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Chicken & Dumplings
A rare thing... I took a food photo!
http://i1342.photobucket.com/albums/...psa65e7d99.jpg This was cooked in one of the vintage Descoware (a La Creuset "imitator") porcelain coated cast iron pots my mother gave me years ago. It's heavy, yes, but it's my go-to pot when it comes to making stews or a pot of chili. :) Jill |
Chicken & Dumplings
On Fri, 10 May 2013 18:07:42 -0400, jmcquown >
wrote: > A rare thing... I took a food photo! > > http://i1342.photobucket.com/albums/...psa65e7d99.jpg > > This was cooked in one of the vintage Descoware (a La Creuset > "imitator") porcelain coated cast iron pots my mother gave me years ago. > It's heavy, yes, but it's my go-to pot when it comes to making stews > or a pot of chili. :) > What style are your dumplings, Jill? -- Food is an important part of a balanced diet. |
Chicken & Dumplings
On 5/10/2013 6:12 PM, sf wrote:
> On Fri, 10 May 2013 18:07:42 -0400, jmcquown > > wrote: > >> A rare thing... I took a food photo! >> >> http://i1342.photobucket.com/albums/...psa65e7d99.jpg >> >> This was cooked in one of the vintage Descoware (a La Creuset >> "imitator") porcelain coated cast iron pots my mother gave me years ago. >> It's heavy, yes, but it's my go-to pot when it comes to making stews >> or a pot of chili. :) >> > What style are your dumplings, Jill? > > Drop dumplings. I've never made rolled dumplings. I've always found them a tad too doughy. Jill |
Chicken & Dumplings
On Fri, 10 May 2013 18:19:26 -0400, jmcquown >
wrote: > On 5/10/2013 6:12 PM, sf wrote: > > On Fri, 10 May 2013 18:07:42 -0400, jmcquown > > > wrote: > > > >> A rare thing... I took a food photo! > >> > >> http://i1342.photobucket.com/albums/...psa65e7d99.jpg > >> > >> > > What style are your dumplings, Jill? > > > > > Drop dumplings. I've never made rolled dumplings. I've always found > them a tad too doughy. > Thanks, that's what they looked like to me - but I thought I'd ask because you're in the South and the rolled type seems to be popular down there. -- Food is an important part of a balanced diet. |
Chicken & Dumplings
On 5/10/2013 6:27 PM, sf wrote:
> On Fri, 10 May 2013 18:19:26 -0400, jmcquown > > wrote: > >> On 5/10/2013 6:12 PM, sf wrote: >>> On Fri, 10 May 2013 18:07:42 -0400, jmcquown > >>> wrote: >>> >>>> A rare thing... I took a food photo! >>>> >>>> http://i1342.photobucket.com/albums/...psa65e7d99.jpg >>>> >>>> >>> What style are your dumplings, Jill? >>> >>> >> Drop dumplings. I've never made rolled dumplings. I've always found >> them a tad too doughy. >> > Thanks, that's what they looked like to me - but I thought I'd ask > because you're in the South and the rolled type seems to be popular > down there. > Yes, they do seem to be fairly common. I've eaten rolled dumplings a few times in restaurants and they're just too heavy for my taste. Jill |
Chicken & Dumplings
On 5/10/2013 6:33 PM, Sqwertz wrote:
> On Fri, 10 May 2013 15:12:37 -0700, sf wrote: > >> On Fri, 10 May 2013 18:07:42 -0400, jmcquown > >> wrote: >> >>> A rare thing... I took a food photo! >>> >>> http://i1342.photobucket.com/albums/...psa65e7d99.jpg >>> >> What style are your dumplings, Jill? > > You could have just looked at the picture, duh. > > -sw > Now, now! It's logical to make some assumptions simply because I've lived in the South all my adult life. And yes, rolled dumplings do seem to be popular. Not my cup of tea, but heck, someone must like them. I find rolled dumplings start off way too heavy. Drop dumplings do "gain a little weight" when the stew is reheated the next day. That's just fine because they start off fairly light. Jill |
Chicken & Dumplings
Sqwertz wrote: > > On Fri, 10 May 2013 19:20:15 -0400, jmcquown wrote: > > > On 5/10/2013 6:33 PM, Sqwertz wrote: > >> On Fri, 10 May 2013 15:12:37 -0700, sf wrote: > >> > >>> On Fri, 10 May 2013 18:07:42 -0400, jmcquown > > >>> wrote: > >>> > >>>> A rare thing... I took a food photo! > >>>> > >>>> http://i1342.photobucket.com/albums/...psa65e7d99.jpg > >>>> > >>> What style are your dumplings, Jill? > >> > >> You could have just looked at the picture, duh. > >> > > Now, now! It's logical to make some assumptions simply because I've > > lived in the South all my adult life. > > But the picture clearly showed drop biscuit dumplings. She didn't > even look at it until after she asked you. > > > I find rolled dumplings start off way too heavy. > > I would assume there's a way to lighten them up. I have had light > ones and I have had heavy pasty ones. > > -=sw Bisquick drop dumplings have always been fine for me. |
