Started by Roswells, Art, May 06, 2019, 02:53:36 PM
Quote from: DigitalPigSnuggler on May 29, 2019, 02:51:02 AMI think that the variable would be flour and not egg size. I believe that wheat flour up until the 19th century did not have much gluten in it, compared to now. Also, the equipment used would play a role. Were you beating with an electric mixer? Obviously not available in 1775, and so maybe ten minutes of hand beating is really just to aerate it, as you suggest.
Quote from: Juan on May 29, 2019, 08:28:00 AMI made a Southern-style cornbread in a skillet recently. After mixing the batter, I realized I lacked enough bacon grease, butter, or oil to lube the pan. I dumped in some coconut oil.After baking, I was surprised to find that the coconut oil left a slight coconut taste in the lower crust. It was so good, Iâ€™m thinking of adding coconut milk to the batter next time. Of course, this is a rather plain batter - not one where I add onions, garlic, peppers, etc.
Quote from: SredniVashtar on May 29, 2019, 09:28:01 AMCan I use polenta to make cornbread? I keep meaning to make it, and it doesn't look very hard, but I'm not sure if I can find the right ingredients here. I know you can't buy a mix like you're used to over there.
Quote from: K_Dubb on May 29, 2019, 09:41:21 AMHere polenta is usually the cooked, set porridge (cornmeal and water). When you say polenta do you mean the dry cornmeal? Yeah you can use that.
Quote from: SredniVashtar on May 29, 2019, 09:48:59 AMPolenta has to be the dullest food in the world on its own, so I hope it turns out better in cornbread.
Quote from: SredniVashtar on May 29, 2019, 10:07:51 AMHow are grits served in a diner? I used to think they came as lumps like hash browns but the Quaker boxes (which they don't sell here but I have tried) are basically savoury porridge.
Quote from: K_Dubb on May 29, 2019, 09:56:58 AMHaha little joyless slabs of starch. I don't know why people bother with it if they're not starving. I think because it sounds Italian they don't realize it's common gruel.
Quote from: K_Dubb on May 29, 2019, 10:09:53 AMThere's the mush grits, and then there's fried grits where you take yesterday's mush (which has now set) and fry like polenta.
Quote from: Kidnostad3 on May 29, 2019, 10:20:42 AMEver have shrimp and grits in Savanah, GA? It is made with sort of a French garlic sauce and it's superb. Have tried other versions of the dish in other places in the south but nothing compares.
Quote from: K_Dubb on May 29, 2019, 10:30:34 AMI have not; that sounds wonderful. I haven't spent much time in the South but I do remember hush puppies with honey butter.
Quote from: Juan on May 29, 2019, 10:00:33 AMI suppose it depends on how finely the polenta is ground. If itâ€™s about like grits here, I wouldnâ€™t think it would be good. Corn meal is about like wheat flour. Perhaps polenta could be more finely ground in a food processor.
Quote from: SredniVashtar on May 29, 2019, 10:38:25 AMhttps://www.hushpuppies.co.uk/I think I'd rather eat the buried haddock, or whatever noisome muck you people like.
Quote from: K_Dubb on May 29, 2019, 07:34:19 PMI am baking hveteboller (a sweet bun with cardamom and currants) to try the overnight rise in the fridge with half the batch baked the normal way tonight and the other half tomorrow morning. A few stupid questions:1. Will the dough rise in the fridge, i. e. should I allow room for it to expand?2. Tomorrow morning, how long should I allow for the cold dough to wake up?3. Should I shape the cold dough into buns, or wait for it to come to room temp first?I will try to resist getting up to check on it in the middle of the night.
Quote from: whoozit on May 29, 2019, 07:57:44 PM1. Yes2. 60-90 minutes3. I donâ€™t think it matters if you let it rise before baking.When I make cinnamon rolls I shape and let rise in the fridge overnight. I let them sit at room temp for an hour or so before going in the oven.
Quote from: K_Dubb on May 29, 2019, 11:05:27 PMHveteboller, literally "wheatballs" or sometimes just boller, are as ubiquitous as glazed donuts. I make them every week or two.I tried the ice cubes and they do have more of a steamed feel to them. Nice trick, thanks!
Quote from: Roswells, Art on May 31, 2019, 12:10:28 AMI love that radio. I do the ice cube trick too but I think it's to make a harder crust. Pro bakeries oven's steam automatically for the first few seconds of the bake.
Quote from: K_Dubb on May 31, 2019, 12:16:05 AMThanks, that is my kitchen radio. It still works but takes forever to warm up.Haha I must have missed that part! Thankfully the crusts didn't get hard, probably because there's egg wash and I put them in plastic to steam a little while still warm like I see the Chinese bakeries do with their sweet buns.
Quote from: Roswells, Art on May 31, 2019, 12:23:11 AMHeh, a radio that needs to warm up. I miss the old days. Those look like like good buns, you're a baking maniac. I bet you are your family's favorite son.
Quote from: K_Dubb on May 31, 2019, 01:15:20 AMMy mom got a key lime pie from a local bakery and, after I pointed out that the filling has but three ingredients and that I could make a better crust and do it for a lot less than the $35 she forked over for the damn thing, I noticed that it had whipped cream piped on top that was very sharp and firm but still tasted good and rich, like you didn't even notice the stabilizer. Does anyone know how to make that? I think Safeway uses the same stuff on their pumpkin pie in the fall.