Regional and local recipes

[jeral Profile]

cherrytree, great to hear your scones went <- bieng the operative word

Considering what Joanbunting tells us about how hit or miss things can be, chalking up a winner deserves a gold star methinks.

Renée, some things like scones and doughnuts I find uneatable due to bicarb mouth burn. Hopefully there's a recipe that uses little of it. A thing I know about making scones is that one has to flour the pastry cutting ring, press it down and pull it straight up without twisting it, or they rise unevenly.

[Renee Profile]

Jeral, I learned that about cutting out scones some time ago, previous to that I twisted!

[jeral Profile]

Yeah me too. Chubby Checker has a lot to answer for.

[Stokey Sue Profile]

Chubby Checker has a lot to answer for.

[Binky Profile]

Not just Chubby Checker.

Wot about those pesky pigs, Pinky and Perky?

https://m.youtube.com/watch?v=ZMw5jzO_lv0

[Sakkarin Profile]

if you don't have any sour milk ( & why should you)

Back in my early childhood, we didn't have a fridge, so milk went off if it wasn't drunk promptlly.

Now in the 21st century, I still get milk delivered (4 pints a week), but often don't use it all, so it piles up in my fridge, sometimes with a backlog of enough bottles that the earliest ones sour...

Also sometimes I forget to bring it in, so it's already soured before it's left the doorstep!

I wouldn't bother with the expense of buttermilk for scones though.

Oh dear, now I fancy some cheese scones. Let's see, it's 11'19", let's see how long to make a batch...

Just looked at my Bicarb and it's out of date, so they may not rise. Does Bicarb go off, like baking powder and yeast?

[Gillthepainter Profile Website]

Everyone's baking. My dry baking products don't seem to lose their ooomph despite being in the cupboard for so long.
Not that I've noticed anyway.
I think I'll make some chilli and parmesan cheese straws.

If I've enough plain flour in ...........

[Binky Profile]

Bicarb of soda definitely goes off (in that it doesn't liberate enough CO2 to raise your ingredients).

This is what to do with sour milk.

Lots of useful ideas from Canada


https://www.treehugger.com/green-food/g ... t-out.html

[jeral Profile]

I gather baking powder loses its rise ability, but bicarb on its own doesn't. Bakers advise an acid fizz test but I wouldn't bother. I have found that stale flour gives dead pastry.

[Renee Profile]

I always buy Cravendale milk because it has had extra filtering and lasts for seven days after opening. The shelf life is a good one too. It is good that more people are buying from a milkman, but for me, living on my own, it's not practical.

There is a way of testing bi-carb:
All you have to do is drop a little bit of the baking soda or baking powder into hot water (and vinegar if testing baking soda) and look for a bubbling reaction — if there’s fizzing, it’s still good to use!

[Binky Profile]

Sorry, ignore me. I got my bicarb and baking powder mixed up.

[Renee Profile]

I think we crossed jeral! I didn't know that about bicarb. I also didn't know that about flour, but because I rarely bake, my flour must always be dead! I do check the sell by dates though.

[Sakkarin Profile]

12'03" - No sooner said than done!

Tiny bit too salty, the cheese was saltier than I realised, mature rather than mild cheddar.

EDIT: P.S. Plain ones would have risen better, but this was weighed down with cheese, onion and herbs. Very light and fluffy.

[Binky Profile]

That's lunch for a few days sorted. They do look lovely scones.

[jeral Profile]

Mmm. Scones...

I've remembered why I liked my mum's version (as I don't like bicarb). She used an egg for rise, so more a cross between scones and rock cakes. Ours were either sultana or date. I made cheese scones in school cookery class but nobody liked cheese in scones so they never stood a chance.

[Sakkarin Profile]

DAYS? They've already nearly gone...

[Amyw Profile]

Lovely looking scones, I like cobblers too, stews or stewed fruit topped with a dumpling/scone type mix

[Renee Profile]

Your cheese scones look so good Sakkarin and I like the additions of onions and herbs. Did you cook the onions first? Light and fluffy? What more could you ask for! The cheese scones that I last made were a bit heavy.

[Sakkarin Profile]

It was the fried onions I mentioned in the other thread Renee and dried herbs, speed and convenience.

And yes they are very naughty and snackable, but I'm OK as long as I don't have peanuts in stock too...

[Renee Profile]

Yes, I saw your other thread after I posted! I've stopped buying peanut butter too. It was rather handy when I was feeling peckish!