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Baking
Feb 16, 2024 17:06:59 GMT
Post by onlyMark on Feb 16, 2024 17:06:59 GMT
Making them are on my list. Look good.
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Baking
Feb 17, 2024 0:56:09 GMT
Post by bixaorellana on Feb 17, 2024 0:56:09 GMT
absolutely delicious cheese scones (I use cheese a LOT) Paul Hollywood recipe Ohbabyohbabyohbabyohbaby!! *want!!!*
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Baking
Feb 27, 2024 15:29:45 GMT
Post by onlyMark on Feb 27, 2024 15:29:45 GMT
I'll be trying Cheery's cheese scones soon but in the meantime, and not strictly baking but it is a recipe I pointed Cheery to some time ago, are my first try at crumpets. Texture is good, taste is good, getting them the right size, appearance and handling them is inconsistent. Nevertheless, some salted butter and I'm pretending they are calorie free so I can indulge a few more -
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Baking
Feb 27, 2024 17:05:23 GMT
via mobile
Post by mickthecactus on Feb 27, 2024 17:05:23 GMT
A bit of Marmite on top and they’d be perfect.
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Baking
Feb 27, 2024 18:39:23 GMT
Post by onlyMark on Feb 27, 2024 18:39:23 GMT
Blasphemy. Lime marmalade is my preference.
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Baking
Feb 27, 2024 21:27:29 GMT
Post by cheerypeabrain on Feb 27, 2024 21:27:29 GMT
I made some crumpets a while back, they weren't as uniform in shape as yours Mark Mine were more like pikelets because they spread out...tasty tho.
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Baking
Feb 28, 2024 6:13:38 GMT
Post by onlyMark on Feb 28, 2024 6:13:38 GMT
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Baking
Mar 3, 2024 10:26:55 GMT
Post by onlyMark on Mar 3, 2024 10:26:55 GMT
Apple upside down cake. Started off in the frying pan than put it in the oven in the pan-
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Baking
Mar 3, 2024 17:03:13 GMT
Post by bixaorellana on Mar 3, 2024 17:03:13 GMT
I use pastry cutters, buttered up, in the pan as a form - Long years ago, when I was in my 20s & spreading my cooking wings, I remember that recipes for crumpets always included the tip of saving tuna tins for crumpet forms. That is no longer possible since now they all have those $^&@* pull off lids on top and rounded bottoms. Usually, the tops of those can be opened with a safe-edge can opener, but there is no way to remove the bottom.
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Baking
Mar 3, 2024 19:11:18 GMT
Post by onlyMark on Mar 3, 2024 19:11:18 GMT
Never thought of that. It is/was a good idea.
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Baking
Mar 3, 2024 20:10:22 GMT
Post by kerouac2 on Mar 3, 2024 20:10:22 GMT
A couple days ago I came across a debate where an American was saying that what Americans call "English muffins" is the same as a crumpet. Everybody attacked him as an imbecile. I personally have no idea since I have never seen either in real life. But here is a web photo of "English muffins." So, what are these?
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Baking
Mar 3, 2024 20:45:38 GMT
Post by onlyMark on Mar 3, 2024 20:45:38 GMT
As far as I know they are similar. In England they are not called English muffins but just muffins or maybe American muffins. I think they are made more with a dough and without baking soda than a crumpet which is a thick batter. Crumpets are cooked just one one side and have a more chewy texture than a bread texture as with muffins. No idea what in the recipes are different but it could also be something to do with using water instead of milk. Muffins are a traditional English food and in the past was sold by street sellers. Quite how they were and if similar, I've no idea.
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Baking
Mar 3, 2024 22:54:02 GMT
Post by bixaorellana on Mar 3, 2024 22:54:02 GMT
What are known as English muffins in the US have a specific taste and texture. They look like the ones in Kerouac's picture. I used to make an "English muffin bread" that had that taste & texture. It was more of a stiff batter than a dough, but less wet than crumpet batter.
I'm not altogether sure that I've ever had a crumpet in England, so won't pronounce on similarities in taste & texture, but they sure look the same and their recipes are similar.
