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10

I don't know about weather, but non-factory produced milk changes with the season because of the feed, which will affect your butter. Over the winter, the cows are fed hay or corn, while over the summer, they're pastured, so get fresh grass. In the Netherlands, there are designations such as 'graskaas' (literally, 'grass chesse'), which is made from the ...


7

Damn, that looks good. I've never made this particular type of bread before, but here are some things that I do know which might help: Butter is (roughly) 10% water and 90% fat, while lard is 100% fat. So if you substitute one for the other, you should adjust the amount of water in the recipe accordingly. The flavor will be a little different, but I bet ...


5

This may actually have to do more with the temperature and climate in your home than with the ingredients in your cookies. If you're making cookie dough while your heater is on in the kitchen along with a preheating oven it may just be warmer in there than it would be in the summer with the AC running, or other active steps being taken to keep the house ...


3

The texture reminds me of two things - Italian "cakes" sold in the UK "German" supermarkets at Christmas (which are the colour in the photo), and the Lardy Cake that is made in Buckinghamshire (I mention that because you wanted to know about using lard). The stringing in the Italian cakes seem to show that they are allowed to "rise into shape" - I am ...


3

I make braided bread every week using an oatmeal buns recipe. It, too, doesn't like to be overworked. It's best with maybe 5 minutes of kneading. I don't actually think it is the ingredients that create the threads. It may be the braiding. Here are some of my key tips to successful bread: ALWAYS use a thermometer!Use a pattern to hand kneading like this: ...


2

If all your cookies spread, I would say adding an egg white should help, but I wonder if you are plopping your dough onto a warm surface. That will cause them to spread more as well. You might try backing off your heat just the slightest bit. Have you changed cookie sheets recently? Dark metal vs new aluminum or stone, perhaps airbake sheets? All of these ...


1

There are a myriad ways to cook vegetables, some of which are suitable for younger, more tender specimens, and some of which are suitable for older, more robust (one might even say tougher) examples. The general principal (and there are a many exceptions) is that the older and tougher the vegetable, the longer you cook it. I think your question indicates ...


1

I'm presuming that your'e British because (a) You want to make marmalade (b) your nickname is 'tea drinker'. am i right? Anyway, those bitter oranges are grown not only in Spain but in other parts of the Mediterranean as well, but their season i relatively short - so if i were you i would keep my eyes open for nice ripe ones and buy them - you can keep them ...


1

I am not a professional but my understanding is that the threads come from the eggs(1) and this recipe has lots of eggs. Beating the eggs will chemically change the protein strands so that they stretch and bind in a similar way to gluten when developed, and similar to a brioche. Brioche dough should be beaten in a stand mixer for a total of 30 minutes to ...



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