|
Shortbread question
On Sun, 3 Jan 2021 09:11:58 -0500, Gary > wrote:
>Dave Smith wrote: I have >> done a considerable amount of baking over the years and there aren't >> many recipes that instruct you to eat things right away. One exception >> would be Vichyssoise. > >Correct me if I'm wrong but I don't think Vichyssoise should be eaten >right away either. Isn't it supposed to be pureed then chilled first? > >I've made it a few times but I like it chunky and hot. No chilled soup >for me, thank you. :) All the little rules... The older, the more... |
Shortbread question
On Sunday, January 3, 2021 at 1:23:53 PM UTC-5, Master Bruce wrote:
> On Sun, 3 Jan 2021 09:11:58 -0500, Gary > wrote: > > >Dave Smith wrote: I have > >> done a considerable amount of baking over the years and there aren't > >> many recipes that instruct you to eat things right away. One exception > >> would be Vichyssoise. > > > >Correct me if I'm wrong but I don't think Vichyssoise should be eaten > >right away either. Isn't it supposed to be pureed then chilled first? > > > >I've made it a few times but I like it chunky and hot. No chilled soup > >for me, thank you. :) > All the little rules... The older, the more... I suspect Gary's been that way all his life. Still, nothing wrong with preferences, unless you make fun or judge those whose preferences are different. Oh, hey. Just broke one of the walls in my glass house. Hang on while I get the duct tape. Cindy Hamilton |
Shortbread question
On Sun, 3 Jan 2021 10:29:43 -0800 (PST), Cindy Hamilton
> wrote: >On Sunday, January 3, 2021 at 1:23:53 PM UTC-5, Master Bruce wrote: >> On Sun, 3 Jan 2021 09:11:58 -0500, Gary > wrote: >> >> >Dave Smith wrote: I have >> >> done a considerable amount of baking over the years and there aren't >> >> many recipes that instruct you to eat things right away. One exception >> >> would be Vichyssoise. >> > >> >Correct me if I'm wrong but I don't think Vichyssoise should be eaten >> >right away either. Isn't it supposed to be pureed then chilled first? >> > >> >I've made it a few times but I like it chunky and hot. No chilled soup >> >for me, thank you. :) >> All the little rules... The older, the more... > >I suspect Gary's been that way all his life. > >Still, nothing wrong with preferences, unless you make fun or judge >those whose preferences are different. But too many little rules and preferences make for a typical old person. |
Shortbread question
On Sunday, January 3, 2021 at 1:42:41 PM UTC-5, Master Bruce wrote:
> On Sun, 3 Jan 2021 10:29:43 -0800 (PST), Cindy Hamilton > > wrote: > > >On Sunday, January 3, 2021 at 1:23:53 PM UTC-5, Master Bruce wrote: > >> On Sun, 3 Jan 2021 09:11:58 -0500, Gary > wrote: > >> > >> >Dave Smith wrote: I have > >> >> done a considerable amount of baking over the years and there aren't > >> >> many recipes that instruct you to eat things right away. One exception > >> >> would be Vichyssoise. > >> > > >> >Correct me if I'm wrong but I don't think Vichyssoise should be eaten > >> >right away either. Isn't it supposed to be pureed then chilled first? > >> > > >> >I've made it a few times but I like it chunky and hot. No chilled soup > >> >for me, thank you. :) > >> All the little rules... The older, the more... > > > >I suspect Gary's been that way all his life. > > > >Still, nothing wrong with preferences, unless you make fun or judge > >those whose preferences are different. > But too many little rules and preferences make for a typical old > person. Maybe. Perhaps we're set in our ways, or perhaps it's the culmination of a lifetime of trial-and-error and we know what works, what doesn't, what we like, and what we don't. Unless you're suggesting I should attempt to develop a taste for bland casseroles and overcooked crockpot foods just for a change. Cindy Hamilton |
Shortbread question
On Sun, 3 Jan 2021 12:42:00 -0800 (PST), Cindy Hamilton
> wrote: >On Sunday, January 3, 2021 at 1:42:41 PM UTC-5, Master Bruce wrote: >> On Sun, 3 Jan 2021 10:29:43 -0800 (PST), Cindy Hamilton >> > wrote: >> >> >On Sunday, January 3, 2021 at 1:23:53 PM UTC-5, Master Bruce wrote: >> >> On Sun, 3 Jan 2021 09:11:58 -0500, Gary > wrote: >> >> >> >> >Dave Smith wrote: I have >> >> >> done a considerable amount of baking over the years and there aren't >> >> >> many recipes that instruct you to eat things right away. One exception >> >> >> would be Vichyssoise. >> >> > >> >> >Correct me if I'm wrong but I don't think Vichyssoise should be eaten >> >> >right away either. Isn't it supposed to be pureed then chilled first? >> >> > >> >> >I've made it a few times but I like it chunky and hot. No chilled soup >> >> >for me, thank you. :) >> >> All the little rules... The older, the more... >> > >> >I suspect Gary's been that way all his life. >> > >> >Still, nothing wrong with preferences, unless you make fun or judge >> >those whose preferences are different. >> But too many little rules and preferences make for a typical old >> person. > >Maybe. Perhaps we're set in our ways, or perhaps it's the culmination >of a lifetime of trial-and-error and we know what works, what doesn't, >what we like, and what we don't. > >Unless you're suggesting I should attempt to develop a taste for >bland casseroles and overcooked crockpot foods just for a change. No, like what you like. But Gary starts to sound like an old man. |
Shortbread question
"Gary" > wrote in message ... > Dave Smith wrote: I have >> done a considerable amount of baking over the years and there aren't >> many recipes that instruct you to eat things right away. One exception >> would be Vichyssoise. > > Correct me if I'm wrong but I don't think Vichyssoise should be eaten > right away either. Isn't it supposed to be pureed then chilled first? > > I've made it a few times but I like it chunky and hot. No chilled soup for > me, thank you. :) I said that too until I got some Gazpacho in a bottle at QFC. I drank it straight from the bottle. Loved it! But it was part of a promotion and I've never seen it since. |
Shortbread question
On 1/3/2021 4:38 PM, Master Bruce wrote:
> On Sun, 3 Jan 2021 12:42:00 -0800 (PST), Cindy Hamilton > > wrote: > >> On Sunday, January 3, 2021 at 1:42:41 PM UTC-5, Master Bruce wrote: >>> On Sun, 3 Jan 2021 10:29:43 -0800 (PST), Cindy Hamilton >>> > wrote: >>> >>>> On Sunday, January 3, 2021 at 1:23:53 PM UTC-5, Master Bruce wrote: >>>>> On Sun, 3 Jan 2021 09:11:58 -0500, Gary > wrote: >>>>> >>>>>> Dave Smith wrote: I have >>>>>>> done a considerable amount of baking over the years and there aren't >>>>>>> many recipes that instruct you to eat things right away. One exception >>>>>>> would be Vichyssoise. >>>>>> >>>>>> Correct me if I'm wrong but I don't think Vichyssoise should be eaten >>>>>> right away either. Isn't it supposed to be pureed then chilled first? >>>>>> >>>>>> I've made it a few times but I like it chunky and hot. No chilled soup >>>>>> for me, thank you. :) >>>>> All the little rules... The older, the more... >>>> >>>> I suspect Gary's been that way all his life. >>>> >>>> Still, nothing wrong with preferences, unless you make fun or judge >>>> those whose preferences are different. >>> But too many little rules and preferences make for a typical old >>> person. >> >> Maybe. Perhaps we're set in our ways, or perhaps it's the culmination >> of a lifetime of trial-and-error and we know what works, what doesn't, >> what we like, and what we don't. >> >> Unless you're suggesting I should attempt to develop a taste for >> bland casseroles and overcooked crockpot foods just for a change. > > No, like what you like. But Gary starts to sound like an old man. > Ummmm Bruce... I *am* an old man now. Why shouldn't I sound like one? |
Shortbread question
On Saturday, January 2, 2021 at 10:43:47 AM UTC-5, Dave Smith wrote:
