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Archive through May 14, 2008

Reality TVClubHouse Discussions: General Discussions ARCHIVES: Jan ~ Apr 2009: Cooking Corner: Techniques, Tricks, Secrets and Recipe Spins....: Archive through May 14, 2008 users admin

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Whoami
Member

08-03-2001

Sunday, February 10, 2008 - 9:25 pm   Edit Post Move Post Delete Post View Post Send Whoami a private message Print Post    
Thought I'd start a thread for when you discover a different technique, or are looking for something to spice up an old recipe.....

For me, the "new" technique is for French Toast. I realize that probably other, more sophisticated cooks here already know this, but I just figured it out after Googling for a way to spiff up my tired old French Toast recipe.

First of all, how I've done my FT for decades....mix egg and milk in a bowl. Take bread (we've always used stale sandwich bread), one slice at at time, slop it around in the mixture, put it on a frying pan, and fry.

Problems....never can seem to guesstimate the ratio of batter needed to bread used. Bread falls apart as I pick it up and transfer it to pan. Large sections of batter pool off the bread into the pan. Thicker bread leaves the center gooey. We don't drink milk, and the milk I get for recipes always goes to waste after the recipe is done.

New technique was learned in stages.....

First, I started using Texas Toast bread....makes for a PERFECT French toast!! Milk substitution...I use half-n-half (always have that on hand for coffee).

Flavor enhancement....use French Vanilla creamer (again, we always have that on hand) in place of milk. For me, the creamer is too sweet even for my coffee, so I always cut it with some half-and-half (If I were a regular baker, I'd have vanilla extract in my cupboard, but I didn't). Add cinnamon to batter too.

Solution to the batter-to-bread ratio.....Place slices of bread in a food storage container. Lay the bread in a single layer. Try to have the bread cover as much as the bottom of the container as possible, so the mixture doesn't run off the sides of the bread and pool where it can't soak in. Mix ample supply of batter in another bowl, and pour it over the bread slices, letting it soak down into the bread. Use a spatula to turn it a time or two in the container (since some of the batter will run off the sides) until all the batter is soaked in.

Fry in pan as usual, but only to brown it a bit on both sides.

Now for the part I never knew about....Transfer toast to a cookie sheet. Bake in oven at 400 degrees Fahrenheit, for about 7 minutes, flip, and bake for 7 minutes more (keep a sharp eye on your time, the first time I did it, the FT came out just a shade shy of burnt). This ensures the batter that has soaked through the bread gets cooked all nice and fluffy, while the outside comes out dark brown and crispy!!!

At first, it sounds like way too much work to do for French Toast. But the soaking method is so much easier than the way I was doing it before. And baking it adds another step, but isn't a difficult step, and is WAY worth it!!

Costacat
Member

07-15-2000

Monday, February 11, 2008 - 9:30 am   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
The advantage of baking french toast is that you can have all the pieces done at the same time, without having to flip pieces into the oven to stay warm.

I use challah bread for french toast, when I make it. And I always use vanilla, cinnamon, and occasionally a bit of grated orange peel. I wouldn't use a creamer as it adds too much sugar.

Dfennessey
Member

07-25-2004

Monday, February 25, 2008 - 9:31 am   Edit Post Move Post Delete Post View Post Send Dfennessey a private message Print Post    
I use cinnamon and nutmeg for my french toast.

Whoami
Member

08-03-2001

Monday, February 25, 2008 - 11:04 am   Edit Post Move Post Delete Post View Post Send Whoami a private message Print Post    
Good point about the baking advantage, having all the pieces done at the same time. Of course, it doesn't matter for Mom and I. I only cook 4 pieces anyway when I make it, and all 4 pieces also fit in the frying pan! But good to know if I ever decide to cook a bunch more if anyone comes over!

I put vanilla on my shopping list, so I won't have to use creamer. Which begs the question, do spices, and things like vanilla have a shelf life? I looked for the vanilla I remember having, but couldn't find it, and even if I had, not sure I'd have used it, cause I'm sure its years (maybe closer to decade?) old. I guess I don't do much baking. LOL. Already have cinnamon. Will have to look into nutmeg, that sounds yummy too.

I agree the creamer has too much sugar, which is why I cut it with the half and half. I have a 2-cup shaker bottle I put 1/2 a cup French Vanilla creamer in, then fill it up the rest of the way with half/half. That's more than sweet enough for my coffee! That mixture was also what I spiced up the flavor of my FT with, along with more "straight" half/half.

Costacat
Member

07-15-2000

Monday, February 25, 2008 - 8:09 pm   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
Who, if you buy pure vanilla extract, it'll last for at least a year. I cook/bake with it so often that I go thru several of the middle sized bottles a year. I usually keep two bottles on hand... one is the Schilling brand (that I use for generic baking) and one is an upscale free-trade one that is considerably more expensive but has considerably more flavor. Either one will last you a while. Just open it up and sniff... if it still smells like vanilla, you're good to go. DO buy the "pure" vanilla extract though, not the "vanilla flavoring."

