Gravy's Cooking Thread

Dr.Retarded

Dr.Retarded

<Silver Donator>
18,010
39,756
Furry said:
Where I grew up in MN had a lot of dutch influence, so those were super common around christmas. The hard ones are aids and awful. The recipe I follow is a modified version of this. https://www.allrecipes.com/recipe/155182/pfeffernusse-cookies/

Biggest difference is I use fresh microplaned ginger, also mess with the spice amounts and add some white pepper and all-spice, and procedurally the biggest change is I add the spices and extracts to the cooled molasses mixture rather than into the dry. Don't cheap out on the molasses. And I don't always use all the flour. Usually its a bit tacky if you do it right, but sometimes the dough starts losing its tackyness and I decide to stop. Recipe is solid as is though.
Click to expand...
I'm going to share this with my wife because that sounds right up her alley. She likes ginger snaps and gingerbread. I need to ask my mom if my grandmother or great grandmother used to make that type of stuff because they were out of Minnesota in Chisholm. I don't ever remember them making something like that though.

Looking at it they sound delicious.
 
Fogel

Fogel

Mr. Poopybutthole
15,369
65,006
Koushirou said:
Yeah, I haven't had any issues with the oven at all. I'm guessing the biggest thing might be elevation, since when I did cookies previously it was at my old house in the mountains. I'm just not quite sure how to adjust for that. I did also realize that last year I tried to prepare and actually let my butter soften before using it, when previously I'd always forget and just chuck it in straight from the fridge, so I'll try to go back to just throwing it in there hard (ho ho). Will see how they turn out this year!
Click to expand...

Try a different recipe. I use america's test kitchen recipe if you like thick and chewy

1 1/2 stick butter unsalted - melted
2 cups 2 tablespoons flour
1/2 cup granulated sugar
1 cup brown sugar
1 egg + 1 egg yolk
2 tsp vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
+Whatever quantity/type of chips or add ins you desire

325 degrees for 15-20 minutes rotating halfway through, you'll have to eyeball the time, you don't want them golden except for a little around the edges.

Another trick for juicing up certain cookie recipes if you have any coffee freaks is to add 1-3 tablespoons of instant espresso to the wet mix. Works great with the chocolate chip recipe.
 
  • 2Like
Reactions: 1 users
Dr.Retarded

Dr.Retarded

<Silver Donator>
18,010
39,756
Fogel said:
Try a different recipe. I use america's test kitchen recipe if you like thick and chewy

1 1/2 stick butter unsalted - melted
2 cups 2 tablespoons flour
1/2 cup granulated sugar
1 cup brown sugar
1 egg + 1 egg yolk
2 tsp vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
+Whatever quantity/type of chips or add ins you desire

325 degrees for 15-20 minutes rotating halfway through, you'll have to eyeball the time, you don't want them golden except for a little around the edges.

Another trick for juicing up certain cookie recipes if you have any coffee freaks is to add 1-3 tablespoons of instant espresso to the wet mix. Works great with the chocolate chip recipe.
Click to expand...
Test Kitchen ladies don't fuck around!

l-intro-1710873593.jpg
 
B

bolok

Trakanon Raider
1,345
743
Mrs. Gravy said:
I have my sisters/bonus sisters holiday cookie baking and exchange tomorrow.
We all try to bake different varieties of cookies.
I have been assigned Snickerdoodles (the cream of tartar variety, not a cinnamon sugar cookie pretending to be a snickerdoodle). I also was thinking about lemon ricotta cookies, simple shortbread cookies, and double dutch chocolate chip.
I make a mean chewy oatmeal raisin, but my big sis called dibs on that, so I will bake those another time.
Steady and I usually do not eat a lot of carbs, this will put us in a Christmas coma.
What are your favorite cookies?
I have about 19 hours til the exchange to bake 11 doz.
Click to expand...
Pb, molasses, dark chocolate chip with walnuts, and not real cookies- but oat cakes in no particular order.
 
