Recipe requests

Apparently, people like to eat.

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Zohar
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Re: Recipe requests

Postby Zohar » Fri May 31, 2019 2:23 pm UTC

Are you talking about an enameled dutch oven? You can get a cast iron one for relatively cheap. You probably wouldn't use that one for broth though.
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Re: Recipe requests

Postby sardia » Sun Jun 02, 2019 1:27 pm UTC

Zohar wrote:Are you talking about an enameled dutch oven? You can get a cast iron one for relatively cheap. You probably wouldn't use that one for broth though.

Why not? Long time over low heat. If it's not acidic, it shouldn't affect the seasoning at all. Maybe if it's new, you might get too much iron.

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Re: Recipe requests

Postby Zohar » Mon Jun 03, 2019 2:13 pm UTC

I'm wary of having a lot of liquid in there, but I guess I wouldn't mind making a stew. It is conceivable I am wrong on that point!
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Re: Recipe requests

Postby Quercus » Mon Jun 03, 2019 2:51 pm UTC

Zohar wrote:I'm wary of having a lot of liquid in there, but I guess I wouldn't mind making a stew. It is conceivable I am wrong on that point!

I've used (well seasoned) cast iron for some quite long reductions and have never noticed an issue. I made a tomato based sauce in cast iron once or twice and that did affect the seasoning - but even then getting it really hot and wiping some vegetable shortening over it a couple of times fixed it right up (we have quite a minimalist kitchen out of choice and have precisely four pans of any description, so our cast iron skillets get pressed into service for things you wouldn't normally use them for quite a lot)

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Re: Recipe requests

Postby dubsola » Wed Jun 05, 2019 7:11 am UTC

Zohar wrote:Are you talking about an enameled dutch oven? You can get a cast iron one for relatively cheap. You probably wouldn't use that one for broth though.

I've always wanted a le creuset dutch oven. My mum had one and throughout my childhood I associate it with good food. I asked her for one for my 40th birthday but they are so ridiculously expensive. I'm hoping to find one at a garage sale one day. I will look at some cast iron options as that seems like a good middle ground. I do want to use it for making lots of tomato sauce one day though.

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Re: Recipe requests

Postby sardia » Wed Jun 05, 2019 8:44 pm UTC

dubsola wrote:
Zohar wrote:Are you talking about an enameled dutch oven? You can get a cast iron one for relatively cheap. You probably wouldn't use that one for broth though.

I've always wanted a le creuset dutch oven. My mum had one and throughout my childhood I associate it with good food. I asked her for one for my 40th birthday but they are so ridiculously expensive. I'm hoping to find one at a garage sale one day. I will look at some cast iron options as that seems like a good middle ground. I do want to use it for making lots of tomato sauce one day though.

Just rebuild the seasoning layer when you're done cooking. It's not hard if you regularly use it. I don't even bother with other pans unless I'm making soup or pressure cooking.

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Sungura
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Re: Recipe requests

Postby Sungura » Thu Jun 06, 2019 8:09 pm UTC

I love cast iron. We have even a cast iron pizza tray and Oh me yarm does it make ALL the difference! Seasoning isnt hard and its nice to not worry about scratching it or something.

So...lets say i love the taste or baklava. How can i get said taste without all the work? That pastry looks toughhhh to make
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Re: Recipe requests

Postby Zohar » Thu Jun 06, 2019 8:31 pm UTC

You could try buying it, but I doubt that's what you're looking for. I wonder if you can replace the phyllo dough with store-bough puff-pastry dough? It won't be the same of course but maybe a not-terrible shortcut to make something delicious and baklava-adjacent?
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Re: Recipe requests

Postby PAstrychef » Thu Jun 06, 2019 10:19 pm UTC

99% of the people making baklava use premade phyllo dough. There is a number on the box that tells how thick it is-the bigger the number, the thinner the sheet. Country style is the thickest. It’s not really more work than macarons.
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Re: Recipe requests

Postby dubsola » Fri Jun 07, 2019 3:21 am UTC

Macarons are a bit of work though, no?

As an aside, baklava > macarons any day of the week.

