Shopping, then cooking today
Sep. 14th, 2004 04:06 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
xiphias'Cause, well, since we're not in Florida, I have to make Rosh Hashana dinner.
So far: the chicken soup looks like it's coming together nicely. Lis and I decided that neither of us really likes eating dark meat, so we bought two chickens, took the white meat off and bagged it for later, and used the dark meat for soup. This, of course, means that we've got little butchered chicken bits boiling merrily away in the soup, rather than the whole chicken that we've done up until now. I'm interested to see how this works out.
On the other hand, the challah dough is completely not rising. Not even in the least. And the yeast is still good -- it proofed fine. I'm wondering if the dough is just too plain stiff and heavy to rise -- the poor little yeasties can't work up enough gas pressure to pump it up. Or maybe I managed to kill the yeasts. . .
It's a weird recipe -- I've made it before, and it sometimes works and sometimes doesn't. The recipe really makes too much dough for our standing mixer to handle -- when I started smelling that wonderful burning insulation smell, I pulled the dough out and finished it up by hand, and it's insanely dense and heavy. I have no idea what's wrong with it this time.
I bought a two pound veal roast -- the kind that's rolled up and tied -- and I'm looking for really good recipes for that. I think I want to do some sort of breadcrumb/walnut/onion stuffing, unroll the veal, lay the stuffing on it, roll it back up, and re-tie it. But I dunno.
So far: the chicken soup looks like it's coming together nicely. Lis and I decided that neither of us really likes eating dark meat, so we bought two chickens, took the white meat off and bagged it for later, and used the dark meat for soup. This, of course, means that we've got little butchered chicken bits boiling merrily away in the soup, rather than the whole chicken that we've done up until now. I'm interested to see how this works out.
On the other hand, the challah dough is completely not rising. Not even in the least. And the yeast is still good -- it proofed fine. I'm wondering if the dough is just too plain stiff and heavy to rise -- the poor little yeasties can't work up enough gas pressure to pump it up. Or maybe I managed to kill the yeasts. . .
It's a weird recipe -- I've made it before, and it sometimes works and sometimes doesn't. The recipe really makes too much dough for our standing mixer to handle -- when I started smelling that wonderful burning insulation smell, I pulled the dough out and finished it up by hand, and it's insanely dense and heavy. I have no idea what's wrong with it this time.
I bought a two pound veal roast -- the kind that's rolled up and tied -- and I'm looking for really good recipes for that. I think I want to do some sort of breadcrumb/walnut/onion stuffing, unroll the veal, lay the stuffing on it, roll it back up, and re-tie it. But I dunno.
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Date: 2004-09-14 06:34 pm (UTC)