> On 2021-01-02 12:30 a.m., jmcquown wrote: > > On 1/1/2021 11:28 PM, Dave Smith wrote: > >> On 2021-01-01 11:16 p.m., Julie Bove wrote: > >> > >>>>> It doesn't. > >>>>> > >>>> > >>>> Mt experience and the advice of numerous site beg to differ. > >>> > >>> Care to share a site? > >> > >> Since you won't use |Google because you prefer to remain willfully > >> ignorant.... > >> https://www.google.com/search?q=agin...hrome&ie=UTF-8 > >> > >>> And maybe your recipe? I know there are many. > >> > >> > >> Yeah, right. I will post my recipe for you so that you can tell be the > >> reasons it won't work for you. There are three ingredients; butter, > >> sugar and flour. > >> > > > > I'll post my grandmother's Scottish Shortbread recipe: > > > > 3/4 lb. butter > > 1 cup sugar > > 4 cups (1 lb.) all purpose flour > > 1/4 tsp. salt > > > > Cream butter and sugar. Mix and sift together flour & salt. Stir into > > butter and sugar mixture. Roll to 3/4 inch thickeness in a glass baking > > pan. Prick with a fork a number of times. Bake at 275F until light > > brown, about one hour. No mention of "aging" shortbread. > No need to mention what many shortbread bakers already know. How are we poor mortals, who didn't grow up eating shortbread (unless Lorna Doones count), to know if the recipe doesn't tell us? > I have > done a considerable amount of baking over the years and there aren't > many recipes that instruct you to eat things right away. Mmm. Chocolate-chip cookies warm out of the oven. Cindy Hamilton |
Shortbread question
On Mon, 4 Jan 2021 09:05:02 -0500, Gary > wrote:
>On 1/3/2021 4:38 PM, Master Bruce wrote: >> On Sun, 3 Jan 2021 12:42:00 -0800 (PST), Cindy Hamilton >> > wrote: >> >>> On Sunday, January 3, 2021 at 1:42:41 PM UTC-5, Master Bruce wrote: >>>> On Sun, 3 Jan 2021 10:29:43 -0800 (PST), Cindy Hamilton >>>> > wrote: >>>> >>>>> On Sunday, January 3, 2021 at 1:23:53 PM UTC-5, Master Bruce wrote: >>>>>> On Sun, 3 Jan 2021 09:11:58 -0500, Gary > wrote: >>>>>> >>>>>>> Dave Smith wrote: I have >>>>>>>> done a considerable amount of baking over the years and there aren't >>>>>>>> many recipes that instruct you to eat things right away. One exception >>>>>>>> would be Vichyssoise. >>>>>>> >>>>>>> Correct me if I'm wrong but I don't think Vichyssoise should be eaten >>>>>>> right away either. Isn't it supposed to be pureed then chilled first? >>>>>>> >>>>>>> I've made it a few times but I like it chunky and hot. No chilled soup >>>>>>> for me, thank you. :) >>>>>> All the little rules... The older, the more... >>>>> >>>>> I suspect Gary's been that way all his life. >>>>> >>>>> Still, nothing wrong with preferences, unless you make fun or judge >>>>> those whose preferences are different. >>>> But too many little rules and preferences make for a typical old >>>> person. >>> >>> Maybe. Perhaps we're set in our ways, or perhaps it's the culmination >>> of a lifetime of trial-and-error and we know what works, what doesn't, >>> what we like, and what we don't. >>> >>> Unless you're suggesting I should attempt to develop a taste for >>> bland casseroles and overcooked crockpot foods just for a change. >> >> No, like what you like. But Gary starts to sound like an old man. >> > >Ummmm Bruce... I *am* an old man now. Why shouldn't I sound like one? You're in your 60s. You don't have to be :) |
Shortbread question
On Sunday, January 3, 2021 at 2:23:00 AM UTC-5, julie wrote:
> Martha Stewart doesn't say to age them. Well, she doesn't ORDER anyone to age them, but here, she says: "This buttery cookie gets better with age: It can be stored up to a month, and over that time its flavor deepens." https://www.marthastewart.com/342398/basic-shortbread This recipe is for a large amount, so if you can't resist the temptation to eat some right away, chances are there will still be some left to store. It includes vanilla. I wonder, though - is the parchment paper really necessary? Or the butter for the pans? Lenona. |
Shortbread question
On Mon, 11 Jan 2021 06:41:44 -0800 (PST), Lenona wrote:
> On Sunday, January 3, 2021 at 2:23:00 AM UTC-5, julie wrote: > >> Martha Stewart doesn't say to age them. > > Well, she doesn't ORDER anyone to age them, but here, she says: "This buttery cookie gets better with age: It can be stored up to a month, and over that time its flavor deepens." > > https://www.marthastewart.com/342398/basic-shortbread > > This recipe is for a large amount, so if you can't resist the temptation to eat some right away, chances are there will still be some left to store. > > It includes vanilla. I wonder, though - is the parchment paper really necessary? Or the butter for the pans? > > > Lenona. If I were to follow her recipe (which I won't) I would use cake flour rather than AP. |
Shortbread question
"Julie Bove" > writes:
> "Dave Smith" > wrote in message > ... >> On 2020-12-31 10:42 p.m., Lenona wrote: >>> For the first time in maybe decades, I decided to make shortbread for >>> New Year's, even though, like so many, I won't have any visitors to >>> share it with. >>> >>> Here's the strange part. The recipe (for children) said to turn the >>> cookie sheet upside down first, because, it said, it would be >>> "easier" to get the shortbread off that way, after baking. I don't >>> know why it said that. I didn't need a spatula and I probably didn't >>> even need to use the fork. (Maybe there was a little more butter in >>> the batter than I realized?) At any rate, any recipe that calls for a >>> cookie sheet generally doesn't result in a struggle! What gives? >>> >> >> >> Beats the heck out of me why they would suggest turning the cookie >> sheet over. Shortbreads are one cookie that don't even require >> greasing the pan. However, it seems like an odd type of cookie to >> make at the last minute. Shortbread cookies need to age for a couple >> weeks to age. > > I disagree. Mine would never make it that long. Always eaten > immediately. > Is it the dough being aged or is it the finished product? I can see aging the dough to let the carb chains convert to sugar. I can't see how aging a cookie won't yield a stale cookie at the end. This thread inspired me to make shortbread cookies. And, with this reply I ask for some guidance. This is what happened to me, I followed the barefoot contessa's food network recipe written below. When the ingredients were mixed together, I never got a dough, but something in between wet flour and dough. I could fist it together to make a loose form similar to wet sand or kinetic sand, but nothing that could be formed into a dough where I could cut a cookie with it. So I added about a quarter cup of water which, effectively, changed the consistency of the whole damned thing since I basically made super-sweet biscuits. I asked this question on IRC and that's what I was told, anyway. I didn't think it through before I ruined the batch. Well, the wife ate every cookie so that's good at least. I didn't like them whatsoever. I was told, in the IRC chat, that the dough should barely hold itself together. But if that's the case, how does it form the consistency it supposed to? What's everyone's trick on making a formable dough? Mind you, this was my first attempt at shortbread so be gentle, thanks. Shortbread Cookies 3/4 lb unsalted butter, at room temperature 1 cup sugar, plus extra for sprinkling 1 tsp pure vanilla extract 3 1/2 cups AP flour 1/4 tsp salt 6-7 oz semisweet chocolate, finely chopped 1. Preheat oven 350 degrees f. 2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk, about 1-inch thick. Wrap in plastic and chill for 30 minutes, until firm but still pliable. 3. Roll the dough 1/2-inch thick on a lightly floured surface and cut with a 3-by-1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. 4. When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. If there are still bits of unmelted chocolate after about 5 minutes, return to the microwave in 5-second intervals, stirring, until completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier. 5. Drizzle or dip 1/2 of each cookie with just enough chocolate to coat it. Place the cookie back on the parchment-lined baking sheet and let stand at room temperature until the chocolate has firmed up, about 20 minutes. 6. Cook's Note: If a 3-by-1-inch cookie cutter is not available, you can cut the shortbread into rectangles using a fluted pastry wheel for decorative edges or simple cut with a butter knife. -- Daniel Visit me at: gopher://gcpp.world |