Since no other food in the US is called a crumpet, the name "English muffin" is a mystery. Maybe it was slapped on by a manufacturer who thought that it was a more appealing name?
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Baking
Mar 4, 2024 1:35:20 GMT
Post by fumobici on Mar 4, 2024 1:35:20 GMT
As I guess the only one among us who has had both American "English muffins" and English "crumpets", they are in my unrefined opinion basically interchangeable. Maybe crumpets are a bit softer and crumblier.
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Baking
Mar 8, 2024 9:25:07 GMT
Post by onlyMark on Mar 8, 2024 9:25:07 GMT
Flopped over a bit but perfectly edible - cheese scones -
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Baking
Mar 10, 2024 13:44:29 GMT
Post by kerouac2 on Mar 10, 2024 13:44:29 GMT
Show that to a French person and they would think they were chouquettes, puff pastry balls which are a distant cousin of donut holes.
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Baking
Mar 10, 2024 13:54:01 GMT
Post by bixaorellana on Mar 10, 2024 13:54:01 GMT
The photo of chouquettes looks like cream puffs to me. To anyone from the US, Mark's cheese scones are biscuits. Scones and biscuits are the same, but different, with biscuits winning on flavor & texture. All Mexican bakeries carry something called biscuit which looks like a biscuit but which is always disappointing. blog.goldbelly.com/difference-between-biscuits-and-scones/
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Baking
Mar 10, 2024 14:45:48 GMT
Post by kerouac2 on Mar 10, 2024 14:45:48 GMT
No cream in chouquettes!
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Baking
Mar 10, 2024 16:19:30 GMT
Post by bixaorellana on Mar 10, 2024 16:19:30 GMT
I know, but they're so round in the picture they look like cream puffs.
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Baking
Mar 10, 2024 21:26:08 GMT
Post by cheerypeabrain on Mar 10, 2024 21:26:08 GMT
Now I want to have a go at making American biscuits....then I can decide for myself. Now I await your best biscuit recipes
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Baking
Mar 10, 2024 22:51:53 GMT
Post by bixaorellana on Mar 10, 2024 22:51:53 GMT
Cheery, biscuits have a specific biscuit flavor that is different from other breads. I think the reason that (to me) biscuits are better than crumpets is because the sugar in crumpets somehow covers up that biscuity flavor. At any rate, here is a straightforward recipe with pictures and clear directions. www.food.com/recipe/southern-buttermilk-biscuits-26110#recipeFrom the same site, this one has more steps & veers toward puff pastry territory. But the conversation, questions & answers are illuminating about the process and it probably makes a great biscuit. If you go through bunches of biscuit recipes you'll see many recommendations for White Lily flour, a US brand. Apparently the reason some prefer it is because it is more finely milled & has lower protein. In the US the substitute for that brand would be cake flour. Google says that American cake flour is the same as UK plain flour.
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Baking
Mar 11, 2024 6:12:19 GMT
Post by onlyMark on Mar 11, 2024 6:12:19 GMT
because the sugar in crumpets somehow covers up that biscuity flavor. I think it must be something else because the recipe I used for crumpets from the commercial manufacturer only has half a teaspoon of sugar in it to get the yeast going - 150g plain white flour 200ml water ½ tsp salt ½ tsp sugar 1 tsp baking powder 1 tsp dried yeast.
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Baking
Mar 11, 2024 16:31:00 GMT
Post by bixaorellana on Mar 11, 2024 16:31:00 GMT
Well, yeast! Biscuits generally do not use yeast, so that would make for a different flavor right there. There are a few biscuit recipes that call for yeast, but they are the exception.
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Baking
Mar 11, 2024 16:49:05 GMT
Post by onlyMark on Mar 11, 2024 16:49:05 GMT
That'll be the answer then.
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Baking
Mar 11, 2024 19:19:04 GMT
Post by cheerypeabrain on Mar 11, 2024 19:19:04 GMT
Thank you...I'll give them a go and report back xxx
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