I am going to be doing a lot of 'finger food' for a celebration in a month or so and am trying some things out. I sometimes make focaccia and was wondering whether it would work if I did a layered one with - say - roast peppers in the middle. I was thinking that if I halved the dough, laid one half in the tray, added a layer of roast peppers then added the other half of the dough on top, it might work well.
Would it 'meld' nicely with the layers? Do you think it would be good? (I do :-) )
in case anyone is in the market there is a 3 piece shun set at http://home.woot.com/ for 200.
On another forum where I'm a member, someong just posted this YouTube link. It is absolutely brilliant and it's description says, "The Les Misrables food allergy parody that will knock your hypoallergenic socks off!."
I'm still laughing.
Hello,
I am a left hander, and while researching about what knives to purchase I have discovered that knives are in fact specifically left or right handed due to the bevel angle.
Can anyone recommend good quality left knives for a left hander? I am after a 10 inch chefs knife, utility and pairing knife.
I held a 240mm Shun left handed knife in store and really liked the feel of it.
Here is a great recipe I like to use. It is for making Fine Puff Paste Turn Overs.
You will need to make the Fine Puff Paste from the earlier post I have made. A full batch of Puff Paste Will make about 18 turnovers at about 4" size and about 12 at the 6-7" size.
It is important that you refrigerate the Fine Puff Paste for an hour or two per the directions for making the Puff Paste before you start this recipe.
Here is what you will need:
1 Batch of Fine Puff Paste (see earlier post for this recipe)
To make the finest puff pastry, with many delicate layers as shown below in this final product of a Strawberry Turn - Over
This Fine Puff Paste recipe is from the middle 1800's or earlier. The butter and lard are to be measured as a "teacup" which is a scant 3/4 cup.
The taste is unique and is more like a pie crust taste, yet having a light layered texture structure.
Hello,
I want to buy a 3 piece knife set consisting of a 10 inch chef's knife, utility knife and pairing knife.
However, I can only find sets with an 8 inch chef's knife.
I'm still deciding on the brand, most likely between Global, Wusthof and Henckel.
Does anyone know of a quality set of knives that include a 10 inch chef's knife as obviously it is far more cost effective to buy as a set rather than individual knives.
Thank you
I used Jacobs recipe this time as opposed to the King Arthur site. I let the bulk go for about 24 hours. The weight of this dough could easily kill someone if dropped on them. Solid brick! The whole process was so easy this time. The crumb was nice and sandwichy as well. https://www.dropbox.com/s/suu6m3pnvgrd5s6/Photo%20Jan%2011%2C%203%2016%2...
Just thought I'd throw up an intro post. I am not new to the site. Well I guess technically I am to this site. I was pretty active on the old site. I had some personal issues a couple years ago that really distracted me from cooking and basically everything else in general outside work almost 7 days a week. Things have settled down for us so now I am finding my passion to cook on a creative level has been renewed. I was reading Reddit and someone asked for a good free culinary education site and the bell went off. I knew the answer for them. So, I am back, reading, learning, and enjoying.
I have been searching for an answer online, but to no avail.
I have been following the Bread Baker's Apprentice recipe for sourdough starter, and with relative success. However, the book directs to feed the barm, let sit at room temperature for 6 hours (until barm is bubbly), then refrigerate it.
The result: barm rises about 20%, then sinks in on itself when refrigerated.
1) Is the sinking normal?
