❯ The baking thread.~ Bread, pies, cookies , cake and more
| 10-08-2024, 11:15 PM | #397 |
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All credit to my girlfriend, but she is a banana bread master!
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| 10-10-2024, 07:57 PM | #398 |
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Step 1 for Tourtière.
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| 10-13-2024, 10:54 AM | #399 |
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Cailín gan eagla.
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Getting ready for Thanksgivings.
4.5 kg, fresh young turkey (not frozen) rubbed with butter and seasonings. This will go in the oven for about 3½ hours @350° on the convect roast setting. Basting a few times during that time period. Yams, turnips and carrots that will be boiled then mashed. Baked potatoes will join the turkey for about 1½ hour. The giblets are set aside for turkey soup later in the week. Next will be gravy and stuffings. |
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| 10-13-2024, 03:34 PM | #400 | |
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Lady Jane84507.50 |
| 10-13-2024, 09:33 PM | #401 |
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Tarte à la Citrouille garnie de Mousse à Raser
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| 10-27-2024, 01:58 PM | #404 |
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Pain au chocolate. I started about 24 hours ago. They could have been done sooner, but I slept late today. I love being retired.
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| 10-30-2024, 11:40 AM | #405 |
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Cailín gan eagla.
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Pork roast in the oven on slow convect. Should be ready for dinner. Just a garlic and peppercorn rub. Hopefully I'll have enough fat drip for schmaltz.
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wyshyvanuk633.50 JJ 911SC27707.00 |
| 10-30-2024, 11:41 AM | #406 | |
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Looks good. Impressive fat layer! Veggies in the roasting pan? |
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Lady Jane84507.50 |
| 10-30-2024, 11:46 AM | #407 | |
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Cailín gan eagla.
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| 10-30-2024, 05:11 PM | #408 |
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wait when is "Canadian Thanksgiving" again? not saying you're copying us, just asking.
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| 10-30-2024, 05:29 PM | #409 | |
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| 11-10-2024, 04:52 PM | #410 |
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Cailín gan eagla.
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Just a couple of French baguettes for my epic and world-famous seafood chowder tomorrow. Stay tuned.
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| 11-11-2024, 12:41 PM | #411 |
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Seafood chowder time.
1. Name it, it's in there: Clams, mussels, scallops, calamari, octopus, shrimps, crab meat and lobster. With potatoes, spices and heavy cream. The base. The lobster broth. With lobster paste ($7 for 2 Oz...!), removing the meat from the tails and boiling the carcass to extract the salt and added to the base. Currently simmering @225°. The house smells like a fish factory. Thank you Eve. Should be ready for dinner. |
| 11-17-2024, 10:14 AM | #413 |
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Cailín gan eagla.
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Prepared my pasta sauce last evening then on low convect all night. I made enough for four tubs. I'll be making my lasagna later today.
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| 11-17-2024, 01:33 PM | #414 |
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Cailín gan eagla.
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Lasagna.
1. Mixing the cottage cheese and spinach. 2. First layer with pasta sauce. Same for second layer. 3. Third layer before the Italian blend cheese. 4. Oven ready. 5. Final product. |
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| 11-28-2024, 12:59 PM | #416 |
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Chocolate flan!
Recipe from Bruno Albouze. I have made this before - it is so good. Glazed with warm apricot preserves and decorated with mini chocolate chips. p.s. I draw your attention away from the crack on top of the flan.  Even Chef Bruno’s flan was cracked! The trick is to cook the flan enough, but not so much that it cracks. Easier said than done!Last edited by chassis; 11-28-2024 at 03:06 PM.. |
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| 11-29-2024, 06:09 PM | #417 |
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Pizza!
With EVOO, thyme, oregano, S&P, pepperoni, onions, mushrooms, sauce and mozz. Usual crust: 150g semolina rimacinata 150g King Arthur white unbleached all purpose 180g water 1/2 envelope Fleischmann's yeast 6g salt Whisk together dry ingredients in a bowl, then add water and combine by hand until the dough comes together in one mass in the bowl. Remove to counter and knead until gluten is well developed. I use ~75 slap-folds. Form into a ball, place into a bowl and coat with a drizzle of EVOO. Cover bowl with plastic and refrigerate overnight. Remove from bowl and stretch into desired shape. Add toppings and seasonings and bake for ~20 minutes at 525F or until desired doneness. Last edited by chassis; 11-29-2024 at 07:15 PM.. |
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| 11-30-2024, 09:38 AM | #418 |
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Cailín gan eagla.
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I had my baked beans in the oven last night for seven hours on low convect @225° after soaking for twelve hours. Enough for three tubs for the freezer and one portion for immediate consumption.
Pork belly, onions, seasonings, molasses, tomato sauce. |
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