[Feast prep] A girl and her stock pot
Feb. 25th, 2011 10:51 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
alystenI am the proud owner of a new 24 qt stock pot and 40lbs of bone in chicken leg quarters. Which has been reduced to 20 lbs of raw chicken, 2 gallons of cooked chicken and 2 gallons of tasty, tasty chicken stock. I have a sourdough starter, started.
Tomorrow I am having a bunch of people over for a medieval cooking/feast class where we will be turning the rest of the raw chicken into tasty goodness. 12 heads of cauliflower will be turned into roasted soup. We will be testing out the new pie maker machine by making Daroyles (strawberry custard pies with port sauce). There will be savory toasted cheese crack and we will be turning starter into bread.
A bunch of stuff for Mudthaw will be headed to the freezer. The house smells delightful.
Edit: And triple squee, my fluid flex liquid shortening (commercial cake ingredient, which I have been looking for, for almost 8 years) and gum tragacanth have been delivered.
Tomorrow I am having a bunch of people over for a medieval cooking/feast class where we will be turning the rest of the raw chicken into tasty goodness. 12 heads of cauliflower will be turned into roasted soup. We will be testing out the new pie maker machine by making Daroyles (strawberry custard pies with port sauce). There will be savory toasted cheese crack and we will be turning starter into bread.
A bunch of stuff for Mudthaw will be headed to the freezer. The house smells delightful.
Edit: And triple squee, my fluid flex liquid shortening (commercial cake ingredient, which I have been looking for, for almost 8 years) and gum tragacanth have been delivered.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2011-02-26 01:15 pm (UTC)I presume this is a different product/purpose than sweetex?
no subject
Date: 2011-02-27 05:21 am (UTC)Liquid shortening has emulisfiers added, mono and diglycerides. It is use primarily in Hi-ratio cakes (where the weight of sugar used is higher than the weight of flour used). These types of cakes tend to have a higher volume, more moistrues and a tender, small crumb. This type of cake is very good for stacking. ;)
no subject
Date: 2011-02-26 01:34 pm (UTC)no subject
Date: 2011-02-27 05:31 am (UTC)no subject
Date: 2011-02-26 03:45 pm (UTC)Can't wait to hear how the pie-maker works out...
OMG Squee... Pies
Date: 2011-02-27 05:25 am (UTC)Re: OMG Squee... Pies
Date: 2011-02-27 01:05 pm (UTC)But the hand pies, recently, and wafers...
So a machine that'll knock out pies, too...yeah...
(Of course, I'm also lusting over the faboo standalone convection oven we had at Court of Love...but somehow, I think the pie machine is a bit more accessible.)
Great to hear :D