Minty Gargoyle Wiki - User contributions [en]

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2023-12-14T10:05:29Z

Mikey:

''Old wiki should be here: [http://mintygargoyle.com/oldwiki/Life/WebHome.html here]''

* [[Yummy Food]] - A list of yummy recipes
* [[Holiday Cookies]] - The recipes to our annual holiday bake-off

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Chocolate Chip Cookies

2021-09-21T07:51:13Z

Mikey:

There are so many chocolate chip cookie recipes out there I really don't think we need another one. So, this is more of how to make really good chocolate chip cookies from the best cookie recipe already out there: The [https://www.verybestbaking.com/toll-house/recipes/original-nestle-toll-house-chocolate-chip-cookies/ Nestle Toll House Chocolate Chip Cookie recipe]. Special thanks to [https://altonbrown.com/recipes/the-chewy-chocolate-chip-cookie/ Alton Brown] and America's Test Kitchen for their notes on making a really good cookie.

'''This recipe makes about 28 cookies.'''

== Ingredients ==
* 16 TBL (2 sticks) of unsalted butter
* 12 oz of bread flour (Bread flour is sold next to all-purpose flour. It has a higher gluten content, which makes for chewier cookies.)
* 3/4 tsp of salt
* 1 tsp baking soda
* 8 oz of light brown sugar
* 2 oz of sugar
* 1 egg
* 1 egg yolk
* 2 TBL (1 fl oz) of milk
* 1 1/2 tsp of vanilla extract (I recommend [https://www.amazon.com/Nielsen-Massey-Pure-Vanilla-Paste-Ounces/dp/B006OD5ISG Nielsen-Massey's Vanilla Paste])
* 12 oz (1 bag) of semi-sweet chocolate chips (I use good ol' Nestle)

== Other Hardware ==

* At least 1 half-sheet cookie sheet. 2 makes things faster.
* Parchment paper (you can get it in the baking aisle of your favorite market)
* A [https://www.amazon.com/s?k=portion+scoop #24 portion scoop] or a digital food scale (Chef Works downtown has both)
* A silicone (or wooden) heat proof spatula (for browning the butter)

== The Process ==

# On the stove, melt the butter in a saucepan over medium heat. After the foam starts to subside, stir the butter with a silicone spatula, making sure you scrape the bottom of the pan. As you continue to cook, the milk solids will begin falling to the bottom. Continue cooking and stirring until the milk solids start to turn from white to amber. The butter should smell slightly nutty. Remove the pan from heat and continue stirring until milk solids turn a light brown. Pour the browned butter into a large mixing bowl, making sure to scrape all the milk solids into the bowl.
# Add the brown and white sugars to the butter. Stir to combine.
# In a separate, smaller bowl, mix together the flour, salt and baking soda.
# When the butter/sugar mixture has cooled slightly (about 15 minutes), add the milk, whole egg, egg yolk and vanilla extract. Mix until well combined.
# Add the flour mixture to the butter/sugar mixture and mix well. Be sure to scrape the sides and bottom of the bowl to remove any flour pockets.
# Add the chocolate chips and fold them in.
# At this point, the cookie dough will be a little loose, like a thick pancake batter. Let the dough sit at room temperature for at least 30 minutes (longer is fine) to let the butter cool down and the gluten to start forming. After 30 minutes, the dough should be very stiff and hard to stir.
# While waiting on the dough, adjust your oven rack to the center and preheat it to 350º. Line your cookie sheets with parchment paper.
# Measure out a level #24 scoop of dough and place it on the cookie sheet. I can get about 8 cookies per sheet (in a 3-2-3 pattern).
#* If you don't have a #24 scoop, you'll want to measure out 1.5 oz (about 42 grams) of dough. Roll into a rough ball.
#* If you don't have a scale, you can measure out 1/3 cup of dough, break it into 2 pieces and form them into 2 cookie balls.
# Cook 1 sheet at a time, until cookies have melted and just started to brown around the edges, about 10-12 minutes. The cookies will still be a little pale, and the tops should be slightly shiny and cracked. Be careful not to overbake them!
# Leave the cookies on the cookie sheet to cook for at least 10 minutes. You can cook a second cookie sheet while waiting for the first to cool.
# Move the cooled cookies to a cooling rack and cool completely, about an hour.
# Store in a sealed container at room temperature, or freeze for later in an airtight plastic bag.