Chicken & Dumplings
sf wrote:
> On Fri, 10 May 2013 18:19:26 -0400, jmcquown > > wrote: > >> On 5/10/2013 6:12 PM, sf wrote: >>> On Fri, 10 May 2013 18:07:42 -0400, jmcquown > >>> wrote: >>> >>>> A rare thing... I took a food photo! >>>> >>>> http://i1342.photobucket.com/albums/...psa65e7d99.jpg >>>> >>>> >>> What style are your dumplings, Jill? >>> >>> >> Drop dumplings. I've never made rolled dumplings. I've always found >> them a tad too doughy. >> > Thanks, that's what they looked like to me - but I thought I'd ask > because you're in the South and the rolled type seems to be popular > down there. My MIL is on the East Coast and she made the rolled kind. When my FIL took a bite, he told her that they were not dumplings but noodles! |
Chicken & Dumplings
jmcquown wrote:
> On 5/10/2013 6:33 PM, Sqwertz wrote: >> On Fri, 10 May 2013 15:12:37 -0700, sf wrote: >> >>> On Fri, 10 May 2013 18:07:42 -0400, jmcquown > >>> wrote: >>> >>>> A rare thing... I took a food photo! >>>> >>>> http://i1342.photobucket.com/albums/...psa65e7d99.jpg >>>> >>> What style are your dumplings, Jill? >> >> You could have just looked at the picture, duh. >> >> -sw >> > Now, now! It's logical to make some assumptions simply because I've > lived in the South all my adult life. And yes, rolled dumplings do > seem to be popular. Not my cup of tea, but heck, someone must like > them. > I find rolled dumplings start off way too heavy. Drop dumplings do > "gain a little weight" when the stew is reheated the next day. That's > just fine because they start off fairly light. I have learned to make only enough dumplings for that meal. Then if there is extra stew, to reheat it and put on fresh dumplings. Yes, some of the old dumplings will migrate into the stew and thicken it a bit. Might have to add water. I did once have about one serving left. Put it in a bowl in the fridge and when I went to eat it the next day there wasn't much left but the dumpling. It had sucked everything up into it! |
Chicken & Dumplings
Sqwertz wrote:
> On Fri, 10 May 2013 19:20:15 -0400, jmcquown wrote: > >> On 5/10/2013 6:33 PM, Sqwertz wrote: >>> On Fri, 10 May 2013 15:12:37 -0700, sf wrote: >>> >>>> On Fri, 10 May 2013 18:07:42 -0400, jmcquown >>>> > wrote: >>>> >>>>> A rare thing... I took a food photo! >>>>> >>>>> http://i1342.photobucket.com/albums/...psa65e7d99.jpg >>>>> >>>> What style are your dumplings, Jill? >>> >>> You could have just looked at the picture, duh. >>> >> Now, now! It's logical to make some assumptions simply because I've >> lived in the South all my adult life. > > But the picture clearly showed drop biscuit dumplings. She didn't > even look at it until after she asked you. > >> I find rolled dumplings start off way too heavy. > > I would assume there's a way to lighten them up. I have had light > ones and I have had heavy pasty ones. The addition of instant potato flakes will lighten them. I also used a gluten free recipe that had potatoes, mashed, mixed into the dough. Those were very good! |
Chicken & Dumplings
On May 10, 7:49*pm, Sqwertz > wrote:
> On Fri, 10 May 2013 19:20:15 -0400, jmcquown wrote: > > On 5/10/2013 6:33 PM, Sqwertz wrote: > >> On Fri, 10 May 2013 15:12:37 -0700, sf wrote: > > >>> On Fri, 10 May 2013 18:07:42 -0400, jmcquown > > >>> wrote: > > >>>> A rare thing... I took a food photo! > > >>>>http://i1342.photobucket.com/albums/...icken_dumpling.... > > >>> What style are your dumplings, Jill? > > >> You could have just looked at the picture, duh. > > > Now, now! *It's logical to make some assumptions simply because I've > > lived in the South all my adult life. > > But the picture clearly showed drop biscuit dumplings. *She didn't > even look at it until after she asked you. > > > I find rolled dumplings start off way too heavy. > > I would assume there's a way to lighten them up. *I have had light > ones and I have had heavy pasty ones. > > -=sw- Hide quoted text - > > - Show quoted text - The main reason people find rolled dumplings too heavy is because they make the dough too heavy. The dough should be soft like a biscuit dough. An insufficient amount of baking powder can also cause them to be heavy. |
