Baking Much?

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delmar
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Re: Baking Much?

Post by delmar »

mauichef wrote:
Thu Jul 23, 2020 3:07 pm
I'm still using the old Tojiro ITK. But I want to get a blade with a serrations for the hard crusts I'm making. Not sure which though.
Watanabe makes a 330mm serrated that looks top notch. On his website.
Last edited by delmar on Wed Jul 29, 2020 8:45 pm, edited 1 time in total.

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ronnie_suburban
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Re: Baking Much?

Post by ronnie_suburban »

ChefKnivesToGo wrote:
Wed Jul 29, 2020 9:20 am
You should do a cookie calendar. :)
Heh . . . it very well may come down to that. If so, I'd better learn a few more recipes! ;)
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Re: Baking Much?

Post by arthurfowler »

I 2nd a cookie calendar!! I tried the ATK cookies. They didn’t turn out as well as yours Ronnie. I am not used to using cups and tablespoons of butter. So I am going to play with the recipe/quantities a little. We all know the benchmark to aspire to!!!

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Re: Baking Much?

Post by ronnie_suburban »

arthurfowler wrote:
Wed Jul 29, 2020 11:18 am
I 2nd a cookie calendar!! I tried the ATK cookies. They didn’t turn out as well as yours Ronnie. I am not used to using cups and tablespoons of butter. So I am going to play with the recipe/quantities a little. We all know the benchmark to aspire to!!!
LOL, it's a low bar, I assure you. Fwiw, I just convert everything to weight. I can't deal with volumetric recipes, especially when it comes to baking. Leaves too much margin for error.
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Re: Baking Much?

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ronnie_suburban wrote:
Wed Jul 29, 2020 11:30 am
arthurfowler wrote:
Wed Jul 29, 2020 11:18 am
I 2nd a cookie calendar!! I tried the ATK cookies. They didn’t turn out as well as yours Ronnie. I am not used to using cups and tablespoons of butter. So I am going to play with the recipe/quantities a little. We all know the benchmark to aspire to!!!
LOL, it's a low bar, I assure you. Fwiw, I just convert everything to weight. I can't deal with volumetric recipes, especially when it comes to baking. Leaves too much margin for error.
I tried converting myself but I think something was out slightly as they tasted lovely but didn’t spread as much and didn’t have the chewiness that yours clearly did which I most definitely crave!! I would really appreciate if you could share the ingredients weights.

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ronnie_suburban
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Re: Baking Much?

Post by ronnie_suburban »

arthurfowler wrote:
Thu Jul 30, 2020 2:01 am
ronnie_suburban wrote:
Wed Jul 29, 2020 11:30 am
arthurfowler wrote:
Wed Jul 29, 2020 11:18 am
I 2nd a cookie calendar!! I tried the ATK cookies. They didn’t turn out as well as yours Ronnie. I am not used to using cups and tablespoons of butter. So I am going to play with the recipe/quantities a little. We all know the benchmark to aspire to!!!
LOL, it's a low bar, I assure you. Fwiw, I just convert everything to weight. I can't deal with volumetric recipes, especially when it comes to baking. Leaves too much margin for error.
I tried converting myself but I think something was out slightly as they tasted lovely but didn’t spread as much and didn’t have the chewiness that yours clearly did which I most definitely crave!! I would really appreciate if you could share the ingredients weights.
No problem. Here you go . . .

210g (1.75 C) unbleached, all-purpose flour
3.2g (0.5 tsp) baking soda
198.8g (14 T) unsalted butter (142g + 56.8g)
99g (0.5 C) granulated sugar
150g (0.75 C) packed dark brown sugar (doesn't need to be packed if you're weighing it)
6.3g (1 tsp) fine sea salt
9.85ml (2 tsp) vanilla extract
1 large egg
1 large egg yolk
~270g (1.5 C) semisweet chocolate chips

I only have a cheap, digital jeweler's scale, so on the smaller ingredients, these may not be exact but I think they're pretty close. As for the chips, I've seen different versions of the recipe that call for either 1.5 C or 1.25 C. I prefer them with 1.5 C, which comes to ~270g. This will vary depending on the brand of chips you use.

I'm certainly no expert but it's my understanding that when it comes to baking, powder is for puff and soda is for spread. So, if you're not getting the spread you want, you may want to adjust the baking soda up slightly. Also, confirm that what you're using is fresh. Apparently, this can affect its potency.

Hope that helps! :)
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Re: Baking Much?

