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| A place for stupid cooking questions bundt cake AND pizza
Posted: 5/5/2008 7:39:20 PM | I know this should go in the pizza challenge thread, but i was just giving another recipe incase anyone wanted. :) This recipe is from my culinary days(which I haven't used in a quite a few months), really simple, and we used it the same day, just later after it would rise a bit. We would cut it into equal parts and freeze the dough. It never stayed more than a week in there. It's good NY style dough. It's a bit more scaled down and easier to convert, i think...
13lbs high gluten bread flour
3 1/2 qts h20 @ 110degrees
3 tbs dry yeast
1 cup sugar
1/4 cup salt
1/2 cup of oil
Combine water, yeast, sugar salt and oil into mixer and let sit for 5-7 minutes
Gradually add half the flour to the mixer using a dough hook and let mix for 5 minutes
Add remaining flour gradually but hold back approximately 2 cups and let mix for 12 more minutes
Use remaining flour on work surface and hand kneed, working the rest of the flour in untill soft but firm and not sticky
makes 12-24 oz loaves
an extra variation is to add 7 cloves of crushed garlic, 1 tbs each dried oregano and basil for an herbed crust. | |
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| A place for stupid cooking questions
Posted: 5/5/2008 8:06:49 PM | Thanks, missmelly!
Why do people alter and sometimes change the subject title of a thread? One of my little pet peeves, grrrrr........ | |
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| A place for stupid cooking questions
Posted: 5/6/2008 12:15:23 AM | Why do people alter and sometimes change the subject title of a thread? One of my little pet peeves, grrrrr........
Sorry Nautical I added the extras because this is a loooong thread and people were asking specific questions. Made it easier to find the parts dealing with just the extra subjects. Guess that means I'm busted? LOL
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| A place for stupid cooking questions
Posted: 5/6/2008 3:57:57 AM | | Those "green bags" are awesome from what I hear. I've seen them on HSN (home shopping network) and my aunt has them. They are double the price for the same amount on there so i'll have to check out Walgreens. She says they keep fruits, vegetables and even fresh cut flowers fresh and yummy for months. Yes, months. And, they're reuseable. If any of you want to read the reviews on them go to HSN.com and I believe they're called Green Bags from Debbie Meyers. She also has containers for the same purpose and bags to keep bread fresh for just as long. | |
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| A place for stupid cooking questions
Posted: 5/6/2008 8:16:11 AM | It's okay, A.rover. I was in just one of those moods where I was complaining about everything. I didn't know it was you and the reason makes a lot of sense. You won't be sent to your room...this time.
Thanks, Drkeyed beauty for the info on the green bags.
If anyone comes across them somewhere, let us know...prices, too. Thanks. | |
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| A place for stupid cooking questions
Posted: 5/6/2008 12:18:27 PM | Ah yes...my 5 year old wants those green bags for his birthday.
But frankly if the problem is ethylene(?) gas why not just use a bag with holes in it so the gas can escape? Hmmmm...ponders.
I just wrap my lettuce in a paper towel , leave the bag open and it lasts a looong time. Same lettuce left in a sealed plastic bag is gone within a week.
Infomercials naughty....INFOMERCIALS. | |
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| A place for stupid cooking questions
Posted: 5/6/2008 3:25:57 PM |
and bags to keep bread fresh for just as long.
I have the gold bags (the ones for breads and chips) .... the jury is out on how much I like them. I give rave reviews for the green, but I'm not convinced yet on the gold ones. Anyone have any experience with them?
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| A place for stupid cooking questions
Posted: 5/7/2008 2:38:54 PM | Okay...another "stupid" question from me. Good thing I started this thread...I seem to have a lot of them. 
When I have a lot of potatoes (Idaho) I bake them and them prepare them for twice baked potatoes or fried potato skins and such...and then I freeze them.
My question:
Last night I baked a bunch of potatoes and then put them on the counter to cool. I forgot to put them in the refrigerator before I went to bed...are they still good? Would you eat them? | |
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| A place for stupid cooking questions
Posted: 5/7/2008 3:08:53 PM | | Sure I would. When I was a kid mom made us each 3 taters. One for supper, one for snack, and one for lunch. She just put them on a towel on the table. They stayed good. | |
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| A place for stupid cooking questions
Posted: 5/7/2008 4:44:28 PM | | No problem, theres nothing in potatoes to make you sick . Your talking about being out overnight and not 12 nights right? | |
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| A place for stupid cooking questions
Posted: 5/7/2008 5:16:14 PM | I dont agree with the statement that sea salt tastes less salty. It is the contrary.
