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IronGAF Cookoff (hosted by OnkelC) Vol. 2
- Thread starter OnkelC
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Thanks! Worth waiting for!
Etrian Oddity
Member
460 covers for lunch today.
Not the whole day, for lunch.
Fuck my ass.
Not the whole day, for lunch.
Fuck my ass.
Dang, where do you work again?
Etrian Oddity
Member
Big hotel in our convention district.
JW Marriott.
Dang you must work reasonable hours and may good pay with benefits? Kinda jealous.
InfiniteBento
Member
I graduate this friday and begin working at Swift and Sons next wednesday. I'm nervous as fuuuuuuck.
Etrian Oddity
Member
I'm hourly and a supervisor.
Benefits and side perks are alright. I need to use our holiday discount to book a room for next year's vacation.
Hours are 8-hour shifts.
I was doing 4am-12pm as breakfast shift lead, then a spot opened up and the chefs all put in a recommendation and now I'm an outlet supervisor.It's not my passion [Japanese food], but it pays the bills. Got a lot of debts I've accrued, and I need to get them settled before I can proceed with the next phase of my career. There's a lot of shit I can learn here, though.
I'm hourly and a supervisor.
Benefits and side perks are alright. I need to use our holiday discount to book a room for next year's vacation.
Hours are 8-hour shifts.
It's not my passion [Japanese food], but it pays the bills. Got a lot of debts I've accrued, and I need to get them settled before I can proceed with the next phase of my career. There's a lot of shit I can learn here, though.
Cool Japanese is what I love to do as well but recently been trying to get back into my roots of Cantonese/Hong Kong style cooking.
If you decide to move on in the future let me know, I may be in need of people to help me run my concepts in the near future and I'd love to have someone who is passionate about the same type of food as I.
Also hope you guys don't mind but if you are interested in me posting regular updates of my next restaurant that is being built from the ground up I'd be happy to share the progress, so far its just empty space waiting for all the gas lines, water, and electrical work:
I've been meaning to make a pan pizza in my cast iron skillet for awhile now, but I've been too lazy to make my own dough so I went with store bought.
I used like a 14" skillet, but I think this was too much dough. Next time I'll use 2 10" skillets so there is half of the dough in each. I'd rather just make my own though, because I don't think the store bought bubbles up enough to make it an authentic pan pizza.
I also used some Don Peppino's pizza sauce. I know some pizza places use that as a base for their sauces, but I found this to be too acidic. I like a sweeter pizza sauce.
The pepperoni is hand-cut. Definitely the way to go with a pie of this size.
I got good carmelization around the edges with the sauce and cheese dripping through.
I used like a 14" skillet, but I think this was too much dough. Next time I'll use 2 10" skillets so there is half of the dough in each. I'd rather just make my own though, because I don't think the store bought bubbles up enough to make it an authentic pan pizza.
I also used some Don Peppino's pizza sauce. I know some pizza places use that as a base for their sauces, but I found this to be too acidic. I like a sweeter pizza sauce.
The pepperoni is hand-cut. Definitely the way to go with a pie of this size.
I got good carmelization around the edges with the sauce and cheese dripping through.
I don't mind at all, I'm pretty interested in seeing a restaurant being built from the ground up.
How does the baking of the top part work? Does it broil in the even for the last few minutes?
It just cooks like that...550F in the center rack of the oven. It only took 14 minutes to achieve that top.
I haven't personally used this recipe but I remember reading about a no-knead recipe that seemed very simple. It takes awhile but most of the time is just letting it sit there.
http://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html
Funny you link that, I was going to use Kenji's other no-knead recipe.
http://slice.seriouseats.com/archiv...iest-pizza-no-knead-no-stretch-pan-pizza.html
Kenji actually has a full article on Pan Pizzas using no knead dough.
http://slice.seriouseats.com/archives/2013/01/the-pizza-lab-the-worlds-easiest-pizza-no-knead-no-stretch-pan-pizza.html
I used it as the recipe for my first pizza I made.
It was pretty good. I haven't tried it since getting better at making pizza.
Edit: Beaten it seems.
Hah, yah. Like I said, I was being lazy and used store bought pizza dough. I didn't get NEARLY the bubbling that I think his dough might.
I guess it the Kenji Pizza OT thread now. We made his no knead dough for is fried pizza recipe this weekend as well: http://slice.seriouseats.com/archives/2012/04/the-pizza-lab-how-to-make-fried-pizza-at-home.html
Wasn't much extra work to fry, and came out great.
Wasn't much extra work to fry, and came out great.
ElectricThunder
Member
Some glorious pizzas right there! Mmm...