Post by arthurfowler »

ronnie_suburban wrote:
Thu Jul 30, 2020 10:48 am
arthurfowler wrote:
Thu Jul 30, 2020 2:01 am
ronnie_suburban wrote:
Wed Jul 29, 2020 11:30 am

LOL, it's a low bar, I assure you. Fwiw, I just convert everything to weight. I can't deal with volumetric recipes, especially when it comes to baking. Leaves too much margin for error.
I tried converting myself but I think something was out slightly as they tasted lovely but didn’t spread as much and didn’t have the chewiness that yours clearly did which I most definitely crave!! I would really appreciate if you could share the ingredients weights.
No problem. Here you go . . .

210g (1.75 C) unbleached, all-purpose flour
3.2g (0.5 tsp) baking soda
198.8g (14 T) unsalted butter (142g + 56.8g)
99g (0.5 C) granulated sugar
150g (0.75 C) packed dark brown sugar (doesn't need to be packed if you're weighing it)
6.3g (1 tsp) fine sea salt
9.85ml (2 tsp) vanilla extract
1 large egg
1 large egg yolk
~270g (1.5 C) semisweet chocolate chips

I only have a cheap, digital jeweler's scale, so on the smaller ingredients, these may not be exact but I think they're pretty close. As for the chips, I've seen different versions of the recipe that call for either 1.5 C or 1.25 C. I prefer them with 1.5 C, which comes to ~270g. This will vary depending on the brand of chips you use.

I'm certainly no expert but it's my understanding that when it comes to baking, powder is for puff and soda is for spread. So, if you're not getting the spread you want, you may want to adjust the baking soda up slightly. Also, confirm that what you're using is fresh. Apparently, this can affect its potency.

Hope that helps! :)
Thanks so much Ronnie. No excuse now!!

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ronnie_suburban
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Re: Baking Much?

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arthurfowler wrote:
Thu Jul 30, 2020 4:19 pm
Thanks so much Ronnie. No excuse now!!
My pleasure! :)
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Re: Baking Much?

Post by mauichef »

Busy morning!

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Re: Baking Much?

Post by stevem627 »

Mauichef those are gorgeous loaves

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Re: Baking Much?

Post by arthurfowler »

They look fantastic Ray!!

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Re: Baking Much?

Post by ChefKnivesToGo »

mauichef wrote:
Thu Jul 30, 2020 6:18 pm
Busy morning!

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Your new art project is going well. And this one you can eat!
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https://www.chefknivestogo.com/blfrsp.html

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ronnie_suburban
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Re: Baking Much?

Post by ronnie_suburban »

These are the Serious Eats/Stellar Parks take on Tate's Chocolate Chip Cookies . . .

Image
"Tate's-Style" Chocolate Chip Cookies

Bottom line: these are very excellent. :D And they're very close to my initial objective. They spread a bit more than I expected. A few of them spread into each other during baking but that was a minor issue. They separated easily after they'd cooled off just a bit. Next time I'd bake 15 per sheet instead of 20.

They're not entirely crispy but they're crispy around the edges and chewy toward the centers. They will supposedly get more crispier :D as time passes, though I don't anticipate them being around very long. Great toffee and brown sugar flavor. A really specific/unconventional recipe but super easy to follow.
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Jeff B
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Re: Baking Much?

Post by Jeff B »

Why have I been dreaming that I'm the Cookie Monster lately? :?
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.

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mauichef
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Re: Baking Much?

Post by mauichef »

Surinam Cherry and Blueberry Sourdough Muffins.

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delmar
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Re: Baking Much?

Post by delmar »

Just planted some surinam cherry bushes. Timely Ray.

BTW, did you take up triathlons? What the heck are you doing to work off all those crazy good eats?

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mauichef
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Re: Baking Much?

Post by mauichef »

delmar wrote:
Sun Aug 02, 2020 4:45 pm
Just planted some surinam cherry bushes. Timely Ray.

BTW, did you take up triathlons? What the heck are you doing to work off all those crazy good eats?
We love our surinam cherries.
Use them in baking and in ice creams!
Going to try a cherry pie this week. Our bush is going off!!!!

Fortunately I have no trouble keeping the pounds off.
Sevin and I walk the beach for about 4 miles and open ocean swim between 1 - 2 miles every morning. Then another swim in the evening.
When the weather allows we go stand up paddling or do other water sports.

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Re: Baking Much?

Post by mauichef »

Surinam Cherry-Banana-Walnut-Oats no flour cookies.

That's a mouthfull in more ways than one ;)

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Jeff B
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Re: Baking Much?

Post by Jeff B »

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If God wanted me to be a vegetarian he wouldn't have made animals taste so good.

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Re: Baking Much?

Post by ronnie_suburban »

mauichef wrote:
Tue Aug 04, 2020 8:35 pm
Surinam Cherry-Banana-Walnut-Oats no flour cookies.
Awesome, Ray. Those look great. What is the work-around for no flour?
Jeff B wrote:
Tue Aug 04, 2020 9:55 pm
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LOL - it's the slow-mo that really brought the drama!
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