My husband and I are both vegetarian. No meat or fish, but we eat eggs and dairy. We are going to Houston for a wedding next week and are looking for suggestions for vegetarian-friendly restaurants. We're thinking Tex-Mex would be great in that part of the country, but are open to all cuisines.
I saw a previous talk thread about this subject but since it's over 4 years old I thought I'd re-post the question. Thanks in advance!
What's the best way to cook egg whites? I constantly have leftover whites since I make ice cream often. I'd like to use them up in savory breakfast/ brunch dishes. My problem is that when I scramble them or make frittata, they turn out a bit rubbery. I've had better results when I mix egg whites with 1-2 whole eggs. If anyone has any good tips for egg white cookery, do let me know! Thanks in advance.
So I went to a PYO farm yesterday and came back with a lot of fruit - peaches, raspberries, blackberries. I'm going to make some fruit butters and things. I also had an idea to make a couple of fruit crisps in those foil baking dishes, and bake them from frozen. Has anyone done this before, and what do you recommend?
1. Freeze the fruit alone, then whip up crisp whenever ready.
2. Assemble the fruit crisp and freeze. Bake from frozen when ready, adding some baking time.
3. Assemble and par-bake fruit crisp, cool completely and freeze. Bake until fully done from frozen when needed.
My husband and I are planning a last-minute road trip in New England, we'll be spending time in Vermont and Maine in the middle of August. I was wondering if the King Arthur Flour Baking Center in Norwich, VT is worth a visit even if I won't get to take a class there? The classes are all sold out, sadly. Does anyone know if you can still watch bakers at work or get a bakery tour? They have a cafe so I'm assuming you can buy some good bread at the very least, and also shop their store for baking supplies.
Thanks in advance!
I opened a can of Love n' Bake pistachio paste, thinking I might try making an ice cream with it, but I changed my mind and am going to use nuts instead. Does anyone have any suggestions as to what I might do with the can? A slice and bake cookie dough that freezes well, for instance?
Have any of you been baking Tartine bread successfully at home, and do you care to share any tips?
I've just started baking from the book. Starter is working fine, leaven passed the float test. The bread dough, though difficult to work with, did get aerated well during the bulk fermentation. Only thing, I found the shaping/ final shaping very difficult and it didn't look like his, the dough didn't spread with the round fat edge he describes. I baked the loaf all the same, and was pleasantly surprised to find that it was reasonably domed in shape, I had expected a pancake loaf. However the holes in the crumb were small, even though there were some larger irregular ones, leading to a more dense bread. It also had a more sour flavor than I wanted, but that may have been because I did the final proofing in the refrigerator.
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