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Re: Recipe requests

Postby Sungura » Sat Jun 08, 2019 2:11 am UTC

But they are delish!
Buying phylo ahhhh that sounds better lol. Hmm.
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Re: Recipe requests

Postby sardia » Sun Jun 09, 2019 4:36 pm UTC

PAstrychef wrote:99% of the people making baklava use premade phyllo dough. There is a number on the box that tells how thick it is-the bigger the number, the thinner the sheet. Country style is the thickest. It’s not really more work than macarons.

So the recipe is to brush oil onto a layer of premade phyllo dough, and then put down another layer on top? Could you make biscuits this way? Because I could never get my layers of biscuits right.

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Re: Recipe requests

Postby PAstrychef » Sun Jun 09, 2019 10:51 pm UTC

Usually it’s melted butter between the sheets of phyllo, not oil, but I suppose coconut oil will work if you’re vegan. The layers in biscuits come from the way the dough is mixed and rolled before cutting. I’ve found that rolling out biscuit dough then folding it in a letter fold before cutting results in more visible layering.
In the range of laminated doughs with croissants and puff pastry at one end and soda bread at the other, phyllo ends up laminated, but not as a part of the dough’s structure. Biscuits are near the middle, with definite separation of the flakes of butter and visible layers, but much less gluten development.
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Re: Recipe requests

Postby dubsola » Thu Jul 18, 2019 3:32 am UTC

I bought some caramel chocolate from an unpackaged store, they assured me it was delicious, but it is not. The worst aspect of it is that it's kinda gummy. It's also not quite sweet enough. Also, it was bloody expensive. Why tf did I not check before I got it home?

Anyway I thought I'd use it to make chocolate brownies as it will probably do a good job. But I don't really have a good recipe. I like my brownies on the moist fudgy end of the spectrum, rather than the cakey end.

Suggestions?

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Re: Recipe requests

Postby Zohar » Thu Jul 18, 2019 4:00 pm UTC

In my experience brownie recipes based on cocoa end up being pretty fudgy. I think I used BA's recipe recently and it turned out great. I chopped some unsweetened chocolate into it that worked great, I'm sure caramel will do well too.
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Re: Recipe requests

Postby freezeblade » Thu Jul 18, 2019 4:53 pm UTC

Re: brownie recipes

I love making brownies. What percentage cocoa is the sweet chocolate you have? I've got a few recipes I use for brownies, depending on what kind of chocolate I have handy (regular dark, cocoa powder, unsweetened, combo, etc.). I like my brownies pretty close to fudge, and my go-to is a cocoa brownie recipe.
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Re: Recipe requests

Postby PAstrychef » Thu Jul 18, 2019 6:50 pm UTC

My favorite remains the brownies cockaigne from The Joy of Cooking, ancient editions.
Brownies Cockaigne - 30 brownies

Description: "Almost everyone wants to make this classic American confection. We guarantee good results if you follow the -> signals. Brownies may vary greatly in richness and contain anywhere from 1 1/2 cups of butter and 5 ounces of chocolate to 2 tablespoons of butter and 2 ounces of chocolate for every cup of flour. If you want them chewy and moist, use a 9x13" pan; if cakey, use a 9x9" pan. We love the following."

Preheat oven to 350 degrees.
Melt in a double boiler:
1/2 cup butter
4 oz. chocolate
->Cool this mixture. If you don't, your brownies will be heavy and dry. Beat until ->light in color and foamy in texture:
4 eggs ->at room temperature
1/2 teaspoon salt (should be 1/4 teaspoon salt)
Add->gradually and continue beating until well creamed:
2 cups sugar
1 teaspoon vanilla
With a few swift strokes, combine the cooled chocolate mixture into the eggs and sugar.
->Even if you normally use an electric mixer, do this manually. Before the mixture becomes uniformly colored, fold in, again by hand:
1 cup sifted all-purpose flour
And before the mixture is uniformly colored, stir in gently:
1 cup pecan meats
Bake in a 9x13" pan for about 25 minutes. Cut when cool. Wrapped individually in foil, these keep well 3 or 4 days.
A good way to serve Brownies is to garnish with whipped cream.

You can reduce the sugar if your chocolate is sweetened, try 1 3/4 cups.
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