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Messages - achookwoman
Pages: 1 ... 1383 1384 [1385] 1386 1387 ... 1503
20761
« on: November 17, 2010, 05:24:12 am »
JulieO, thanks for that comprehensive report. I use chicken breast fillets, no bone, and slice them into about 3 flat pieces, (like you did). I cooked them over a fairly high heat in about 1cm. of rice bran oil and they browned quickly, then I put them in the oven. Mostly I wanted to see if any oil dripped out. Very little did and they were not at all greasy. In fact they were nice cold the next day. I will be interested to hear how you go with putting them in the fridge for a while before you cook them. Did some of the coating come off?
I haven't had this problem. Let me know and I will do more testing. Thanks again for the report as I am sure it will help others.
20762
« on: November 16, 2010, 08:42:29 pm »
20763
« on: November 14, 2010, 11:58:27 pm »
Maddy, that looks like the real thing.
20764
« on: November 14, 2010, 10:29:43 pm »
There are basically 2 types of icecream machines. One that you put in the freezer at some stage and one that has a built in freezer. The first question to ask is ..... do I have enough freezer space. Next question is how much can I afford. Both machines take up a bit of space, so this is worth considering. I have a stand alone freezer one. I have had it for about 30 years and it sits on the bench in the laundry. It is an Italian made one , and at the time was the only one available. The only design disadvantage is that the bowl is fixed, so you have to scrape the icecream out of the machine. The size of the bowl is also worth looking into. What suits you family. I love it and if it stopped working I would buy another.
20765
« on: November 14, 2010, 09:49:52 am »
Blush, Blush. Also important to use filtered water, NO chlorine or treated water.
20766
« on: November 14, 2010, 09:35:40 am »
Terri, you can make them the day before. If you want a soft crust , put them in a plastic bag while still warm. If you want a crisp crust, let them cool uncovered.
Chelsea, I used 20g of soaked grain and 20g of LSA. I often add different things for a bit of a change.
20767
« on: November 14, 2010, 09:29:25 am »
LMT, if you are using 300g of water, put 200g of water out of the cold tap, in a container and add 100g of boiling water from the kettle. This should give you warm water . Mix the dry yeast with the flour so that if the water is a bit warm you will not kill the yeast with the heat. The temperature of the flour will moderate the warmth of the water. I always dip my finger in the water to see that it is just warm, like a baby's bottle. Hope this helps.
20768
« on: November 14, 2010, 09:02:21 am »
Maddy, these look so professional. Move over Bakers Delight.
20769
« on: November 14, 2010, 03:45:58 am »
Halva Flapjacks
Dan Lepard calls these fudgy, oaty delights. I have to agree with him. These are an unusual slice with a not too sweet but flavorsome taste. They contain Tahini and you could well use TMX made sweetened condensed milk. (I did).
I have removed this recipe as requested by Dan Lepard's publisher.
20770
« on: November 14, 2010, 01:37:30 am »
Maddy, I'm not sure, but I would think 20/30 mins , depending on the size of the pieces.
20771
« on: November 13, 2010, 08:38:39 am »
NN, I wonder if you could use white pepper. Not so obvious.
20772
« on: November 12, 2010, 09:56:31 am »
NN, this looks terrific. Will it really feed 20?
20773
« on: November 12, 2010, 07:17:53 am »
CP63, we can't let the Multi Nationals take over and determine our ( and our kids ) eating habits. I have been absolutely amazed at the people who have asked to try the KFC mix.
Cookie , don't you just love to stir the hell out of the knockers.
Judy, it is the people who are so insistent that they wouldn't eat junk food who desperately want to try the mix. Why? I think that they must be secretly eating the greasy original.
20774
« on: November 12, 2010, 04:43:36 am »
Great tip, thanks, tarosuma. I find par frozen chicken chops better also.
20775
« on: November 12, 2010, 02:14:33 am »
The ones that I use often, are in a draw in the kitchen, with the name in the lid. Mostly small glass jars. Ones used infrequently, but handy to have on hand, are in plastic containers in the Pantry.
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