Shortbread question
On Wednesday, January 27, 2021 at 3:05:23 PM UTC-5, Daniel wrote:
> Shortbread Cookies > > 3/4 lb unsalted butter, at room temperature > 1 cup sugar, plus extra for sprinkling > 1 tsp pure vanilla extract > 3 1/2 cups AP flour > 1/4 tsp salt > 6-7 oz semisweet chocolate, finely chopped I'm not a baker, but I'd say that's too much flour. Try this recipe: <https://www.seriouseats.com/recipes/2012/04/classic-butter-shortbread-cookie-recipe.html> Or if you can manage to weigh your ingredients: <https://worldfoodtour.co.uk/recipe/delia-smiths-shortbread-biscuits> Cindy Hamilton |
Shortbread question
On Wednesday, January 27, 2021 at 2:05:23 PM UTC-6, Daniel wrote:
> "Julie Bove" > writes: > > > "Dave Smith" > wrote in message > > ... > >> On 2020-12-31 10:42 p.m., Lenona wrote: > >>> For the first time in maybe decades, I decided to make shortbread for > >>> New Year's, even though, like so many, I won't have any visitors to > >>> share it with. > >>> > >>> Here's the strange part. The recipe (for children) said to turn the > >>> cookie sheet upside down first, because, it said, it would be > >>> "easier" to get the shortbread off that way, after baking. I don't > >>> know why it said that. I didn't need a spatula and I probably didn't > >>> even need to use the fork. (Maybe there was a little more butter in > >>> the batter than I realized?) At any rate, any recipe that calls for a > >>> cookie sheet generally doesn't result in a struggle! What gives? > >>> > >> > >> > >> Beats the heck out of me why they would suggest turning the cookie > >> sheet over. Shortbreads are one cookie that don't even require > >> greasing the pan. However, it seems like an odd type of cookie to > >> make at the last minute. Shortbread cookies need to age for a couple > >> weeks to age. > > > > I disagree. Mine would never make it that long. Always eaten > > immediately. > > > Is it the dough being aged or is it the finished product? I can see > aging the dough to let the carb chains convert to sugar. I can't see how > aging a cookie won't yield a stale cookie at the end. > > This thread inspired me to make shortbread cookies. And, with this reply > I ask for some guidance. This is what happened to me, I followed the > barefoot contessa's food network recipe written below. When the > ingredients were mixed together, I never got a dough, but something in > between wet flour and dough. I could fist it together to make a loose > form similar to wet sand or kinetic sand, but nothing that could be > formed into a dough where I could cut a cookie with it. > > So I added about a quarter cup of water which, effectively, changed the > consistency of the whole damned thing since I basically made super-sweet > biscuits. I asked this question on IRC and that's what I was told, > anyway. I didn't think it through before I ruined the batch. Well, the > wife ate every cookie so that's good at least. I didn't like them > whatsoever. I was told, in the IRC chat, that the dough should barely > hold itself together. But if that's the case, how does it form the > consistency it supposed to? > > What's everyone's trick on making a formable dough? Mind you, this was > my first attempt at shortbread so be gentle, thanks. > > Shortbread Cookies > > 3/4 lb unsalted butter, at room temperature > 1 cup sugar, plus extra for sprinkling > 1 tsp pure vanilla extract > 3 1/2 cups AP flour > 1/4 tsp salt > 6-7 oz semisweet chocolate, finely chopped > > 1. Preheat oven 350 degrees f. > 2. In the bowl of an electric mixer fitted with a paddle attachment, mix > together the butter and 1 cup of sugar until they are just combined. Add > the vanilla. In a medium bowl, sift together the flour and salt, then > add them to the butter-and-sugar mixture. Mix on low speed until the > dough starts to come together. Dump onto a surface dusted with flour and > shape into a flat disk, about 1-inch thick. Wrap in plastic and chill > for 30 minutes, until firm but still pliable. > 3. Roll the dough 1/2-inch thick on a lightly floured surface and cut > with a 3-by-1-inch finger-shaped cutter. Place the cookies on an > ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 > minutes, until the edges begin to brown. Allow to cool to room > temperature. > 4. When the cookies are cool, place them on a baking sheet lined with > parchment paper. Put 3 ounces of the chocolate in a glass bowl and > microwave on high power for 30 seconds. (Don't trust your microwave > timer; time it with your watch.) Stir with a wooden spoon. Continue to > heat and stir in 30-second increments until the chocolate is just > melted. Add the remaining chocolate and allow it to sit at room > temperature, stirring often, until it's completely smooth. If there are > still bits of unmelted chocolate after about 5 minutes, return to the > microwave in 5-second intervals, stirring, until completely smooth. Stir > vigorously until the chocolate is smooth and slightly cooled; stirring > makes it glossier. > 5. Drizzle or dip 1/2 of each cookie with just enough chocolate to coat > it. Place the cookie back on the parchment-lined baking sheet and let > stand at room temperature until the chocolate has firmed up, about 20 > minutes. > 6. Cook's Note: If a 3-by-1-inch cookie cutter is not available, you can > cut the shortbread into rectangles using a fluted pastry wheel for > decorative edges or simple cut with a butter knife. > > -- > Daniel > Visit me at: gopher://gcpp.world The recipe is way too long.. -- Best Greg |
Shortbread question
Daniel wrote:
.... > This thread inspired me to make shortbread cookies. And, with this reply > I ask for some guidance. This is what happened to me, I followed the > barefoot contessa's food network recipe written below. When the > ingredients were mixed together, I never got a dough, but something in > between wet flour and dough. I could fist it together to make a loose > form similar to wet sand or kinetic sand, but nothing that could be > formed into a dough where I could cut a cookie with it. hmm, too much flour then. add just a bit of milk or water and mix again until it just holds together enough. > So I added about a quarter cup of water which, effectively, changed the > consistency of the whole damned thing since I basically made super-sweet > biscuits. I asked this question on IRC and that's what I was told, > anyway. I didn't think it through before I ruined the batch. Well, the > wife ate every cookie so that's good at least. I didn't like them > whatsoever. I was told, in the IRC chat, that the dough should barely > hold itself together. But if that's the case, how does it form the > consistency it supposed to? > > What's everyone's trick on making a formable dough? Mind you, this was > my first attempt at shortbread so be gentle, thanks. Mom never does the combining and cooling off steps nor does she roll it out and punch out cookies. instead she uses a small stainless steel scoop so that each cookie has just the right amount of dough and then she smushes it with a small smooth bottomed glass. they are all uniform in size by using the scoop and with practice pressing them down you can make them the same or close enough thickness. they're pretty good. one of my favorite cookies (other than the fact that i don't like the raw dough and i love about any cookie). they're good with a few chocolate chips mixed in instead of having to dip them too. that does look nice but it's a lot of work. when you're doing hundreds of cookies you may not have time for that kind of treatment. songbird |
