SandwichShortOfAPicnic
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Why’s that? Just fancying a winter of baking?I want a straightsided container to proof dough in at some point but it's not an immediate necessity. I might be baking more this winter, though.
Why’s that? Just fancying a winter of baking?I want a straightsided container to proof dough in at some point but it's not an immediate necessity. I might be baking more this winter, though.
Well when I bake with sourdough starter, a good amount of the recipes I use call for a straightsided vessel which usually has markings on it so it's easier to tell when dough has doubled or how far it actually has risen (some doughs shouldn't proof too much), and yeah, I do plan on doing some baking in December and January. Hopefully we will be leaving for a lengthy winter vacation in late January...Why’s that? Just fancying a winter of baking?
I like these containers. You can drill a small hole in lid to vent if you want. I use my 6 quart when making homemade yogurt for draining.Well when I bake with sourdough starter, a good amount of the recipes I use call for a straightsided vessel which usually has markings on it so it's easier to tell when dough has doubled or how far it actually has risen (some doughs shouldn't proof too much), and yeah, I do plan on doing some baking in December and January. Hopefully we will be leaving for a lengthy winter vacation in late January...
Oh I also want a pizza oven. Not a very expensive one, but I have noticed the same dough I used for DH's cousin's pizza oven that came out fluffy yielded a less desirable crust in my regular oven. It was good but better in his ultra hot oven.
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I finally pulled that proverbial trigger and bought an ungraded Electric Automatic Rice Cooker!
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I'm so excited to give this boy a whirl, but I JUST made a fresh pot rice last night, so...
Our oven is the same. You set the duration and the end time, nothing more.You're gonna' love it.
I've got a dedicated rice cooker and it's great for planning ahead. Mine doesn't have a delay start it has a when done setting. You tell it what time to be finished cooking and then you don't have to know how long it takes. Great for not waiting on the rice!
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I have the poaching things. Work good. But now I just swirl salted water and drop in 4 eggs (cracked into a cereal bowl or custard cup) at a time. 2 1/2 minutes later, perfect runny poached eggs.Waiting on these. All this mise en place everyone drones on about all the time saying it makes cooking far more enjoyable is.. absolutely correct
I usually group ingredients together on a plate with other ingredients in the step they’d be added during cooking but I can’t get away from how useful prep bowls are.
Prep wise I was after something a bit larger that could hold two eggs. Duralex annoyingly are not forthcoming about what size bowl is what volume capacity so I gave up and I went with their Picardie glasses instead.
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Going to try out putting two eggs in one poaching thingy and these babies should make getting 8 eggs in the pan quickly much easier. Pic of poaching thingies below
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Yer. When it just me and Mr SSOAP straight in the water is fine but when it’s 8 poached eggs at the same time other methods have to be employed.I have the poaching things. Work good. But now I just swirl salted water and drop in 4 eggs (cracked into a cereal bowl or custard cup) at a time. 2 1/2 minutes later, perfect runny poached eggs.
Hmmmmm Two pots four eggs each?Yer. When it just me and Mr SSOAP straight in the water is fine but when it’s 8 poached eggs at the same time other methods have to be employed.
2 in 4 pots is what Im gonna try when the new glasses turn upHmmmmm Two pots four eggs each?
You're going to need an extra picardie glass...2 in 4 pots is what Im gonna try when the new glasses turn up![]()
Using any vinegar in the water? I hear/read it helps the proteins cook faster but I've never been able to discern a difference in speed or outcome with it.I have the poaching things. Work good. But now I just swirl salted water and drop in 4 eggs (cracked into a cereal bowl or custard cup) at a time. 2 1/2 minutes later, perfect runny poached eggs.
Oh dear I feel another egg thread coming onUsing any vinegar in the water? I hear/read it helps the proteins cook faster but I've never been able to discern a difference in speed or outcome with it.![]()