Chocolate Chip Cookies

2021-09-21T07:50:54Z

Mikey: /* The Process */

There are so many chocolate chip cookie recipes out there I really don't think we need another one. So, this is more of how to make really good chocolate chip cookies from the best cookie recipe already out there: The [https://www.verybestbaking.com/toll-house/recipes/original-nestle-toll-house-chocolate-chip-cookies/ Nestle Toll House Chocolate Chip Cookie recipe]. Special thanks to [https://altonbrown.com/recipes/the-chewy-chocolate-chip-cookie/ Alton Brown] and America's Test Kitchen for their notes on making a really good cookie.

This recipe makes about 28 cookies

== Ingredients ==
* 16 TBL (2 sticks) of unsalted butter
* 12 oz of bread flour (Bread flour is sold next to all-purpose flour. It has a higher gluten content, which makes for chewier cookies.)
* 3/4 tsp of salt
* 1 tsp baking soda
* 8 oz of light brown sugar
* 2 oz of sugar
* 1 egg
* 1 egg yolk
* 2 TBL (1 fl oz) of milk
* 1 1/2 tsp of vanilla extract (I recommend [https://www.amazon.com/Nielsen-Massey-Pure-Vanilla-Paste-Ounces/dp/B006OD5ISG Nielsen-Massey's Vanilla Paste])
* 12 oz (1 bag) of semi-sweet chocolate chips (I use good ol' Nestle)

== Other Hardware ==

* At least 1 half-sheet cookie sheet. 2 makes things faster.
* Parchment paper (you can get it in the baking aisle of your favorite market)
* A [https://www.amazon.com/s?k=portion+scoop #24 portion scoop] or a digital food scale (Chef Works downtown has both)
* A silicone (or wooden) heat proof spatula (for browning the butter)

== The Process ==

# On the stove, melt the butter in a saucepan over medium heat. After the foam starts to subside, stir the butter with a silicone spatula, making sure you scrape the bottom of the pan. As you continue to cook, the milk solids will begin falling to the bottom. Continue cooking and stirring until the milk solids start to turn from white to amber. The butter should smell slightly nutty. Remove the pan from heat and continue stirring until milk solids turn a light brown. Pour the browned butter into a large mixing bowl, making sure to scrape all the milk solids into the bowl.
# Add the brown and white sugars to the butter. Stir to combine.
# In a separate, smaller bowl, mix together the flour, salt and baking soda.
# When the butter/sugar mixture has cooled slightly (about 15 minutes), add the milk, whole egg, egg yolk and vanilla extract. Mix until well combined.
# Add the flour mixture to the butter/sugar mixture and mix well. Be sure to scrape the sides and bottom of the bowl to remove any flour pockets.
# Add the chocolate chips and fold them in.
# At this point, the cookie dough will be a little loose, like a thick pancake batter. Let the dough sit at room temperature for at least 30 minutes (longer is fine) to let the butter cool down and the gluten to start forming. After 30 minutes, the dough should be very stiff and hard to stir.
# While waiting on the dough, adjust your oven rack to the center and preheat it to 350º. Line your cookie sheets with parchment paper.
# Measure out a level #24 scoop of dough and place it on the cookie sheet. I can get about 8 cookies per sheet (in a 3-2-3 pattern).
#* If you don't have a #24 scoop, you'll want to measure out 1.5 oz (about 42 grams) of dough. Roll into a rough ball.
#* If you don't have a scale, you can measure out 1/3 cup of dough, break it into 2 pieces and form them into 2 cookie balls.
# Cook 1 sheet at a time, until cookies have melted and just started to brown around the edges, about 10-12 minutes. The cookies will still be a little pale, and the tops should be slightly shiny and cracked. Be careful not to overbake them!
# Leave the cookies on the cookie sheet to cook for at least 10 minutes. You can cook a second cookie sheet while waiting for the first to cool.
# Move the cooled cookies to a cooling rack and cool completely, about an hour.
# Store in a sealed container at room temperature, or freeze for later in an airtight plastic bag.

Chocolate Chip Cookies

2021-09-21T07:49:40Z

Mikey: First edit

There are so many chocolate chip cookie recipes out there I really don't think we need another one. So, this is more of how to make really good chocolate chip cookies from the best cookie recipe already out there: The [https://www.verybestbaking.com/toll-house/recipes/original-nestle-toll-house-chocolate-chip-cookies/ Nestle Toll House Chocolate Chip Cookie recipe]. Special thanks to [https://altonbrown.com/recipes/the-chewy-chocolate-chip-cookie/ Alton Brown] and America's Test Kitchen for their notes on making a really good cookie.

