Well, a successful morning. I'm going to cook these up for dinner tonight.
I actually wanted to ask a question. How do you guys usually prepare trout? I'm interested in hearing how others do it.
Any Home Bakers Here?
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Well, a successful morning. I'm going to cook these up for dinner tonight.
I actually wanted to ask a question. How do you guys usually prepare trout? I'm interested in hearing how others do it.
I scale them, season with salt & pepper in cavity, coat with flour and pan fry. Then I give them to DH because I am not really a big trout fan.
Nice Trout!
I cook them like that too
X 3 Jared just the same enjoy
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That's the same bucket I have (and got it from KA also)
If anyone has a King Arthur wish list, they have free shipping on orders of $59 or more. Today's the last day to take advantage.
Yes please, I'd love to see pictures!
I like to rub them inside & out with olive oil and smoke them
Mea culpa in advance. It's winter, and that's when I do all my baking. So, with that in mind, I tried another recipe using that 5-Minute A Day Master Recipe dough. This time I made pita bread.
Recipe calls for about 1/2 lb size ball. I think this one is closer to 1/4 lb (a little over 4 oz.), and I prefer the smaller size vs. the larger size. Dough is rolled out to 1/8-inch thick. Cooked on preheated 500-degrees baking stone for approx. 6-8 minutes. Cooled on a rack wrapped in cotton towel to keep it soft. (The "Readers Digest" version of the recipe.
)
I made 3 pitas. Left and center were approx. 7-plus oz (just shy of 1/2 lb) and probably not rolled to 1/8-inch as recipe called for. Pita on right was just a tad over 4 oz. and rolled thin. Looks like they have pretty decent pockets. I'll let DH given them a try tonight. I'll know better then.
Recipe calls for about 1/2 lb size ball. I think this one is closer to 1/4 lb (a little over 4 oz.), and I prefer the smaller size vs. the larger size. Dough is rolled out to 1/8-inch thick. Cooked on preheated 500-degrees baking stone for approx. 6-8 minutes. Cooled on a rack wrapped in cotton towel to keep it soft. (The "Readers Digest" version of the recipe.
)I made 3 pitas. Left and center were approx. 7-plus oz (just shy of 1/2 lb) and probably not rolled to 1/8-inch as recipe called for. Pita on right was just a tad over 4 oz. and rolled thin. Looks like they have pretty decent pockets. I'll let DH given them a try tonight. I'll know better then.
I'll have wifi at our hotel, so I should be able to post something. Taking a cooking class on March 25th.
Should be a lot of fun. If it's a morning class, it might include a trip to the local market.- Thread starter
- #26,810
Mea culpa in advance. It's winter, and that's when I do all my baking. So, with that in mind, I tried another recipe using that 5-Minute A Day Master Recipe dough. This time I made pita bread.
Recipe calls for about 1/2 lb size ball. I think this one is closer to 1/4 lb (a little over 4 oz.), and I prefer the smaller size vs. the larger size. Dough is rolled out to 1/8-inch thick. Cooked on preheated 500-degrees baking stone for approx. 6-8 minutes. Cooled on a rack wrapped in cotton towel to keep it soft. (The "Readers Digest" version of the recipe.
View attachment 2032208
I made 3 pitas. Left and center were approx. 7-plus oz (just shy of 1/2 lb) and probably not rolled to 1/8-inch as recipe called for. Pita on right was just a tad over 4 oz. and rolled thin. Looks like they have pretty decent pockets. I'll let DH given them a try tonight. I'll know better then.
View attachment 2032210
Good looking pitas!
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