California - Northern

[Happy Chooks]

One of my Penedesencas laid her first egg yesterday. It was in the run so I did not find it until this morning.

It weighs 54grams! 3 grams from being a large egg. I will post a picture this morning if it.

Nice!

Refrigerating things over night does good stuff with them. Try making Chocolate Chip cookie dough the night before and putting them into the fridge over night.

Enzymes work on the sugars and add that fifth flavor from oriental cooking. Umomi.

I agree. The dough on these rolls rise in the fridge overnight and becomes less sticky. Plus, it's easier.

 

[Chickengirl1304]

Nice!

I agree.  The dough on these rolls rise in the fridge overnight and becomes less sticky.  Plus, it's easier.

I will do that next time I just didn't have the time this go around

 

[ronott1]

Refrigerating things over night does good stuff with them. Try making Chocolate Chip cookie dough the night before and putting them into the fridge over night.

Enzymes work on the sugars and add that fifth flavor from oriental cooking. Umomi.

My in laws are Vietnamese ill have to ask my mil about that thanks

Here is a link that explains it:

http://lifehacker.com/5970135/refrigerate-cookie-dough-for-tastier-cookies-with-better-texture

There is a longer explanation in the article but the short version is:

If you're planning on baking some holiday cookies, you might want to get a head start a little earlier. Refrigerating the dough ahead of time not only makes it easier to bake whenever you get a chance to, it also improves the cookies.
Many cookie recipes suggest you refrigerate for a short time before baking, but Kathleen Purvis's research for The Telegraph has found that refrigerating for more than a day can give the dough more time for the flavors to develop:

The difference starts with the liquid in the egg, which hydrates the starch in flour. Giving the flour more time to absorb that liquid makes the dough firmer, but it also lets enzymes in the flour and the egg yolk break down carbohydrates into the simple sugars fructose and glucose. Separately, they taste sweeter and they caramelize faster when baked.​

Try this with doughs based on flour, sugars, butter, and egg, or ones with strong flavors (e.g., peanut butter cookies)—but not those that must be cooked immediately, like meringues and macaroons.

 

[Chickengirl1304]

Here is a link that explains it:

http://lifehacker.com/5970135/refrigerate-cookie-dough-for-tastier-cookies-with-better-texture

There is a longer explanation in the article but the short version is:

If you're planning on baking some holiday cookies, you might want to get a head start a little earlier. Refrigerating the dough ahead of time not only makes it easier to bake whenever you get a chance to, it also improves the cookies.
Many cookie recipes suggest you refrigerate for a short time before baking, but Kathleen Purvis's research for The Telegraph has found that refrigerating for more than a day can give the dough more time for the flavors to develop:

The difference starts with the liquid in the egg, which hydrates the starch in flour. Giving the flour more time to absorb that liquid makes the dough firmer, but it also lets enzymes in the flour and the egg yolk break down carbohydrates into the simple sugars fructose and glucose. Separately, they taste sweeter and they caramelize faster when baked.

Try this with doughs based on flour, sugars, butter, and egg, or ones with strong flavors (e.g., peanut butter cookies)—but not those that must be cooked immediately, like meringues and macaroons.

Thanks Ron! Guess I have to make cookies today and bake tomorrow for my nieces 1 year birthday party

 

[ronott1]

Thanks Ron! Guess I have to make cookies today and bake tomorrow for my nieces 1 year birthday party

Yes!

Report back on how they do for you. I do this all the time. I need to do this today too...Not for any other reason than to eat cookies though....

Who needs a diet?!

 

[ronott1]

As Promised, the first egg from my Wheaten or Partridge Penedesenca pen:



The egg is 54G, which is bigger than my SG Dorking pullet lays, the pretty white one in the picture.

 

[Chickengirl1304]

As Promised, the first egg from my Wheaten or Partridge Penedesenca pen: The egg is 54G, which is bigger than my SG Dorking pullet lays, the pretty white one in the picture.

Wow! How pretty I Love the terra cotta color of that. And I think I need a white layer haha

 

[ronott1]

Wow! How pretty I Love the terra cotta color of that. And I think I need a white layer haha

Yes, white eggs set off the color of the others. I want to get La Fleche for white eggs from the Urch order. I hope that are hatching well for him this year.

 

[Chickengirl1304]

Yes, white eggs set off the color of the others. I want to get La Fleche for white eggs from the Urch order. I hope that are hatching well for him this year.

They are very pretty! I always think its funny when its a black chicken that lays a white egg. I wonder why the ayam cemani lays a tan egg and not a black egg? You would think ALL aspects would be black.

 

[lawatt]

question: how long do you keep chicks in the brooder vs. moving them outside?

my seven are 4 weeks, their bodies are pretty well feathered out but their heads aren't -- but they're getting a bit large/crowded for their brooder, it's almost impossible to keep them from knocking their food over etc. would love to move them outside, but don't want them to be too cold, and have no electricity down by the coop, so can't keep their EcoGlow with them down there...