tekobo Posted September 4 Author Report Posted September 4 Simple ribs and wings cook on my "portable" KK Passed the bend test and then sauced. Wings. Naked. 5
jonj Posted September 6 Report Posted September 6 On 9/4/2025 at 1:52 AM, tekobo said: Wings. Naked. They seem to have colored slightly. Perhaps from embarrassment when the lid was unexpectedly opened? 4
tekobo Posted December 20 Author Report Posted December 20 (edited) Back in Italy to enjoy the lead up to Christmas. Cooked ribs on the 16 last night. Came out great. No pix. Used the heat shield/paving stone for the first time. It was a good call, the short distance between the fire box and the grate means I have found it difficult to genuinely cook low and slow without something to shield the bottom of the food from the fire. I am near Venice and in the home of bigoli pasta. Today I am trying three versions using a Chad Robertson recipe that uses up spent leaven. Here we are at the first stage: I am experimenting. Bigoli are made with buckwheat flour as the base. I made three variations. The first with durum wheat, the second with whole wheat flour ground from UK hard wheat grains and the third with Italian 00 flour. I followed the quantities for the recipe without thinking for the first one with durum wheat. It was too wet and I made the necessary adjustments for the second two. Will see how each extrudes, using the bigolaro, later today. KK action? Boiled meats are a speciality here and, as well as capons, they include beef short ribs. I have set the KK going and will do a nice slow cook in place of boiling and will see what the Italians think of it. Warming up now: Edited December 20 by tekobo 5
Tyrus Posted December 20 Report Posted December 20 (edited) Have KK will travel. OK, you must have a dolley to move that or the stand is on wheels. Nevertheless it's gotta be a touchy situation...I give you credit though, the effort is only outweighed by the food that comes off of it. He ain't heavy, he's my KK. Edited December 20 by Tyrus 1 1
MacKenzie Posted December 20 Report Posted December 20 @Tekobo,I hope you report back on the pasta adventure.
tekobo Posted 2 hours ago Author Report Posted 2 hours ago This experiment was a big FAIL initially. The doughs were way too wet to put through an extruder. I remembered @Syzygies once lamenting the fact that some bread recipe writers do not take account of the amount of liquid introduced by the levain. Well, without counting the liquid added by the levain, the hydration of this Chad Robertson recipe was at 45%! Waay too high. My neighbours kindly and friends kindly ate what I produced but it was substandard. I finally ended up with a very stiff dough, somewhere between 28% and 32% hydration depending on how you count the water added by wetting my hands while kneading. It was really hard work turning the lever to push the dough through the bigolaro but the result was worth it. Bigolaro action: Really simple but delicious pasta recipe called bigoli in salsa, made with just onions and chopped up anchovies. The dough was fermented for 18 hours. I think the pasta tasted better than any I had made before but I will do a side by side test without levain to see if that is just my imagination. And the KK action came in the form of roasted short ribs (should have been low and slow but I fell asleep and they cooked hot and fast instead!)