  • 1Like
Reactions: 1 user
Mrs. Gravy

Mrs. Gravy

Quite Saucy
<QUITE SAUCY>
1,705
2,262
Furry said:
Where I grew up in MN had a lot of dutch influence, so those were super common around christmas. The hard ones are aids and awful. The recipe I follow is a modified version of this. https://www.allrecipes.com/recipe/155182/pfeffernusse-cookies/

Biggest difference is I use fresh microplaned ginger, also mess with the spice amounts and add some white pepper and all-spice, and procedurally the biggest change is I add the spices and extracts to the cooled molasses mixture rather than into the dry. Don't cheap out on the molasses. And I don't always use all the flour. Usually its a bit tacky if you do it right, but sometimes the dough starts losing its tackyness and I decide to stop. Recipe is solid as is though.
Click to expand...
My dad would love this recipe, it seems similar to the anise cookies he has described from his childhood. (German heritage in small farm town Missouri)
I think I will bake those for family Christmas.
Thank you!
Not a cookie...but now I am thinking about making kolache too. Those will be for my mom; my grandma always made kolache for Christmas...Bohemian heritage settled in rural Missouri.
 
  • 1Like
Reactions: 1 user
Dr.Retarded

Dr.Retarded

<Silver Donator>
18,010
39,756
Mrs. Gravy said:
My dad would love this recipe, it seems similar to the anise cookies he has described from his childhood. (German heritage in small farm town Missouri)
I think I will bake those for family Christmas.
Thank you!
Not a cookie...but now I am thinking about making kolache too. Those will be for my mom; my grandma always made kolache for Christmas...Bohemian heritage settled in rural Missouri.
Click to expand...
Are you going to make sweet or savory kolaches?
 
Furry

Furry

Email Loading Please Wait
<Gold Donor>
26,614
38,480
Mrs. Gravy said:
My dad would love this recipe, it seems similar to the anise cookies he has described from his childhood. (German heritage in small farm town Missouri)
I think I will bake those for family Christmas.
Thank you!
Not a cookie...but now I am thinking about making kolache too. Those will be for my mom; my grandma always made kolache for Christmas...Bohemian heritage settled in rural Missouri.
Click to expand...
Variations on pfeffernusse are common all over germany. The big thing to remember is the cookie is mostly a vehicle, you can play around with the spices to make it to your liking. Using the fresh ginger gives it a very zingy ginger taste. You could leave the ginger out entirely and add finely ground anise seeds on top of the anise extract and make a very solid anise tasting cookie.

Since your family was from Bohemia, there's a chance they had something more akin to an italian anisette, but I'd bet on pfeffernusse.
 
  • 1Like
  • 1Solidarity
Reactions: 1 users
Mrs. Gravy

Mrs. Gravy

Quite Saucy
<QUITE SAUCY>
1,705
2,262
Dr.Retarded said:
Are you going to make sweet or savory kolaches?
Click to expand...
Sweet ones, with different fruit and/or nut fillings. Gma always made a variety but there were always apricot, plum, and strawberry ones. She also made very dense, liquor soaked fruitcakes. Those were gifts each year to my mom and aunts/uncles. My mom was 1 of 13 kids, so it was a lot of baking.
 
  • 1Like
Reactions: 1 user
Furry

Furry

Email Loading Please Wait
<Gold Donor>
26,614
38,480
moonarchia said:
Putting this here to try out someday. Maybe someday soon.

Click to expand...

I’ve seen some lazy knife work, but that might take the cake. If you’re gonna make please for the love of god cut your vegetables into regular sizes. Rangiri is also mandatory for carrots in this situation.

Ingredients are legit, but I usually pre cook my meat and then boil veggies 25-30 mins, strain out some water until I have the minimum for proper consistency the add curry, add water until I’m happy and then add meat to finish. I don’t use a crock pot ever so I dunno if properly cut veggies might disintegrate if they go 8 hrs or not. I think probably not but I’m guessing. Though I often do katsu if I’m making Japanese curry, which obviously can’t be cooked in curry.
 
Lanx

Lanx

<Prior Amod>
73,486
173,771
moonarchia said:
Putting this here to try out someday. Maybe someday soon.

Click to expand...

i think you could try curry packets and be very happy

i found a good packet sauce
Coco Ichibanya Curry Instant Japanese Curry Very Spicy Pork 6.34oz(180g) Pack Of 10 , just heat up in water for 6mins, then all you need to do is add some rice, make a chicken/pork katsu and microwave some carrots and potatoes. if you want to go the extra mile, you can slow cook the carrots and potatoes in curry broth, just a cup of water and add 2 tbls of curry powder
 
You must log in or register to reply here.