Chicken & Dumplings
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Chicken & Dumplings
On May 10, 11:59*pm, "Julie Bove" > wrote:
> wrote: > > > The main reason people find rolled dumplings too heavy is because they > > make the dough too heavy. *The dough should be soft like a biscuit > > dough. *An insufficient amount of baking powder can also cause them to > > be heavy. > > I once read a story in The Good Old Days about a family that used leftover > pie crust as dumplings. *There wouldn't be any levening in that. Pie crust dough is also rolled a lot thinner than dough for dumplings. Pie crust dumplings are basically homemade noodles. |
Chicken & Dumplings
On Fri, 10 May 2013 15:27:14 -0700, sf > wrote:
>On Fri, 10 May 2013 18:19:26 -0400, jmcquown > >wrote: > >> On 5/10/2013 6:12 PM, sf wrote: >> > On Fri, 10 May 2013 18:07:42 -0400, jmcquown > >> > wrote: >> > >> >> A rare thing... I took a food photo! >> >> >> >> http://i1342.photobucket.com/albums/...psa65e7d99.jpg >> >> >> >> >> > What style are your dumplings, Jill? >> > >> > >> Drop dumplings. I've never made rolled dumplings. I've always found >> them a tad too doughy. >> >Thanks, that's what they looked like to me - but I thought I'd ask >because you're in the South and the rolled type seems to be popular >down there. Alton Brown has a wonderful show on both kinds of dumplings. He traces them back to their European origins and the immigration here. Here is someone's summary of the show regarding 'swimmers' and 'slickers.' http://tinyurl.com/d3oo9xm Janet US |
Chicken & Dumplings
On Fri, 10 May 2013 18:30:08 -0400, jmcquown >
wrote: > I've eaten rolled dumplings a > few times in restaurants and they're just too heavy for my taste. I've never even seen them, but hope someday to try them... hopefully they will be better cooked than what you've been served. :) -- Food is an important part of a balanced diet. |
Chicken & Dumplings
On Fri, 10 May 2013 20:23:33 -0700, "Julie Bove"
> wrote: > My MIL is on the East Coast and she made the rolled kind. When my FIL took > a bite, he told her that they were not dumplings but noodles! I will agree with that opinion, even though I've never eaten them! -- Food is an important part of a balanced diet. |
Chicken & Dumplings
On Fri, 10 May 2013 22:25:28 -0600, Janet Bostwick
> wrote: > Alton Brown has a wonderful show on both kinds of dumplings. He > traces them back to their European origins and the immigration here. > Here is someone's summary of the show regarding 'swimmers' and > 'slickers.' > http://tinyurl.com/d3oo9xm > Janet US Thanks, but that url didn't lead me to this http://www.foodnetwork.com/good-eats...ngs/index.html it gave me http://www.eatlikenoone.com/review-o...-dumplings.htm -- Food is an important part of a balanced diet. |
Chicken & Dumplings
On Fri, 10 May 2013 19:20:15 -0400, jmcquown >
wrote: > On 5/10/2013 6:33 PM, Sqwertz wrote: > > On Fri, 10 May 2013 15:12:37 -0700, sf wrote: > > > >> On Fri, 10 May 2013 18:07:42 -0400, jmcquown > > >> wrote: > >> > >>> A rare thing... I took a food photo! > >>> > >>> http://i1342.photobucket.com/albums/...psa65e7d99.jpg > >>> > >> What style are your dumplings, Jill? > > > > You could have just looked at the picture, duh. > > > > -sw > > > Now, now! It's logical to make some assumptions simply because I've > lived in the South all my adult life. And yes, rolled dumplings do seem > to be popular. Not my cup of tea, but heck, someone must like them. > Steve, the poster child for "consummate idiot", assumed I didn't look? LOLOL -- Food is an important part of a balanced diet. |
Chicken & Dumplings
On Fri, 10 May 2013 20:26:10 -0700, "Julie Bove"
> wrote: > It had sucked everything up into it! That's what dumplings and noodles do. If you have leftovers, you should separate them and if you know you're going to have leftovers, you shouldn't combine them to begin with. -- Food is an important part of a balanced diet. |
