I bought a few boxes of Phyllo (Fillo) that is described as Horiatiko / Country Style - Extra-Thick #10. Extra-thick is definitely relative; it is probably twice as thick as normal phyllo but still paper-thin. The first thing I did with it was to make a spinach/manouri/feta filling seasoned with ras al hanout, brushed the phyllo with butter, rolled them up and baked til golden. It was good, but not nearly as flaky as normal phyllo.
So my questions are (1) is there something I should be doing to have it come out flakier or is that just how the country-style is? (2) are there particular applications where the country-style is considered preferable?
Does double vacuum bagging food for sous vide cooking measurably increase the cook times? Or is the extra bag not thick enough to make an impact?
I would like to make a pizza base that is similar to takeaway pizza, in other words a base that is quite thick, spongy, chewy and stretchy. Domino's and Papa Johns are examples of the kind of base, but most takeaway pizza places do something similar. The base is usually covered in quite a bit of cornmeal. I have tried all sorts of ways, plain flour, strong bread flour, extra strong bread flour... and stretchy nature of a typical takeaway base. I do not have a pizza oven, my oven can only reach a maximum of 250C. So does anybody know the secret to a good takeaway style base?
So there's this pizza place in Rhode Island which makes some of the best pizza I've ever had. I tend to order the "plain" pizza, which is just sauce. It's that kind of pizza where the sauce is thick and excessive, dolloped all over on an equally thick bread, but it's extremely good sauce. That's the style. The problem is that after eating it, I get heartburn for hours. It's bizarre, and I would eat there more often if that weren't the case but it's really rather unpleasant. I do not experience this with anything else whatsoever. What ingredient would cause such a phenomenon
I am trying to toast bread in a gas oven on a rack about 8 inches from bottom, but all the toast in the centre part of the rack are burnt and the ones to the sides are perfect, is this a normal thing with gas ovens or is my oven faulty? The bottom cover is in place I have not adjusted anything, I use a temperature setting of 180 degrees Celsius. Please do not chastise me for trying this I am just... and that I could place a thick metal plate on the centre of the oven floor, to prevent this, but I prefer to hear from someone with experience or any other expert.
dripping it seems normal (I tasted a small amount, it smells like it should, and when the brine is standing still it appears normal. I also ran some of the extra brine through my fingers and it didn't...Recently I started a batch of sauerkraut, the first after several years. Unlike my previous batches this one is much smaller (half a head of cabbage, as opposed to several full heads), uses Morton's Kosher salt as opposed to sea salt, and fermentation was started in a large bowl as opposed to a crock. Today I received a new crock, and transferred the batch from the bowl into the crock
I decided to make scones for the first time and picked a high rated recipefrom allrecipes.com. It instructed me to combine the ingredients like a pastry dough (cold butter cut into the dry... each into four wedges, but do not separate. I followed the recipe to the letter, using a scale. But the dough emerged extremely sticky. Kneading was impossible. Forming into circles too: I spread it with a knife, but couldn't get it in any way into a regular shape. It stuck to everything, including a silicone rolling mat and a silicone spatula. The best description I can manage
. Equivalent to Lite Cream (AU), Thickened Cream - Reduced Fat (AU), Table Cream (CA), Coffee Cream (CA). Extra Thick Single Cream (UK) contains stabilizers. Cream (US) with 5% butterfat is Single cream... blend cream (CA). Cooking Cream (CA (Quebec)) is either 15% or 35% butterfat, thickened with stabilizers and emulsifiers Country-Style Cream (CA (Quebec)) is either 15% or 35% butterfat, with stabilizers... thickening agents. Double Cream (UK) is 48% milkfat. Extra Thick Double Cream (UK) contains stabilizers. Rich Cream (AU), Thick Cream (AU), or Double Cream (AU) is a spoonable cream with 48% butterfat
for 23 minutes), smoke was coming from the vent and I just turned it off and left it as I didnt want to fill the house with smoke. When I took out the pizza, the bottom was like thick rubber soles of boots and the top was scorched. Not a normal baking cycle. Three weeks before this we baked a normal pizza. No spills on the bottom of the oven as the pizza was on a cookie sheet. Can anyone tell...We have a self-cleaning oven (GE). We put in some stewing beef in a roaster into the oven at 300F for 45 minutes. After about 20 minutes there was smoke coming from the rear vent. When I noticed it I
I just baked my first ever batch of American-style cookies (chewy chocolate chip cookies). I used the correct ingredients, including actual wet brown sugar, except for the chocolate - I had no chocolate chips, so I used chopped milk chocolate (I know, I know...). I have experienced this type of cookies as a light, but not soft baked good. When I have had them, they have been slightly airy... should be kept cold. The reason is that this recipe directed me to melt the butter, and didn't include cooling steps, so I assumed that a warm dough is normal for the recipe.