Sea salt salts. You need less of it and therefore it is healthier. It has a deeper taste. Hard to explain a taste. As far as iodine is concerned, you probably get enough in cookies and everything else that you eat. Just look at the ingredients on what you buy. There is salt in brownies, cookies, you name it.
Just make this test. Put the iodined salt and the sea salt one beside another on a plate. Now put a few grains on one in your mouth. Drink some water to put your taste buds back to zero. Repeat with the other salt.
The difference between the two is simple. Sea salt salts.
I see that you posted your question some time ago. I am new here so I am catching up with things. Hope this helps. | |
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| A place for stupid cooking questions
Posted: 5/7/2008 5:28:56 PM | I worry about food and in particular vegetables that keep for months.
My mom used to say that if it does not die it is because it does not live.
I tend to agree. If an orange juice loses 30% of its vitamin one hour after it is pressed, when does cauliflower becomes just a flower?
As for bread it is not fresh after one day of baking. After that it is best used in french toast or bread pudding. Pumpernickel lasts longer. But then it is not baguette.
I buy my bread daily. And find he other kind (white, sliced, in a plastic bag) not worth the calories. | |
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| A place for stupid cooking questions
Posted: 5/8/2008 10:35:24 PM | I googled zucchini flowers...in Florida. All I found was a couple of restaurants that serve them...and other stuff.
Oh my gosh...when I read the ads I thought...I have never heard of this stuff that was listed on the menu.
Do people really eat like this?
Who has had what from the stuff below?
Chef Armando Cotumaccio's spiedino alla Romana, stuffed zucchini flowers, seafood salad, pasta e fagioli, wild mushroom tortelloni, gnocchi in veal ragu, pappardelle with porcini, braised tripe, steak pizzaiola, chicken contadina with sausage and peppers, and almond-crusted branzino shine, as do desserts. | |
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| A place for stupid cooking questions
Posted: 5/9/2008 2:33:11 AM | I don't care for tripe.
As to the salt question, you use different types of salts dependant on what you are cooking. You don't want to use the larger grained salts in fine baking as it does not always melt down.
Just don't goof and get ice cream salt and try to cook with it. | |
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| bundt tin
Posted: 5/9/2008 3:01:54 AM | Well, this could probably happen for a few reasons, but I think the basic idea might just be that even if you don't grease it, it won't stick that bad (it'll always pop out eventually and most importantly will be easier to clean!).
That being said, when you're baking, it's always a good idea to grease your vessel (heh) and to give it a dusting of flour. WIth non-stick pans, you don't have to try very hard. It's as easy as a quick spray of something like Pam. When you're dusting it with flour, all you have to do is spinkle the inside roughly with a couple tbsps of flour, then tilt the pan in every direction. The flour will stick to the grease. If part of the pan isn't greased, the flour won't stick. Another good thing about a non-stick pan: little areas here and there that aren't greased are not gonna prove to be an issue.
And people! Don't use metal utensils on your non-stick pans! It scratches off the teflon and they're done for. What a shame... | |
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| salt
Posted: 5/9/2008 3:06:55 AM | Definitely use sea salt to season up mild dishes if you can afford it. It does prove to add something more. I'd say, though, with a heavier dish, it's probably not all that useful because any distinctive qualities will be lost in the other flavours. I could be wrong about that, but it's a good bet.
Tidbit about iodine: Definitely good to have around. Manufacturers actually started adding iodine to salt because goiters were rampant in the general population. This was a result of low iodine levels in the general diet. Since EVERYONE uses salt, that's where they jammed it in. | |
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| oil in the water
Posted: 5/9/2008 3:13:56 AM | I never bother. It's not necessary.
If you aren't adding pasta to a sauce immediately, then you'd want to coat in in something like oil or butter (whatever suits the buds) so it doesn't stick...but I'd recommend getting it in your sauce asap rather than doing that. Keeps everything nice and fresh tasting and makes the entire dish more cohesive (ie all the flavours and textures are working together). | |
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| another thing about pasta
Posted: 5/9/2008 3:17:41 AM | ...regarding salt in the water:
two purposes: 1) to flavour the pasta; 2) salt increases the boiling point of water (ie the water gets to a higher temp and you can cook your pasta quicker) | |
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