Chicken & Dumplings
On Fri, 10 May 2013 20:51:55 -0700 (PDT), "
> wrote: > The main reason people find rolled dumplings too heavy is because they > make the dough too heavy. The dough should be soft like a biscuit > dough. An insufficient amount of baking powder can also cause them to > be heavy. Good point! -- Food is an important part of a balanced diet. |
Chicken & Dumplings
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Chicken & Dumplings
sf wrote:
> On Fri, 10 May 2013 20:26:10 -0700, "Julie Bove" > > wrote: > >> It had sucked everything up into it! > > That's what dumplings and noodles do. If you have leftovers, you > should separate them and if you know you're going to have leftovers, > you shouldn't combine them to begin with. I know that now. I did learn a trick from a chef though for cooking rice that goes into a soup. I would presume that this would work for noodles as well. He said to cook it separately then add to the soup and that way it won't soak up the broth. I knew there had to be a way because canned soup doesn't do that. |
Chicken & Dumplings
"jmcquown" > wrote in message ... > On 5/10/2013 6:12 PM, sf wrote: >> On Fri, 10 May 2013 18:07:42 -0400, jmcquown > >> wrote: >> >>> A rare thing... I took a food photo! >>> >>> http://i1342.photobucket.com/albums/...psa65e7d99.jpg >>> >>> This was cooked in one of the vintage Descoware (a La Creuset >>> "imitator") porcelain coated cast iron pots my mother gave me years ago. >>> It's heavy, yes, but it's my go-to pot when it comes to making stews >>> or a pot of chili. :) >>> >> What style are your dumplings, Jill? >> >> > Drop dumplings. I've never made rolled dumplings. I've always found them > a tad too doughy. Please describe both? The only dumplings I make are a mix of flour, suet, salt and water, mixed together and rolled into balls. I put them in the top of a stew to cook. I must say they taste jolly good though:)) -- -- http://www.helpforheroes.org.uk/shop/ |
Chicken & Dumplings
"Julie Bove" > wrote in message ... > jmcquown wrote: >> On 5/10/2013 6:33 PM, Sqwertz wrote: >>> On Fri, 10 May 2013 15:12:37 -0700, sf wrote: >>> >>>> On Fri, 10 May 2013 18:07:42 -0400, jmcquown > >>>> wrote: >>>> >>>>> A rare thing... I took a food photo! >>>>> >>>>> http://i1342.photobucket.com/albums/...psa65e7d99.jpg >>>>> >>>> What style are your dumplings, Jill? >>> >>> You could have just looked at the picture, duh. >>> >>> -sw >>> >> Now, now! It's logical to make some assumptions simply because I've >> lived in the South all my adult life. And yes, rolled dumplings do >> seem to be popular. Not my cup of tea, but heck, someone must like >> them. >> I find rolled dumplings start off way too heavy. Drop dumplings do >> "gain a little weight" when the stew is reheated the next day. That's >> just fine because they start off fairly light. > > I have learned to make only enough dumplings for that meal. Then if there > is extra stew, to reheat it and put on fresh dumplings. Yes, some of the > old dumplings will migrate into the stew and thicken it a bit. Might have > to add water. I did once have about one serving left. Put it in a bowl > in the fridge and when I went to eat it the next day there wasn't much > left but the dumpling. It had sucked everything up into it! lol, yes I always make fresh dumplings. -- -- http://www.helpforheroes.org.uk/shop/ |
Chicken & Dumplings
"Ophelia" > wrote in message ... > > > "jmcquown" > wrote in message > ... >> On 5/10/2013 6:12 PM, sf wrote: >>> On Fri, 10 May 2013 18:07:42 -0400, jmcquown > >>> wrote: >>> >>>> A rare thing... I took a food photo! >>>> >>>> http://i1342.photobucket.com/albums/...psa65e7d99.jpg >>>> >>>> This was cooked in one of the vintage Descoware (a La Creuset >>>> "imitator") porcelain coated cast iron pots my mother gave me years >>>> ago. >>>> It's heavy, yes, but it's my go-to pot when it comes to making stews >>>> or a pot of chili. :) >>>> >>> What style are your dumplings, Jill? >>> >>> >> Drop dumplings. I've never made rolled dumplings. I've always found >> them >> a tad too doughy. > > Please describe both? The only dumplings I make are a mix of flour, suet, > salt and water, mixed together and rolled into balls. I put them in the > top of a stew to cook. I must say they taste jolly good though:)) Drop dumplings are more like biscuits but a little more liquidy. You drop them by spoonfuls onto the stew. If done right, they are light and airy. I just looked up the rolled ones. When my MIL made them they appeared to be noodles. I looked up Alton Brown's recipe and although the ingredients are slightly different (they do contain baking powder), you roll them out thinly, cut them in strips and let them dry like you would noodles. The only ones I've ever had were my MIL's and they were like thick noodles. |
