Subj : Today in History - 1815
To : Bj�rn Felten
From : Dave Drum
Date : Mon Jun 20 2022 05:09:00
-=> Bj�rn Felten wrote to Dave Drum <=-
BF> Thanks for the explanation, and most of all for the metric additions to
BF> the recipe below. :-)
DD> Title: N.Y.T. Apple Crumble
DD> Categories: Fruits, Herbs, Nuts, Citrus
DD> Yield: 9 servings
BF> This prevented me from complaining about another problem with the
BF> cups. You really should measure all ingredients by weight. Especially
BF> dry ditto, "how hard should you pack the flower?" type. After all you
BF> never by flower, sugar, butter or almost anything else by volume, but
BF> by weight, no?
BF> Repeatability is not always that important, but more often than not
BF> it is, and that can only be achieved with a good scale that have at
BF> least a 1 gram precision -- they are dirt cheap nowadays.
I have a couple of nice kitchen scales - which get little use. I've
been cooking long enough that, unless I'm making something for the first
time I "eyeball" it.
Baking is the exception to that. Baking requires some precision for the
proper result.
Even scones.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: St. Swithin's Drop Scones
Categories: Five, Breads
Yield: 4 Servings
4 1/2 oz Self-raising flour
2 ts Caster sugar
1 lg Egg; beaten
2 tb Melted unsalted butter
150 ml Semi-skimmed milk
Whisk that all up and leave it for a while to be with
its thoughts. In the meantime peel, core and slice
(thickly) two large English Bramley apples. Put these in
a wide heavy based pan with about 4 tbspns of butter and
the same of sugar (I favour caster but you might want
something darker), and a little water. Cook over a low
heat until the apples start to break down and it all
starts to thicken and caramelise. Avoid stirring as it
will make the sugar crystalise and the apples break up -
it's nice to have some chunks. Lightly shake the pan
instead. You can do all this in advance and then leave
it.
When ready to make the scones (if you're American you
might want to call them pancakes) heat a pan/griddle
relatively hot and use a little butter or light oil
(less is more here). Then drop in tablespoons of the
batter and wait until bubbles form, then flip and leave
for about 30 seconds. Then plate up.
RECIPE FROM:
http://onefatman.typepad.com
Uncle Dirty Dave's Archives
MMMMM
... Ranch dressing? That's not real Tex-Mex; that's Midwest-Mex.
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