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Need ideas for cookies for a crowd

Hooray! I went to the local restaurant supply and got a Big Daddio professional scoop. This thing is built to last and the gearing that operates the sweep is a serious mass of metal.

I think the skipping gears that ends up in frustration is over even for the heavy doughs. YAY!!!!

Jul 19, 2014
rainey in Home Cooking
1

Need ideas for cookies for a crowd

Wow! So many options! Thanks.

Jul 17, 2014
rainey in Home Cooking

Need ideas for cookies for a crowd

Yum!

Jul 17, 2014
rainey in Home Cooking

Need ideas for cookies for a crowd

Thanks for those suggestions. Snickerdoodles are my son's faves.

I also love her Salted Butter Breakups: http://doriegreenspan.com/2013/05/jam... They're the essence of simplicity but I don't think you can beat the flavor with a ton of sexy add ins.

Jul 17, 2014
rainey in Home Cooking

Need ideas for cookies for a crowd

Mmmmm! Browned butter! Gonna try some of those!

As for creaming butter, I soften the butter overnight and it takes a load off the mixer's motor and works quite well even in large quantities.

Jul 17, 2014
rainey in Home Cooking

Need ideas for cookies for a crowd

The cookies are for an adult crew.

Thanks for the link to the utility. Can I use to to increase my own recipes?

Jul 17, 2014
rainey in Home Cooking

Need ideas for cookies for a crowd

I'd love to brownies and I'm sure they'd be appreciated.

If I did them in a half-sheet pan, is there a trick to ensuring that the centers are fully baked before the edges dry out too much?

Jul 17, 2014
rainey in Home Cooking

Need ideas for cookies for a crowd

I hear ya! Thanks.

Jul 16, 2014
rainey in Home Cooking

Need ideas for cookies for a crowd

Thanks. If you have any high volume recipes I'd love them.

Right now I'm tripling and quadrupling recipes. When you throw in the possibility of a math error and the cost & frustration of having to toss a bad batch and produce a good one it gets a little intimidating.

Jul 16, 2014
rainey in Home Cooking

Need ideas for cookies for a crowd

I do one recipe per week. That works out best for eliminating frustration. You see, I can barely manage one 4" cookie per person so tempting people to have more by having multiple options would not be helpful in this case.

Jul 16, 2014
rainey in Home Cooking

Need ideas for cookies for a crowd

Thanks!

Jul 16, 2014
rainey in Home Cooking

Need ideas for cookies for a crowd

That's a big family favorite! ; >

Jul 16, 2014
rainey in Home Cooking

Need ideas for cookies for a crowd

Thanks for the tip of multiple batches.

So far I don't hear my motor overworking. The bigger prob is bits of flour at the bottom that don't get incorporated if I'm not diligent about scraping, scraping, scraping during the mix.

Wish there were a paddle with a silicone sweep for the Cuisinart...

Jul 16, 2014
rainey in Home Cooking

Need ideas for cookies for a crowd

I hear ya! But so far, the scoops aren't holding up well. They work for something soft like PB cookie dough but the sweep arm skips on the heavy chocolate ones.

The #24 is ideal for my project.

Jul 16, 2014
rainey in Home Cooking

Need ideas for cookies for a crowd

Thanks. I'll keep that In mind.

I was looking for my recipe for shortbread made with white rice flour that doesn't get tough. Not overworking such a large batch of dough is a real issue.

Jul 16, 2014
rainey in Home Cooking

Need ideas for cookies for a crowd

That's a fabulous idea and, actually, when I bake cookies for the family I always freeze about 1/3 of the dough so I can do a cookie platter at the drop of a hat. But we're in a rented house with a very small freezer that's already full with our ordinary family food.

I heartily endorse your tip tho!

Jul 16, 2014
rainey in Home Cooking

Need ideas for cookies for a crowd

The N-M recipe is how I began doing this. ; >

Jul 16, 2014
rainey in Home Cooking
1

Need ideas for cookies for a crowd

Hi-

I'm making cookies once a week for a group of about 100 people. I need ideas.

I've done choc chip bars, peanut butter and chocolate cookies so far.