Chicken & Dumplings
"Julie Bove" > wrote in message ... > > "Ophelia" > wrote in message > ... >> >> >> "jmcquown" > wrote in message >> ... >>> On 5/10/2013 6:12 PM, sf wrote: >>>> On Fri, 10 May 2013 18:07:42 -0400, jmcquown > >>>> wrote: >>>> >>>>> A rare thing... I took a food photo! >>>>> >>>>> http://i1342.photobucket.com/albums/...psa65e7d99.jpg >>>>> >>>>> This was cooked in one of the vintage Descoware (a La Creuset >>>>> "imitator") porcelain coated cast iron pots my mother gave me years >>>>> ago. >>>>> It's heavy, yes, but it's my go-to pot when it comes to making >>>>> stews >>>>> or a pot of chili. :) >>>>> >>>> What style are your dumplings, Jill? >>>> >>>> >>> Drop dumplings. I've never made rolled dumplings. I've always found >>> them >>> a tad too doughy. >> >> Please describe both? The only dumplings I make are a mix of flour, >> suet, >> salt and water, mixed together and rolled into balls. I put them in the >> top of a stew to cook. I must say they taste jolly good though:)) > > Drop dumplings are more like biscuits but a little more liquidy. You drop > them by spoonfuls onto the stew. If done right, they are light and airy. > > I just looked up the rolled ones. When my MIL made them they appeared to > be noodles. I looked up Alton Brown's recipe and although the ingredients > are slightly different (they do contain baking powder), you roll them out > thinly, cut them in strips and let them dry like you would noodles. The > only ones I've ever had were my MIL's and they were like thick noodles. Thanks. Do you have recipes to share? Mine is 8 oz SR Flour, 4 oz suet, pinch salt and water to make a light dough. Form into balls. Cook in stew for 20 minutes with the lid on. When cooked in a hot stew, they come up nice and fluffy. I like to cook them in the stew because the flavour of the stew goes into the dumplings. -- -- http://www.helpforheroes.org.uk/shop/ |
Chicken & Dumplings
On 5/10/2013 6:20 PM, jmcquown wrote:
> Now, now! It's logical to make some assumptions simply because I've > lived in the South all my adult life. And yes, rolled dumplings do seem > to be popular. Not my cup of tea, but heck, someone must like them. > > I find rolled dumplings start off way too heavy. Drop dumplings do > "gain a little weight" when the stew is reheated the next day. That's > just fine because they start off fairly light. Becca made chicken and dumplings this past week... it is one of my favorites. Her dumplings are more like biscuits that are cooked on the top of the chicken mixture. In PA, the Amish style of dumplings is almost like a flat sheet of very heavy noodle dough... cut into squares and then cooked in the chicken mixture. VERY heavy. I like Becca's southern version much better. George L |
Chicken & Dumplings
On 5/11/2013 7:32 AM, George Leppla wrote:
> On 5/10/2013 6:20 PM, jmcquown wrote: >> Now, now! It's logical to make some assumptions simply because I've >> lived in the South all my adult life. And yes, rolled dumplings do seem >> to be popular. Not my cup of tea, but heck, someone must like them. >> >> I find rolled dumplings start off way too heavy. Drop dumplings do >> "gain a little weight" when the stew is reheated the next day. That's >> just fine because they start off fairly light. > > > Becca made chicken and dumplings this past week... it is one of my > favorites. Her dumplings are more like biscuits that are cooked on the > top of the chicken mixture. In PA, the Amish style of dumplings is > almost like a flat sheet of very heavy noodle dough... cut into squares > and then cooked in the chicken mixture. VERY heavy. > > I like Becca's southern version much better. > > George L Yes, those square dumplings are the type I'm referring to when I say I find them to be heavy. I much prefer the drop dumplings which are similar to biscuits. :) Jill |
