IF you have an exhaust fan in your kitchen turn it on to help with fumes. put about 1/2 cup of water into the bread pan. Bake 20 minutes. This “Should” help soften the burned on dough.
UNPLUG and open lid for a few minutes until you can touch the warm pan safely.
Remove the pan and first try to remove the burnt on dough
This concept has also worked well for things like my Ninja Foodi
It it sort of like deglazing a hot pan
Just a reminder – this tiplet is a work in progress – your thoughts, good bad or indifferent are always welcomed!
Butter Tarts: This Gooey Dessert Has Captured the Heart of Canadians
Butter tarts have an all-butter crust and a satisfyingly gooey filling of brown sugar, butter, and eggs, and are beloved by Canadians everywhere. By Molly Allen Serious Eats Updated September 18, 2024
Notes: An excellent choice for Holiday Dessert or Sunday Snacks. Butter Tarts freeze well and so can be made ahead and then just defrosted “on the day”
Variation: Dust the crust with Pecan Flour before filling and add chopped Pecans to the filling.
Ingredients: pie crust your own or store bought white vinegar unsalted butter dark brown sugar large eggs vanilla extract kosher salt Variation: Pecan Flour Chopped Pecan Pieces
Ingredients List: Amazon are affilates – Atlantic Spice is not. (respecting copyright mean referring to full recipe on All Recipes) Links are for the brands I prefer. olive oil ground beef onion, diced garlic, minced bay leaves paprika Italian seasoning kosher salt ground black pepper cayenne pepper chicken broth marinara sauce diced tomatoes water soy sauce SubMaggie’s check locally for better pricing) plus Olde Thompson Umani Blend elbow macaroni Italian parsley fresh Cheddar cheese (or Sour Cream)
FC-Wednesday WHEN Is The Season? While web wandering to compare instructions for freezing cucumbers, I came across a “new to me” site what offers information on when produce is “in season” with the very helpful format of giving it state by state. https://www.whenistheseason
I do not really care for “cooked” fruit and vegetables – but still often want the flavor – I have been relearning the craft of preparing food to be used later.
For fresh, Buppert’s/Doran’s Chance, Our favorite local farmer does offer bulk when their fruit and other produce is in season.
Another “nice thing” about Buppert’s is that they also support other small Food Crafters like a bakery and locally grown / made condiments and of course my annual spring basket treat during their early opening weeks.
WIP1 2024-02-15 If you are among those who have adverse (mild to major) reaction to Soy products, AND you like Asian foods – you need to find a substitute. In my case it was either give up Asian inspired dishes or devote the effort to working out a suitable replacement to avoid unpleasant consequences. Who knew the most palatable (to us) was already in my pantry.
The primary difference between Maggi’s Seasoning2 and most if not all brands of Soy Sauce is their basic ingredient(s): Maggi’s Liquid Seasoning is made from wheat and glutamic acids. Soy Sauce is Soy Beans and as part of looking up things for this article, the second ingredient is usually “wheat” possibly a concern for some.
Maggi’s flavor is considered to be a bit more complex, as well as slightly thicker (although that is irrelevant when used as an ingredient. From a flavor standpoint, both add great umani.3 )
When used as an additive to “one dish meals” like stews, chilis, and such it adds that something something that is much missed when it is not there.
When used as a condiment or dipping sauce, some may want to add a tiny bit sweetener or other added seasoning. Sorry to be vague, but having not found one I really like, not ready to recommend. “Straight from the bottle works for us as a Soy Sauce substitute.
If you want more details on the history and uses of Maggi’s I do suggest reading Jennifer McGaven’s recently updated TheSpruceEats article entitled “What Is Maggi Seasoning?”4 So much so that when working on this update, every article I found referenced it “in a good way”.
Among the pleasant surprises related to was Maggi’s Seasoning much lower Sodium rating of 400mg per tablespoon – as compared with Kikoman and various store brands of 920mg Sodium per tablespoon.
The big surprise (to me but then gluten is not my issue) was that pretty much every brand of Soy Sauce also contain wheat.
As with many things Amazon, if you use some of the links herein are affiliate, I may earn a commission which does not effect the price you pay (although looking thru the listing just might) often the best price is found in your local stupid market
Bottom Line: Maggi’s Seasoning, used as a Soy Sauce sub with a 1:1 ration works for us, your palate may prefer something stronger. And, in most cases half the sodium.
Last but not least, this mostly started because I needed a “Fried Rice Solution” one more test to be sure it does, in fact, duplicate as expected and I will share.
Umami the word is currently rather trendy but has been around the culinary world for a very long time. It has been described as savory and is characteristic of broths and cooked meats ↩︎
