Text 37173, 102 rader
Skriven 2013-05-23 12:36:52 av Janis Kracht (1:261/38)
  Kommentar till text 37147 av Nancy Backus (67264.cooking)
Ärende: Re: Hard Boiled Eggs
============================
Hi Nancy,

>> I thought about starting a small chicken egg farm when we were in
>> Windsor..  then more common sense hit me (grin).

> My little sister kept chickens for a while.  I think she finally gave it
> up.

The only thing I remember about _my_ sisters and chickens  was one of my
sisters telling me once that her ex-MIL had taught her how to wrangle a chicken
neck (g)  I had considered raising chickens even given that, after talking
about in here with Dave S. :)

>> It would be very cool to have such fresh eggs.  One of the reason I
>> didn't was  well, I couldn't stand the thought of having to wrangle
>> chicken necks after the  older hens stopped laying eggs :)  The other

> She enjoyed having the fresh eggs... and making the chicken soup from
> the tough old birds...  Not sure if she did the neck-wringing etc or if
> she had help from her husband on that...  ;)

Yeah, that would be what I would try.. Unfortunately I'd bet Ron would not want
to have anything to do with it Lol

>> reasons I didn't included thinking  of my idiotic rude dogs having a
>> picnic in the chicken yard.. (g).

> Oh, I can just picture that!  (G)

haha yeah.. talk about "wild picnic" (G)  not the kind we're thinking of, for
sure :) :)

===Gluten Free Cream Puffs===
preheat oven to 425F
Line a baking sheet with parchment paper or a silcone baking mat.

1 tablespoon sorghum flour
2 tablespoons tapioca flour
5 tablespoons corn starch
1 teaspoon guar gum
5 tablespoons unsalted butter
5 tablespoons water
2 tablespoons half-and-half
1/2 teaspoon sugar
1/4 teaspoon salt
2 large eggs
1 large egg white
3/4 teaspoon baking powder
1 recipe pastry cream (below)

In a small bowl, mix sorghum, tapioca, corstarch and guar gum.  Blend well. In
a heavy med. saucepan, combine the butter, water, half&half, suagar and salt. 
Cook over med-low heat until the butter is melted and the mixture comes to a
gentle boi.  Add the dry ingredients and stir vigously with a wooden spoon,
using a scraping motion for 3 minutes until the dough pulls away from the sides
of the pan.  Immediately transfer the dough to a food processor for 20 seconds
to cool slightly.  In a small bowl whisk togehter the eggs and egg white, then
whisk in the baking powder.  With the food processor running, gradually add the
egg mixture to make a thick sticky paste, about 1 1/2 minutes.  Fill a pastry
bag with a 1" tip with the dough and pipe mounds of paste, each about 1 1/2"
wide, 2" apart on the prepared pan.  You should have 12 mounds.  Using the back
of a wet teaspoon, smooth the tops of the cream puffs and bake for 15 minutes. 
Do not open the oven door during this period. Reduce the oven temperature to
375F and bake for 7 minutes more, or until the puffs are golden brown.

Remove the puffs from the oven and pierce the side of each one with a paring
knife.  Return to the turned off oven with the door ajar for 10 minutes.
Trasfer to wire racks to cool completely. Cut the cooled cream puffs in half
crosswise.  Transfer the pastry cream to a pastry bag fitteed with a small
plain tip.  Fill the bottom half of each puff with pastry cream and top with
the other half.  Repeat until all the puffs are filled.  Dust with
confectioner's sugar and serve.

=Pastry Cream=
2 cups whole milk
2 teaspoons vanilla
3 tablespoons cornstarch
1/2 cup + 2 tablespoons sugar
6 large egg yolks
1/8 tsp. salt
Combine the milk and vanilla in a med. heavy saucepan.  Cook over medium heat
until bubbles form around the edges of the pan.  Meanwhile combine the
cornstarch, sugar and egg yolks in a medium bowl and whisk until the mixture
forms a slowly sissolving ribbon on the surface when the whisk is lifted.
Gradually whisk the hot milk into the eggs.  Return to the pan and cook over
medium-low heat, stirring constantly with a wooden spoon, until the mixture
begins to thicken.  Stir in the salt and cook until the spoon leaves a trail in
the cream.  Remove from heat, pour into a medium bowl, and let cool completely.
~from "Blackbird Bakery Gluten-Free" by Karen Morgan
===

Take care,
Janis




Take care,
Janis

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