Hi, in a previous forum post I started on scaling a recipe, Chef Burton talked about how he uses the Baker's Percentage for his cooking recipes. It was somewhat of an epiphanic, ah-hah moment for me, having not read The Modernist Cuisine epic up to that point. My wife bought me the affordable, 1-volume home version recently. Since I take a lot of notes on all kinds of cooking and baking techniques, I thought I'd share my notes on how I use the baker's percentage in cooking.
Hey guys. I have this fibrament D stone. The claim is that it can go up to 1500 degrees. It says, however, that it can't go directly over flame. They sell some bogus insert that i'm thinking all it does is just elevates it? Should I just roll some foil balls to make some feet so it's not directly on the grates and start the heat lower and raise? Any ideas?
Pizza Dough for 2 - 12” Pies
Ingredients:
500 Grams Bread Flour
250 Grams Very Warm Water makes this 50%
7 Grams Instant Yeast - I use SAF Red Label
10 Grams Iodized Salt
10 Grams Sugar
1/4 tsp. Italian Seasoning
40 Grams Fat - I use Melted Butter
Mix and Kneed for 5 minutes on Medium, cover with plastic wrap to let rise for 1 hour. Split into 2 pieces then roll each piece out onto a 12” round lightly floured board with a very light sprinkle of cornmeal.
Anyone familiar with korean BBQ? any general thoughts, tips and tricks?
I just took my cured pork belly out of the salt and cooked up some bacon to get an idea of the taste. It was way too salty. I was planning on making pancetta with 1/2 of the belly and bacon form the other half. I have soaked the bacon in water to reduce the saltiness, but what should I do with the other half? Turn it into bacon or soak that half as well and then dry before hanging in the fridge for the pancetta?
Thanks in advance,
Shaun
http://modernistcuisine.com/baking-steel/
Anyone see this? Looks interesting. Expensive though.
Hey SC Community!
So I know a serious frustration for all of us has been the search function or lack there-of on this website. Well, I finally got it fixed. So go to the top right corner of Stella Culinary and type in a search! I think you'd be amazed at what pops up.
Jacob
I am a big time BBQ guy. I would love a strictly BBQ section so I can post the many pictures of Great BBQ I will be doing this summer and I want to see what others are grilling and smoking as well. Smoked BBQ Brisket- oh man I can smell it already can't you?
Since I'm on a ginger kick today, I've one more technique to share regarding ginger - making your own crystallized ginger. I use crystallized ginger in various baked goods. For example, see my comment and pic in this link: http://stellaculinary.com/podcasts/video/savory-caramelized-onion-scones-video-recipe
