Any Home Bakers Here?

[sfgwife]

I have already tried this one and we loved it! Son the young is a spaghetti FEIND!

 

[chickmom3941]

vinegar(lemon juice and other acidic liquids), buttermilk, cocoa powder and brown sugar will remove a bitter taste that baking soda will leave in baked goods too. If you ever see a recipe that has baking soda and does not have either a large amount of baking powder or one or more of the above ingredients, it is not a good recipe...unless you want that flavor

I didn't know that! Thanks for the info.

 

[rjohns39]

@wyoDreamer I'm trying to remember, but Grandma did something similar... She would whisk in salt, pepper and I think flour in the milk. I want to say a couple table spoons, maybe more. She never used measuring stuff when cooking, only when baking or canning.

 

[N F C]

My pizza was to die for bacon and itallian sausage
all gone nowView attachment 1274223

We ended up with leftovers last night but now, seeing your photo, tonight is definitely pizza night!

 

[ronott1]

I never questioned it, thanks for the link ...the real cake does use baking soda, but the mug cake uses only baking powder, so likely I'll just reduce the cocoa.



Interesting, thanks for the tip.




I don't roll biscuits, trying to copy my grandmother, I use the old southern mix it up with your hands - they aren't pretty, but do turn out tasty

We called them drop biscuits! They are similar to a scone in shape and are very tasty!

 

[ronott1]

My pizza was to die for bacon and itallian sausage
all gone nowView attachment 1274223

Pizza looks great!

Home made pizza is so much better than from most pizza places

 

[N F C]

Pizza looks great!

Home made pizza is so much better than from most pizza places

Very true! I love our homemade pizza the best. It's always kind of disappointing when we get one out somewhere.

 

[ronott1]

@wyoDreamer I'm trying to remember, but Grandma did something similar... She would whisk in salt, pepper and I think flour in the milk. I want to say a couple table spoons, maybe more. She never used measuring stuff when cooking, only when baking or canning.

This is for Mac n Cheese? Let me find the different "strengths" for white sauce and gravy...

Here it is! Read the note in step one. Your Grandma mad a non traditional thickness and that will change a lot in the recipe:

Béchamel Sauce

Ingredients
50 grams (about 6 tablespoons) unsalted butter
50 grams (3 1/2 tablespoons) flour
2 cups (about 480 grams) milk

Equipment
Saucepan
Wooden spoon
Heavy-duty whisk

Instructions

1. Measure out the butter, flour, and milk. (Note: There is quite a lot of room for adjustment in the quantity of milk. For a very thick, sticky béchamel use about 1 1/2 cups. For a much looser, more liquid sauce, use 2 1/2 cups or even more, to get the consistency you want. Also, the more fat in the milk, the thicker the sauce will be.)

Warm the milk in a separate saucepan or in the microwave and set aside.

2. Place the butter in a heavy saucepan over medium heat and melt it completely, but do not let it brown.

3. Dump in the flour and stir it quickly into the butter.

4. As you can see in the photo, the butter and flour will be a mixture of wet scrambled eggs at first.

5. Cook and stir the flour-butter mixture over medium heat for about 5 to 8 minutes. The butter and flour will dry out slightly, and turn just a bit darker to a more golden color. Do not let it brown or darken; we are creating a "blond" or golden roux, where the flour has just been cooked.

6. Pour in just a few tablespoons of the hot milk, just enough to moisten the flour and butter mixture. Stir thoroughly to loosen up the thick flour mixture.

7. Now grab the whisk and gradually add the rest of the milk to the loosened flour mixture, whisking constantly. Whisk vigorously!

8. You will be left with a thick, warm, creamy mix of flour, butter, and milk. From here you can add cheese, salt, and pepper to create a sauce for mac 'n' cheese, or the base for a soufflé.

Do you have any additional tips for making a béchamel? Any favorite recipes that include a white sauce?

Additional Notes
• If you use stock (vegetable, chicken, beef, veal, or shellfish) instead of milk as the primary liquid in this sauce, you will have another classic mother sauce: a velouté. We really love using this easy sauce for lower-fat, extra-tasty pasta sauces, like this Rich No-Cream Wild Mushroom Pasta Sauce.

 

[Aria]

Penny your pizza looks yummy

 

[ronott1]

Very true! I love our homemade pizza the best. It's always kind of disappointing when we get one out somewhere.

There are a few places with stone ovens that make very good pizza in my area...They are too expensive and not close enough though