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Showing content with the highest reputation since 03/21/2024 in Posts

  1. dinner from last night. didn't bother putting on a plate just ate off the baking sheet..
    5 points
  2. made a pizza for lunch with spicy salsiccia. i'm not a fan of the donut pillow cornicione but i need to remember cold dough doesn't want to stretch as much...
    4 points
  3. Recent loaf of whole grain sourdough, don’t laugh but I made that for my dentist. They made me some spaghetti sauce that was absolutely amazing!!!!!
    4 points
  4. Top rack, even with lip, not upper rack. 235 till 165 then wrap and pull off at 202 degrees. But at last count there are 3427 different ways to cook brisket 😁
    4 points
  5. Thanks for posting this link Paul. I have used a cast iron smoke pot for years but rarely make the dough ring to seal the top. I have guiltily watched the smoke leaking out of the top, realising that my unsealed pot wasn't fulfilling @Syzygies design intent of pushing the smoke down into the coals to burn off the "bad stuff". I ordered my own little pot and am just waiting for a good opportunity to smoke something. Kudos also to @Cheesehead_Griller as I think it was he who originally suggested this style of pot. I will report back once I have tried it out myself.
    3 points
  6. P.S. Welcome to the right side of the tracks.
    3 points
  7. I recently redid my spreadsheets to match current practice. First is "worksheet", second goes on wall while I work. It doesn't really matter if you're consistent and don't care about comparing notes with others, but I account for board flour, shrinkage, to nail actual hydration as if this were a chemistry lab experiment. I've seen other accomplished bakers who ignore the starter hydration, for example. Their effective hydration is a local fantasy. We grind some of our flour. We've been buying white from Acme Bread, famed in Bay area. They have Guisto's make this for them, but likely a different blend than one can buy elsewhere. I learned to accelerate the hydrolyse for each step by 60 seconds in a vacuum sealer chamber. This makes an obvious difference for pasta dough, and I believe a difference here too. I rediscovered "bassinage" where one kneads the dough at a comfortable hydration, then adds water at the end using Chad Robertson bowl folds. I like to knead a long rope, fold it over and twist, knead again to a long rope... My theory here is that one does better with a kneading technique that doesn't cause the bran to cut through the developing gluten. We use the KK in summer to avoid heating the house, and a convection oven in winter. I used to worry about filling the oven with ample steam. We now swear by the Challenger Bread Pan.
    2 points
  8. You can! I got to the point where I could see my ship on the map en route to Southampton docks, past my bit of sea, so I cycled out to the sea front near my house in pitch darkness to see if I could see the ship with my KKs go by. I couldn't but it was all part of the fun. Get Dennis' folk to give you the ship's details and you can track it online.
    2 points
  9. Thanks @tony b! Wife and kids are excited as well. They are already thinking up names for the grill.
    2 points
  10. And right or wrong this is how i do it, I never have any complaints Sourdough 200 g Sourdough starter 330 g Water, (90°F to 110°F) (start with 275 g) 500 g Flour (425 White and 25 Whole Wheat to start) 11 g Sugar 12 g Salt 50 g yellow cornmeal, for coating the paper Stir together all of the ingredients except the cornmeal and salt in a large bowl. starting with 450 grams of the flour and 275 grams water. Let the shaggy mess rest for 20 minutes covered. Then add remaining 50 grams of flour 55 grams of water and salt. Let rest an hour then stretch and fold. Stretch and fold two hours after that. Then refrigerate overnight in a sealed container. The next morning let the dough come up to room temp for a half hour and stretch and fold one more time. Then place loaf in a floured Banneton bowl, covered for 4 hours. It should become nice and puffy. Gently poke your index finger into the top of the loaf, if the indentation remains, your bread is ready to bake Towards the end of the rising time, preheat the oven to 450°F Put parchment paper on a cookie sheet, and cut to shape for dutch oven with tabs for handles. Put the cornmeal on the paper and gently roll the loaf on to the sheet and score the loaf however you like. Immediately put it in the oven. Put loaf in oven and turn temp down to 435. Bake the bread for 35 minutes and remove lid, then cook an additional 15 minutes until the crust is golden brown and the loaf sounds hollow when you tap it on the bottom. The interior temperature of the bread should register about 205°F on a digital thermometer. Turn the oven off, crack the door open, and allow the bread to remain inside for 10 additional minutes; this helps the crust crisp. Remove the bread from the oven and cool it on a rack. And wipe any additional cornmeal off the bottom.
