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mktye's Achievements


hammerhead (76/123)

  1. Next time, if you are as far north as Sherman Oaks, consider driving about a half an hour further up 101 to Thousand Oaks and going to Marcello Ristorante (140 W Hillcrest Dr., 805-371-4367) for their Ravioli de Zucca.
  2. I suspect you'll enjoy the Hamelman book. It has not the breadth of bread recipes as BBA and some of his scaled-down recipes are not without issues, but his discussion of flour, leavenings and methods make the book well worth the price. And here is a discussion on Pain a l'Ancienne that might also be of interest.
  3. I've found that Pain a l'Ancienne is a tricky bread that does not always play by the rules, so you have to trust your senses more than the recipe. I usually end up letting it rise 6-8 hours at room temperature. And cook it for a longer period and at a bit lower temperature than called for (so the crust does not burn). If you've not already seen it, a book you might enjoy reading is "Bread: A Baker's Book of Techniques and Recipes" by Jeffrey Hamelman. He really gets into the how's and why's of bread baking without being ridiculously technical.
  4. The two factors that affect yeast are heat and moisture. For storage, I prefer the freezer instead of the refrigerator because I feel the moisture levels are better controlled since nearly all the water molecules in there are in a solid state (ice). I also avoid purchasing yeast at the supermarket because of concerns regarding the temperature it has been kept during the distribution and storage. (I suspect this is what accounts for the difference you are seeing, Pat.) I buy SAF yeast in 1-pound bags from King Arthur Flour, keep it in tight-sealing tupperware containers in the freezer and have found that it will be fine even a year (or more) later. Great minds think alike, Miss L?
  5. I use 3.5 ounces of dough for hamburger buns, but as KMango pointed out, it will depend on your bun recipe. And, when forming, be sure to flatten out the dough much more than you think you should.
  6. World Market. They usually have double cream or clotted cream, or both.
  7. In the "Cappellacci with Sweet Squash" recipe from The Splendid Table, Lynne Rossetto Kasper calls for combining butternut squash with sweet potato in a 2:1 ratio to approximate the taste and consistency of the local squash from Ferrara and Parma. I have made this recipe numerous times and it is excellent.
  8. Bûche de Noël. Vanilla sponge, brushed with Frangelico cake syrup, filled with chestnut French buttercream, frosted with chocolate French buttercream and decorated with meringue mushrooms.
  9. A few Thanksgivings back, my MIL brought me one all the way from California (they'd grown it on their farm) and I had the same exact experience. I always figured it was just that particular pumpkin. Guess not.
  10. Although I've not made this particular recipe, I've been liking "The Arab Table" by May S. Bsisu for such things. Someone else has copied out the recipe here.
  11. King Arthur Flour carries 100-count packages of half-sheet-sized, pre-cut parchment paper for $19.95. Click.
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