Shortbread question
On Wed, 27 Jan 2021 12:33:27 -0800 (PST), Cindy Hamilton wrote:
> On Wednesday, January 27, 2021 at 3:05:23 PM UTC-5, Daniel wrote: > >> Shortbread Cookies >> >> 3/4 lb unsalted butter, at room temperature >> 1 cup sugar, plus extra for sprinkling >> 1 tsp pure vanilla extract >> 3 1/2 cups AP flour >> 1/4 tsp salt >> 6-7 oz semisweet chocolate, finely chopped > > I'm not a baker, but I'd say that's too much flour. > > Try this recipe: > > <https://www.seriouseats.com/recipes/2012/04/classic-butter-shortbread-cookie-recipe.html> > > Or if you can manage to weigh your ingredients: > > <https://worldfoodtour.co.uk/recipe/delia-smiths-shortbread-biscuits> > > Cindy Hamilton Weighing is the way to go when baking. Especially if it's a recipe new to you. Delia Smith is absolutely reliable however, note that plain flour in the UK is softer than All Purpose, so look for cake or cake & pastry flour. Not all supermarkets carry it though. |
Shortbread question
On 2021-01-27 3:05 p.m., Daniel wrote:
> This thread inspired me to make shortbread cookies. And, with this reply > I ask for some guidance. This is what happened to me, I followed the > barefoot contessa's food network recipe written below. When the > ingredients were mixed together, I never got a dough, but something in > between wet flour and dough. I could fist it together to make a loose > form similar to wet sand or kinetic sand, but nothing that could be > formed into a dough where I could cut a cookie with it. > > So I added about a quarter cup of water which, effectively, changed the > consistency of the whole damned thing since I basically made super-sweet > biscuits. I asked this question on IRC and that's what I was told, > anyway. I didn't think it through before I ruined the batch. Well, the > wife ate every cookie so that's good at least. I didn't like them > whatsoever. I was told, in the IRC chat, that the dough should barely > hold itself together. But if that's the case, how does it form the > consistency it supposed to? > > What's everyone's trick on making a formable dough? Mind you, this was > my first attempt at shortbread so be gentle, thanks. > You added water???? The Countess's recipe already has more than enough ingredients. My recipe calls only for butter, flour and brown sugar. It is important to use soft butter and to really mix it. You usually end up have to press it into a roll, but once it has been chilled it maintains its consistency. I roll it out to about 1/4 inch. I didn't make any shortbread this year. My Scottish neighbour brought us some Scottish Shortbread. I think I prefer that stuff. |
Shortbread question
On Wednesday, January 27, 2021 at 2:35:09 PM UTC-6, GM wrote:
> On Wednesday, January 27, 2021 at 2:05:23 PM UTC-6, Daniel wrote: > > "Julie Bove" > writes: > > > > > "Dave Smith" > wrote in message > > > ... > > >> On 2020-12-31 10:42 p.m., Lenona wrote: > > >>> For the first time in maybe decades, I decided to make shortbread for > > >>> New Year's, even though, like so many, I won't have any visitors to > > >>> share it with. > > >>> > > >>> Here's the strange part. The recipe (for children) said to turn the > > >>> cookie sheet upside down first, because, it said, it would be > > >>> "easier" to get the shortbread off that way, after baking. I don't > > >>> know why it said that. I didn't need a spatula and I probably didn't > > >>> even need to use the fork. (Maybe there was a little more butter in > > >>> the batter than I realized?) At any rate, any recipe that calls for a > > >>> cookie sheet generally doesn't result in a struggle! What gives? > > >>> > > >> > > >> > > >> Beats the heck out of me why they would suggest turning the cookie > > >> sheet over. Shortbreads are one cookie that don't even require > > >> greasing the pan. However, it seems like an odd type of cookie to > > >> make at the last minute. Shortbread cookies need to age for a couple > > >> weeks to age. > > > > > > I disagree. Mine would never make it that long. Always eaten > > > immediately. > > > > > Is it the dough being aged or is it the finished product? I can see > > aging the dough to let the carb chains convert to sugar. I can't see how > > aging a cookie won't yield a stale cookie at the end. > > > > This thread inspired me to make shortbread cookies. And, with this reply > > I ask for some guidance. This is what happened to me, I followed the > > barefoot contessa's food network recipe written below. When the > > ingredients were mixed together, I never got a dough, but something in > > between wet flour and dough. I could fist it together to make a loose > > form similar to wet sand or kinetic sand, but nothing that could be > > formed into a dough where I could cut a cookie with it. > > > > So I added about a quarter cup of water which, effectively, changed the > > consistency of the whole damned thing since I basically made super-sweet > > biscuits. I asked this question on IRC and that's what I was told, > > anyway. I didn't think it through before I ruined the batch. Well, the > > wife ate every cookie so that's good at least. I didn't like them > > whatsoever. I was told, in the IRC chat, that the dough should barely > > hold itself together. But if that's the case, how does it form the > > consistency it supposed to? > > > > What's everyone's trick on making a formable dough? Mind you, this was > > my first attempt at shortbread so be gentle, thanks. > > > > Shortbread Cookies > > > > 3/4 lb unsalted butter, at room temperature > > 1 cup sugar, plus extra for sprinkling > > 1 tsp pure vanilla extract > > 3 1/2 cups AP flour > > 1/4 tsp salt > > 6-7 oz semisweet chocolate, finely chopped > > > > 1. Preheat oven 350 degrees f. > > 2. In the bowl of an electric mixer fitted with a paddle attachment, mix > > together the butter and 1 cup of sugar until they are just combined. Add > > the vanilla. In a medium bowl, sift together the flour and salt, then > > add them to the butter-and-sugar mixture. Mix on low speed until the > > dough starts to come together. Dump onto a surface dusted with flour and > > shape into a flat disk, about 1-inch thick. Wrap in plastic and chill > > for 30 minutes, until firm but still pliable. > > 3. Roll the dough 1/2-inch thick on a lightly floured surface and cut > > with a 3-by-1-inch finger-shaped cutter. Place the cookies on an > > ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 > > minutes, until the edges begin to brown. Allow to cool to room > > temperature. > > 4. When the cookies are cool, place them on a baking sheet lined with > > parchment paper. Put 3 ounces of the chocolate in a glass bowl and > > microwave on high power for 30 seconds. (Don't trust your microwave > > timer; time it with your watch.) Stir with a wooden spoon. Continue to > > heat and stir in 30-second increments until the chocolate is just > > melted. Add the remaining chocolate and allow it to sit at room > > temperature, stirring often, until it's completely smooth. If there are > > still bits of unmelted chocolate after about 5 minutes, return to the > > microwave in 5-second intervals, stirring, until completely smooth. Stir > > vigorously until the chocolate is smooth and slightly cooled; stirring > > makes it glossier. > > 5. Drizzle or dip 1/2 of each cookie with just enough chocolate to coat > > it. Place the cookie back on the parchment-lined baking sheet and let > > stand at room temperature until the chocolate has firmed up, about 20 > > minutes. > > 6. Cook's Note: If a 3-by-1-inch cookie cutter is not available, you can > > cut the shortbread into rectangles using a fluted pastry wheel for > > decorative edges or simple cut with a butter knife. > > > > -- > > Daniel > > Visit me at: gopher://gcpp.world > The recipe is way too long.. > If I asked about baguettes, would that be a longbread question? > > -- > Best > Greg --Bryan |
