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This holiday season, many of us will be cooking more ambitious meals for larger groups than we are accustomed to, attempting to bring dishes to potlucks without ruining them, or making food gifts like cake-in-a-jar kits. In this discussion, let's share our plans and advice to help all our cooking go smoothly.
I'll preface this by saying I'm not a baker (which is likely exhibited by the fact that I'm using a recipe from Trisha Yearwood), but I've been making this specific recipe for years, and only recently have I started to have this problem. Recipe is posted below, but just to add a few details; I'm cooking these in 4 ounce aluminum ramekins without the pie crust at 325 F for 22 minutes. They cook up golden brown (as they always have), with nice crispy bits around the edges, and a gooey center. However, after they cool to room temp, if you tilt them to the side, a teaspoon or so of butter will pour out. Any advice on how to correct this would be greatly appreciated.
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 cup chopped pecans
1/2 cup (1 stick butter), melted
2 tablespoons milk
1 tablespoon all-purpose flour
1 1/2 teaspoons vanilla extract
I used KAF's recipe and used the method suggested at the bottom of the notes (reduce to 1 tsp of yeast and extend proofing time to 3 hours instead of 90 minutes) https://www.kingarthurflour.com/recipes/classic-baguettes-recipe
Here's a picture of the crumb: https://imgur.com/a/1oGCJ6h
After doing some research online, I found another suggestion of extending the proof time to this: 1. poolish at room temp for 14 hours, 2. next day mix the dough together and put it in the fridge for a day 3. the third day bring to room temp and do the shaping and baking. Would this extended method help at all for what I want to achieve?
The taste and crust is exactly how I'd want it, and the inside is very light and fluffy, but I'd like to try going for a more open crumb. Thanks in advance for any suggestions!
So I would like to make-ahead chicken soup for lunches, but I've found that egg noodles, orzo, and rice pretty much disintegrate into mush, making reheating unappetizing. Is there something you can recommend that holds up better?
I tend to be long winded; I will try not to be so here.
I have always enjoyed cooking and the older I get the more things I am trying to create from scratch rather than buy pre-made. This has now branched out into the spicing-it-yourself category.
I cook all sorts of cuisines, from Indian to Mexican to Cuban to Scottish (I am a UK expat living in the US). I have particular affinity for Indian and Latin flavors. But I have this weird problem...
No matter what I am making, almost exclusively, the dish I make turns out to NOT be flavored by the spices I am using. This goes for everything from chilis to Mexican dishes to Cuban dishes. I follow the recipes (as much as necessary in cooking rather than baking) and I add the recommended spices (last night it was Cuban, so it was cumin and Mexican oregano) in COPIOUS amounts (usually two to three times as much as the recipe calls for).....and yet I do not smell the aroma of the regional spices I am using nor do I taste them in the finished product.
What could I be doing wrong? I DO tend to make large batches of anything I make, because I work full time and like to provide enough for my husband and I for maybe a couple of days. But I see chili recipes - for example - that call for 1-2lb of ground beef, cans of beans, cans of tomatoes, peppers etc. - and then tell you to add one or two or three teaspoons of your preferred dried chili powders. Teaspoons?!? I NEVER taste that. The last time I made chili I literally ended up having to dump almost half the jar of each type of chili powder I was using (misc chili powder, ancho chili powder, cumin etc.) to even bring the levels up to tasteable.
Has anybody else ran into this phenomenon, and - if so - what do you think is causing it and what have you done to rectify it?
Could it be that all recipes online are made for lightweight tastebuds nowadays and they are literally scared of telling people to add too much spices to the respective dishes?? Are people that terrified of flavor? Because I am literally sick and tire of having everything I make taste like the same tomato-based variations of each other. I utilize many different ingredients from stocks to broths, wines, butters, oils, aromatics and herbs. What is going on?
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