Paid Members Bus Surfer Posted November 15, 2020 Paid Members Share Posted November 15, 2020 I just bought a bread maker and the recipe book with it seems to suggest using milk powder when baking pretty much anything. I'm a complete noob, so just wondering if I can just substitute the water part for actual milk 1:1, and just leave out the dried milk altogether? Also, any other tips/suggestions for a novice baker? Cheers. Quote Link to comment Share on other sites More sharing options...
deathrey Posted November 15, 2020 Share Posted November 15, 2020 The problem with using actual milk is that it would change the consistency of the dough and may make it runnier. How much water do the recipies state? I would substitute some of the water for milk maybe? Quote Link to comment Share on other sites More sharing options...
Paid Members Kaz Hayashi Posted November 15, 2020 Paid Members Share Posted November 15, 2020 6 hours ago, stumobir said: Had fun in the kitchen yesterday. Top image is a home-pickled cabbage, crab meat and satay dressing, the aubergine in the top right corner is baked then glazed with honey, served with yoghurt, pomegranate seeds and za’atar oil. Did a buratta too, with quick-pickled shallots, tomatoes and a fennel seed, oregano and basil dressing. Main course was pan-friend duck breast on celeriac purée with caramelised chicory, fondant potatoes and a port and red currant sauce. Could’ve done with rendering the fat on the duck for another 5 minutes and I slightly over reduced the sauce but I’m happy with it.  Not pictured is the orange and cardamom creme brûlée, tasted alright but had a weeeeird af consistency. Too much sugar and over baked, I think. I’d smash everyone of those plates. All look delicious, great work. Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted November 15, 2020 Awards Moderator Share Posted November 15, 2020 1 hour ago, Silky Kisser said: I just bought a bread maker and the recipe book with it seems to suggest using milk powder when baking pretty much anything. I'm a complete noob, so just wondering if I can just substitute the water part for actual milk 1:1, and just leave out the dried milk altogether? Also, any other tips/suggestions for a novice baker? Cheers. Milk powder is always suggested for bread makers as it helps the dough colour. Bread makers don't get anywhere near as hot as a regular oven so loaves can look pale. Still tasty though. The powder is absolutely not necessary, just leave it out. Quote Link to comment Share on other sites More sharing options...
Paid Members tiger_rick Posted November 23, 2020 Paid Members Share Posted November 23, 2020 On 11/9/2020 at 8:45 AM, air_raid said: Recipe and method would be appreciated. Recently been making lots with the Subway triple chocolate recipe shared during lockdown with a combination of Milky Bar, Dark Milk and Yorkie chunks. There you go raider. Quote Link to comment Share on other sites More sharing options...
Paid Members tiger_rick Posted November 23, 2020 Paid Members Share Posted November 23, 2020 (edited) . Edited November 23, 2020 by tiger_rick Quote Link to comment Share on other sites More sharing options...
Paid Members chokeout Posted November 24, 2020 Paid Members Share Posted November 24, 2020 Korean fried chicken in gochujang sauce. My new favourite snack to cook. Quote Link to comment Share on other sites More sharing options...
Moderators Chest Rockwell Posted November 24, 2020 Moderators Share Posted November 24, 2020 (edited) Recipe please..? (It looks amazing btw) Edited November 24, 2020 by Chest Rockwell Quote Link to comment Share on other sites More sharing options...
Paid Members chokeout Posted November 24, 2020 Paid Members Share Posted November 24, 2020 14 minutes ago, Chest Rockwell said: Recipe please..? (It looks amazing btw) https://www.kitchensanctuary.com/korean-fried-chicken/ gochujang paste is just amazing for sauces, can't get enough of it. Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted November 24, 2020 Awards Moderator Share Posted November 24, 2020 All Nicky's (Kitchen Sanctuary) recipes are good. Really good site and lovely person. Her YouTube channel is well done too. https://www.youtube.com/c/Kitchensanctuary Quote Link to comment Share on other sites More sharing options...
Paid Members chokeout Posted November 25, 2020 Paid Members Share Posted November 25, 2020 1 hour ago, Onyx2 said: All Nicky's (Kitchen Sanctuary) recipes are good. Really good site and lovely person. Her YouTube channel is well done too. https://www.youtube.com/c/Kitchensanctuary Didn't know there was a YouTube channel as well, I'll be blitzing that over the next couple of weeks! Quote Link to comment Share on other sites More sharing options...
patiirc Posted November 25, 2020 Share Posted November 25, 2020 10 hours ago, chokeout said: Korean fried chicken in gochujang sauce. My new favourite snack to cook. That looks amazing. I've been to Kim Ji enough for their's over time, cant get enough of it, so that recipe will be a real god send, thank you Quote Link to comment Share on other sites More sharing options...
BrodyGraham Posted November 25, 2020 Share Posted November 25, 2020 Cheers for the nod in the direction of Kitchen Sanctuary lads, loads of stuff there that me and the little one will love. Might give me the kick in the arse I need to finally scratch make a beef rendang! Quote Link to comment Share on other sites More sharing options...
Paid Members Thunderplex Posted November 26, 2020 Paid Members Share Posted November 26, 2020 On 11/24/2020 at 11:36 PM, Onyx2 said: All Nicky's (Kitchen Sanctuary) recipes are good. Really good site and lovely person. Her YouTube channel is well done too. https://www.youtube.com/c/Kitchensanctuary And quite easy on the eye if I may say so. Quote Link to comment Share on other sites More sharing options...
Paid Members Bus Surfer Posted November 28, 2020 Paid Members Share Posted November 28, 2020 Having fun with this breadmaker. It's nothing ground breaking, but these pizzas came out tidy.  Only downside is everything we've made so far comes out quite 'heavy' and because I'm a gluttonous bastard, I'm eating a lot of it... I'll save that for the shitting thread though. Quote Link to comment Share on other sites More sharing options...
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