Alright peeps, here's the deal. My sister in law's boyfriend (prof chef, CIA trained, but very cool, not snobby guy at all) has told me we are doing a pork baby back rib cookoff in a couple of weeks when we go down to NC to visit. I know he'll smoke me, but since it's all in good fun, I've decided to go Asian since I know he'll probably be doing bbq.
So I have now endeavored tonight to break a free of a rigid baking recipe and mix together some of the techniques I have learned to see how they would all come together in a bread basically invented on the spot using the foundations I have learned.
Here is what I am doing
2 cups of whole milk with 1/4 cup of butter scalded
Put hot milk/butter into bowl and add 1/2 cup of high grade local honey (very sweet mix of single source, sweet clover, buckthorn, and summer blossom)
Mix and set to allow to cool to 130F
I made these buns and they turned out looking good and tasting even better. The recipe was quick only 40 minutes from start of mixing to pulling them out of oven.
A couple tricks I employed were;
1. Used a scale to get the exact same size for each one
2. Brushed the tops with an egg white beat stiff with a spoon of powdered sugar and dipped into sesame seeds.
It took me awhile to work it out but I hope I have got it now! To work out the 70% hydration ratio for a sourdough loaf, it is necessary to calculate the amount of flour not the total amount of dough. Using Jacob's recipe of 500g flour and 500g of sourdough starter, the calculation is made on the weight of flour in the loaf, less the amount of water in the starter
1000g of dough = 750g flour
750g flour x 70% = 525g water
Less 250g of water already present in the starter
= 275g of water to be added
Salt 20g
I have a problem that I need some resolution with.
I am making a potatoes au gratin recipe that calls for making a blonde roux and allowing it to cool to room temperature, and then add the blonde roux into a boiling chicken stock (tones chicken base + water), after which heavy cream is added to cut the stock down a bit. The consistency is sort of a thicker napé that congelates upon refrigeration (this helps to keep the layers of potatoes together and the au gratin potatoes can then be cut into squares and served).
Ok, so I have been working into some different dough and trying some new and unique recipes for baking breads, but run into a big and very disappointing problem.
The dough types that are "sticky" like bubble gum basically, are sticking very bad to what I use to cover them with.
I normally just use a nice cloth, slightly damp, (which works perfect on most of my traditional dough) on sticky nope, tried plastic wrap, nope, tried wax paper, nope, tried plastic wrap rubbed with olive oil, kind of works, but still not the best.
Does anyone have any experience of bread domes? Recommendations - for's or against.
I followed the chef's recipe very closely. The polenta turned out delicious. I then took the leftovers and molded them into a cake pan and refrigerated overnight.
Tonight for dinner, I attempted to saute them in a steel saute pan and the slice of polenta basically fell apart. I then tried it again using a non-stick pan and encountered the same result.
Any suggestions as to why the polenta slice came apart while in the saute phase would be greatly appreciated.
Thanks.
G'day SCS community. Can you help?
I have a Fischer steel which I have noticed is almost smooth, while my Shun steel is finally-grooved. Does this smooth/grooved characteristic equate to the fine/coarse characteristics of a stone? If so, is there some nomenclature that grades the different types? What are the conditions which would cause one to choose one type over another?
With stones, is there a preferred range or combination of grits for cooks knives?
I need it to make tonkotsu soup base. It's extreme form of veloute. Yes it is white in color and not brown like espagnola. I say its extreme because you boil the bones till it literally falls apart. Either in pressure cooker at fairly high pressure for about 2-3 hours or boiled for 13-16 hours. Pick your weapon. It should setup into firm gel if cooled in fridge.