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Showing content with the highest reputation on 01/18/2023 in all areas
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any home oven with a top and rear heating element can do this i suppose. i used my anova apo oven. 250c preheat with baking steel for 45 min. place the steel close to the top element. bake for 5-7 min or until you are satisfied with the color. dough recipe. simple poolish around 60% hydration.
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I just looked through the site and this is what I found, it doesn't say anything about Deluxe ???? https://komodokamado.com/products/charcoal-basket-splitter-32-for-rotisserie
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@remi - cool. I've just been buying the seasoning. Didn't know they made a bouillon? It did make the "crack" list, after all!1 point
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yup i use caputo blue as well. also doubles as bread dough should u want to bake just a small batard. IMG_0837.MOV1 point
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How funny- that’s the stuff I’ve been buying for at least 20 years, and is what we use for every dish that calls for ‘stock’, unless we happen to have fresh stock on hand of course. It is very yellow…
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So, I decided to try this recipe with chicken wings to go with this weekend of football watching. I marinaded the wings for a day in a vac bag and added a tiny bit more heat to the green sauce. They were a real hit!
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