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Author Topic: Stromboli by petef  (Read 3234 times)

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Offline petef

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Re: Stromboli by petef
« Reply #20 on: October 27, 2015, 09:57:55 AM »
Ok Norma, using whole milk for extra browning, that's a new one for me. I'll give it a try. I like the results of an egg wash, but it often seems like such a waste when I have all that unused egg wash remaining from making just 2 stromboli.

Good luck with your Stromboli experiments!

---pete---

Offline norma427

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Re: Stromboli by petef
« Reply #21 on: October 27, 2015, 09:38:39 PM »
Ok Norma, using whole milk for extra browning, that's a new one for me. I'll give it a try. I like the results of an egg wash, but it often seems like such a waste when I have all that unused egg wash remaining from making just 2 stromboli.

Good luck with your Stromboli experiments!

---pete---

pete,

Whole milk did work well today.

Norma

Offline petef

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Re: Stromboli by petef
« Reply #22 on: October 28, 2015, 09:25:34 PM »
Whole milk did work well today.

That's great Norma! i still have a lot of frozen Stromboli to eat before I can try again. I'll definitely try the Whole milk browning technique on my next run. ---pete---
 

Offline petef

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Re: Stromboli by petef
« Reply #23 on: March 25, 2016, 04:05:06 PM »
Update: A while back, Norma and I were discussing Stromboli browning techniques using whole milk brushed on just prior to the bake. Whole milk because it contained fat. Well I don't typically have whole milk because I prefer to drink 2% milk. So I made my Stromboli and  brushed on a mixture of 1 tbsp 2% Milk to 1tsp bacon Fat. I warmed it up in the microwave just to get the fat to melt and able to mix them together.

The results were very good.
I baked the Stromboli on parchment paper placed upon a stone with oven temp at 475 F
for 10 minutes. I reduced the heat to about 450 F and baked another 9 minutes.


Offline norcoscia

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Re: Stromboli by petef
« Reply #24 on: March 25, 2016, 07:55:02 PM »
Pete - this thread always makes me so hungry - your Stromboli looks great  :drool:
Norm

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Offline norma427

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Re: Stromboli by petef
« Reply #25 on: March 26, 2016, 08:54:58 AM »
pete,

I love your browning results when using 2% milk and bacon fat.  Your Stromboli looks very good!  ;D

Norma

Offline petef

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Re: Stromboli by petef
« Reply #26 on: March 26, 2016, 11:35:10 AM »
pete,

I love your browning results when using 2% milk and bacon fat.  Your Stromboli looks very good!  ;D

Norma

Thanks, an it's better than wasting 1 egg when you only need a tiny bit to brush onto 1 or 2 Strombolis. This will be my new process from now on.  -pete-

Offline Giggliato

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Re: Stromboli by petef
« Reply #27 on: May 15, 2016, 03:57:59 PM »
What about just straight bacon fat?  :-D :-D

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