trepto Profile - Allrecipes.com (13913841)

cook's profile

trepto


trepto
 
Home Town:
Living In:
Member Since: May 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Indian, Vegetarian, Kids, Quick & Easy
Hobbies: Sewing, Reading Books, Painting/Drawing
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Hato
About this Cook
I rarely follow recipes directly, instead reading them to get the gist & heading into the kitchen. I tend to avoid prepackaged foods, not out of any fear of additives or ingredients but because they're generally far more expensive (and not as tasty) as homemade alternatives.
My favorite things to cook
Bread from scratch; I still get a kick out of watching it ferment, and nothing beats the texture of well-kneaded risen dough.
My favorite family cooking traditions
My mom always made matzoh ball soup for my birthday while I was growing up; it's been my favorite food for as long as I can remember. When she was out of town one year, my (vegetarian at the time and only mildly experienced) sister made it for me from scratch.
My cooking triumphs
My first loaf of bread that looked like it had come from a store. Bagel dogs even my super-picky boyfriend couldn't resist. Figuring out that the size of the pot & the amount of liquid didn't matter so much with matzoh balls as the density of steam between the liquid and the lid.
My cooking tragedies
Ramenghetti for 12 when I was 15. It was terrible, and there were gallons of it. Its only saving grace was that it was incredibly cheap.
Recipe Reviews 7 reviews
French Baguettes
Terrific! I made a few *minor* changes, but not out of any impression that the recipe wasn't fine as-is. Besides hand-kneading, I also let the sugar, yeast and water mingle for about 15 minutes with about 1 cup of flour before adding the salt and remaining flour. I can't for the life of me find my pastry brush, and I thoughtlessly let these rise in a glass pan, so instead of doing the egg wash or using the "ice cubes" method I flicked water onto the loaves just before I put them into the oven. I baked at 400° for the first 10 minutes to make the loaves "spring", then turned it down to 375° for the last 10 minutes. They look fantastic and taste wonderful; this is springy, fluffy, yummy bread. Thank you!

2 users found this review helpful
Reviewed On: Jul. 10, 2010
Easy Pie Crust
I've made this twice, once for mini fruit pies and once for beef pies. The texture and flavor were good, but both times we ended up with pretty severe indigestion. Not sure if it was coincidental, but I'm not exactly keen to find out.

0 users found this review helpful
Reviewed On: Oct. 28, 2009
Spinach Balls
Made these with a box of chicken stuffing that had been lurking in my cabinet for a year. They were so good I caught my cat eating one, but since she's gluten-intolerant I had to tear it away from her. Very nice.

0 users found this review helpful
Reviewed On: Oct. 28, 2009
 
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