This recipe makes about 28 cookies

== Ingredients ==
* 16 TBL (2 sticks) of unsalted butter
* 12 oz of bread flour (Bread flour is sold next to all-purpose flour. It has a higher gluten content, which makes for chewier cookies.)
* 3/4 tsp of salt
* 1 tsp baking soda
* 8 oz of light brown sugar
* 2 oz of sugar
* 1 egg
* 1 egg yolk
* 2 TBL (1 fl oz) of milk
* 1 1/2 tsp of vanilla extract (I recommend [https://www.amazon.com/Nielsen-Massey-Pure-Vanilla-Paste-Ounces/dp/B006OD5ISG Nielsen-Massey's Vanilla Paste])
* 12 oz (1 bag) of semi-sweet chocolate chips (I use good ol' Nestle)

== Other Hardware ==

* At least 1 half-sheet cookie sheet. 2 makes things faster.
* Parchment paper (you can get it in the baking aisle of your favorite market)
* A [https://www.amazon.com/s?k=portion+scoop #24 portion scoop] or a digital food scale (Chef Works downtown has both)
* A silicone (or wooden) heat proof spatula (for browning the butter)

== The Process ==

# On the stove, melt the butter in a saucepan over medium heat. After the foam starts to subside, stir the butter with a silicone spatula, making sure you scrape the bottom of the pan. As you continue to cook, the milk solids will begin falling to the bottom. Continue cooking and stirring until the milk solids start to turn from white to amber. The butter should smell slightly nutty. Remove the pan from heat and continue stirring until milk solids turn a light brown. Pour the browned butter into a large mixing bowl, making sure to scrape all the milk solids into the bowl.
# Add the brown and white sugars to the butter. Stir to combine.
# In a separate, smaller bowl, mix together the flour, salt and baking soda.
# When the butter/sugar mixture has cooled slightly (about 15 minutes), add the milk, whole egg, egg yolk and vanilla extract. Mix until well combined.
# Add the flour mixture to the butter/sugar mixture and mix well. Be sure to scrape the sides and bottom of the bowl to remove any flour pockets.
# Add the chocolate chips and fold them in.
# At this point, the cookie dough will be a little loose, like a thick pancake batter. Let the dough sit at room temperature for at least 30 minutes (longer is fine) to let the butter cool down and the gluten to start forming. After 30 minutes, the dough should be very stiff and hard to stir.
# While waiting on the dough, adjust your oven rack to the center and preheat it to 350º. Line your cookie sheets with parchment paper.
# Measure out a level #24 scoop of dough and place it on the cookie sheet. I can get about 8 cookies per sheet (in a 3-2-3 pattern).
#* If you don't have a #24 scoop, you'll want to measure out 1.5 oz (about 42 grams) of dough. Roll into a rough ball.
#* If you don't have a scale, you can measure out 1/3 cup of dough, break it into 2 pieces and form them into a ball.
# Cook 1 sheet at a time, until cookies have melted and just started to brown around the edges, about 10-12 minutes. The cookies will still be a little pale, and the tops should be slightly shiny and cracked. Be careful not to overbake them!
# Leave the cookies on the cookie sheet to cook for at least 10 minutes. You can cook a second cookie sheet while waiting for the first to cool.
# Move the cooled cookies to a cooling rack and cool completely, about an hour.
# Store in a sealed container at room temperature, or freeze for later in an airtight plastic bag.

Yummy Food

2021-09-21T05:46:44Z

Mikey: /* Original Recipes */

=Alton Brown=

*[[Alton Brown Waffles]]
*[[Alton Brown Pickles]]
*[[Alton Brown Dutch Baby]]

=America's Test Kitchen=

*[[Irish Soda Bread]]
*[[Ultimate Banana Bread]]

=Future Meals=

*<strike>[[Thai-Flavored Green Curry]]</strike>
*[http://www.bonappetit.com/recipes/quick-recipes/2013/04/steak-and-soba-stir-fry Steak and Soba Stir Fry]

=[http://www.bonappetit.com/ Bon Appetit]=

*[[Black Rice-Coconut Risotto]]
*[[Brown Rice and Beans with Ginger Chile Salsa]]
*[[Thai-Flavored Green Curry]]
*[[Brown Rice Porridge]]
*[[Banana Almond Smoothie]]

=Bread Machine Recipes=
These are tweaked for my little 1lb Zojirushi bread machine.