    1 point
  11. Sorry, I bake my bread in my home oven as i use a dutch oven. There wouldn't be much benefit to baking it in the KK
    1 point
  12. @C6Bill Your formula yields a handsome and tasty loaf, but alas, the tang still eludes me . . .
    1 point
  13. Smoked a Costco Prime Brisket using Goldie’s resting method. Came out great. Here’s the basics. 1. Worcestershire Binder 2. Light sprinkle of Garlic Salt and Lawery's Seasoning Salt 3. Rub 2 to 1/2 Pepper to Salt 4. Dry Brine over night 5. Harry Soo’s Weber Smokey Mt wood/charcoal setup. If you are not using this, you are missing out. 6. Inject the flat with beef tallow 7. 250 degrees. No cruching, No spritzing. Threw fat scraps on my perforated heat deflector. Rendered fat = incredible flavor profile. 8. Pulled when the point probed like butter and the flat was 195 9. Goldie’s - foil wrap twice. Be sure to put a dig scoop of tallow under the point. Into a foil pan, 1/2 cup of water, foil cover over the pan. 10. Put into my Igloo Sous Vide warming cooler at 160 degrees for 22 hours. Brevel Toaster oven works too. Aggressive trimming and a long controlled rest key to a perfect brisket evert time.
    1 point
  14. I see what you are doing there @Pequod and I am not falling for it. Proposed by S and endorsed by P doesn't equal an immediate buy signal. Give me a month or so.... Are you still baking bread, making pizza? Any new (or old) techniques or discoveries to share?
    1 point
  15. @C6Bill Thanks! I try it the next go round and report back. What hydration is your starter?
    1 point
  16. Thanks for the info @tekobo! I'll get with KK and see what tracking data they can give me. As for the tile vs pebble thing.... I'll wait until I have my KK to wade into that one.
    1 point
  17. Yeah, I know. I had a friend come round who made beautiful bread in the most casual way possible. I have got comfortable with my loaf tin breads but still have something to prove (tee hee) when it comes to sourdough.
    1 point
  18. Yes! I never thought I would think about a grill every single day, but I do! It's cobalt blue tile. All I know is it has an ETA of end of March. I'm guessing that's when it hits the dock in the US. Not sure how long customs and overland shipping take from there. If I could track that ship I would! Every time I talk about it my wife just smiles and shakes her head. I'm like a 52 year old kid waiting on Christmas.
    1 point
  19. Peruvian spice rub tri-tip baby carrots air fryer potatoes chimmichuri
    1 point
  20. After more than 3 years out in the weather, I finally got around to sanding and refinishing my side tables with Tung oil. Good as new!
    1 point
  21. They do clean up really nice don't they
    1 point
  22. I like this one. Drill 3 holes about .125” on the bottom. Go to hardware store and pick up a stainless steel sink strainer, fits very well in the 475ml pot in the picture. I have two of these. I’ve struggled with the cast iron version of the smoke pot! good luck
    1 point
  23. Took advantage of better temps today and did some chicken drumsticks. Plated with pickled onion, potatoes and carrots. Interior.
    1 point
  24. This could have been a KK bake and one day it will. Testing out slight improvements on my 15% fresh ground whole wheat bread that I use mainly for toast. It looking and tasting good to me. It is a 2 day process and this loaf was baked about 7:30 AM. Did the final fermentation in the cold room which runs about 55 F. It was in there for around 10 hours. Baked at 450F for 38 mins. right from the cold room. Down the centre of the loaf I spread about a good 2 inch strip with some of the bran that was sifted out of the flour, the rest went into my smoothie along with my fresh turmeric. Make no mistake fresh turmeric does have flavour, lots of it. The crumb.
    1 point
  25. I have been working my way through the Tartine lexicon. I tried the rye bread from their Tartine Bread book. I found the dough a bit wet and the first loaf stuck to my peel. Used lots more flour the second time and remembered to get the steam going on the second loaf, it's the one on the left. This should make others laugh. I was very rude about @Pequod's fresh milled fun i.e. the fact that he, and others, were bothering to mill their own flour. I have given in. This is my new mill working on some rye this morning. I am going back to a 100% rye recipe that uses rye flour, rye leaven AND cooked and soaked rye grains. I last made it in 2008 and my notes in the book say it was "disastrously bad". I also said that I used too much soaked grain and that I would try again. The time has come and I will try it out later this week once the leaven has bubbled up.
    1 point
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