Jacob,
Thanks for all your tremendous work on the podcasts and videos.
With regard to veal stock, I like your suggestions to add the tomato paste and to deglaze the roasting pans, but I’ve never taken either of these steps.
Regarding addition of the tomato paste: I use a large, restaurant-grade stockpot that I would guess is 100% aluminum. I’m concerned about the addition of the acid from the tomato paste - will that react unfavorably with my stock pot?
My name is Drew and I'm a bread fanatic!
I found this site while troubleshooting my sourdough process. WOW am I glad I found you! I went through the "bread school" videos and audios and they solved both of the problems I was having (crumb and level of sour). Amazing what a little knowledge, presented in an informative and easy-to-understand way can do to help lift someone else up! Thanks SO much Jacob!!!
What features are important in a smooth top electric? I know about zip when it isn't a gas stove. Thanks
Hi Jacob
Could you confirm that it is possible to use up to 20% wholewheat flour in a sourdough recipe without any negative effects and does this 20% include the wholewheat in the poolish starter.
From your 70% Hydration Sourdough boule recipe:
Total flour content including starter =750g
Therefore 20% Wholewheat would be 150g but the total wholewheat flour in your Sourdough boule recipe is 225g (inc starter) giving a figure of 30%
Have I got this right please?
Regards
Ron
Howdy!
My name is Tom, and I love to cook. I'm a home cook who started when I was about 12 years old while my other was going back to school. I'm now 41, and that is a lot of cooking. :)
Hi All,
As you can see in the pic below, I have about 3# of some beautiful, full grass fed (no grain introduced at the end) leaf fat that I saw my butcher remove from the kidneys this morning. I have a new butcher and this shop gets a full steer with offal in tact every Sat morning. They let me watch them break down a whole steer, innards and all, which is pretty cool to see.
I'd like to make tallow from it and I'm after the best technique(s) to achieve a nice clear rendering. This ingredient is not easy to come by so I don't want to screw it up if I can help it.
Hello! I'm attempting to make the sourdough that Jacob shows in his video. I have a good starter that is at 100% hydration, and it passes the float test. I weighed all my ingredients. I hand kneaded my dough for about 20 minutes, and the whole time, the dough felt quite stiff. In the video, the dough looks nice and soft, and it looks like it stretches easily during the slap and fold. Even during my stretch and fold, the dough was stiff and it was much more work to make it happen. I'm at the rise before the final proofing and while it's risen well, it still feels stiff.
Is there any reason why rather than skimming a stock throughout the simmering process, to just let it cool and take off the fat cap that forms.
Hey everybody. Thought I would share this great Canadian, mouth watering, lip smacking tradition.
I've been experimenting in trying to get the perfect butter tart, which would be one that slowly oozes out and runs down your chin when you sink your teeth into it. But to no avail...yet! These ones are definitely close, and gooey.
So if you try baking these and you end up getting that oozing feeling, please share!
Besides that, I hope you enjoy!
What is your best method of warming up those left overs? Pretty sure this is more of a home use type activity, and if your like myself it seems you always cook more than can be eaten at one meal. Thus left overs and how to use them. How to warm them up without over cooking (through this re-warming process) them more than necessary to be served again or mashing/mincing etc. of the food beyond recognition.
Red Meats (includes steaks, roast,chops, ribs, burgers, meat loaf,briskets, etc)? This is the area that most of my wanting to warm up the item may occur.