If you ever do a brunch (like holiday time), definitely do the baked french toast. It's a great way to serve a lotta folks at once, and it makes things much easier on you. There are also various recipes for baked french toast out there. The one I use actually has you place the bread into the bottom of the baking dish, pour the custard over it, cover and stick it in the fridge overnight. The next morning, pull it out till room temp and then bake it off. Yum!

Countrydaze
Member

11-07-2003

Monday, March 17, 2008 - 5:58 pm   Edit Post Move Post Delete Post View Post Send Countrydaze a private message Print Post    
Sorry, I have a dumb question...when making french toast with texas toast, do you defrost the toast first?? I want to try this one.

Whoami
Member

08-03-2001

Monday, March 17, 2008 - 6:46 pm   Edit Post Move Post Delete Post View Post Send Whoami a private message Print Post    
Good question CD! The texas toast I use comes in a loaf, just like regular sliced bread, and I find it in the same section as the rest of the rolls and bread. I've never tried using the frozen stuff. My assumption would be to defrost it, since it seems like the custard wouldn't soak into the bread as well if its frozen.

But, don't take my word on it. I'm just trying to use my own brand of logic. Could be I'm all wrong about this too! Maybe someone with real cooking skills can chime in?

Twinkie
Member

09-24-2002

Monday, March 17, 2008 - 7:31 pm   Edit Post Move Post Delete Post View Post Send Twinkie a private message Print Post    
The Texas toast I buy in the frozen food section is coated on both sides with butter/garlic butter. Even thawed, how would the eggs soak into the bread?

Teachmichigan
Member

07-22-2001

Monday, March 17, 2008 - 7:40 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
Wrong kind of toast Twinkie. That's just garlic bread that's labeled "Texas Toast" style (I think cole's makes it?). Anyway - you want fresh bread w/nothing on it. You can take almost any loaf of bread that is uncut and cut it "texas" style - which is just BIG, thick slices. :-)

Whoami
Member

08-03-2001

Monday, March 17, 2008 - 9:38 pm   Edit Post Move Post Delete Post View Post Send Whoami a private message Print Post    
Oh eeewwww! French toast with garlic? LOL! Now that you mention that kind, I have seen those in the store, and may have even bought some at one point!

Teach is right, use fresh bread. Like I said, my local store (King Soopers) has the fresh bread already cut into texas toast sized slices. But any loaf of bread will do, and if you can slice it yourself into the thickness you want, all the better!

I just did a search on King Soopers "home shopping" website, and came up with something like 6 hits on Texas Toast. All but one (the one I get in the bread aisle) were of the frozen variety you mentioned Twinks! That got me curious, so I did a Google search on TT, and came up with a wikipedia entry on Texas Toast HERE

Costacat
Member

07-15-2000

Tuesday, March 18, 2008 - 5:13 am   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
Actually, french toast is better when made with day old bread (or not super fresh bread!). :-)

Whoami
Member

08-03-2001

Wednesday, May 14, 2008 - 6:15 am   Edit Post Move Post Delete Post View Post Send Whoami a private message Print Post    
Anyone have a good baked potato recipe? Not so much the stuff you load it with, but more in the method of baking.

I've seen baked potatoes in restaurants where the potato is wrapped in foil, and the skin is wonderfully crusted with salt. I've tried to do it like that, but it never comes out the same. So I'm figuring there must be a technique in how to make the salt stick. Do you brush it with something? Butter, water? Also, do you split the potato before baking? If so, do you load it up with stuff before baking? Do you fully wrap it in foil? What temp, how long? etc...

Any tips would be greatly appreciated.

Texannie
Member

07-16-2001

Wednesday, May 14, 2008 - 6:31 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
i wash my potatoes, pat dry. then i rub olive oil (or butter) all over them. i sprinkle Tony Chatchere's all over it. then i wrap them in foil, prick a few holes in it with a fork and bake at 450 for one hour.

Whoami
Member

08-03-2001

Wednesday, May 14, 2008 - 6:36 am   Edit Post Move Post Delete Post View Post Send Whoami a private message Print Post    
What is Tony Chatchere's? And is olive oil more for the healthiness of it? Or how different an effect would it have over butter (I don't have any olive oil, and its pretty expensive, so if butter does pretty much the same thing....).

Whoami
Member

08-03-2001

Wednesday, May 14, 2008 - 6:48 am   Edit Post Move Post Delete Post View Post Send Whoami a private message Print Post    
OK, so I'm looking up Olive Oil on the shopping site I go to (we have a delivery scheduled for today).

What's the difference (and what's better) between olive oil, light olive oil, extra virgin olive oil, etc. And would the olive oil cooking spray be kinda cheap/gross?