Chicken & Dumplings
"jmcquown" > wrote in message ... > On 5/11/2013 7:32 AM, George Leppla wrote: >> On 5/10/2013 6:20 PM, jmcquown wrote: >>> Now, now! It's logical to make some assumptions simply because I've >>> lived in the South all my adult life. And yes, rolled dumplings do seem >>> to be popular. Not my cup of tea, but heck, someone must like them. >>> >>> I find rolled dumplings start off way too heavy. Drop dumplings do >>> "gain a little weight" when the stew is reheated the next day. That's >>> just fine because they start off fairly light. >> >> >> Becca made chicken and dumplings this past week... it is one of my >> favorites. Her dumplings are more like biscuits that are cooked on the >> top of the chicken mixture. In PA, the Amish style of dumplings is >> almost like a flat sheet of very heavy noodle dough... cut into squares >> and then cooked in the chicken mixture. VERY heavy. >> >> I like Becca's southern version much better. >> >> George L > > Yes, those square dumplings are the type I'm referring to when I say I > find them to be heavy. I much prefer the drop dumplings which are similar > to biscuits. :) Share the recipe for the 'drop dumplings which are similar to biscuits'? -- -- http://www.helpforheroes.org.uk/shop/ |
Chicken & Dumplings
On 5/11/2013 8:11 AM, Ophelia wrote:
> > > "jmcquown" > wrote in message > ... >> On 5/11/2013 7:32 AM, George Leppla wrote: >>> On 5/10/2013 6:20 PM, jmcquown wrote: >>>> Now, now! It's logical to make some assumptions simply because I've >>>> lived in the South all my adult life. And yes, rolled dumplings do >>>> seem >>>> to be popular. Not my cup of tea, but heck, someone must like them. >>>> >>>> I find rolled dumplings start off way too heavy. Drop dumplings do >>>> "gain a little weight" when the stew is reheated the next day. That's >>>> just fine because they start off fairly light. >>> >>> >>> Becca made chicken and dumplings this past week... it is one of my >>> favorites. Her dumplings are more like biscuits that are cooked on the >>> top of the chicken mixture. In PA, the Amish style of dumplings is >>> almost like a flat sheet of very heavy noodle dough... cut into squares >>> and then cooked in the chicken mixture. VERY heavy. >>> >>> I like Becca's southern version much better. >>> >>> George L >> >> Yes, those square dumplings are the type I'm referring to when I say I >> find them to be heavy. I much prefer the drop dumplings which are >> similar to biscuits. :) > > Share the recipe for the 'drop dumplings which are similar to biscuits'? > The recipe is from an old Betty Crocker cookbook: 3 Tbs. vegetable shortening (yes, you could use your suet!) 1-1/2 c. all purpose flour* 2 tsp. baking powder 3/4 tsp. salt 3/4 c. milk Cut shortening into flour, baking powder and salt with pastry blender [I just use a fork] until mixture resembles fine crumbs. Stir in milk. Drop dough by [tea]spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). [Rubbish, I do it all the time!] Cook uncovered 10 minutes. Cover and cook 10 minutes longer. *If using self-rising flour omit baking powder and salt. Jill |
Chicken & Dumplings
"jmcquown" > wrote in message ... > The recipe is from an old Betty Crocker cookbook: > > 3 Tbs. vegetable shortening (yes, you could use your suet!) > 1-1/2 c. all purpose flour* > 2 tsp. baking powder > 3/4 tsp. salt > 3/4 c. milk > > Cut shortening into flour, baking powder and salt with pastry blender [I > just use a fork] until mixture resembles fine crumbs. Stir in milk. Drop > dough by [tea]spoonfuls onto hot meat or vegetables in boiling stew (do > not drop directly into liquid). [Rubbish, I do it all the time!] Cook > uncovered 10 minutes. Cover and cook 10 minutes longer. > *If using self-rising flour omit baking powder and salt. Sounds a lot like mine except yours uses milk. I make mine about the same size as a golf ball and they fluff up about twice the size. Vive la différence:) -- -- http://www.helpforheroes.org.uk/shop/ |
Chicken & Dumplings
