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So I just made Mrs. Larkin's wonderful Christmas Pumpkin bread, but combined it with this recipe: http://www.food52.com/recipes..., but without the bananas. I also changed it around just a bit, adding almond milk, and a bit of chocolate chunks. IT was FANTASTIC, the best I've done yet!
My question is about the flavor: when I ate it hot, 10 mins after it was done baking, it was good, but then when I ate it when it got cold, the pumpkin and spices were much more flavorful, and I thought it would have been better hot, but instead it was the opposite, does anyone know if this happens just with quick bread? Sorry long question.

asked by happycao over 5 years ago
11 answers 951 views
Fff96a46 7810 4f5c a452 83604ac1e363  dsc03010
added over 5 years ago

My answer is one that most people do not want to hear, and I've been beat up over it many times: Never, ever eat anything straight out of the oven that has flour in it. Cookies, yeast breads, quick breads, cakes, I don't care what it is, nothing baked tastes fully developed and ripe until it cools.

Discuss amongst yourselves all you want--I'm know I'm right: I have Alton Brown on my team, so there. : < | (That < is my nose stuck up in the air and my lips firmly clenched, and I'm looking straight at you, sons Michael and Andy!.)

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drbabs

Barbara is a trusted source on General Cooking.

added over 5 years ago

It might not have been the temperature as much as the time--those warm spices seem to develop over time. Did you mean cold or room temperature? I think quick breads are generally best at room temperature or else lightly toasted.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

Oh thank you for the quick responses! Yes that makes sense betteirene! I was just too impatient and thought ten mins should've been good enough.
@dr. babs: I ate it cold cause I brought it out with me and it was so cold today, so it got cold quick.
but my favorite way to eat anything breadlike is toasted!! I love that slight crisp outer edge, but this bread was better colder cause its so moist and light at the same time, toasting it might dry it out a bit.

22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added over 5 years ago

Cool! A mashup of recipes! Glad it turned out well, happycao! I wonder what the science behind it really is?? If Alton says it's true, then you know he asked Shirley Corriher first. I'm gonna look in her book and see if I find any corroborating evidence.

The only baked good I'd eat hot-out-of-the-oven would be a popover. Slathered with butter. And strawberry jam.

B9464ce6 76f7 41db a563 e5ad504521bf  2016 04 05 23 37 37
added over 5 years ago

I had the opportunity to sit next to Shirley at a BBQ. Have you ever met her mrslarkin? She is a complete trip. Love her book.

8e94e86b faa9 42ae 93f9 c243369e2b3f  cakecake
added over 5 years ago

I. LOVE. Shirley Corriher! I bet she IS a trip!

I agree with betteirene; baked goods nearly ALWAYS taste better after resting for a day. Not even taste "better," but they taste as they're supposed to. I've noticed this is particularly true with chocolate/cocoa goods.

22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added over 5 years ago

Lucky thirschfeld! I have never met her, but would love to!

P.S. I found nothing in her book further than typical "remove from oven and cool." I love the "mad science/molecular gastronomy" approach that many chefs take - like Grant Achatz - it is so interesting. Shirley and Alton put it out there in a way regular pee-brained humans like myself can understand. :)

B9464ce6 76f7 41db a563 e5ad504521bf  2016 04 05 23 37 37
added over 5 years ago

mrslarkin she is the kind of person that would sit in overalls, in a woven multicolored lawn chair, in her front yard drinking a PBR with a cooler beside her with more for anyone who might stop by, and I mean that with the deepest of respect and because I would always be stopping by. She is just really down to earth and friendly. Loves conversation. I bet if you got on line and looked her up she has a homepage and would answer your question. I am sure she writes everyone back. Just that kind of lady. I haven't come to any conclusions about molecular gastronomy yet, just can't seem to make up my mind about it.

22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added over 5 years ago

yeah, the closest I've come to molecular gastronomy is making foamed milk for my cappuccino.

I've sent Shirley an email! Will let you know if I hear back.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

I loveeee Alton brown, and Good Eats, I saw him at Barnes and Noble, and he's also hilarious not in character. Don't know much about Shirley Corriher, will google her later. The one reason why I lovee to bake is the science behind it all is sooo interesting.

8e94e86b faa9 42ae 93f9 c243369e2b3f  cakecake
added over 5 years ago

I can turn out a mean meal/cake, but learning from people like Shirley Corriher and Alton Brown make me realize just how much I DON'T know about food. I just told my whole family that I added Shirley's cookbooks to my Amazon wish list.. hope they got the very blatant hint. :)