tsp (9.3g) vegetable oil
6 to 8 Tbsp (100g) of water

If you can buy white rice flour, use that, or grind your own rice flour.

I use Calrose type medium grained rice. I live in Sacramento, CA and they grow a lot of this type of rice in the area. It's my favorite rice for most uses. Any raw white grain rice (except Minute Rice) will work.

Grind 3/4 cup (150g) of raw white rice in a Vitamix blender (a coffee/spice grinder also works) on high speed until it turns to a smooth flour.

Mix ingredients together in small mixing bowl. You want a paste-like consistency that will stick to the bread and not run off. I add the water, last, a tablespoon at a time. If you get it too thin, add another tablespoon or two of bread flour. It should be like a cake frosting, though not as smooth.

Cover Dutch crunch topping paste and allow to rest 30 minutes.

Allow formed loaves of bread to rise 25 minutes.

Apply rice paste topping to bread. I use a teaspoon or frosting spatula. The top of the bread should be covered in a smooth and even layer about 1/8 inch thick.

Allow bread to rise another 30 minutes.

Bake at 375-F for 35 to 45 minutes, until bread is done (195-F center temperature) and desired crust color is achieved.

As the Dutch crunch bread rises and bakes, cracks will form on the Dutch crunch topping surface.

Apr 03, 2014
Antilope in Home Cooking
1

What are you baking these days? April 2014 edition!

It's the texture and the flavor. I grind the rice flour in my Vitamix blender. The Dutch crunch has a slightly sweet, yeasty flavor along with the crunch.

Apr 03, 2014
Antilope in Home Cooking
1

Nigella Lawson denied entry into U.S.

The U.S. has denied TV chef Nigella Lawson entry because of her drug use admissions. She went to Heathrow Airport in London to board a flight to Los Angeles, to appear as a judge on The Taste, and was denied boarding because the U.S. denied her entry.
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Here's the news story in the U.K. Daily Mail newspaper:
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http://www.dailymail.co.uk/news/artic...

Apr 02, 2014
Antilope in Food Media & News

Mashed Potatoes: Food Mill vs. Ricer

I've tried a hand masher and a ricer. The hand masher is okay. The ricer always seems to produce cold mashed potatoes. My preferred method is a Kitchen-aid mixer. Makes a giant bowl of hot mashed potatoes, perfectly whipped.

Apr 02, 2014
Antilope in Cookware

What are you baking these days? April 2014 edition!

I took my Vienna bread baguettes recipe and added a Dutch crunch topping to it. Wow! One of the best bread recipes that I have made. Home made Dutch crunch bread is so much better than what I've been able to buy.

Apr 02, 2014
Antilope in Home Cooking
1

Help a Canadian out..what on Earth is "American cheese"?

In Canada, Kraft calls "American Cheese" "Canadian Cheese" - see old newspaper supermarket ad link below:
http://news.google.com/newspapers?id=...

Apr 01, 2014
Antilope in Cheese

Toxic Food Combinations [moved from General Topics board]

Cranberry sauce and Coca Cola. Not toxic, but a terrible after-taste when you eat one right after the other.

Mar 31, 2014
Antilope in Not About Food

Dear god why can't I make mayo in my food processor?

Here is a working link to my recipe for making mayo with a stick blender. You can also substitute 1/4 cup of Original Eggbeaters for the whole egg.
http://chowhound.chow.com/topics/8504...

Mar 30, 2014
Antilope in Home Cooking

What cookbooks have you bought recently, or are you lusting after? February 2014 edition! [Through February 28, 2014]

Amazon is selling the Tartine 1? Kindle e-book $ 3.99
Here's the link: (mostly dessert recipes, but a good price at $3.99 for the Kindle e-book edition)

Tartine (Kindle Edition) by Elisabeth Prueitt, Chad Robertson

http://www.amazon.com/Tartine-Elisabe...

Mar 30, 2014
Antilope in Home Cooking

how do you eat your grits?

Microwave Mexican Restaurant Sweet Corn Cakes
http://www.thefreshloaf.com/node/3426...

Mar 30, 2014
Antilope in General Topics

Hollow bread?

You've invented the bread geode. ;-).
http://en.wikipedia.org/wiki/Geode

Mar 30, 2014
Antilope in Home Cooking
1

Adventures in Yogurt

Heating milk to 88C/190F is not to kill germs, most milk is already pasteurized. It is to deactivate enzymes in the milk that interfere with thickening of the yogurt.

Mar 25, 2014
Antilope in Home Cooking

how do you eat your grits?

I make a copycat of the Chi Chi's / El Torito's sweet Mexican corn cakes that is really grits. I make it from scratch, in a microwave, in 15 minutes.

Mar 25, 2014
Antilope in General Topics

frustrated search for baking pan

Amazon open box dept - Warehouse Deals

http://www.amazon.com/HIC-Ceramic-13-...

Mar 24, 2014
Antilope in Cookware