On Sat, 11 May 2013 12:23:43 +0100, "Ophelia"
> wrote: > Thanks. Do you have recipes to share? Mine is 8 oz SR Flour, 4 oz suet, > pinch salt and water to make a light dough. Form into balls. Cook in stew > for 20 minutes with the lid on. > > When cooked in a hot stew, they come up nice and fluffy. I like to cook > them in the stew because the flavour of the stew goes into the dumplings. The recipe I use is too soft to handle like you handle yours. I use it in chicken fricassee/stew, not soup because it should be resting on something that's partially above the liquid for the best (light, dry) results. The edges of the dumplings always seem to come into contact with the broth, so it thickens while the dumplings cook. Dumplings 1 1/2 C all purpose flour 2 tsp baking powder 3/4 tsp salt 3 T shortening or butter (in your case, lard or suet) 3/4 milk Measure flour, baking powder and salt into a bowl. (add 3T snipped parsley or thyme, if desired) Cut in shortening/butter thoroughly until mixture looks like meal. Stir in milk Drop by spoonfuls onto the stew. Cook uncovered 10 minutes, cover and cook 20 minutes longer (no peeking). PS: the liquid should be simmering, not boiling, but you probably already knew that. -- Food is an important part of a balanced diet. |
Chicken & Dumplings
On Fri, 10 May 2013 23:37:26 -0700, "Julie Bove"
> wrote: > sf wrote: > > On Fri, 10 May 2013 20:26:10 -0700, "Julie Bove" > > > wrote: > > > >> It had sucked everything up into it! > > > > That's what dumplings and noodles do. If you have leftovers, you > > should separate them and if you know you're going to have leftovers, > > you shouldn't combine them to begin with. > > I know that now. I did learn a trick from a chef though for cooking rice > that goes into a soup. I would presume that this would work for noodles as > well. He said to cook it separately then add to the soup and that way it > won't soak up the broth. You didn't figure that out on your own? > I knew there had to be a way because canned soup > doesn't do that. > I don't know for sure, but canned soup might use converted rice. It seems to have different properties from regular rice. -- Food is an important part of a balanced diet. |
Chicken & Dumplings
Julie Bove wrote:
> > I did learn a trick from a chef though for cooking rice > that goes into a soup. I would presume that this would work for noodles as > well. He said to cook it separately then add to the soup and that way it > won't soak up the broth. I knew there had to be a way because canned soup > doesn't do that. Not only that, but cook the rice or noodles in a broth too, not just plain water. Chicken soup with rice, use homemade chicken broth for the rice. Use beef broth for beef soup with rice or noodles. :-D G. |
Chicken & Dumplings
On Fri, 10 May 2013 22:45:35 -0700, sf > wrote:
>On Fri, 10 May 2013 22:25:28 -0600, Janet Bostwick > wrote: > >> Alton Brown has a wonderful show on both kinds of dumplings. He >> traces them back to their European origins and the immigration here. >> Here is someone's summary of the show regarding 'swimmers' and >> 'slickers.' >> http://tinyurl.com/d3oo9xm >> Janet US > >Thanks, but that url didn't lead me to this >http://www.foodnetwork.com/good-eats...ngs/index.html >it gave me >http://www.eatlikenoone.com/review-o...-dumplings.htm that was what I intended. I was hoping to find the full episode so we could either listen or read through the explanation of origin. (I still don't understand how to find transcripts or shows) Janet US |
Chicken & Dumplings
On Sat, 11 May 2013 08:12:00 -0600, Janet Bostwick
> wrote: > On Fri, 10 May 2013 22:45:35 -0700, sf > wrote: > > >On Fri, 10 May 2013 22:25:28 -0600, Janet Bostwick > > wrote: > > > >> Alton Brown has a wonderful show on both kinds of dumplings. He > >> traces them back to their European origins and the immigration here. > >> Here is someone's summary of the show regarding 'swimmers' and > >> 'slickers.' > >> http://tinyurl.com/d3oo9xm > >> Janet US > > > >Thanks, but that url didn't lead me to this > >http://www.foodnetwork.com/good-eats...ngs/index.html > >it gave me > >http://www.eatlikenoone.com/review-o...-dumplings.htm > > that was what I intended. I was hoping to find the full episode so we > could either listen or read through the explanation of origin. (I > still don't understand how to find transcripts or shows) Oh, okay. Did you look here? http://www.goodeatsfanpage.com/GEFP/index.htm -- Food is an important part of a balanced diet. |
