dutchdot's Profile
NO APPLE PIES IN MY FUTURE
Wow. I had forgotten all about this (old age). Das Ubergeek, your logic sounds very good. I do think that coating the bottom crust with an egg white wash (1 egg white and a bit of water) will help seal the crust.
I tried to use a baking stone and it was a total bust. Just a hot oven and a small prayer seems to work the best.
I am unfamiliar with acidulated water --- is that just some lemon added?
Jerky Lady
I think you're a princess for sending the jerky. My guess is it's a little complicated for most readers. Just thinking about it intimidates me.
Hot stone cooking
I've tried my stone numerous times. I had hoped it would prevent soggy crusts, but that's another post. I've found it basically useless. I need to throw it away with the new year.
Sure sounded like a good idea
soggy crusts
Thought I should report. I made my last tart before being barred from the oven for the duration of DH's diet. I blindbaked a tart on a baking stone for longer than I normally do and it looked great. I then coated it with a thin layer of chocolate (with a dollop of butter!), let that set and proceeded with a brown butter raspberry tart (Epicurious.com) cooking it on the stone. The stone is a disaster in that part of the baking process. The tart eventually finished baking, but it took at least twice as long. I remembered why I had taken the stone out of my oven ages ago ---- it absorbs the heat. It's great for pizza cooked right on it, but that's it in my opinion.
The end results were good, however. The chocolate adds a taste to the tart --- I think I'll use it for a straight fruit tart glazed with rum and apricot --- but the bottom crust was nice and crisp/flaky.
Thanks for all your help -- you really made a difference.!
soggy crusts
I may try the baking stone also. The recipe called for about 40 minutes and I cooked it longer, but I also might try your suggestion with a really long cooking time. I hate for a recipe to get the best of me and I love to make tarts. This was the first time I made a filling with the fruit. I usually just use a glaze and the fruit and it's better. It's still not as crisp on the bottom as I like.
soggy crusts
You were right the first time. In this instance "temper" is describing an action and is a verb (from a very old English major). However, I'm not going to temper the chocolate in my tart. I wish the family would finish my last failure so I could try my new recipe. Thanks to all of you ----
Why did my cake flop?
It has to be a combination of the oven being off kiilter and not hitting the middle of the undone cake. How frustrating. Have you had oven problems with other foods? Maybe you just cooked the roast longer when it cooked slowly. I know that my oven is a little under the temperature it should be and prepare to leave things in longer. Perhaps you should switch your cake pans half way through ---
soggy crusts
Caroline, would you just make a ganache coat the crust after the blind baking, then put the fruit on and bake as you would normally?
Thanks
soggy crusts
I'm making tarts. I do my own puff pastry and it the side crusts are very flaky --- just what I want. I do a plain tart with a rum/apricot jam base and fresh fruit -- I've also made them for a crowd with canned pears. Everything is good except the bottom part of the crust. The suggestion for a layer of chocolate sounds excellent.
soggy crusts
I blind bake both puff pastry and pie crusts, but the bottoms are still soggy after completion of the recipe. Would an eggwhite wash help?
Biscotti help
Those suggestions are wonderful! Thick enough to stand up --- ingenious
Biscotti help
The recipe is Nonna's Biscotti on Epicurious.com. Another question is my husbaqnd would prefer it without the brandy. What do I substitute? Should I just give up and go on the search again --- this is my third recipe to try
Biscotti help
The knife is serrated, will check the pressure --- I could be pushing it down. My recipe, which contains 4 ounces of butter, says to cool 15 minutes before cutting --- could that be the problem?
I agree on the crumbs, but I get all the crumbs and husband misses out. Perhaps I should save the crumbs for him?
Biscotti help
The biscotti crumbles at the sight of a knife, but is whole coming out of the oven.
Biscotti help
Did not know that,about flour thanks. I prefer recipes by weight and not volume. The results are more consistent.
Biscotti help
I have tried three or four different biscotti recipes and my results are always crumbly. Does anyone have a foolproof recipe?
Thanks in advance
No knead bread? What's the point?
I have been a bread maker for 40 years (really, really old). I do my own puff pastry and croissants and make my own hamburger buns. Laziness is not a factor.
You have to think ahead to make this --- I let it sit for over 24 hours. It is the best artisian bread I have found.
no knead pizza
Any help on a no knead recipe for pizza? I found one online, but it doesn't involve anything that looks like a pizza.
Can you help? Why am I asking. you always do
Artisan Bread Bullocks-Need Hard Crust Advice.
Have you tried making the almost no knead bread from the NYT? It is so easy and so good. I make it at least once a week. It takes about 20 minutes in active time (I let it rise about 20 hours). I knead it in the mixing bowl and nothing gets messed up, including my "made for bread" granite countertops.
My husband is a bread freak. He could live (and does) on bread and cheese. He loves it.
Favorite Barefoot Contessa Recipes?
The chicken stew with biscuits is one of the best recipes I've found, as is the roasted chicken.
Trying to handle a diverse group again
We bought our house and almost gutted it. It's going to be on a tour thing as one of the remodels. want to feed the workers, who are all women. I have learned over the years with these committed volunteers that they avoid fat.
I make wonderful no knead bread and will serve the lunch in my office. My feeling is that I should just do a salad.
This won't be in the kitchen. I won't have a sink readily available. I will have one down the hallway that won't be availavble to the customers.
What would you do?
Two more years and I'll move on to new committments.
Thank you
Plugra Butter is gone!
Doesn't Land o Lakes sort of work?There are also some butters from grass fed cows that they sell online, but they are really expensive. There is a thread on Chowhound that touts them.
artificial buttermilk?
Would it be ok to make a buttermilk pie with a milk/venegar mixture?
As usual, thank you
Teaching and building
lThe puff pastry is not my idea. It's what she and her family want. she'll just do some shaping.
Teaching and building
Bear with me a bit, this story takes a little telling. I was never blessed with children, although my dogs would probably deny that. However, I have a grand niece and my husband and I are the closest things to grandparents she has. Her grandmother died when my niece was seven and the grandfather died fairly soon after. I was useless in Alaska during this time.
My grand niece's parents want me to teach her to cook, but sometimes it's hard since I have no experience in kid stuff.
The latest charge is to teach her to work with puff pastry. She's 12 and making it would take too long for her. I plan to make it (I'm good at it) but I normally just make it into a tart and call it done.
How would you do it? I'll have three sheets --- probably don't want to do all of them, but what do little 12 year olds like? How would you handle it?
She is a darling child, but I bet you knew that.
Thanks for any help.
