I've seen a couple of procedures in which the autolyse takes place with flour and water only, before adding the yeast. Here's Wikipedia's formulation:
I've seen a couple of procedures in which the autolyse takes place with flour and water only, before adding the yeast. Here's Wikipedia's formulation:
Fiddle head seasons is just about to start and soon I will have a bushel of them, but I'm tired of the usual ho hum way of preparing them does anybody out there know a more creative way to cook and present them to impress my friends?
Hello everyone. I'm new to the site and am already learning a lot about how to be a better home cook.
I just wanted to mention that I have also been working through an edX course some of you may be interested in. It primarily deals with the chemistry behind cooking. I know Jacob has gone into some scientific details on some of his podcasts. So if you liked those and aren't afraid of some equations, the course might be of interest. It ended a few months ago, but you should still be able to just view the archived course.
Hello everyone. I'm new to the site and am already learning a lot about how to be a better home cook.
I just wanted to mention that I have also been working through an edX course some of you may be interested in. It primarily deals with the chemistry behind cooking. I know Jacob has gone into some scientific details on some of his podcasts. So if you liked those and aren't afraid of some equations, the course might be of interest. It ended a few months ago, but you should still be able to just view the archived course.
My nephew works at a movie studio and this link is to the trailer of a movie coming out in May. He says that most of it was filmed in Venice Beach, CA. I can't wait to see it. https://www.youtube.com/watch?v=mLuixZwiIdU
This comes from the English side of the family. I can trace it back to my grandmother, Emma Rowland Beard, but I imagine she got it from her predecessors. (One of them was executive chef at the Statler Hotel in Buffalo, NY. I believe he was William Rowland. I have inherited his long carver for steamship rounds, whole hams, and such.)
It's a rather simple recipe. I have it memorized (and passed it along to "my son the chef") as 1 dry, 2 wet. My grandmother used a manual rotary egg beater, my mother used a Mixmaster.
Yorkshire Pudding
I'm trying to learn about cooking and I think writing recipes can help. Problem is, when I write a recipe, it's not obvious how much to include. I can stop with the few hints I need to recreate a dish in a week's time, or I can try for organized, detailed instructions that would permit someone else to reproduce the dish. It takes a lot longer to write a detailed recipe, so if I do it, I want to be sure it is actually worth the effort.
I would like to try the CKS 431 technique with duck. Any suggestions on seasoning?
Thanks in advance.
Keith
I am very pleased with my sourdough bread but haven't been able to distribute the white chocolate chips and the apricots throughout the dough so they are evenly incorporated. The recipe instructions says to add them after the bread has risen for the first time. In order to keep from punching the dough down completely, I sprinkle the chips and the apricots over the dough and end up with "rivers" that leave some of the dough totally plain. Any suggestions for me?
Is there a general rule for the proportion of starter in a dough, assuming the starter itself is 100 percent hydration which I understand as 50/50 flour and water in non-baker percentage terms?
For instance, if one were to change the Sourdough Boule video recipe to use 300g of starter rather than 500g (adjusting the added water and flour amounts to maintain the 70 percent hydration) how would that change the product or the process? What if the starter were upped to 700g?