I’m literally swooning.
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Just the best tip ever. Still use it!
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making a birthday cake from the momofuku milk bar baking book for a neighbor. She said she was in the mood for cake. It will be a challenge to get it into the freezer overnight but otherwise it is easy enough to do.
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Another cobbled together bread, similar to the rolls but this had two different discards added, plus semolina. In addition, rosemary and Castelvetrano finely minced olives were added in after the first rise.
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? 50 what?
The chocolate chip cookie thread prompted me to bake the recipe I recommended, which I haven’t make for a while. I used various cut up chocolate bars, one of which had pretzel mixed in. I made the dough last night, and baked it this afternoon… will gift most of it.
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Have been craving quiche for what feels like a year. Finally baked a small deep mushroom quiche à la Keller.
Lack of patience means the crust shrunk because I didn’t chill it (I used an oil crust, not the butter one of the TK recipe). Lack of patience also means I didn’t wait for it to cool for clean cuts.
But it’s ridiculously delicious – mushrooms, truffle powder, assorted cheese — 2y parm, 10 day Gouda, cheddar, mimolette.
Couldn’t find the mini springform (it might be in my mom’s kitchen actually) so I used a small deep quiche pan… that isn’t quite deep enough for the ideal depth. Should have used the small pyrex instead which is deeper. So now I have leftover custard, which I will probably bake crustless in silicone cups once I prep some additional vegetable filling.
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These look so yummy I want to make them yesterday,
I tried, but failed, to find the original recipe, so I’m hoping you can advise:
Is “makes 32 appetizers” (full recipe?) based on using mini muffin tins as well?
Any idea how many regular-sized muffins the full recipe would make?
Thanks so much for any info you can provide.
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You have me craving chicken pot pie 
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Perfect vanilla cupcakes from Helen Goh’s new book! Mostly made by my 14 yo with some delicate assistance from moi
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Omg, love these!!!
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Yes, that 32 is for mini-muffin pans. My calculation/best guess is one recipe would make 6 regular muffin-pan. (Based on 1 T filling for mini-muffins, usually 1/3 C = 5 T cake batter for a regular muffin pan and these don’t rise like a cupcake)
Not a baking question but I guess a proto-baking question. I have friends who are very much into baking with just-milled wheat berries.
I’m thinking to try it and start small (or cheap) because stand-alone electric mills can easily run $300-$400 plus++, and KA’s grain mill attachment is currently a bit on sale at $130 from supposed regular price $180.
Does anyone here mill their grain, and has anyone used the KA attachment?
I did do a search on the cookware thread and got a hit on some of those expensive stand-alones, but didn’t see any chatter on the KA.
Thanks!
I know @jammy mills grain, but I don’t know what she uses.
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Thanks. I did run into her (@jammy) threads in my search. She’s got the Komo-XL stand alone, which are mondo expensive! Very pretty, though. Beechwood shell.
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I’ve had mine for over 10 years. They have gone up in price, but if you mill regularly, the savings in grain as opposed to flour accrue quickly. Mine has certainly paid for itself a while ago. Having used the unit without issue for so many years, I also have to say that the quality is very good.
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Thanks so much!
More “Bread Buttons” half for me – half for Neighbor #2. These little round pieces of bread really are the perfect “snacking” food (in my opinion).
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