My mixer has a 5.5qt bowl. I'm aiming at the maximum amount I can get out of it. The batch of dough I just did had about 7 cups of flour and 3/4 pound of butter. It certainly maxed out the capacity but I was able to finish the dough by working in the add ins by hand.

So what's different? Easy? Yummy? Do-able? And what tips does anyone have for getting 10-12 dozen single-serving size cookies out of a smallish ordinary household kitchen?

Jul 16, 2014
rainey in Home Cooking

Making homemade porik tamales without the husks

OK... I didn't know that originality was an issue. I thought we were attempting to solve a practical problem.

But thanks for the confirmation that it's do-able. I hope that encourages the OP as well.

May 26, 2014
rainey in Home Cooking

Making homemade porik tamales without the husks

It sounds like you want something very different from a tamale with the flavor of a tamale. You can be reassured that the husks don't impart flavor. Maybe green husks do add some but you could dispense with that if you care to. The traditional softened dried husks are just a useful vehicle for holding soft masa dough together until it firms up during the steaming process. That's why parchment is sometimes used as a replacement.

And you're right that the time consuming part of tamales comes in spreading the dough and rolling to encase the filling. Involves some learning curve as well to get a nice balance of masa/filling which is nicely enclosed.

Have you considered doing this lasagna style? A layer of masa dough, a layer of filling and a topping layer of dough. Large pastry bags and spatulas would probably do the job. Seems, mechanically speaking, as tho it would work. Doubt you'd get the same results baking such a thing tho. You'd have to figure out some way to steam or poach your assembly. Perhaps if you constructed it on cheese cloth or coffee filter paper -- or a layer of those corn husks -- in a bamboo steamer basket?

It sounds like an interesting experiment. I hope you'll pass on your results.

May 26, 2014
rainey in Home Cooking

Need tips for poaching eggs in tomato sauce

Canada or the US? Well, sorta both at the moment, as it turns out.

Do you mean that North Americans refrigerate eggs and Europeans leave them out at room temp?

Apr 22, 2014
rainey in Home Cooking

Soapstone sinks

Bet that was something like my great grandmother's, hazelhurst. Hers couldn't' have been as long as one with 6 taps, but it was easily 4' long and my mother used to bathe me in it when I was a toddler.

Apr 21, 2014
rainey in Cookware

Soapstone sinks

For what it's worth, I'm in Los Angeles and bought my Brazilian soapstone counter locally. I had to order the sink from VT. It was made from stone I selected from a picture.

It seemed close enough to the counter to work for me. I was aware even then that I was only working from colors that were going to begin to change. Nevertheless, what I wanted was natural materials and I got comfortable with the idea that there is a lot of variation in nature and there might as well be in my kitchen.

As it turned out, the stone on my counters had a good bit of dark green in it. The sink was purely black with a single highly visible white vein that my counters don't have (wish they did!). Even so, they look great together. I think I'm the only person who can see that they're not matched. In strong light I can still see the green in my counters but soapstone seems to default to black over time whatever you do so this is probably less of an issue than you're anticipating.

PS I don't oil my counters anymore. Haven't in years. I oiled my brand new sink exactly once.

If you're going to be oiling yours Black & Decker makes a neat little rotary polishing/sanding tool for about $30 that speeds up the process. It makes a big difference if you have lots of counter or deep ones like my 4' deep peninsula. Pressing out and down at the same time is a b*tch!

Apr 21, 2014
rainey in Cookware

Soapstone sinks

No, my faucet is counter mounted.

Apr 21, 2014
rainey in Cookware

Soapstone sinks

Forgot about the carved option but it's not that big a deal for me to use a brush (I use a denture brush) once a week. I just wanted to let daintaly know exactly what to expect.

CookieCookies, I hope and trust you will love your sink as I love mine. They really are for the ages. And for something that you're going to use about every day for the rest of your life (or at least your time in that particular kitchen) you might as well have something that's going to be a joy.

Apr 21, 2014
rainey in Cookware

Prantls Burnt Almond Torte recipe?

Here's my impression:

1) Not the kind of cake I most like -- I'm more of a bundt cake kinda gal. That said this was good -- light, moist -- but not the most flavorful cake I've ever had. I was glad we had Meyer lemon sherbet with it to boost the flavor score.