Shortbread question
On Wed, 27 Jan 2021 15:12:29 -0700, Graham > wrote:
>On Wed, 27 Jan 2021 12:33:27 -0800 (PST), Cindy Hamilton wrote: > >> On Wednesday, January 27, 2021 at 3:05:23 PM UTC-5, Daniel wrote: >> >>> Shortbread Cookies >>> >>> 3/4 lb unsalted butter, at room temperature >>> 1 cup sugar, plus extra for sprinkling >>> 1 tsp pure vanilla extract >>> 3 1/2 cups AP flour >>> 1/4 tsp salt >>> 6-7 oz semisweet chocolate, finely chopped >> >> I'm not a baker, but I'd say that's too much flour. >> >> Try this recipe: >> >> <https://www.seriouseats.com/recipes/2012/04/classic-butter-shortbread-cookie-recipe.html> >> >> Or if you can manage to weigh your ingredients: >> >> <https://worldfoodtour.co.uk/recipe/delia-smiths-shortbread-biscuits> >> >> Cindy Hamilton > >Weighing is the way to go when baking. Especially if it's a recipe new to >you. Delia Smith is absolutely reliable however, note that plain flour in >the UK is softer than All Purpose, so look for cake or cake & pastry flour. >Not all supermarkets carry it though. I was going to say the same thing, Graham. But, I checked the recipe and no weight is given. The Contessa never weighs anything. She stirs, scoops and levels with the hand. Janeat US |
Shortbread question
Dave Smith wrote:
.... > You added water???? The Countess's recipe already has more than enough > ingredients. My recipe calls only for butter, flour and brown sugar. > It is important to use soft butter and to really mix it. You usually end > up have to press it into a roll, but once it has been chilled it > maintains its consistency. I roll it out to about 1/4 inch. i think some flours are drier than others, a bit of water should not destroy this recipe. my own experience is that different flours and different seasons can make a bit of difference. also some butters have more liquid in them than others. and if you use *shudder* margarine those can contain a lot of water. we found that out through the years and recently just decided to not use margarine any more since there was so much water in it. not that i really liked it anyways. though as a side note the margarine that some of the food service companies carry is sometimes much better in that regards as compared to what you can get at the supermarket. songbird |
Shortbread question
On 2021-01-27 6:19 p.m., US Janet wrote:
> On Wed, 27 Jan 2021 15:12:29 -0700, Graham > wrote: > >> On Wed, 27 Jan 2021 12:33:27 -0800 (PST), Cindy Hamilton wrote: >> >>> On Wednesday, January 27, 2021 at 3:05:23 PM UTC-5, Daniel wrote: >>> >>>> Shortbread Cookies >>>> >>>> 3/4 lb unsalted butter, at room temperature >>>> 1 cup sugar, plus extra for sprinkling >>>> 1 tsp pure vanilla extract >>>> 3 1/2 cups AP flour >>>> 1/4 tsp salt >>>> 6-7 oz semisweet chocolate, finely chopped >>> >>> I'm not a baker, but I'd say that's too much flour. >>> >>> Try this recipe: >>> >>> <https://www.seriouseats.com/recipes/2012/04/classic-butter-shortbread-cookie-recipe.html> >>> >>> Or if you can manage to weigh your ingredients: >>> >>> <https://worldfoodtour.co.uk/recipe/delia-smiths-shortbread-biscuits> >>> >>> Cindy Hamilton >> >> Weighing is the way to go when baking. Especially if it's a recipe new to >> you. Delia Smith is absolutely reliable however, note that plain flour in >> the UK is softer than All Purpose, so look for cake or cake & pastry flour. >> Not all supermarkets carry it though. > > I was going to say the same thing, Graham. But, I checked the recipe > and no weight is given. The Contessa never weighs anything. She > stirs, scoops and levels with the hand. > Janeat US > But Delia gives weights: 110g Butter 50g Caster Sugar 175g Plain Flour |
Shortbread question
On Wednesday, January 27, 2021 at 5:12:34 PM UTC-5, Graham wrote:
> On Wed, 27 Jan 2021 12:33:27 -0800 (PST), Cindy Hamilton wrote: > > > On Wednesday, January 27, 2021 at 3:05:23 PM UTC-5, Daniel wrote: > > > >> Shortbread Cookies > >> > >> 3/4 lb unsalted butter, at room temperature > >> 1 cup sugar, plus extra for sprinkling > >> 1 tsp pure vanilla extract > >> 3 1/2 cups AP flour > >> 1/4 tsp salt > >> 6-7 oz semisweet chocolate, finely chopped > > > > I'm not a baker, but I'd say that's too much flour. > > > > Try this recipe: > > > > <https://www.seriouseats.com/recipes/2012/04/classic-butter-shortbread-cookie-recipe.html> > > > > Or if you can manage to weigh your ingredients: > > > > <https://worldfoodtour.co.uk/recipe/delia-smiths-shortbread-biscuits> > > > > Cindy Hamilton > Weighing is the way to go when baking. Especially if it's a recipe new to > you. Delia Smith is absolutely reliable however, note that plain flour in > the UK is softer than All Purpose, so look for cake or cake & pastry flour. > Not all supermarkets carry it though. Is it that soft? Wow. The Serious Eats recipe is probably designed for U.S. AP flour, and the cornstarch in the confectioner's sugar would help (a tiny bit). Another place Daniel's recipe went wrong is rolling and cutting out like a sugar cookie. Just pat it out and score it before baking. Cindy Hamilton |
Shortbread question
Cindy Hamilton > writes:
> On Wednesday, January 27, 2021 at 3:05:23 PM UTC-5, Daniel wrote: > >> Shortbread Cookies >> >> 3/4 lb unsalted butter, at room temperature >> 1 cup sugar, plus extra for sprinkling >> 1 tsp pure vanilla extract >> 3 1/2 cups AP flour >> 1/4 tsp salt >> 6-7 oz semisweet chocolate, finely chopped > > I'm not a baker, but I'd say that's too much flour. > > Try this recipe: > > <https://www.seriouseats.com/recipes/2012/04/classic-butter-shortbread-cookie-recipe.html> > > Or if you can manage to weigh your ingredients: > > <https://worldfoodtour.co.uk/recipe/delia-smiths-shortbread-biscuits> > > Cindy Hamilton Yes I have a few really nice scales and will weigh the ingredients of the recipe uses it as a measure. So I followed the seriouseats recipe and, honestly, I can now say I've made shortbread and man is it delicious. Pictures: https://www.omgwtflol.net/nextcloud/...MPrHYEFEo3Z3ES I read all the productive replies and I want to thank all of you for discussing weight as the suggested method when baking. It is WONDERFUL. I'm so glad I had the tart pan. Perfect, even down to using plastic wrap to smooth the top with fingers. I had so much fun making it. -- Daniel Visit me at: gopher://gcpp.world |
Shortbread question
On Saturday, January 30, 2021 at 1:22:42 AM UTC-5, Daniel wrote:
> Cindy Hamilton > writes: > > > On Wednesday, January 27, 2021 at 3:05:23 PM UTC-5, Daniel wrote: > > > >> Shortbread Cookies > >> > >> 3/4 lb unsalted butter, at room temperature > >> 1 cup sugar, plus extra for sprinkling > >> 1 tsp pure vanilla extract > >> 3 1/2 cups AP flour > >> 1/4 tsp salt > >> 6-7 oz semisweet chocolate, finely chopped > > > > I'm not a baker, but I'd say that's too much flour. > > > > Try this recipe: > > > > <https://www.seriouseats.com/recipes/2012/04/classic-butter-shortbread-cookie-recipe.html> > > > > Or if you can manage to weigh your ingredients: > > > > <https://worldfoodtour.co.uk/recipe/delia-smiths-shortbread-biscuits> > > > > Cindy Hamilton > Yes I have a few really nice scales and will weigh the ingredients of > the recipe uses it as a measure. > > So I followed the seriouseats recipe and, honestly, I can now say I've > made shortbread and man is it delicious. > > Pictures: > https://www.omgwtflol.net/nextcloud/...MPrHYEFEo3Z3ES > > I read all the productive replies and I want to thank all of you for > discussing weight as the suggested method when baking. It is > WONDERFUL. I'm so glad I had the tart pan. Perfect, even down to > using plastic wrap to smooth the top with fingers. I had so much fun > making it. That does look delicious. I'm glad you were successful. I really like Serious Eats for their approach to the science of food. Cooking is both an art and a science, and we neglect either one at our peril. Cindy Hamilton |
