Everyday Misc Cooking Photos w/ details

[Bruce Pearson]

Alimac thanks for that explanation, sowould this be true on all breads? Say a loaf of raisin bread. Or different breads different crumb?

Edited December 1, 2018 by Bruce Pearson

[Steve M]

Alimac, the bread looks wonderful. 

[alimac23]

Alimac thanks for that explanation, sowould this be true on all breads? Say a loaf of raisin bread. Or different breads different crumb?

Hey Bruce, different breads for different crumb.

You’ll hear them described as tight, medium and open (possibly others too)

It’s part of the characteristics of a loaf style. Ciabatta should always have an open crumb.

Something like a sandwich loaf or French style country bread have a very tight crumb. You can basically gauge it by the size of the holes in the bread.


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[MacKenzie]

I decided to make crackers, so started the dough last evening and stored it in the fridge overnight. The dough is flavoured with cayenne pepper, black pepper and a little granulated garlic. Rolled it out this morning and did the bake. Only takes a few mins. to cool for the taste test.

Just for fun I might push my luck and roll them even thinner. 

Edited December 1, 2018 by MacKenzie

[alimac23]

Wow, home made crackers!

I’m definitely interested in these, my wife and I eat a fair few crackers with cheese and making our own has been on the cards for a while.

How easy are they to make, and how long do they stay crisp for Mac?


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[Steve M]

24 minutes ago, MacKenzie said:

I decided to make crackers, so started the dough last evening and stored it in the fridge overnight. The dough is flavoured with cayenne pepper, black pepper and a little granulated garlic. Rolled it out this morning and did the bake. Only takes a few mins. to cool for the taste test.

 

Just for fun I might push my luck and roll them even thinner. 

Awesome, never even thought about making my own.

[MacKenzie]

Thanks, Steve and Alimac.  

Easy to do the dough, the hardest part is rolling them out. This time I used my pasta roller for my mixer. That made things a lot easier. I like to do my own because I can then control how much salt there is plus I can control the other flavours too. This batch had a pinch of granulated garlic, cayenne pepper, and black pepper. They will stay crisp, mine are gone fairly fast so I don't know how long they will keep. Put them in an air tight jar.

Crackers

For yeasted crackers:

213g all-purpose flour

56.5 g butter (room temp.)

1.75 g salt

4.2 g baking powder

4.5 g sugar

6.5 g Instant yeast

156 g water

Mix all the ingredients together except the water. Once you have a homogenous mixture add the water and mix until it comes together. Cover the bowl and set in the fridge for 18 hours.

The next day cut the dough into 4 parts and roll out to 1/16 inch thick. I used my pasta roller for this. Lay the rolled-out dough on parchment paper and cut into strips lengthwise and then cut across to make the cracker. Dock 3 times with a fork and bake at 350F for 15-20 mins.

Before baking you can brush with melted butter and sprinkle on seeds, herbs, salt, pepper, etc.

I think you could do this before you cut the dough into crackers.

You can make whatever shape you want squares, rectangle, triangles, circles, etc.

**** Be careful not to over bake, it will spoil the flavour. If after baking to the desired colour you find the centre of the cracker is not crisp put them bake into a 250-275 F oven for 30–60 mins. with the convection fan running.

 

 

I have made this recipe ages ago and they were very good too. http://www.kingarthurflour.com/recipes/traditional-soda-crackers-recipe#reviews

 

 

Edited December 1, 2018 by MacKenzie

[tony b]

On ‎11‎/‎30‎/‎2018 at 5:01 AM, Jon B. said:

Sounds perfect to me!!!  Guessing Tony has his bottle just out of camera view .

Jon knows me all too well - LOL!!

I usually only include the bottle in the shot if I want to show it off. If it's my usual swill, I tend to hide those - ha, ha! 

Need to catch up on posting. Was inspired to use some of the Dragon sauce that Jon was so kind to send me, on a pork chop Friday evening. The weather cooperated, so on the grill it went.

Plated with some mixed rices and steamed broccoli. (Note: I didn't hide the bottle in this one - LOL!)

 

[MacKenzie]

The taste buds are jumping just looking at that dinner.

[Bruce Pearson]

Everything looks delicious. I’m not a broccoli fan but would eat it, the rice and pork chop look  pretty darned tasty 

[sfdrew28]

Did a slab of ribs with my first attempt at Boston baked beans. Both came out great.
My daughter Cassie got her first taste of pork ribs cooked by daddy. She approved.


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[tekobo]

Your daughter has great taste @sfdrew28!  Lovely looking ribs.

[Bruce Pearson]

Sfdrew everything looks delicious! Cassie looks like she is really enjoying that rib. Boston beans sounds good I’ll have to look up the receipt. Nice cook

[MacKenzie]

That seems like the perfect food to give, Cassie. Beautiful. 

[Steve M]

sfdrew, I'd say you hit that one out of the park. 

[tony b]

What a cutie! Great way to introduce her to BBQ, too. 

[Paul]

@sfdrew28 those ribs look fantastic! Not much better than a kid approved meal!

[MacKenzie]

Steak, chips, onion rings, and 3 ingredient steak sauce. Yum yum.

[tony b]

Looking tasty there, MacKenzie! 

[Bruce Pearson]

You got that right Mac! Yumyum yum