Everyday Misc Cooking Photos w/ details

[MacKenzie]

I wanted to try Syzygies' idea of using the double bottom pan under the pizza stone, so here goes-

I just set this whole arrangement on top of the main grate.

Add a little fresh basil from the garden.

First slice of three.  I'd do this again but next time I'd be a little more patient and wait for the KK to get to 500 F. This time the stone was 465F.

Crust seemed to be a little more chewy than normal and I could have cooked the whole pizza for another minute but it really was very tasty as is. 

A shot of the crust from my phone.

Edited September 22, 2019 by MacKenzie

[benobas]

First post but not first cook.  Have been learning by trial and lots of error over the past 3 weeks.  

First brisket - 3.5kg post fat trimming; simple salt and pepper rub with some thyme & rosemary; oak chunks; 225F for 12h; 1h rest; KK23 performed amazingly overnight as meat went in at 23h30. 

Not enough time to get through stall as I had to take out when guests arrived (181F internal).  Nonetheless very satisfying.  

Next attempts will trial Texas crutch vs. 300-350F method I’ve seen on the Forum.

[tony b]

Try Franklin's method with the pink butcher paper. Wrap after the stall around 170F.

[jonj]

Today is National Lobster Day in the U.S., so for lunch we had sous vide lobster rolls with a whisper of mayo, some lemon juice, parsley, chives, and a lot of butter, along with a glass of Schramsberg sparkling wine and some Cape Cod chips. Yum!

 

[Tucker]

Wow, looks not only filling, but refreshing as well.

[MacKenzie]

jonj, what a fantastic lunch. 

[Paul]

Nice lunch!!

[MacKenzie]

Made some hamburger buns today and you just know I have to check them out for dinner. A KK burger is hidden under the cheese and other toppings.

From my phone some bun pixs.

 

[Wahoo]

Mac , your a proper master baker you are ! I’m in awe ! Are these the Japanese Milk Bread type you made not long ago ? They look the real deal these beauties


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[MacKenzie]

Thanks, Wahoo, these are a King Arthur hamburger bun recipe. It has butter and egg to make it super great.  They are also easy to do.

 

[Wahoo]

Thanks, Wahoo, these are a King Arthur hamburger bun recipe. It has butter and egg to make it super great.  They are also easy to do.
 

Knowledge is a great thing Mac maybe you can gift me the recipe for my Xmas present


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[MacKenzie]

Why wait for Xmas - 

Hamburger Buns

https://www.kingarthurflour.com/recipes/beautiful-burger-buns-recipe#reviews

• 170 to 227g lukewarm water* (I used 180g.)
• 28g butter, at room temperature
• 1 large egg

·         418g  Unbleached All-Purpose Flour

• 50g sugar
• 1 1/4 teaspoons salt
• 1 tablespoon instant yeast
• *For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.

TOPPING

• 43g melted butter

INSTRUCTIONS

1. Mix and knead all the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
2. Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.
3. Gently deflate the dough and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
4. Brush the buns with about half of the melted butter.
5. Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
6. Cool the buns on a rack.
7. Yield: 8 large buns. (92g or 93g for 8 buns or 82g for 9 smaller buns.)

 

·         For slightly smaller buns, divide the dough into 12 pieces instead of 8. Bake the buns for 12 to 15 minutes, instead of 15 to 18 minutes. And how about "slider buns" — about 3" in diameter? Divide the dough into 24 pieces and bake for 12 to 15 minutes.

[Wahoo]

Thanks Mac , I’m feeling a bit nauseous already , feeling the pressure to deliver any that resemble yours


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[MacKenzie]

Go for it, Wahoo. I'm sure they will be delicious and beautiful.  

[Bruce Pearson]

Well it’s 4:30 AM and after looking at all this wonderful food my stomach is growling and my mouth watering. Great cooks everybody everything looks so good. I’m getting ready to smoke a tri tip for a friend of mine next week. 

[MacKenzie]

Bruce, that is one lucky friend you have.

[Aussie Ora]

I can't see the beetroot lol

Made some hamburger buns today and you just know I have to check them out for dinner. A KK burger is hidden under the cheese and other toppings.


From my phone some bun pixs.



 

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[Aussie Ora]

Just some ribs gave them some 321 rub then some Gunpowder then some more 321.on they go..Looking good..Ready.. Sliced..And plated .

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[Pequod]

Baharat Spiced Porter Road Chicken over coffee wood lump. Perfect fall meal.

[MacKenzie]

Good eats in that casserole.