Shortbread question
On Fri, 29 Jan 2021 22:22:36 -0800, Daniel wrote:
> Cindy Hamilton > writes: > >> On Wednesday, January 27, 2021 at 3:05:23 PM UTC-5, Daniel wrote: >> >>> Shortbread Cookies >>> >>> 3/4 lb unsalted butter, at room temperature >>> 1 cup sugar, plus extra for sprinkling >>> 1 tsp pure vanilla extract >>> 3 1/2 cups AP flour >>> 1/4 tsp salt >>> 6-7 oz semisweet chocolate, finely chopped >> >> I'm not a baker, but I'd say that's too much flour. >> >> Try this recipe: >> >> <https://www.seriouseats.com/recipes/2012/04/classic-butter-shortbread-cookie-recipe.html> >> >> Or if you can manage to weigh your ingredients: >> >> <https://worldfoodtour.co.uk/recipe/delia-smiths-shortbread-biscuits> >> >> Cindy Hamilton > > Yes I have a few really nice scales and will weigh the ingredients of > the recipe uses it as a measure. > > So I followed the seriouseats recipe and, honestly, I can now say I've > made shortbread and man is it delicious. > > Pictures: > https://www.omgwtflol.net/nextcloud/...MPrHYEFEo3Z3ES > > I read all the productive replies and I want to thank all of you for > discussing weight as the suggested method when baking. It is > WONDERFUL. I'm so glad I had the tart pan. Perfect, even down to > using plastic wrap to smooth the top with fingers. I had so much fun > making it. Emeril Lagasse always maintained on his TV shows: "Baking is Science. Weigh!" I would advise you to follow European based recipes in grams and Mls rather than the N.American ones based on ounces. However, you will find more and more American patissiers' books using metric measurements. |
Shortbread question
On Saturday, January 30, 2021 at 10:07:44 AM UTC-5, Graham wrote:
> On Fri, 29 Jan 2021 22:22:36 -0800, Daniel wrote: > > > Cindy Hamilton > writes: > > > >> On Wednesday, January 27, 2021 at 3:05:23 PM UTC-5, Daniel wrote: > >> > >>> Shortbread Cookies > >>> > >>> 3/4 lb unsalted butter, at room temperature > >>> 1 cup sugar, plus extra for sprinkling > >>> 1 tsp pure vanilla extract > >>> 3 1/2 cups AP flour > >>> 1/4 tsp salt > >>> 6-7 oz semisweet chocolate, finely chopped > >> > >> I'm not a baker, but I'd say that's too much flour. > >> > >> Try this recipe: > >> > >> <https://www.seriouseats.com/recipes/2012/04/classic-butter-shortbread-cookie-recipe.html> > >> > >> Or if you can manage to weigh your ingredients: > >> > >> <https://worldfoodtour.co.uk/recipe/delia-smiths-shortbread-biscuits> > >> > >> Cindy Hamilton > > > > Yes I have a few really nice scales and will weigh the ingredients of > > the recipe uses it as a measure. > > > > So I followed the seriouseats recipe and, honestly, I can now say I've > > made shortbread and man is it delicious. > > > > Pictures: > > https://www.omgwtflol.net/nextcloud/...MPrHYEFEo3Z3ES > > > > I read all the productive replies and I want to thank all of you for > > discussing weight as the suggested method when baking. It is > > WONDERFUL. I'm so glad I had the tart pan. Perfect, even down to > > using plastic wrap to smooth the top with fingers. I had so much fun > > making it. > Emeril Lagasse always maintained on his TV shows: "Baking is Science. > Weigh!" > I would advise you to follow European based recipes in grams and Mls rather > than the N.American ones based on ounces. However, you will find more and > more American patissiers' books using metric measurements. For us casual bakers, volume is usually fine. I've never ruined a chocolate chip cookie by using a measuring cup. Quick breads are pretty forgiving, too. I think Daniel's original recipe was just off. 3.5 cups AP flour to 3/4 pound butter was just too much flour. Cindy Hamilton |
Shortbread question
On Sat, 30 Jan 2021 07:31:36 -0800 (PST), Cindy Hamilton
> wrote: >On Saturday, January 30, 2021 at 10:07:44 AM UTC-5, Graham wrote: >> On Fri, 29 Jan 2021 22:22:36 -0800, Daniel wrote: >> >> > Cindy Hamilton > writes: >> > >> >> On Wednesday, January 27, 2021 at 3:05:23 PM UTC-5, Daniel wrote: >> >> >> >>> Shortbread Cookies >> >>> >> >>> 3/4 lb unsalted butter, at room temperature >> >>> 1 cup sugar, plus extra for sprinkling >> >>> 1 tsp pure vanilla extract >> >>> 3 1/2 cups AP flour >> >>> 1/4 tsp salt >> >>> 6-7 oz semisweet chocolate, finely chopped >> >> >> >> I'm not a baker, but I'd say that's too much flour. >> >> >> >> Try this recipe: >> >> >> >> <https://www.seriouseats.com/recipes/2012/04/classic-butter-shortbread-cookie-recipe.html> >> >> >> >> Or if you can manage to weigh your ingredients: >> >> >> >> <https://worldfoodtour.co.uk/recipe/delia-smiths-shortbread-biscuits> >> >> >> >> Cindy Hamilton >> > >> > Yes I have a few really nice scales and will weigh the ingredients of >> > the recipe uses it as a measure. >> > >> > So I followed the seriouseats recipe and, honestly, I can now say I've >> > made shortbread and man is it delicious. >> > >> > Pictures: >> > https://www.omgwtflol.net/nextcloud/...MPrHYEFEo3Z3ES >> > >> > I read all the productive replies and I want to thank all of you for >> > discussing weight as the suggested method when baking. It is >> > WONDERFUL. I'm so glad I had the tart pan. Perfect, even down to >> > using plastic wrap to smooth the top with fingers. I had so much fun >> > making it. >> Emeril Lagasse always maintained on his TV shows: "Baking is Science. >> Weigh!" >> I would advise you to follow European based recipes in grams and Mls rather >> than the N.American ones based on ounces. However, you will find more and >> more American patissiers' books using metric measurements. > >For us casual bakers, volume is usually fine. I've never ruined a chocolate chip >cookie by using a measuring cup. Quick breads are pretty forgiving, too. > >I think Daniel's original recipe was just off. 3.5 cups AP flour to 3/4 pound >butter was just too much flour. > >Cindy Hamilton I never liked shortbread, I put it in the same catagory as pie crust... greasy flour... I'd not waste my time with either. |
Shortbread question
On 2021-01-30 11:57 a.m., Sheldon Martin wrote:
> On Sat, 30 Jan 2021 07:31:36 -0800 (PST), Cindy Hamilton cookie by using a measuring cup. Quick breads are pretty forgiving, too. >> >> I think Daniel's original recipe was just off. 3.5 cups AP flour to 3/4 pound >> butter was just too much flour. >> >> Cindy Hamilton > > I never liked shortbread, I put it in the same catagory as pie > crust... greasy flour... I'd not waste my time with either. > That is your loss. Mass produced pie crusts are nothing to write home about, but a good pie crust can be very good. Commercially made shortbread is not very exciting, but a good homemade shortbread can be a real treat. |
Shortbread question
On Saturday, January 30, 2021 at 12:27:22 PM UTC-5, Dave Smith wrote:
> On 2021-01-30 11:57 a.m., Sheldon Martin wrote: > > On Sat, 30 Jan 2021 07:31:36 -0800 (PST), Cindy Hamilton > cookie by using a measuring cup. Quick breads are pretty forgiving, too. > >> > >> I think Daniel's original recipe was just off. 3.5 cups AP flour to 3/4 pound > >> butter was just too much flour. > >> > >> Cindy Hamilton > > > > I never liked shortbread, I put it in the same catagory as pie > > crust... greasy flour... I'd not waste my time with either. > > > That is your loss. Mass produced pie crusts are nothing to write home > about, but a good pie crust can be very good. Commercially made > shortbread is not very exciting, but a good homemade shortbread can be a > real treat. I'm a shortbread slut. I used to like Lorna Doones. Cindy Hamilton |
Shortbread question
On 1/30/2021 11:57 AM, Sheldon Martin wrote:
> I never liked shortbread, I put it in the same catagory as pie > crust... greasy flour... I'd not waste my time with either. > A hairy squirting Spanish Coño is more your speed, Popeye. https://postimg.cc/QHqXND9q Get er' done! |
Shortbread question
On 1/30/2021 1:31 PM, Cindy Hamilton wrote:
