Pattycake Profile - (10855020)

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Member Since: Dec. 2006
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Recipe Reviews 6 reviews
High Temperature Eye-of-Round Roast
We have an older gas oven, so, in light of the difficulties some reviewers had keeping their gas ovens from cooling down too quickly, I thought of ways to retain heat. I used my trusty cast-iron skillet instead of a roasting pan. I put a "rack" of potato wedges, onion wedges & carrots in the skillet. I placed a "poor man's pizza stone"(6 unglazed terra cotta tiles) on the oven racks. And, after the initial 18 minutes for our 2.6 lb. eye of round, I turned the oven to its lowest setting, 170 degrees, and left it alone for 2 1/2 hours, not expecting anything like the rave reviews I read. It is the juiciest, most tender roast ever! Crusty & well-seasoned on the outside, moist & just-right-pink on the inside. My husband sliced very thin slices, and we had it on challah rolls (it's a chilly Passover/Easter week). Thank you, Lyn! Your technique is amazing!

4 users found this review helpful
Reviewed On: Apr. 16, 2014
Dark Rye Bread
The only adjustment I made was to use potato water (leftover from draining cooked potatoes) for the plain water. Made a loaf & took it to a church brunch yesterday without even tasting it first. It disappeared so fast I almost didn't get a slice. I was concerned that it would be too sweet, but it was just right. The sugar seemed to heighten the other flavors. Definitely a keeper.

0 users found this review helpful
Reviewed On: Nov. 16, 2008
Bread Machine Pumpernickel Bread
This bread is amazing. The texture, aroma & color are perfect. For the liquid, I used a combo of potato water (from draining potatoes for mashing) and leftover coffee. After reading "Best Bread Machine Bread" on this site, I tried adding the molasses and yeast to the warm liquid and let the yeast bloom for 10 minutes before adding remaining ingredients. Our first loaf is almost gone. For the second loaf I added 3/4 cup raisins dusted in some of the flour. I put raisins in at beginning of cycle, increased caraway seeds to 2 Tbls. and salt to 2 tsp. and let bread machine do its thing. The texture of the second loaf is even better than the first. My husband, a native New Yorker accustomed to excellent deli bread, gives this bread high praise. It's a keeper.

56 users found this review helpful
Reviewed On: Nov. 9, 2008
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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