*[[Honeyed Walnut Bread]]

=Original Recipes=

*[[Chocolate Chip Cookies]]
*[[Iced Tea]]
*[[Mochi Balls]]
*[[Rum Steak Marinade]]

Rum Steak Marinade

2020-05-25T19:39:31Z

Mikey: Copied from old wiki

This is a marinade developed by Elizabeth and myself. The goal was to create a sweet tasting marinade with just a little kick. The acid helps break down the meat, so this marinade is perfect for those tougher/cheaper steaks. While the recipe was intended to be used with whiskey, we tried it with rum one day and liked the results. Whiskey will create a spicier flavor, where rum creates sweeter tasting meat. I guess you could go 1/2 and 1/2, but then your head might explode...

Makes enough marinade for two 8oz steaks

* 1/2 cup Jack Daniels Whiskey or Bacardi Rum
* 1/4 cup Brown Sugar
* 2 TBL Worcestershire Sauce
* At least 5 cloves of garlic, minced (1/2 a bulb)
* 2 TBL Soy sauce
* 1/4 cup vinegar
* Course ground pepper

Put everything in a ziploc bag you can trust not to leak and mix well. Add the meat, zip up the bag and stuck out the air. Marinate in the fridge for at least 6 hours, but overnight is better.

Since you are cooking with a fair amount of alcohol, be careful when firing up the steaks as they will attract the flames. Also, the high amount of sugar in the marinade does tend to crust up the steaks, so cook over medium or medium-high heat to minimize that.

-- Mikey - 7/9/2008

Yummy Food

2020-05-25T19:39:07Z

Mikey: /* Original Recipes */

=Alton Brown=

*[[Alton Brown Waffles]]
*[[Alton Brown Pickles]]
*[[Alton Brown Dutch Baby]]

=America's Test Kitchen=

*[[Irish Soda Bread]]
*[[Ultimate Banana Bread]]

=Future Meals=

*<strike>[[Thai-Flavored Green Curry]]</strike>
*[http://www.bonappetit.com/recipes/quick-recipes/2013/04/steak-and-soba-stir-fry Steak and Soba Stir Fry]

=[http://www.bonappetit.com/ Bon Appetit]=

*[[Black Rice-Coconut Risotto]]
*[[Brown Rice and Beans with Ginger Chile Salsa]]
*[[Thai-Flavored Green Curry]]
*[[Brown Rice Porridge]]
*[[Banana Almond Smoothie]]

=Bread Machine Recipes=
These are tweaked for my little 1lb Zojirushi bread machine.

*[[Honeyed Walnut Bread]]

=Original Recipes=

*[[Iced Tea]]
*[[Mochi Balls]]
*[[Rum Steak Marinade]]

Yummy Food

2020-05-25T19:36:33Z

Mikey: Added RumSteakMarinade from old site

=Alton Brown=

*[[Alton Brown Waffles]]
*[[Alton Brown Pickles]]
*[[Alton Brown Dutch Baby]]

=America's Test Kitchen=

*[[Irish Soda Bread]]
*[[Ultimate Banana Bread]]

=Future Meals=

*<strike>[[Thai-Flavored Green Curry]]</strike>
*[http://www.bonappetit.com/recipes/quick-recipes/2013/04/steak-and-soba-stir-fry Steak and Soba Stir Fry]

=[http://www.bonappetit.com/ Bon Appetit]=

*[[Black Rice-Coconut Risotto]]
*[[Brown Rice and Beans with Ginger Chile Salsa]]
*[[Thai-Flavored Green Curry]]
*[[Brown Rice Porridge]]
*[[Banana Almond Smoothie]]

=Bread Machine Recipes=
These are tweaked for my little 1lb Zojirushi bread machine.

*[[Honeyed Walnut Bread]]

=Original Recipes=

*[[Iced Tea]]
*[[Mochi Balls]]
*[[RumSteakMarinade|Rum Steak Marinade]]

Main Page

2020-02-01T20:19:47Z

Mikey: Reverted edits by MediaWiki default (talk) to last revision by imported>Mikey

''Old wiki is [http://mintygargoyle.com/oldwiki/Life/WebHome.html here]''

* [[Yummy Food]] - A list of yummy recipes
* [[Holiday Cookies]] - The recipes to our annual holiday bake-off

* [[Mikey's Notes]]

* [[House Stuff]]

== Getting started ==
* Consult the [//meta.wikimedia.org/wiki/Help:Contents User's Guide] for information on using the wiki software.
* [//www.mediawiki.org/wiki/Manual:Configuration_settings Configuration settings list]
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