MacKenzie Posted January 7, 2016 Author Report Share Posted January 7, 2016 Needed to finish off the Greek yogurt so - First toast the English muffin I can't stop myself, this one has Tony written on it in sriracha sauce. My penmanship lacks definition. All put together. After breakfast I got busy and baked another batch that I started on Mon. Used the Baking Steel on Pebbles, IR said the steel was about 325F so it's ready to bake. Baked one side for 5 mins. turned them over to do the other side. Baked 7 minutes more in a 350F oven. Which one should I eat? This one? Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 7, 2016 Report Share Posted January 7, 2016 Yummy. Just curious, I see you started them off on the KK but finished them off in the oven. Why not finish them off in the KK as getting it from 325* to the finishing 350* would only take moments. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 7, 2016 Author Report Share Posted January 7, 2016 Yes, ck, I did think about that but I have the KK running hotter than 350F getting the steel up to temp. and then I had the top open for quite some time. I suspect it could be done but it simpler to have the oven running and use that. Also I think I'd have to take the steel out or the bottom might get too brown. All in all I wanted to get them in the oven ASAP to continue the bake without cooling too much. Quote Link to comment Share on other sites More sharing options...
tony b Posted January 7, 2016 Report Share Posted January 7, 2016 Thanks for the shout out, MacKenzie! Sriracha rules!!! Another gorgeous baking session. Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 7, 2016 Report Share Posted January 7, 2016 Sounds to me like it's time for a second KK - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 7, 2016 Author Report Share Posted January 7, 2016 CK, was that a not so suttle hint. Quote Link to comment Share on other sites More sharing options...
Rak Posted January 7, 2016 Report Share Posted January 7, 2016 Big fan here! lol Why use the baking steel instead of the baking stone? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 7, 2016 Author Report Share Posted January 7, 2016 Rak, the baking stone is great for doing pizza or bread baking. It keeps the bottom from burning long enough so the top can get cooked. In the case of English muffins I wanted to cook and brown the bottom and the top, and then cook the whole muffin. That was the main reason to use the Baking Steel and it worked just great. Two other side benefits are the steel heats up faster and it is larger so I can get the whole batch of muffins on at once. I'm going to bake my bread on the KK baking stone. BTW, I think Dennis is working on a steel grate for the KK. Quote Link to comment Share on other sites More sharing options...
Rak Posted January 8, 2016 Report Share Posted January 8, 2016 Oh ok! Thanks for the explanation MacKenzie! Looking forward to seeing you bake bread! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 8, 2016 Author Report Share Posted January 8, 2016 I couldn't resist posting one more EM breakfast. Toasted the bun added lettuce, Canadian bacon and an SV egg. Topped with cheese. Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 8, 2016 Report Share Posted January 8, 2016 That is one fine looking breakfast sandwich. Sure glad you're not in the Guru challenges - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
Rak Posted January 8, 2016 Report Share Posted January 8, 2016 I'm suddenly craving an egg and Canadian bacon muffin sandwich.....not sure why! Quote Link to comment Share on other sites More sharing options...
tony b Posted January 8, 2016 Report Share Posted January 8, 2016 Just another home run for MacKenzie. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 17, 2016 Author Report Share Posted January 17, 2016 Decided I do sous vide scrambled eggs for breakfast on a KK English muffin with some KK cooked Canadian Bacon and KK breakfast bacon. Who would have thought looking at this breakfast that so much of it was cooked on my KK. Mix egg with a little heavy cream, pepper, Parmesan cheese and a little butter. SV @ 167F for 10 mins. remove from bath and break up the egg, Put back in the bath for 5-8 mins, remove and break up the egg. It was the creamiest scrambled egg I've ever eaten. Quote Link to comment Share on other sites More sharing options...
tony b Posted January 17, 2016 Report Share Posted January 17, 2016 Those eggs do look amazing! I'm definitely going to try that one! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 17, 2016 Author Report Share Posted January 17, 2016 Thanks, Tony, and the good news is it is just as easy to them for one person or for more. Tip, if you are using a chamber vacuum sealer make sure everything is as cold as possible to prevent the boiling effect of vacuum sealing. I have read that when doing Crème brûlée there is a difference in the texture if you vacuum seal or use the zip lock bag method. I have no experience with this, yet. If this is true there maybe a difference with scrambled eggs. I did vacuum seal mine. Maybe I'll try the ziplock bag method tomorrow and see how it works. Quote Link to comment Share on other sites More sharing options...
tony b Posted January 17, 2016 Report Share Posted January 17, 2016 I will probably use the zipbag method, as I probably couldn't get a good enough vacuum with the Foodsaver. It doesn't handle heavy liquids very well. Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 17, 2016 Report Share Posted January 17, 2016 Droolicious breakfast for sure. But .......... I really think you needed some Grilled Peach Reef Jam instead of the strawberry or whatever it was - just sayin to bring a bit more of the KK summer into the meal. Charles - Prometheus 16.5", Cassiopeia 19" TT 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 17, 2016 Author Report Share Posted January 17, 2016 That was sour cherry jam and I'm still waiting for that peach jam you sent to me last summer.:). It is fortunate that I am a patient person. 1 Quote Link to comment Share on other sites More sharing options...
Rak Posted January 17, 2016 Report Share Posted January 17, 2016 MacKenzie, you are making me reconsider a SV! Quote Link to comment Share on other sites More sharing options...
