Any Home Bakers Here?

[Aria]

Thanks for sharing. Cheese YES. Jared does make cheese. I like Asiago Cheese and Pecarino Romano sp? Most cheeses are delicious. Asiago is very low in salt. My favorite. Really...I like All cheeses.

 

[jnicholes]

I know this is the baking thread, BUT...has anyone else here tried a variety of good quality cheeses? In the past few months, I've stumbled upon a bit of a hobby with watching and reading into the processes for making many different real cheeses (not the over processed stuff we usually get). We tried Parmigiano Reggiano, which I absolutely loved. I'm hoping to trie a few varities of Brie and Camembert next. I would really love to hear the opinions of some of you who have purchased good quality cheeses - brand, where you bought them at, what type of cheese.

Our Parmigiano was labeled Boar's Head brand, but had the PDO markings and the rind stamping where you knew it was a true Parmigiano wheel. We found it at Publix.

Yes, it’s true. I do make cheese. I can teach you how if you want.

On a sidenote, I made boiled eggs this morning. I came across a rather interesting anomaly.

As you can see, this egg, in the area of the air pocket, has a naturally formed spiral!

 

[SnapdragonQ]

Yes, it’s true. I do make cheese. I can teach you how if you want.

On a sidenote, I made boiled eggs this morning. I came across a rather interesting anomaly.

View attachment 3034802

As you can see, this egg, in the area of the air pocket, has a naturally formed spiral!

What a cool expression of the structures holding the yolk in suspension!!

 

[jnicholes]

The rest of the eggs have the spiral also. All five of them. I’m baffled. How the heck did that happen? All I did was the following, (and this is a recipe,) from the Escoffier book:

Boil the water.

Add the eggs into the water all at once when it is a rolling boil.

Boil for 8 to 10 minutes.

Take all eggs out and immerse in cool water to cool.

Use a spoon to tap all around the egg and crack all around the egg. Peel the egg with the spoon. (Not in the Escoffier recipe.)

Serve.

If someone else wants to try this, and see if they get the spiral effect, please let me know.

 

[Aria]

Interesting Jared. Wonder if anyone KNOWS on this thread why this happened?

 

[Blooie]

Interesting Jared. Wonder if anyone KNOWS on this thread why this happened?

I do I do!! Oh, pick me, pick me!!

 

[SnapdragonQ]

I do I do!! Oh, pick me, pick me!!

I pick you!

I'm pretty sure I know but forget the names of the structures.

 

[Blooie]

Oh, goody!!! It’s because when those chickens do their little turn around dance in the nest trying to get situated, they go too fast. You’re welcome.

 

[SnapdragonQ]

Oh, goody!!! It’s because when those chickens do their little turn around dance in the nest trying to get situated, they go too fast. You’re welcome.

Ok, that does sound better than the 'twist in the stringy bits!' which is what came to mind.
I think the technical term is chalalza, and I don't even know how to pronounce that.

 

[Aria]

Jared, Your chickens are dancing. Fond regards