Date: Sun, 28 Jun 2009 21:45:33 GMT -------------- BEGIN bread-bakers.v109.n025 -------------- 001 - debunix Subject: What to do when your butter is frozen.... Date: Sun, 21 Jun 2009 00:13:51 -0700 Lorna Noble wrote: Tue, 16 Jun 2009 19:56:09 +0100 >What to do when you need scones *now* and all your butter is frozen.... I routinely grate frozen butter with a coarse grater instead of cutting in the butter. Works fine. --diane in los angeles http://www.well.com/user/debunix/recipes/WholeBaking.html http://www.well.com/user/debunix/recipes/FoodPages.html --------------- MESSAGE bread-bakers.v109.n025.2 --------------- From: teresag715 Subject: new oven angst Date: Sun, 21 Jun 2009 08:34:53 -0400 I just baked pizza in my new oven for the first time and was not thrilled. The oven is a fratelli onofri dual fuel = gas on top, electric oven. I used the convection feature and a pizza stone (used to get great results on the stone in my old cheap oven). I found the spot nearest to the back of the oven was browning quite a bit faster than the rest (isn't the convection supposed to eliminate that?) and then when the top was done the bottom crust was pale and not crispy at all. . . I tried turning off the convection and the results were not much better. . . any suggestions??? The stove sure is beautiful to look at though. teresa --------------- MESSAGE bread-bakers.v109.n025.3 --------------- From: Claire Kranz Banasiak Subject: grilled pizza Date: Sun, 21 Jun 2009 08:11:50 -0700 (PDT) I have been grilling pizza for years. We even grill in the winter. To give the dough a little body I add 1/4 to 1/3 cup of semolina. When ready to grill: Start with the heat on high for a few minutes before putting the dough on the grill. By having the heat on high you can put the dough directly on the grill as the high heat will form a skin on the dough and keep it from falling through the grill. Once the dough is on the grill for a minute, turn the heat to medium. I put down the lid. Every grill is different, but I usually grill my dough 3-5 minutes then turn over. Once I turn it I add all my toppings and grill for another 3-5 minutes. How long you grill depends on how crunchy, crisp, you like your dough. Claire --------------- MESSAGE bread-bakers.v109.n025.4 --------------- From: Subject: Lorna Nobles's Quick Scone Recipe Date: Sun, 21 Jun 2009 07:28:24 -1000 >From: Lorna Noble >Subject: Bread Bakers: Quick scone recipe > >1 cup cream (single or double) [in a complete emergency, sub 1/2 >cup oil and 1/2 cup lemonade >1 cup fizzy lemonade >3.5 cups self-raising flour (or 3.5 cups flour & 5 teaspoons baking powder >1/4 teaspoon salt This recipe intrigues me, but isn't it a bit too excessive using 1-1/2 cup of lemonade (between the lemonade AND fizzy lemonade when not using cream? I assume that when using equal amounts of cream and fizzy lemonade it causes the cream to curdle... Also it seems as if the dough would be too wet... Can you add bits of dried fruit to this dough? TIA Sonia --------------- MESSAGE bread-bakers.v109.n025.5 --------------- From: Dave Glaze Subject: Re: are quarry tiles food safe? Date: Sun, 21 Jun 2009 12:39:41 -0700 Rita, I don't know if they are food safe or not. It didn't even cross my mind to check. Thanks for the heads up on that. If anyone knows if the unglazed quarry tiles and fire brick are food safe or not, please let us know. Dave --------------- MESSAGE bread-bakers.v109.n025.6 --------------- From: Dave Glaze Subject: Re:Firebrick and unglazed quarry tiles Date: Sun, 21 Jun 2009 14:27:35 -0700 Hi Rita, I found this about quarry tile at the freshloaf website http://www.thefreshloaf.com/node/507 Quarry tiles are genreally considered safe to bake on. The concern is with glazed tiles which may contain and may release lead in your oven - not a good thing! Unglazed quarry tiles are thick and are made of fired clay, basically as it comes from the ground. Thus it has other things in it besides clay. Ceramic tiles are generally thinner and but stronger. This is because they are made from "refined" clay in a powdered form. The end result is a more uniform tile, thus it is stronger. Both types are made entirely from earth materials, and if unglazed, should be fine for baking on. Do not bake on glazed tiles!!!!! Particularly if from a foreign source. If in doubt contact the manufacturer. and I found this about fire brick at the fornobravo website http://www.fornobravo.com/forum/f2/fire-brick-approved-food-contact-6447.html Firebricks consist of silica and alumina. The clay (silica) part is a naturally mined substance, and thus may contain other trace elements. The alumina part is a by-product of aluminum production, and is mostly pure. I would still like more information if anybody has some. Dave --------------- MESSAGE bread-bakers.v109.n025.7 --------------- From: Dave Glaze Subject: Re:Grill Date: Sun, 21 Jun 2009 14:31:12 -0700 Stephen, While looking to see if firebrick was food safe, I came across this site about using fire brick in a ceramic cooker. I imagine you could do the same with unglazed quarry tiles. I still don't know for sure if the quarry tiles or fire brick are food safe. http://www.nakedwhiz.com/firebricks.htm Dave --------------- MESSAGE bread-bakers.v109.n025.8 --------------- From: "David King" Subject: The Art of Regional Italian cooking Date: Sun, 21 Jun 2009 18:05:42 -0500 Thanks for the suggestion John. I had tried the world catalog before and It was listed at a library 85 miles away. But when I checked the library's catalog, the book was no longer available. I will keep watching ebay and amazon until I find one. Dave --------------- MESSAGE bread-bakers.v109.n025.9 --------------- From: mei chyn Subject: Recipes with vanilla pods Date: Sun, 21 Jun 2009 20:54:47 -0700 (PDT) Hi, I just got my hands on some vanilla pods and was wondering if anyone have a nice bread recipe which uses vanilla pods and any suggestions how best to store the vanilla pods in tropical hot and humid climate? --------------- END bread-bakers.v109.n025 --------------- Copyright (c) 1996-2009 Regina Dwork and Jeffrey Dwork All Rights Reserved