prestopony Profile - Allrecipes.com (10017919)

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prestopony


prestopony
 
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Member Since: Jan. 2007
Cooking Level: Not Rated
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  • Pesto
  • Pesto  
    By: ANDERVAL
  • Kitchen Approved
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Recipe Reviews 12 reviews
Chef John's Buttermilk Biscuits
My search for the perfect homemade biscuit is over. Light, flaky - even non-biscuit lovers loved this one!

0 users found this review helpful
Reviewed On: Mar. 17, 2014
Bread Dipping Oil
Very good! I mix up all the dry spices - I substitute garlic powder for the fresh garlic, and I omit the lemon juice and parmesan - and store it in a jar. Then I just sprinkle a little into some olive oil whenever we want it - easy to store, and quick and easy to whip up a little batch!

16 users found this review helpful
Reviewed On: Feb. 8, 2013
French Bread
Excellent recipe!!! I proofed the yeast with a 1/4 tsp of sugar first for 7 minutes, then added the flour and salt, the salt I increased as suggested to 1 1/2 tsp and I cut back on the flour like other reviewers, proably about 5 1/4 cup. The best bit of advice that I learned in a baking class is to not add more flour as you knead. If you keep kneading through the sticky phase the dough will eventually relax and the moisture will balance out. If you keep adding flour when it gets sticky the cycle never stops and you end up with a heavy, dense and not very pleasing loaf. Get a dough scraper to help you scrape it off the counter while it is in the sticky phase, and keep kneading until you pass the "window pane" test - where you can stretch the dough without it breaking and light shines through - then it's been kneaded enough. If it breaks before it's that thin, keep kneading. I followed what I learned from the professional baker with this recipe and it turned out fanstastic. I also baked it on a pizza stone and dumpbed a cup of water into a pan on the bottom rack while it baked to increase the humidity in the oven.

2 users found this review helpful
Reviewed On: Jan. 16, 2013
 
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