> On Saturday, January 30, 2021 at 12:27:22 PM UTC-5, Dave Smith wrote: >> On 2021-01-30 11:57 a.m., Sheldon Martin wrote: >>> On Sat, 30 Jan 2021 07:31:36 -0800 (PST), Cindy Hamilton >> cookie by using a measuring cup. Quick breads are pretty forgiving, too. >>>> >>>> I think Daniel's original recipe was just off. 3.5 cups AP flour to 3/4 pound >>>> butter was just too much flour. >>>> >>>> Cindy Hamilton >>> >>> I never liked shortbread, I put it in the same catagory as pie >>> crust... greasy flour... I'd not waste my time with either. >>> >> That is your loss. Mass produced pie crusts are nothing to write home >> about, but a good pie crust can be very good. Commercially made >> shortbread is not very exciting, but a good homemade shortbread can be a >> real treat. > > I'm a shortbread slut. I used to like Lorna Doones. > > Cindy Hamilton > I stepped up to Pepperidge Farms in recent years but grew up on Doones. |
Shortbread question
Sheldon Martin > writes:
> On Sat, 30 Jan 2021 07:31:36 -0800 (PST), Cindy Hamilton > > wrote: > >>On Saturday, January 30, 2021 at 10:07:44 AM UTC-5, Graham wrote: >>> On Fri, 29 Jan 2021 22:22:36 -0800, Daniel wrote: >>> >>> > Cindy Hamilton > writes: >>> > >>> >> On Wednesday, January 27, 2021 at 3:05:23 PM UTC-5, Daniel wrote: >>> >> >>> >>> Shortbread Cookies >>> >>> >>> >>> 3/4 lb unsalted butter, at room temperature >>> >>> 1 cup sugar, plus extra for sprinkling >>> >>> 1 tsp pure vanilla extract >>> >>> 3 1/2 cups AP flour >>> >>> 1/4 tsp salt >>> >>> 6-7 oz semisweet chocolate, finely chopped >>> >> >>> >> I'm not a baker, but I'd say that's too much flour. >>> >> >>> >> Try this recipe: >>> >> >>> >> <https://www.seriouseats.com/recipes/2012/04/classic-butter-shortbread-cookie-recipe.html> >>> >> >>> >> Or if you can manage to weigh your ingredients: >>> >> >>> >> <https://worldfoodtour.co.uk/recipe/delia-smiths-shortbread-biscuits> >>> >> >>> >> Cindy Hamilton >>> > >>> > Yes I have a few really nice scales and will weigh the ingredients of >>> > the recipe uses it as a measure. >>> > >>> > So I followed the seriouseats recipe and, honestly, I can now say I've >>> > made shortbread and man is it delicious. >>> > >>> > Pictures: >>> > https://www.omgwtflol.net/nextcloud/...MPrHYEFEo3Z3ES >>> > >>> > I read all the productive replies and I want to thank all of you for >>> > discussing weight as the suggested method when baking. It is >>> > WONDERFUL. I'm so glad I had the tart pan. Perfect, even down to >>> > using plastic wrap to smooth the top with fingers. I had so much fun >>> > making it. >>> Emeril Lagasse always maintained on his TV shows: "Baking is Science. >>> Weigh!" >>> I would advise you to follow European based recipes in grams and Mls rather >>> than the N.American ones based on ounces. However, you will find more and >>> more American patissiers' books using metric measurements. >> >>For us casual bakers, volume is usually fine. I've never ruined a chocolate chip >>cookie by using a measuring cup. Quick breads are pretty forgiving, too. >> >>I think Daniel's original recipe was just off. 3.5 cups AP flour to 3/4 pound >>butter was just too much flour. >> >>Cindy Hamilton > > I never liked shortbread, I put it in the same catagory as pie > crust... greasy flour... I'd not waste my time with either. +1 on pie crust. I've never had the urge to bake pie crust and eat it stag. On the shortbread part, well we all have our preferences. And more for us as they say. -- Daniel Visit me at: gopher://gcpp.world |
Shortbread question
Cindy Hamilton > writes:
> On Saturday, January 30, 2021 at 12:27:22 PM UTC-5, Dave Smith wrote: >> On 2021-01-30 11:57 a.m., Sheldon Martin wrote: >> > On Sat, 30 Jan 2021 07:31:36 -0800 (PST), Cindy Hamilton >> cookie by using a measuring cup. Quick breads are pretty forgiving, too. >> >> >> >> I think Daniel's original recipe was just off. 3.5 cups AP flour to 3/4 pound >> >> butter was just too much flour. >> >> >> >> Cindy Hamilton >> > >> > I never liked shortbread, I put it in the same catagory as pie >> > crust... greasy flour... I'd not waste my time with either. >> > >> That is your loss. Mass produced pie crusts are nothing to write home >> about, but a good pie crust can be very good. Commercially made >> shortbread is not very exciting, but a good homemade shortbread can be a >> real treat. > > I'm a shortbread slut. I used to like Lorna Doones. I chuckled out loud. I still like lorna doone. We go back a ways. -- Daniel Visit me at: gopher://gcpp.world |
Shortbread question
Stu Rawlings > writes:
> On 1/30/2021 11:57 AM, Sheldon Martin wrote: >> I never liked shortbread, I put it in the same catagory as pie >> crust... greasy flour... I'd not waste my time with either. >> > A hairy squirting Spanish Coño is more your speed, Popeye. > > https://postimg.cc/QHqXND9q > > Get er' done! There must be a looong storied history there. I won't touch that one but I did chuckle pretty heartily at this reply. Good going. -- Daniel Visit me at: gopher://gcpp.world |
Shortbread question
"Daniel" wrote in message ... Sheldon Martin > writes: > On Sat, 30 Jan 2021 07:31:36 -0800 (PST), Cindy Hamilton > > wrote: > >>On Saturday, January 30, 2021 at 10:07:44 AM UTC-5, Graham wrote: >>> On Fri, 29 Jan 2021 22:22:36 -0800, Daniel wrote: >>> >>> > Cindy Hamilton > writes: >>> > >>> >> On Wednesday, January 27, 2021 at 3:05:23 PM UTC-5, Daniel wrote: >>> >> >>> >>> Shortbread Cookies >>> >>> >>> >>> 3/4 lb unsalted butter, at room temperature >>> >>> 1 cup sugar, plus extra for sprinkling >>> >>> 1 tsp pure vanilla extract >>> >>> 3 1/2 cups AP flour >>> >>> 1/4 tsp salt >>> >>> 6-7 oz semisweet chocolate, finely chopped >>> >> >>> >> I'm not a baker, but I'd say that's too much flour. >>> >> >>> >> Try this recipe: >>> >> >>> >> <https://www.seriouseats.com/recipes/2012/04/classic-butter-shortbread-cookie-recipe.html> >>> >> >>> >> Or if you can manage to weigh your ingredients: >>> >> >>> >> <https://worldfoodtour.co.uk/recipe/delia-smiths-shortbread-biscuits> >>> >> >>> >> Cindy Hamilton >>> > >>> > Yes I have a few really nice scales and will weigh the ingredients of >>> > the recipe uses it as a measure. >>> > >>> > So I followed the seriouseats recipe and, honestly, I can now say I've >>> > made shortbread and man is it delicious. >>> > >>> > Pictures: >>> > https://www.omgwtflol.net/nextcloud/...MPrHYEFEo3Z3ES >>> > >>> > I read all the productive replies and I want to thank all of you for >>> > discussing weight as the suggested method when baking. It is >>> > WONDERFUL. I'm so glad I had the tart pan. Perfect, even down to >>> > using plastic wrap to smooth the top with fingers. I had so much fun >>> > making it. >>> Emeril Lagasse always maintained on his TV shows: "Baking is Science. >>> Weigh!" >>> I would advise you to follow European based recipes in grams and Mls >>> rather >>> than the N.American ones based on ounces. However, you will find more >>> and >>> more American patissiers' books using metric measurements. >> >>For us casual bakers, volume is usually fine. I've never ruined a >>chocolate chip >>cookie by using a measuring cup. Quick breads are pretty forgiving, too. >> >>I think Daniel's original recipe was just off. 3.5 cups AP flour to 3/4 >>pound >>butter was just too much flour. >> >>Cindy Hamilton > > I never liked shortbread, I put it in the same catagory as pie > crust... greasy flour... I'd not waste my time with either. +1 on pie crust. I've never had the urge to bake pie crust and eat it stag. On the shortbread part, well we all have our preferences. And more for us as they say. Daniel ==== 'Eat it stag' ??? |
Shortbread question
On Sun, 31 Jan 2021 10:29:23 -0000, "Ophelia" >
