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Pizza Dough Transporting and Storage

I am definitely over-thinking it :) I tend to do that though.

Apr 26, 2012
mincinmama in Home Cooking

Pizza Dough Transporting and Storage

Not sure. Looks like 70ish F outside that day so not too hot. I think I'll bring it over with an ice pack and take it out around 3

Apr 26, 2012
mincinmama in Home Cooking

Pizza Dough Transporting and Storage

I usually just take it of the fridge an hour or two before cooking. I know when I make certain breads I do a slow rise and leave it out all day. I just wasn't sure if it would work with pizza dough. Have a recipe you'd like to share? :)

Apr 26, 2012
mincinmama in Home Cooking

Pizza Dough Transporting and Storage

Good idea! I would really prefer to not freeze it if its possible. I've never frozen this recipe so I have no idea how it will affect the flavor.

Apr 26, 2012
mincinmama in Home Cooking

Pizza Dough Transporting and Storage

I'm heading over there at 11am-ish... party is it 6pm. You think it will be okay to take out the refrigerated dough at 11 and leave it out til around 5:45? My recipe calls for 1tsp of instant yeast for 2 crusts.

Apr 26, 2012
mincinmama in Home Cooking

Pizza Dough Transporting and Storage

The dough calls for a slow rise in the fridge for 24 hours or up to 3 days. Should I just skip that step? Or do a slow rise in the fridge for a day THEN freeze it?

Ha! Thanks for all your help.

Apr 26, 2012
mincinmama in Home Cooking

Pizza Dough Transporting and Storage

So freeze it in the shape I want it?

Apr 26, 2012
mincinmama in Home Cooking

Pizza Dough Transporting and Storage

I'm worried if there will be an issue with taking it out for the drive over there and re-refrigerating it though.

Apr 26, 2012
mincinmama in Home Cooking

Pizza Dough Transporting and Storage

That's what I'm thinking. Can I just thaw it at room temp? When should I take it out to be safe?

Apr 26, 2012
mincinmama in Home Cooking

Pizza Dough Transporting and Storage

I will be serving 4 homemade pizzas at my daughters 2nd birthday party on Saturday. The party is at my parents house about 30 mins away.

I was hoping the make the dough today and bring it with me on Saturday AM, stick it back in the fridge and pull it out to have it ready in time for the party at 6PM.

Is there going to be an issue with it being unrefridgerated on the drive over and then re-refrigerating it? I'm using a quick no knead recipe with instant yeast. Should I just freeze it and start thawing it that morning? If so how do you recommend storing the frozen pizza dough? Should I thaw at room temp or in the fridge?

TIA!
Bethany A.

Apr 26, 2012
mincinmama in Home Cooking

How to add Flank Steak to chili - help!

Thanks for the broth tip!

Jan 31, 2012
mincinmama in Home Cooking

How to add Flank Steak to chili - help!

I usually use ground meat but need to add flank steak to my chili tonight because its all I have on hand.

Should I sear it first and cube it and add it at the end of the chili cooking or toss it in raw and at what stage? Trying to avoid chewy meat :/

Jan 31, 2012
mincinmama in Home Cooking

Gingerbread Recipe - Help!

Thank you :) Just made the dough with my 18 month old. This was her first time helping me cook! She absolutely loved it. Happy Holidays!

Dec 13, 2011
mincinmama in Home Cooking

Gingerbread Recipe - Help!

Thanks! I have about 1.5 cups of AP so I'll just do half and half I should be okay.

Dec 13, 2011
mincinmama in Home Cooking

Gingerbread Recipe - Help!

I want to make this Gingerbread Man recipe for tonight but I only have bread flour, not AP. Think I can substitute and it will be alright?

http://www.joyofbaking.com/Gingerbrea...

Dec 13, 2011
mincinmama in Home Cooking

Bland but good chicken recipe, that's not fried, not roasted, doesn't involve pastry and doesn't call for tonnes of cream? Thinking about attempting at Chicken & Dumplings....

We love this martha recipe for chicken enchiladas, we usually toss in some roasted peppers. It looks bland but has a ton of flavor.

http://www.marthastewart.com/318900/l...

Oct 11, 2011
mincinmama in Home Cooking

baking pumpkins

I just got a bunch of these from the farm and wanted to know some tips for storage. Can I roast it all at once, food process it and just freeze the jars of it?

Thanks!

Oct 11, 2011
mincinmama in Home Cooking

Poblanos

Thanks everyone for the tips. Unfortunately I went ahead and made them before most of you replied. Lesson learned. DEFINITELY need to pre-roast and peel them next time. But the flavors were great. I ended up cooking the quinoa in broth instead of water and adding some chipotle chili powder, thyme, and S&P. Then I served the stuffed peppers on top of creamed corn, that extra kick of sweet creaminess really helped it out.

Next time I'll roast them, PEEL them, halve them and serve.

Oct 06, 2011
mincinmama in Home Cooking

Avocado - wet inside?

of course i ate it anyway. because....avocados are delicious.

Oct 06, 2011
mincinmama in General Topics

Avocado - wet inside?

Anyone every come across this? I knew I should have been hesitant of .79 off season avocados.

I sliced it in half and the pit just popped out on its own and there was moisture inside. It felt really odd. They were only moderately soft, how I usually eat them and still in green inside.

Oct 06, 2011
mincinmama in General Topics

Poblanos

Yeah I wasn't going for authentic, I like to mix things up. Do they taste okay without removing the char? I've never had it that way.

Oct 06, 2011
mincinmama in Home Cooking

Just the two of us... but in my heart I always want to cook for a crowd

I am the same way. We have a kid now so its a bit more cooking, but shes only 18 months so not much. I invite family/friends over frequently when I get in a cooking mood. I'll cook whole pies, cookies and loafs of bread and just give them away.

Oct 06, 2011
mincinmama in Home Cooking

Poblanos

Yes, planning on roasting. I noticed in a lot of the online recipes for stuffed poblanos they are roasted but aren't peeled. What's up with that?

Oct 06, 2011
mincinmama in Home Cooking

Poblanos

I want to make some stuffed poblano peppers tonight. Right now I have quinoa, portobello mushroom smoked, chicken sausage (aidells), shiitake, oyster mushrooms, and indian eggplant.

My first inclination was to remove the casing from the sausage, brown it and mix it with the quinoa and stuff the poblanos with that. Does that sound like it could be bland? Could I add any of the other above ingredients or other seasoning/spices to make it more dynamic?

Thanks!

Oct 06, 2011
mincinmama in Home Cooking