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Messages - UnConundrum
1
« on: April 25, 2010, 04:36:05 am »
3
« on: January 05, 2010, 01:54:33 am »
Hmmmm. Try again. I clicked on the link in your post and it worked for me. We did change servers over the weekend, and made a 2nd change today. Maybe you hit it mid change.
4
« on: January 04, 2010, 12:48:48 am »
Judy, place a cast iron pan in the oven to heat up as it pre-heats. Pour some water into the pan (not too much) just before you close the oven door. I also "spritz" the oven walls with water just as the door slams.
5
« on: January 03, 2010, 10:20:08 pm »
Hi guys! I've been busy for a while and haven't done much conversion with my TM until today. These rolls are based on a recipe posted at TheFreshLoaf HERE . My adaptation with pictures can be found HERE . Hope everyone has a safe and healthy new year! 
6
« on: August 26, 2009, 03:12:38 am »
7
« on: August 26, 2009, 02:35:32 am »
Barb, everything is relative. When you make bread products (including pizza) there's a lot of bio-chemistry going on. Enzymes are working away at the same time the yeast is. Together, they make a great time, but they're not fast. I've been recently watching some experiments on the pizza forum ( www.pizzamaking.com) where they're playing with 24 hour fermentations (most people call this rising). The percentages of yeast they're using is actually hard to measure it's so small. The advantage is that the enzymes have plenty of time to work and generate food for the yeast that multiples and generates CO2 causing the dough to rise. It's that long fermentation that develops great taste. Sure you can add more yeast, especially if you're in a rush, but the quality of the product won't be the same. If you're making a bread with something other than just flour, water, salt, and yeast, such as a cinnamon raisin bread, or something with oil or butter or milk, you probably wouldn't observe the nuances. However, if your flavor is coming from how you handle the yeast, it would make a big difference.
8
« on: August 25, 2009, 02:58:58 pm »
As a general rule, fresh yeast should weigh 1% of the weight of the flour. If you're using active or instant yeast, reduce that to 1/3% (.0033). Active yeast should be allowed to bloom in some of the water before adding. Instant yeast can be added directly to the dry ingredients.
9
« on: August 25, 2009, 02:38:09 pm »
While I've made a mayo without mustard (and usually do), I wouldn't leave it out of a recipe that calls for it. Mustard is an emulsifier and contributes to the mayo setting up. In addition to its flavoring and nutritional values, mustard offers rather unique functional properties. Mustard is used as an emulsifier, a water binding agent, and for texture control in many foods. In mayonnaise, mustard flour stabilizes oil-in-water emulsions while in meat products ground mustard acts as a binding agent which allows for easier slicing.
Mustard absorbs liquid in foods including fat and vegetable oils at rates of 1.5 times its weight in salad oil and 2 times its weight in water. This liquid control prevents undesirable separation and aids in product consistency.
http://www.minndak.com/Mustard.htm
10
« on: August 24, 2009, 02:48:29 am »
Well, we put it together and tried it. BTW, tonight was just an experiment, trying to learn. My wife and I liked it, but we both thought it was just too sweet. I wonder if I could cut back on the sugar. It took 2.5 cups (about 450 grams) for 8 egg whites. I'm sure the meringue relies on the sugar to set up, but I'd bet I could cut back to 2 cups, or more. Any thoughts?
I took some more pictures, but the camera battery is on it's last legs and it's charging...
11
« on: August 24, 2009, 12:06:16 am »
No, I didn't use my TM as I was following a recipe in this month's Saveur. It took 8 egg whites and I thought that might be a bit much for the TM.
I'm thinking the temp may be the issue. They say to start out at 350 F (175 C) and then to back the temp down to about 215 F (100 C.). This version doesn't get stuffed with fruits... They suggest topping it with a whipped cream/yoghurt combination, some lemon curd (mixed to loosen) drizzled over, and then topped with a few kiwi and strawberry slices... I'll try to remember a few more pics later. This was just a test run, so I didn't pick up any fruit, but I did make the lemon curd.
12
« on: August 23, 2009, 09:57:45 pm »
Not only have I never baked a Pavlova, I've never tasted or even seen one. Ever fearless, I decided to give it a try. It's still in the oven in the cool down phase, but I've noticed these huge fissures. I know it's supposed to crack a bit, but these look excessive. Is this normal? If not, any ideas what I did wrong?
13
« on: July 24, 2009, 02:03:41 pm »
Hi Debra, I have a few recipes posted HERE
14
« on: July 24, 2009, 01:59:07 pm »
Hi Melissa. Nice to meet you. Finally more members from the States  We do have to work hard to get one though, don't we? I'm sure you'll make a lot of friends and find tons of help on this forum. Any questions, just ask.
15
« on: July 20, 2009, 01:58:08 pm »
Sounds lovely Warren  Must it be tarragon or can you use another herb? I've actually never tasted tarragon.
Originally, I was going to make it with dill instead, but my wife doesn't like dill much. I'd say you can throw any fresh herb in you like, that goes well with fish. I'd think rosemary would be too strong here, but might go well if you were topping with chicken instead. Basil might work, chives, chervil, lots of options.
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