Baking bread during the day

Why is it that bread made during the day is lighter than bread made in the early morning

What is the name for the 'sweetness' of cooling roast pork?

I did a slow roast pork today putting pork knuckles on the bone cooking for 8 hours in a dash of apple juice.

After cooking, I left it to cool for an hour with the lid on.

When I lifted the lid, I noticed a 'lightness' to the smell of the pork, almost the lightness you might get when smelling a bouquet of flowers. (Sorry to those who feel this description is overdone - I'm trying to capture an idea in words).

It almost reminded me of the caramelisation of onion when cooked on a frying pan.

Help me out here - what is the term I'm looking for? Is it caramelisation?

My question is: What is the name for the 'sweetness' of cooling roast pork?

What bean species are best for baked beans?

I want to cook baked beans, the slowcooker version. I want to make it from dry beans. My question is: what sort of beans will be best for this dish? I need at least 2-3 alternatives, cause I live in Poland, and I'm not sure if I will be able to buy some more exotic species...

how long does chilling take for this icecream recipe

The link at the bottom is for an icecream recipe without the machine. One part of it requires chilling a heated mixture. I was wondering if anyone knew how long the chilling will take since the other times mentioned there already total up to about 8.5 hours.

http://ift.tt/W7E7t1

Thanks in advance....

Consistently getting cannoli shells off their molds easily

When I fry cannoli shells, I find that about a quarter of them -- apparently at random -- stick to their molds so that they are hard or impossible to remove without breaking.

The two tactics I use to combat this -- which do make a difference, but not 100% -- are to spray the molds fairly heavily with vegetable oil before wrapping the sheets, and to wrap loosely. I don't roll the sheet tightly around the mold.

When unmolding, I've found it best to wait until the shells are completely cool. Then, for the ones that stick, gripping the shell (as firmly as possible without immediately shattering it) and gently twisting either it or the mold often helps it break free. Sometimes the shell is damaged in the process, though, and sometimes it won't come off at all without being smashed.

The dough is made with vegetable shortening (lard isn't an option, unfortunately: they need to be vegetarian), all-purpose flour, wine, and sugar, and rolled out to translucency on a pasta machine. I'm extremely happy with the product, but I'm open to changing the formulation if evidence suggests that e.g., there's too much moisture. (Although on that point, I've tried making the dough as dry as possible while still coming together, and it didn't seem to have an effect.)

What other possibilities am I missing? What can I do to make unmolding more reliable?

what size foil squares to wrap chocolate truffles?

So much leftover chocolate truffle base that I better package nicely and get out of the house:

Is there some ratio or rule of thumb to spare me from experimenting on the right size and shape of bon bon to fit either a 3, 4 or 6" square foil?

Cube, ball or flat-bottomed egg are all fine by me; typically my portioning is not more than an inch thick.

Sorry if this post is more geometry than cooking but appearances count too

I have a french oven, why get a braiser pan?

I own a Le Creuset French/Dutch oven, but I'm considering getting a Le Creuset braising pan also: http://ift.tt/1EPB6di

I understand the oven is great for large/tall braising and stocks, soups, chili and the like. I also understand that the braiser has a wide base and is good for smaller quantities.

Should I invest in a braiser? I'm an amateur, but really getting into cooking in a big way. Any advice would be appreciated (before I go spend my christmas monies)