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Tim's Kitchen Experiments: May 2013
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I haven't blown myself up . . . yet. Friday, May 31, 2013. Cherry Chocolate Chip Scones. Yep, that's right. Cherry chocolate chip scones. This will be the third scone species tested. The recipe is identical to that of blackberry chocolate chip scones. Which is a simple modification of chocolate chip scones. As you can tell the common ingredient in all my scones is chocolate chips. 1/4 C wht sugar. 1 and 1/4 tsp baking powder. 1/4 tsp baking soda. 1/2 C butter cubed (chilled). 1/2 C chocolate chips.
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Tim's Kitchen Experiments: February 2013
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I haven't blown myself up . . . yet. Tuesday, February 26, 2013. S'mores Cookie: Trial 2. Fabrication of S'mores Cookie Trial 2. The same procedure from Trial 1 was followed with these alterations:. The amount of cookie dough used was 2 or 3 times larger (small handful) than a normal chocolate chip cookies. See figure 1. above, note cookie dough size in relation to the graham cracker squares. Removed both baking sheets at 13 minutes and applied marshmallows to Tray 1. Total bake time was 15 minutes.
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Tim's Kitchen Experiments: February 2015
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I haven't blown myself up . . . yet. Monday, February 23, 2015. Baked Camembert Trial 1. Baked Camembert Trial 1. Today's experiment was inspired by the availability of excellent French cheeses and the concept of baked brie. My french friends may shake their heads at the idea of baked camembert; it is hard to know what is considered acceptable creativity and what is food blasphemy. 1/4 to 1/3 cup jam. Preheat oven to 425 deg F or 220 deg C. Unroll pastry dough and place camembert in the middle. I like sc...
timsbaking.blogspot.com
Tim's Kitchen Experiments: Gluten/Dairy free baking. Trial 1
http://timsbaking.blogspot.com/2014/12/glutendairy-free-baking-trial-1.html
I haven't blown myself up . . . yet. Tuesday, December 9, 2014. Gluten/Dairy free baking. Trial 1. Today begins another series of baking experiments: Gluten free baking. Three of my coworkers have gluten allergies and have sparked this new endeavor. The challenge with baking gluten-free is finding other methods to replace the elastic nature and texture which gluten brings to a recipe. 125 cups gluten-free flour. 15 teaspoons baking powder. 1/3 cup margarine (softened). 3 tablespoons margarine, melted.
timsbaking.blogspot.com
Tim's Kitchen Experiments: From fresh pumpkin to purée Trial 1: Boiled
http://timsbaking.blogspot.com/2014/10/from-fresh-pumpkin-to-puree-trial-1.html
I haven't blown myself up . . . yet. Saturday, October 25, 2014. From fresh pumpkin to purée Trial 1: Boiled. It is once again Autumn and this means pumpkin flavored foods of all kinds (especially baked). The challenge living in France is that canned pumpkin does not exist, but wedges of fresh pumpkin like the one in Figure 1. are sold everywhere. Pumpkin wedge. Baguette for scale. Peel pumpkin and chop into approx 1 inch/3 cm cubes. See Figure 2. Place in pot of boiling water. Pumpkin will float. I like...
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Tim's Kitchen Experiments: March 2014
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I haven't blown myself up . . . yet. Friday, March 21, 2014. Today I made "fruits rouges" (red fruits) scones. Fruits rouges is a common French ensemble, whether as a frozen berry mix, ice cream flavor, or an infusion (the French term for herbal tea). The recipe is yet another variation on my chocolate chip scone recipe: link here. Instead of using chocolate chips or a mixture of chocolate chips and fruit as I have with previous versions, I used a 1.5 cups of frozen fruits rouges. Location: Gières, France.
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Tim's Kitchen Experiments: Baked Camembert Trial 1.
http://timsbaking.blogspot.com/2015/02/baked-camembert-trial-1.html
I haven't blown myself up . . . yet. Monday, February 23, 2015. Baked Camembert Trial 1. Baked Camembert Trial 1. Today's experiment was inspired by the availability of excellent French cheeses and the concept of baked brie. My french friends may shake their heads at the idea of baked camembert; it is hard to know what is considered acceptable creativity and what is food blasphemy. 1/4 to 1/3 cup jam. Preheat oven to 425 deg F or 220 deg C. Unroll pastry dough and place camembert in the middle. I like sc...
timsbaking.blogspot.com
Tim's Kitchen Experiments: Fruits Rouges (trial 2) and euro-adaptaions
http://timsbaking.blogspot.com/2014/04/fruits-rouges-trial-2-and-euro.html
I haven't blown myself up . . . yet. Saturday, April 12, 2014. Fruits Rouges (trial 2) and euro-adaptaions. Figure 1. products of Fruits Rouges Scones Trial 2. Today I conducted my second trial of the fruits rouges scones recipe. I also made a chocolate chip scone "control" batch to help demonstrate what variables are may be due to our European context (quality of ingredients, conversion error switching from Fahrenheit to Celsius) versus the intrinsic nature of fruits rouges. I have also provided a few c...
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Tim's Kitchen Experiments: Baking Fresh Sweet Potatoes
http://timsbaking.blogspot.com/2014/12/baking-fresh-sweet-potatoes.html
I haven't blown myself up . . . yet. Monday, December 1, 2014. Baking Fresh Sweet Potatoes. Because such Fall favorites as sweet potatoes and pumpkin are essential for much of my upcoming baking, and because they are not available in canned form here in France, I have decided to learn how to bake my own in order to have them as an ingredient in my near baking endeavors. This post is how to turn raw sweet potatoes into sweet potato purée fit for use in casseroles and other Fall recipes. I like science and...
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Tim's Kitchen Experiments: April 2014
http://timsbaking.blogspot.com/2014_04_01_archive.html
I haven't blown myself up . . . yet. Saturday, April 12, 2014. Fruits Rouges (trial 2) and euro-adaptaions. Figure 1. products of Fruits Rouges Scones Trial 2. Today I conducted my second trial of the fruits rouges scones recipe. I also made a chocolate chip scone "control" batch to help demonstrate what variables are may be due to our European context (quality of ingredients, conversion error switching from Fahrenheit to Celsius) versus the intrinsic nature of fruits rouges. I have also provided a few c...