2) The nut topping is definitely the attraction. Happily, that component is easy enough to make so you could put that on anything. And I suspect I will. Happy to have discovered that component.

3) Instead of the convenience of a 5 egg white cake and a 5 egg yolk pastry cream, I'd definitely use half of Joe Pastry's pastry cream next time. ( …or maybe only 1/4 or 1/3 of it. I've got a ton left over.) I understand one presentation is to split the layers and put pastry cream between all of them but who wants more pastry cream than cake?

4) Assembling this cake wasn't much fun. Both the buttercream and the pastry cream were too soft and runny and slippy-slidey through assembly. However, after a butter cream dam around the perimeter of the bottom layer, a crumb coat and LOTS of refrigeration, it came together. Next time I would use that firmer pastry cream and give myself enough time to refrigerate between assembly steps instead of trying to get it all together at 10:30PM.

That said, the family enjoyed it and the votes for having it again next Easter were about tied with reverting to our traditional sweet-tart lemon bundt cake. Not sure I'd agree that it's the best cake in the country but it was good and I think most people would probably enjoy and remember it.

Apr 20, 2014
rainey in Home Cooking

Soapstone sinks

We did the same thing 7 years ago. I have to say I LOVE my sink! I wouldn't trade it for anything. But I'll tell you the downside:

• No waterspotting, hard water build up or chipping in hard constant use. My counter has had its share of dings, but not my sink. BUT
• when you have a soapstone sink they have tight 90˚ corners at the bottom and sides. You will have to periodically take a brush to the soft debris that collects there.
• Your sink will, likely, be canted to the drain but it is a much shallower angle than conventional sinks. So you'll be chasing small debris to the drain on a regular basis.
• It's a very HARD material so you will probably want to protect your dishes with a silicone or other sort of mat to absorb shocks when wet things slip.

Now, here's the upside:

• They're BEAUTIFUL and they age even more beautifully. I got mine because I remember my great grandmother's which was god-only-knows how old when I came along. It was and always had been a thing of utility. But it was also a thing of unsurpassing patinaed beauty such that I recognized it as a mere 8 or 9yo and held it in my memory for some 50 years before I could have my own.
• You didn't ask but since these things are basically cemented together, I worried about leaks. Mine hasn't but I got a lifetime guarantee from the VT craftsperson who made it. I haven't been concerned about a leak since I got it installed.
• For not a lot more than the cost of standard soapstone sinks I got mine customized so that Ii have one humongous side that will fit the largest roasting pan I've got and a second side narrow enough to fit a 10" dish drainer that hangs inside it.

I thought I'd have a better picture but this is all I can find that shows my counter and sink at all: https://www.flickr.com/photos/7566763...

Ask yourself if you're buying it for now or for your forever. If you want something for forever and you're going to use it all the time it's soooo worth the expense, in my personal opinion.

Apr 20, 2014
rainey in Cookware

Trader Joe's ghee is weird!

Seriously? I never encounter that pocking in the ghee I get from Whole Foods and I don't ever remember it when I used to clarify my own.

I'm not generally a proponent of Whole Paycheck but the ghee I get there is a solid fat that has all the water and milk solids reliably removed. It's soft, not oily, at room temperature. I very much prefer it and I'm going to stick to theirs from now on or make my own (tho that gets tedious when I know I can buy a prepared one that's as good),

Apr 20, 2014
rainey in Chains

I need a veggie suggestion for Easter brunch

I'm near the Calabasas and Encino markets but, to tell you the truth, I've got far too much to do between now and tomorrow to do any shopping at this point.

Still, I'm encouraged to hear that they can be had in Los Angeles. I haven't seen them before but I'll look harder. ; >

Apr 19, 2014
rainey in Home Cooking

Need tips for poaching eggs in tomato sauce

Yes, this is one of those foods that is so good it pops up in many cultures. Chilaquiles or eggs rancheros from Mexico, eggs in purgatory from Italy, Shakshuka from Israel and a French friend serves her ratatouille with a poached egg on top. The first time I ever had it, a friend who has an Egyptian husband made it for me when I said I wanted to try an Egyptian dish.

Yummy in any language!

Apr 19, 2014
rainey in Home Cooking