Chicken & Dumplings
On 5/11/2013 8:36 AM, Ophelia wrote:
> > > "jmcquown" > wrote in message > ... > >> The recipe is from an old Betty Crocker cookbook: >> >> 3 Tbs. vegetable shortening (yes, you could use your suet!) >> 1-1/2 c. all purpose flour* >> 2 tsp. baking powder >> 3/4 tsp. salt >> 3/4 c. milk >> >> Cut shortening into flour, baking powder and salt with pastry blender [I >> just use a fork] until mixture resembles fine crumbs. Stir in milk. Drop >> dough by [tea]spoonfuls onto hot meat or vegetables in boiling stew (do >> not drop directly into liquid). [Rubbish, I do it all the time!] Cook >> uncovered 10 minutes. Cover and cook 10 minutes longer. >> *If using self-rising flour omit baking powder and salt. > > Sounds a lot like mine except yours uses milk. I make mine about the same > size as a golf ball and they fluff up about twice the size. > > Vive la différence:) These fluff up, too! I'm all too familiar with golf balls; the 11th green is right behind my house. :) My dumplings are too wet to roll into balls. If I could find suet I'd try your dumplings. :) Jill |
Chicken & Dumplings
On Sat, 11 May 2013 07:22:01 -0700, sf > wrote:
> Did you look here? > http://www.goodeatsfanpage.com/GEFP/index.htm Unfortunately there's no direct link to it... you have to look under "D" for Don't Be Chicken of Dumplings See: American Classics VII and click the hot link. The transcript it there. -- Food is an important part of a balanced diet. |
Chicken & Dumplings
"sf" > wrote in message ... > The recipe I use is too soft to handle like you handle yours. I use > it in chicken fricassee/stew, not soup because it should be resting on > something that's partially above the liquid for the best (light, dry) > results. The edges of the dumplings always seem to come into contact > with the broth, so it thickens while the dumplings cook. > > Dumplings > > 1 1/2 C all purpose flour > 2 tsp baking powder > 3/4 tsp salt > 3 T shortening or butter (in your case, lard or suet) > 3/4 milk > > Measure flour, baking powder and salt into a bowl. (add 3T snipped > parsley or thyme, if desired) Cut in shortening/butter thoroughly > until mixture looks like meal. Stir in milk > > Drop by spoonfuls onto the stew. Cook uncovered 10 minutes, cover and > cook 20 minutes longer (no peeking). > > PS: the liquid should be simmering, not boiling, but you probably > already knew that. I did indeed:) Yes yours does sound very much softer. Thanks:) -- -- http://www.helpforheroes.org.uk/shop/ |
Chicken & Dumplings
"jmcquown" > wrote in message ... > On 5/11/2013 8:36 AM, Ophelia wrote: >> >> >> "jmcquown" > wrote in message >> ... >> >>> The recipe is from an old Betty Crocker cookbook: >>> >>> 3 Tbs. vegetable shortening (yes, you could use your suet!) >>> 1-1/2 c. all purpose flour* >>> 2 tsp. baking powder >>> 3/4 tsp. salt >>> 3/4 c. milk >>> >>> Cut shortening into flour, baking powder and salt with pastry blender [I >>> just use a fork] until mixture resembles fine crumbs. Stir in milk. >>> Drop >>> dough by [tea]spoonfuls onto hot meat or vegetables in boiling stew (do >>> not drop directly into liquid). [Rubbish, I do it all the time!] Cook >>> uncovered 10 minutes. Cover and cook 10 minutes longer. >>> *If using self-rising flour omit baking powder and salt. >> >> Sounds a lot like mine except yours uses milk. I make mine about the >> same >> size as a golf ball and they fluff up about twice the size. >> >> Vive la différence:) > > These fluff up, too! I'm all too familiar with golf balls; the 11th green > is right behind my house. :) My dumplings are too wet to roll into balls. > If I could find suet I'd try your dumplings. :) lol Suet is great to make pastry with too. Hopefully one day you will be blessed with some ;o) btw suet is just shredded suet. Perhaps you could get some from a friendly butcher? -- -- http://www.helpforheroes.org.uk/shop/ |
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