An open invitation

[matty7]

so jealous - any more than 2 items been cooked then one is gonna get burnt , wish I could cook but it takes a lot of attention and timing which I lack

[LJay]

Matty, try planning things out so that timing is not critical.

Last night we did a broiled steak, salad and sweet potatoes. Got the potatoes ready and put them in the microwave but did not turn it on. Then made the salad and covered it up and put it in the fridge. Warmed up the broiler on the stove. When it was ready we put the steak on and started the potatoes in the microwave.

Keep your eye on the steak and then turn when ready. Check the potatoes when the microwave stops. Cook them a little more if necessary and leave in the microwave to keep warm.

Finish the steak and cover it with a lid or foil for a couple minutes while you put the salad on the table and the potatoes on the plates. Then cut the steak and eat.

The potatoes can rest a little and the only thing that is really time sensitive is the steak. Just sit down and plan things out before you cook. You will get the hang of it soon. Big complicated menus and fancy dishes are best avoided until you get really good at it.

[Scootaloo]

Step One: Go to Grocery Store



Step Two: Buy Oreos



Step Three: Enjoy

[LJay]

I hope baby powder is not made from ground up babies.

I wouldn't be surprised if it was.

It's actually made from ground up rocks.

[LJay]

OK, I could not find my copy of the book so I looked it up on them handy interwebs. From that nice Michael Ruhlman,, here is the ratio for making cookies.

That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want — chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture.

Now you can go to work being a great cookie maker. Or, if you want to look at it that way, a great practical chemist.

[jimcrackcorn]

Here's another recipe sent to me from a friend:


Japanese Milk Bread Rolls ★★★★★

Also referred to as Hokkaido milk bread, these rolls are incredibly soft and airy thanks to a simple technique involving a roux "starter," known as tangzhong.

The roux is mixed into the final dough, producing wonderfully tender bread each and every time.



Tangzhong (starter)
· 3 tablespoons water

· 3 tablespoons whole milk

· 2 tablespoons King Arthur Unbleached Bread Flour or your favorite brand

·

Dough
· 2 1/2 cups King Arthur Unbleached Bread Flour or your favorite brand

· 2 tablespoons nonfat dry milk

· 1/4 cup sugar

· 1 teaspoon salt

· 1 tablespoon instant yeast

· 1/2 cup whole milk

· 1 large egg

· 1/4 cup (4 tablespoons) melted unsalted butter


Directions
1. To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.

2. Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.

3. Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.

4. To make the dough: Combine the tangzhong with the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.

5. Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.

6. Gently deflate the dough, divide it into 8 equal pieces, and shape each piece into a ball.

7. Place the rolls into a lightly greased round bun pan. Cover the pan, and let the rolls rest for 40 to 50 minutes, until puffy. To use another pan, see "tips," below.

8. Preheat the oven to 350°F. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 28 to 32 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190°F.

9. Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely.

10. Yield: 8 rolls.

[johnny196775]

non cookie post so beware.

making your own hamburgers is much better if you have a meat grinder and you choose what meat goes into your burgers.

[LJay]

Amen, Johhny2-34t08y3=4523!

You oughta try it for meatloaf, too.

Anybod still have one of those grinders that you hook on to the table and crank by hand? When I was a kid I got to crank the thing and it was fun. These days they are still quite useful but since they don't have a motor the stores can't make so much on them.

[johnny196775]

Amen, Johhny2-34t08y3=4523!

You oughta try it for meatloaf, too.

Anybod still have one of those grinders that you hook on to the table and crank by hand? When I was a kid I got to crank the thing and it was fun. These days they are still quite useful but since they don't have a motor the stores can't make so much on them.

i am sorry to ask this but what does the 2-34t08y3=4523 mean?

[LJay]

Just joking about whatever 196775 means. Nothing serious.