I'm in love. My friend mentioned these a LONG time ago and I never tried them until this morning. The long cooking time always put me off for breakfast stuff, but i decided to try it with my rice cooker. I had some stuff i wanted to try. 4:1 milk, some apple pie spice, diced organic fuji apple, pinch of salt and pad of butter. Walked away, did my 33 minute workout, came back, breakfast was done. It will be hard to go back to rolled oats after this.
Hello -
Thought I'd share my results baking an enriched bread. This is a Reinhart formula for Portuguese Sweet Bread. The notes of orange, lemon, vanilla are wonderful. It's kind of a soft crumb. Similar in flavor to a Hawaiian sweet bread, but not the same. It's not a good pic, what with the flash and all...
We all know that a tender cut of beef is one that has been aged, but that is expensive to buy such a nice cut when you can tenderize your meats 20 minutes before cooking and get great results. Whatever your cut is get it cut into the portion size you will cook it as and place them all into a bowl and cover with cool tap water with 1 tsp. of baking soda and let sit for 20 minutes. This will raise the ph of the water and accelerate the process of breaking down the protein strands.
Hi All -
Thought I'd share with you my recent results baking sourdough baguettes, specifically my technique for getting artisan crust at home. First, here's the end result:
Sorry I don't have pics of the crumb; I haven't cut into it yet - too warm.
Here's what I did to achieve this crust result at home:
Recently, I tried baking the 70% Hydration Boule as outlined in the video and on the website. The bread was a failure and looked like this:
My first guess as to the cause of the failure, is that the starter may not have been quite active, or mature, enough to lift the dough. The starter was only about 10 days old and was not yet on a regular feeding schedule. However, it passed the float test right before baking. When I looked back at the bowl I floated the starter in 20 minutes later, it had eventually sunk.
So I have a question about my infused oil. I made a Basil, Rosemary infused oil (it turned out fantastic by the way). I took a few sprigs of rosemary and basil and put them in my oil bottle then poured over oil that I heated up to about 120-125F. So here's my question. When I poured over the oil it was clear, but after about an hour it was very cloudy and murky, you could not even see the herbs in the oil, but after a day it started to clear up and now it is as clear as it started, does anyone know why this happened?
Hello All,
I was wondering... Does anyone have a good lead on rectangle, square or other odd shaped plates that don't cost an arm and a leg? I am trying to bring a little more style to our catering with a few small upgrades. If anyone has any suggestions I would really appreciate it!!!
As we enter the middle of tomato season and my garden is loaded with them I figured I'd see what knowledge everyone has about them and if they have any tricks on removing skins.
I know Jacob blanches them to remove the skins. I've cut them in half and run them over a cheese grater to remove the flesh. I have also frozen them and when they defrost the skin comes right off. I know freezing them will tear the cell structure and release water but since I'm making Tomato Sauce I figured the loss of water wouldn't be a big deal since I'm cooking it out anyway.