Texannie
Member

07-16-2001

Wednesday, May 14, 2008 - 7:04 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
it's a cajun seasoning. you could use a seasoned salt.
i always use extra virgin, but if you don't have it butter or margarine is just fine and yummy.
i wouldn't use the spray.

Sharinia
Member

09-07-2002

Wednesday, May 14, 2008 - 7:07 am   Edit Post Move Post Delete Post View Post Send Sharinia a private message Print Post    
hi who,

olive oil is very healthy and good to have in the diet - it is also quite delish, imo, with potatoes or other veggies

regular olive oil has a higher smoke point so it is sometimes recommended for cooking; extra virgin is best for pouring over veggies etc

this is my fave olive oil

Bariani


Colordeagua
Member

10-25-2003

Wednesday, May 14, 2008 - 8:07 am   Edit Post Move Post Delete Post View Post Send Colordeagua a private message Print Post    
I love olive oil! Regular goes in the pan for cooking. If you're making a marinade or simply going to put olive oil over meat before grilling, etc, use extra virgin. Extra virgin also used to pour over salads, pasta, and whatever.

Twinkie
Member

09-24-2002

Wednesday, May 14, 2008 - 8:53 am   Edit Post Move Post Delete Post View Post Send Twinkie a private message Print Post    
Who, you can poke a couple of holes in the potato, coat the potato with butter or olive oil, sprinkle salt all over it and pop it in the microwave with paper towel on the top and bottom for about 5 minutes.

Hukdonreality
Member

09-29-2003

Wednesday, May 14, 2008 - 9:38 am   Edit Post Move Post Delete Post View Post Send Hukdonreality a private message Print Post    
I usually nuke my potatoes for maybe 10 minutes first to be sure the insides are cooked pretty well. Be sure to prick them a few times with a fork first. Then I coat with EVOO (hee hee) and a generous amount of salt. Bake them off in the oven without foil (the foil is really just to steam them and help the innards cook) at a pretty high heat, maybe 425 for 45 minutes or so. I like the skins nice and crispy, so this method will make them nice and soft on the inside and crispy outside.

Costacat
Member

07-15-2000

Wednesday, May 14, 2008 - 10:18 am   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
I always have at least four different types of olive oil on hand. Extra virgin olive oil is from the first press, and it's usually the strongest tasting. Depending on where the olives are grown, a really good extra virgin olive oil will have a very fruity flavor. I never use regular olive oil or light olive oil.

I prefer to buy "good" olive oil from places like Whole Foods. It's pretty expensive, but if you are using it in your cooking, it's kind of like wine. You want to use something that tastes good. I prefer imported Greek olive oil.

I never EVER bake a potato with salt, mostly because I do like to eat the skins and I don't use salt. I'm a bit of a purist... I just rub a bit of olive oil on the skin, prick a couple of times with a fork, and bake for an hour.

If I'm in a hurry, a cheater method that actually works quite well is to peel the potato, cut into fourths, wrap each piece in waxed paper, and microwave till done (usually about five to seven minutes, depending on size). You end up with a really fluffy potato!

For toppings, I prefer Greek seasoning (the low salt one). A little bit of sour cream and Greek seasoning and YUM!

Hukdonreality
Member

09-29-2003

Wednesday, May 14, 2008 - 12:42 pm   Edit Post Move Post Delete Post View Post Send Hukdonreality a private message Print Post    
I can't even associate with people who don't use piles of salt!
See ya Costa, you're history...

Whoami
Member

08-03-2001

Wednesday, May 14, 2008 - 4:24 pm   Edit Post Move Post Delete Post View Post Send Whoami a private message Print Post    
Oh my! Costa, you know I love ya, but....I gotta agree with Huk here. Salt is an essential part of all things that are yummy!

Well, I still want to associate with ya. But....gasp. No salt. The horror!

Sounds like I have the makings of a good baked potato. Will have to add it to my menu for tomorrow's dinner.

One question though, once the tato bakes, and the oil/butter dries (I assume it dries up once its baked), what keeps the salt from falling off? I assumed that was what the foil was for, but I did a bit of Googling and saw that the foil was more for steaming (like Huk said). I assume you'd still bake it directly on the rack, not on a cookie sheet or something? Seems like leaving it open like that would end up with salt all over the bottom of the oven.

Sharinia
Member

09-07-2002

Wednesday, May 14, 2008 - 10:54 pm   Edit Post Move Post Delete Post View Post Send Sharinia a private message Print Post    
LOL Huk

I am in the salt-dork (or dorky salters) club

(sea salt!)


Hukdonreality
Member

09-29-2003

Wednesday, May 14, 2008 - 10:56 pm   Edit Post Move Post Delete Post View Post Send Hukdonreality a private message Print Post    
Sea salt is the best! It's nice and chunky! <waves to my fellow dork>