wrote: > > >"Daniel" wrote in message ... > >Sheldon Martin > writes: > >> On Sat, 30 Jan 2021 07:31:36 -0800 (PST), Cindy Hamilton >> > wrote: >> >>>On Saturday, January 30, 2021 at 10:07:44 AM UTC-5, Graham wrote: >>>> On Fri, 29 Jan 2021 22:22:36 -0800, Daniel wrote: >>>> >>>> > Cindy Hamilton > writes: >>>> > >>>> >> On Wednesday, January 27, 2021 at 3:05:23 PM UTC-5, Daniel wrote: >>>> >> >>>> >>> Shortbread Cookies >>>> >>> >>>> >>> 3/4 lb unsalted butter, at room temperature >>>> >>> 1 cup sugar, plus extra for sprinkling >>>> >>> 1 tsp pure vanilla extract >>>> >>> 3 1/2 cups AP flour >>>> >>> 1/4 tsp salt >>>> >>> 6-7 oz semisweet chocolate, finely chopped >>>> >> >>>> >> I'm not a baker, but I'd say that's too much flour. >>>> >> >>>> >> Try this recipe: >>>> >> >>>> >> <https://www.seriouseats.com/recipes/2012/04/classic-butter-shortbread-cookie-recipe.html> >>>> >> >>>> >> Or if you can manage to weigh your ingredients: >>>> >> >>>> >> <https://worldfoodtour.co.uk/recipe/delia-smiths-shortbread-biscuits> >>>> >> >>>> >> Cindy Hamilton >>>> > >>>> > Yes I have a few really nice scales and will weigh the ingredients of >>>> > the recipe uses it as a measure. >>>> > >>>> > So I followed the seriouseats recipe and, honestly, I can now say I've >>>> > made shortbread and man is it delicious. >>>> > >>>> > Pictures: >>>> > https://www.omgwtflol.net/nextcloud/...MPrHYEFEo3Z3ES >>>> > >>>> > I read all the productive replies and I want to thank all of you for >>>> > discussing weight as the suggested method when baking. It is >>>> > WONDERFUL. I'm so glad I had the tart pan. Perfect, even down to >>>> > using plastic wrap to smooth the top with fingers. I had so much fun >>>> > making it. >>>> Emeril Lagasse always maintained on his TV shows: "Baking is Science. >>>> Weigh!" >>>> I would advise you to follow European based recipes in grams and Mls >>>> rather >>>> than the N.American ones based on ounces. However, you will find more >>>> and >>>> more American patissiers' books using metric measurements. >>> >>>For us casual bakers, volume is usually fine. I've never ruined a >>>chocolate chip >>>cookie by using a measuring cup. Quick breads are pretty forgiving, too. >>> >>>I think Daniel's original recipe was just off. 3.5 cups AP flour to 3/4 >>>pound >>>butter was just too much flour. >>> >>>Cindy Hamilton >> >> I never liked shortbread, I put it in the same catagory as pie >> crust... greasy flour... I'd not waste my time with either. > >+1 on pie crust. I've never had the urge to bake pie crust and >eat it stag. On the shortbread part, well we all have our >preferences. And more for us as they say. > >Daniel > >==== > > 'Eat it stag' ??? That was my question too. "I made a pie crust and I ate it stag with some moonshine!" ? |
Shortbread question
"Master Bruce" wrote in message ... On Sun, 31 Jan 2021 10:29:23 -0000, "Ophelia" > wrote: > > >"Daniel" wrote in message ... > >Sheldon Martin > writes: > >> On Sat, 30 Jan 2021 07:31:36 -0800 (PST), Cindy Hamilton >> > wrote: >> >>>On Saturday, January 30, 2021 at 10:07:44 AM UTC-5, Graham wrote: >>>> On Fri, 29 Jan 2021 22:22:36 -0800, Daniel wrote: >>>> >>>> > Cindy Hamilton > writes: >>>> > >>>> >> On Wednesday, January 27, 2021 at 3:05:23 PM UTC-5, Daniel wrote: >>>> >> >>>> >>> Shortbread Cookies >>>> >>> >>>> >>> 3/4 lb unsalted butter, at room temperature >>>> >>> 1 cup sugar, plus extra for sprinkling >>>> >>> 1 tsp pure vanilla extract >>>> >>> 3 1/2 cups AP flour >>>> >>> 1/4 tsp salt >>>> >>> 6-7 oz semisweet chocolate, finely chopped >>>> >> >>>> >> I'm not a baker, but I'd say that's too much flour. >>>> >> >>>> >> Try this recipe: >>>> >> >>>> >> <https://www.seriouseats.com/recipes/2012/04/classic-butter-shortbread-cookie-recipe.html> >>>> >> >>>> >> Or if you can manage to weigh your ingredients: >>>> >> >>>> >> <https://worldfoodtour.co.uk/recipe/delia-smiths-shortbread-biscuits> >>>> >> >>>> >> Cindy Hamilton >>>> > >>>> > Yes I have a few really nice scales and will weigh the ingredients of >>>> > the recipe uses it as a measure. >>>> > >>>> > So I followed the seriouseats recipe and, honestly, I can now say >>>> > I've >>>> > made shortbread and man is it delicious. >>>> > >>>> > Pictures: >>>> > https://www.omgwtflol.net/nextcloud/...MPrHYEFEo3Z3ES >>>> > >>>> > I read all the productive replies and I want to thank all of you for >>>> > discussing weight as the suggested method when baking. It is >>>> > WONDERFUL. I'm so glad I had the tart pan. Perfect, even down to >>>> > using plastic wrap to smooth the top with fingers. I had so much fun >>>> > making it. >>>> Emeril Lagasse always maintained on his TV shows: "Baking is Science. >>>> Weigh!" >>>> I would advise you to follow European based recipes in grams and Mls >>>> rather >>>> than the N.American ones based on ounces. However, you will find more >>>> and >>>> more American patissiers' books using metric measurements. >>> >>>For us casual bakers, volume is usually fine. I've never ruined a >>>chocolate chip >>>cookie by using a measuring cup. Quick breads are pretty forgiving, too. >>> >>>I think Daniel's original recipe was just off. 3.5 cups AP flour to 3/4 >>>pound >>>butter was just too much flour. >>> >>>Cindy Hamilton >> >> I never liked shortbread, I put it in the same catagory as pie >> crust... greasy flour... I'd not waste my time with either. > >+1 on pie crust. I've never had the urge to bake pie crust and >eat it stag. On the shortbread part, well we all have our >preferences. And more for us as they say. > >Daniel > >==== > > 'Eat it stag' ??? That was my question too. "I made a pie crust and I ate it stag with some moonshine!" ? ==== Ooh I think i know what moonshine is. Isn't it booze? |
Shortbread question
Daniel wrote:
.... > Yes I have a few really nice scales and will weigh the ingredients of > the recipe uses it as a measure. > > So I followed the seriouseats recipe and, honestly, I can now say I've > made shortbread and man is it delicious. > > Pictures: > https://www.omgwtflol.net/nextcloud/...MPrHYEFEo3Z3ES > > I read all the productive replies and I want to thank all of you for > discussing weight as the suggested method when baking. It is > WONDERFUL. I'm so glad I had the tart pan. Perfect, even down to > using plastic wrap to smooth the top with fingers. I had so much fun > making it. congratulations, it looks good to me! :) songbird |
Shortbread question
On Sun, 31 Jan 2021 12:00:01 -0000, "Ophelia" >
wrote: >"Master Bruce" wrote in message .. . > >On Sun, 31 Jan 2021 10:29:23 -0000, "Ophelia" > >wrote: > >>"Daniel" wrote in message ... >> >>Sheldon Martin > writes: >> >>> I never liked shortbread, I put it in the same catagory as pie >>> crust... greasy flour... I'd not waste my time with either. >> >>+1 on pie crust. I've never had the urge to bake pie crust and >>eat it stag. On the shortbread part, well we all have our >>preferences. And more for us as they say. >> >>Daniel >> >>==== >> >> 'Eat it stag' ??? > >That was my question too. "I made a pie crust and I ate it stag with >some moonshine!" > >? > >==== > >Ooh I think i know what moonshine is. Isn't it booze? Yes, illegal home-made booze, I believe. |
Shortbread question
"Master Bruce" wrote in message ... On Sun, 31 Jan 2021 12:00:01 -0000, "Ophelia" > wrote: >"Master Bruce" wrote in message .. . > >On Sun, 31 Jan 2021 10:29:23 -0000, "Ophelia" > >wrote: > >>"Daniel" wrote in message ... >> >>Sheldon Martin > writes: >> >>> I never liked shortbread, I put it in the same catagory as pie >>> crust... greasy flour... I'd not waste my time with either. >> >>+1 on pie crust. I've never had the urge to bake pie crust and >>eat it stag. On the shortbread part, well we all have our >>preferences. And more for us as they say. >> >>Daniel >> >>==== >> >> 'Eat it stag' ??? > >That was my question too. "I made a pie crust and I ate it stag with >some moonshine!" > >? > >==== > >Ooh I think i know what moonshine is. Isn't it booze? Yes, illegal home-made booze, I believe. == Fancy:))) |
| All times are GMT +1. The time now is 07:04 AM. |
Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
FoodBanter