Any Home Bakers Here?

[pennyJo1960]

pizza here tonight

 

[MagpieDucks]

Wow, your cake looks delicious!
(Sorry for the gender slip Tim)

Thanks!

(Don't worry about it.

Wow looks soooooo good!

Thanks!

Did you make it?!

Yep!

Yum!

It was really good!

pizza here tonightView attachment 1242252 View attachment 1242253

Yum!!! We had beef roast on store bought () sourdough bread, mashed potatoes and gravy, green beans, cole slaw, macaroni and cheese, (AKA Cracker Barrel)

 

[rjohns39]

 

[N F C]

I think I got it mixed up with Valentine's Day! View attachment 1241970View attachment 1241971

Um, I have a birthday coming up in November...does that give you enough time to make me a cake like that?

 

[MagpieDucks]

Um, I have a birthday coming up in November...does that give you enough time to make me a cake like that?

Yep! Just have me come 3 hours early.

 

[N F C]

Yep! Just have me come 3 hours early.

 

[AllenK RGV]

I really have to stop watching this thread you guys just make me too hungry! BTW I have a rooster that has really been asking to be culled for the crockpot lately. I'm still hoping it is just his youthfull hormones.

I may have asked this before but thinking should his day arrive I want to turn him into a chowder type of dish. The one recipe I have found that looks about right is here : https://damndelicious.net/2014/01/17/chicken-potato-chowder/

Does anyone have a better idea for "Chowder"?

 

[rjohns39]

That sounds good, but there are choices you'll have to consider. I like to remove the meat that will go into whatever first, then make the stock from the bird including feet and giblets. @ronott1 can tell you how to do it faster in a pressure cooker. When using my own cockerels I take meat from the thigh as well as breast for the main dish. Depending on the age of the bird, you might want to simmer the meat in the stock a bit longer before adding the other ingredients. I find that meat cooked while preparing the stock loses its flavor. But that might just be me.

 

[AllenK RGV]

Funny you answered a question I had but didn't post regarding the stock you are pretty inspiring or a savant. I don't have a pressure cooker my wife doesn't trust them. Yes I plan on changing to recipe to include the whole bird, and assume I can debone it easier once it is cooked before making the chowder. @rjohns39

 

[rjohns39]

Funny you answered a question I had but didn't post regarding the stock you are pretty inspiring or a savant. I don't have a pressure cooker my wife doesn't trust them. Yes I plan on changing to recipe to include the whole bird, and assume I can debone it easier once it is cooked before making the chowder. @rjohns39

I cook my stock for 12-24 hours, I know people on BYC who cook it for 36-48 hours. Any meat cooked for 12+ hours is pretty much tasteless, that's why I remove it prior to making the stock. I also simmer the stock for 3-4 hours after removing the bones and other solids to intensify the flavor. After processing a bunch of birds, I'll use 34 carcasses and necks along with wing tips and feet, aromatics, and herbs. The stock is richer if I take time to roast the bones before starting the stock. I'll can the stock and fat separately and use it as required down stream.

ETA: BTW, I use a 160 quart pot for my stock