Any Home Bakers Here?

[Aria]

I dust my meat with flour(brown)
dice one whole onion
2 sliced garlic cloves
2 ribs of celery sliced
2 large carrots sliced
2 large potatoes cut in large cubes
salt pepper cumin oregano
And sometimes I add additional veggies.
I like to cook my stew in a slow cooker
And when my husband gets a Deer...I use the same ingredients
The first day eat the stew. Second time I make a center of brown
rice and place the stew all around the rice/pressed in a cup
Aria

 

[Aria]

P.S. If I use diced tomatoes: add chicken broth and RED wine
I I do NOT use tomatoes: add chicken broth and white wine.
Aria

 

[Aria]

HAPPY HEATHY NEW YEAR TO ALL. ARIA

 

[ronott1]

Does the clay baker absorb any liquid from the stew? Aren't they unglazed pottery?

I do regret giving away a clay large casserole dish with lid given to me years ago, never even tried it.

The bottom of this one is glazed so it does not absorb from there. It did a great job on the chicken too.

It looks delicious! Just curious, Ron, do you notice any difference in the stew made in your clay baker vs other vessels? I'm thinking of making stew in mine, too.

It seemed to concentrate the flavor. One difference is that you do no need to fry the meat first. The cooker does a good job of browning the meat.

 

[ronott1]

I dust my meat with flour(brown)
dice one whole onion
2 sliced garlic cloves
2 ribs of celery sliced
2 large carrots sliced
2 large potatoes cut in large cubes
salt pepper cumin oregano
And sometimes I add additional veggies.
I like to cook my stew in a slow cooker
And when my husband gets a Deer...I use the same ingredients
The first day eat the stew. Second time I make a center of brown
rice and place the stew all around the rice/pressed in a cup
Aria

Great basic stew!

Thyme, rosemary, bay leaf, half a cup of red wine(Burgundy is classic). Salt to taste and some black pepper.

Water or chicken, beef or vegetable stock to cover the meat.

Lots of variations on this and the different spices and etc. make them taste different.

 

[rjohns39]

I probably have dozens of variations, based upon the season and my mood. And they all pretty much start like Aria's recipe.

 

[pennyJo1960]

hey all would like to know if anyone here make traditional Roux pastry just pulled up a few online pastry thing I am give it a whirl with sausage rolls tonight
Easy Rough Puff Pastry
I make this dough in 30 minutes! The trick is to have freezing cold ingredients and to work quickly. If the room temperature is high or if the butter starts to soften too much, it may require a little freezing, just until the butter hardens, but never that 1 hour resting time between folds that you need with traditional puff pastry!



Author Dini from The Flavor Bender
Ingredients

• 2.1 oz / 60g butter grated and frozen
• 7 oz / 200g butter grated and frozen
• 12.3 oz / 350g flour that has been kept in the freezer for a couple of hours
• 8-10 tbsp of ice cold water I used about 9.5 tbsp
• 1 tsp salt
• 1/2 tsp lemon / lime juice optional

Instructions

1. In a bowl, combine the flour, salt and the 60g of butter. With your fingers quickly rub the butter into the flour.
2. Add the lemon and water, a tablespoon at a time, while mixing with a wooden spoon or your finger tips to bring the dough together.
3. Add enough water to form a firm dough (that is not tacky or too wet).
4. Knead the dough on a floured surface for about a minute, and leave it to rest for about 5 minutes (in the fridge).
5. Roll the dough out into a long rectangle.
6. Sprinkle 100g of grated butter on 2/3rds of the area of this rectangle.
7. Fold over the portion without butter, towards the middle.
8. Then fold over the other end, over the first fold. You completed one fold (while laminating butter).
9. Turn the dough 90 degrees and roll it out to form another long rectangle.
10. Repeat with the rest of the butter and fold over, (completed 2nd fold with second lamination) and turn 90 degrees. Now you have incorporated all the butter in two folds.
11. Complete 3 more folds so you have folded the dough about 5 times. You shouldn't need to refrigerate between folds, if you work quickly, HOWEVER if it's a hot day and the butter starts to seep through, keep the dough in the freezer for about 10 minutes to harden the butter and continue.
12. After the fifth and final folding, wrap the dough in plastic wrap and store it in the fridge until needed.
13. Let it rest for at least 4 hours before using.
14. If you're not using it right away, cut the dough in half, wrap individual pieces in plastic wrap and store in the freezer.

 

[Aria]

Penny, You are so clever. Let us know how it works? Thanks for sharing. Aria

 

[MrsMistyReal]

 

[MrsMistyReal]

Anything goes pasta bake, lots of veggies, garlic, chili beans, chili tomatoes, Alfredo sauce, pepper jack cheese.Noodles any kind, very simple, bake or not