Any Home Bakers Here?

[BullChick]

Salad for me!

 

[BullChick]

Now I’m thinking pizza.

 

[BullChick]

I have a question for those of you that actually know anything about the different oils. I’ve used olive oil a few times. I know they have different strengths and uses. But sometimes after about a week, my oil tastes rancid. I don’t opt for the cheap kinds, though this time I went with Bertoli. I figured it is a brand that I know.
Do you have any ideas as to why my oil seems to go bad quickly? Is it truly spoiling or do I just not like olive oil?
My next question is about the different oils that you use. There are so many different oils out there. Coconut, sesame, flaxseed etc. I use it for salad dressing and for pizza crusts.

 

[chickmom3941]

Sorry I missed somthing? What kind of cookies are those in photo?
Farmer Brown? Penny, I must be from old school too. I do not do
BCQ either.

Made my Minestroni Soup....yesterday ...and I used Black Beans instead of Cannalini. I had the black beans and NEVER use them.
Read they were good for us....but I will NOT buy them again. I did not like what they did to my soup. Made it dark.

Sorry to hear that you didn't like the black beans. I actually use them quite a bit, though I don't think I've tried them in soup. I like the color that they add to Mexican dishes, and I also make a bean and rice dish that my family is ga-ga over. It has both black beans and kidney beans in it. I think their dark color adds lots of interest to certain dishes.

 

[ronott1]

I have a question for those of you that actually know anything about the different oils. I’ve used olive oil a few times. I know they have different strengths and uses. But sometimes after about a week, my oil tastes rancid. I don’t opt for the cheap kinds, though this time I went with Bertoli. I figured it is a brand that I know.
Do you have any ideas as to why my oil seems to go bad quickly? Is it truly spoiling or do I just not like olive oil?
My next question is about the different oils that you use. There are so many different oils out there. Coconut, sesame, flaxseed etc. I use it for salad dressing and for pizza crusts.

Olive oil has a season. It is harvested in the Fall and is then sold thought the year. The oils from Italy are often a year old. The best thing to do is to get one from the US and watch the date!

Other oils are different based on heat before smoking and etc. One of the best for frying is avacado oil. Peanut and canola is good for frying too.

Other oils, like walnut, coconut, sunflower and etc. are good for salads and dishes that are not heated to high heat.

My current oils are: Olive fro kirkland, Avacado oil, peanut oil and coconut oil

 

[igorsMistress]

I have a question for those of you that actually know anything about the different oils. I’ve used olive oil a few times. I know they have different strengths and uses. But sometimes after about a week, my oil tastes rancid. I don’t opt for the cheap kinds, though this time I went with Bertoli. I figured it is a brand that I know.
Do you have any ideas as to why my oil seems to go bad quickly? Is it truly spoiling or do I just not like olive oil?
My next question is about the different oils that you use. There are so many different oils out there. Coconut, sesame, flaxseed etc. I use it for salad dressing and for pizza crusts.

I'm stuck on avocado oil right now for cooking. Stands up well to high temps and doesn't change food taste. I use olive oil sometimes for salad dressing but I'm not using it like I used to.
Grapeseed oil is good for high temp cooking and also doesn't change food taste.
I don't care for coconut oil unless I want that flavor in my food. It's great for my feet though.
Butter and lard are the other two fats I use, depending on the application. Lard is great for frying tortillas and makes the best fries in my opinion.

 

[BullChick]

Sorry I missed somthing? What kind of cookies are those in photo?
Farmer Brown? Penny, I must be from old school too. I do not do
BCQ either.

Made my Minestroni Soup....yesterday ...and I used Black Beans instead of Cannalini. I had the black beans and NEVER use them.
Read they were good for us....but I will NOT buy them again. I did not like what they did to my soup. Made it dark.

I thought I didn’t like them. I hadn’t before. My sister had given me a few cans, so when I saw a new recipe had them, I decided to give them a go... after I was SURE my husband was away from the kitchen! I added them, and hid the can. We ate dinner, and about died in pleasure. When I made it again, he was in the kitchen. He almost choked as he said, “okay. If it was in there before, put it in. I don’t want to mess with perfection.” I swear I saw tears in his eyes as he watched me add them. He had to try the first bite slowly that time. Man, his eyes lit up with surprise that he still liked it. Then again, he didn’t know there was mustard in potato salad or deviled eggs. The guy was in his fifties.

 

[room onthebroom]

I'm having trouble hyperlinking recipes from the list on the 1st page. I've clicked on NFC's flourless chocolate cake, her chocolate chestnut cake & her coffee cake & none of them will pull up. I keep getting a 'sky is falling' error message (which is actually kinda funny.) Anybody know what I'm doing wrong?

 

[room onthebroom]

While I'm here, can I throw in my 2cents & say that I too think olive oil tastes weird after a week or two. DH cant tell the difference & thinks I'm crazy. Like Ms. Igor, I am totally hooked on avocado oil for both salads & cooking. I've never met an oil I adore as much as the avo.
Sadly, I've never been fan of coconut oil. I don't use lard at all, but I do love a good, clean unsalted butter.

 

[ronott1]

I'm having trouble hyperlinking recipes from the list on the 1st page. I've clicked on NFC's flourless chocolate cake, her chocolate chestnut cake & her coffee cake & none of them will pull up. I keep getting a 'sky is falling' error message (which is actually kinda funny.) Anybody know what I'm doing wrong?

Flourless chocolate cake is from King arthur

https://www.kingarthurflour.com/recipes/flourless-chocolate-cake-recipe

Th chestnut cake is in post 1861 https://www.backyardchickens.com/threads/any-home-bakers-here.921333/page-187#post-15520054

this is a chocolate chestnut cake in my "like to try someday" file. (Might want to double check the measurements in parentheses, I did the conversions myself...math is not my strong suit.)

250g good quality dark chocolate (8.8 oz.)
250g butter (8.8 oz.)
250g peeled and cooked chestnuts, vacuum packed is fine
250ml milk (1 cup)
4 eggs, separated
125g caster sugar (2/3 cup)
Method
Grease and line a 25cm (9") round cake tin.
Melt the chocolate and butter in a pan over a gentle heat. In another pan heat the chestnuts and milk together until it just comes to the boil. Remove from the heat and mash the chestnuts into the milk until smooth.
Whisk the egg yolks and caster sugar together until combined. Pour in the chocolate mixture and the chestnut mixture and whisk together well.
In a very clean bowl whisk the egg whites until they form stiff peaks and then carefully fold into the chocolate and chestnut mixture. Pour the mixture into the tin and place in a preheated oven at 170°c (325F), for 25-30 minutes, until it is set, but it will still have a little wobble in the center. Leave in the tin to cool a little if you are serving warm or leave to cool completely. Sift cocoa powder over the top.