Yeah, I added 2 tbsp and when I saw it pool up on the edges I wiped up a bunch with a paper towel.
Hah, I discovered him last holiday season when I needed a good prime rib recipe. Since then I've been a believer and even bought his book.
His "fry sauce" recipe for burgers is ridiculously simple and good.
It's always been a secret Pizza OT. The only pages so far at 50pp that don't have at least one picture of pizza in it are 8,11, and 14.
Incidentally I've been making a ton of pizzas this week but going the lazy route. I made a basic sauce, bought some cheap bagels and topped them with sauce cheese and pepperoni before throwing them under the broiler. Pizza bagels are so nostalgic for me.
peteykirch
Member
My All Clad order from their Factory "2nd Quality" sale showed up.
Cannot wait to put these pans to good use. I'm trying to figure out the first thing I should try to make in these new frying pans.
Cannot wait to put these pans to good use. I'm trying to figure out the first thing I should try to make in these new frying pans.
Etrian Oddity
Member
Right now I'm in Austin but I'll keep you posted. I've got a buddy opening up his own omakase concept next year and I'll be lending a hand part-time. By the time I leave Austin I should be pretty good.
Keep us posted on your restaurant, as well.
Hello, fellow Austinite!
GoldenEye 007
Member
So I decided to buy a wok this weekend. Seasoned it Sunday and cooked with it today. Just made a stir fry with asparagus, green beans, onions, fresh garlic, fresh ginger, oyster sauce, and shiitake mushrooms.
At the last minute, I decided to add meat directly to it instead of having the pork chop on the side. So I cut the bone off the chop, and the meat into relatively thin strips. Probably 1/4" thick or so. Marinated them in soy sauce, a bit of brown sugar, ginger, peanut oil, and sesame seeds (didn't have sesame oil as the recipe called for). I figured they'd toast a bit in the cooking process at least.
Threw the cut up chop on first and cooked them a bit, then started adding the veggies and went from there. Happy that despite the high heat mostly throughout the process, my smoke detector didn't go off. Had that vent on high, though! Came out really nice. Sorry no pics, though. Paired that with some leftover red potatoes sitting in the fridge.
Have some leftovers again so I cooked some white rice tonight and threw that in the fridge. That will turn into fried rice tomorrow...
At the last minute, I decided to add meat directly to it instead of having the pork chop on the side. So I cut the bone off the chop, and the meat into relatively thin strips. Probably 1/4" thick or so. Marinated them in soy sauce, a bit of brown sugar, ginger, peanut oil, and sesame seeds (didn't have sesame oil as the recipe called for). I figured they'd toast a bit in the cooking process at least.
Threw the cut up chop on first and cooked them a bit, then started adding the veggies and went from there. Happy that despite the high heat mostly throughout the process, my smoke detector didn't go off. Had that vent on high, though! Came out really nice. Sorry no pics, though. Paired that with some leftover red potatoes sitting in the fridge.
Have some leftovers again so I cooked some white rice tonight and threw that in the fridge. That will turn into fried rice tomorrow...
Speaking of pan pizza, thought's about the only kind I've made since moving into my own house with my wife. It's just so much easier than hand-stretching to shape and size, heating up the pizza stone, putting on the peel that and all that stuff. Been using an oiled 18" pan with a 16oz dough ball in a 450 degree oven. Always comes out perfectly.
I'll probably go back to the traditional pizza on stone at some point, but I've been loving this style.
I'll probably go back to the traditional pizza on stone at some point, but I've been loving this style.
Speaking of pan pizza, thought's about the only kind I've made since moving into my own house with my wife. It's just so much easier than hand-stretching to shape and size, heating up the pizza stone, putting on the peel that and all that stuff. Been using an oiled 18" pan with a 16oz dough ball in a 450 degree oven. Always comes out perfectly.
I'll probably go back to the traditional pizza on stone at some point, but I've been loving this style.
Damn, that looks good.
Have you tried 500-550? Might come out even better.
ElectricThunder
Member
That glistening...the oily sheen of the ages! Magnificent.
Awesome. I recently got into stir fry and fried rice. I definitely recommend picking up sesame oil when you can. It's cheap, it lasts ages and it's flavor really is unmistakable and I can't replicate it. It improved my stir fry immensely.
I use this one since it's the first one I found. http://www.walmart.com/ip/Imperial-Dragon-100-Pure-Sesame-Seed-Oil-5-Fl-oz/10451695
Beautiful as always. Are you still using the same dough recipe you posted earlier? That's what I used for the cheesy bread. How do you get yours so thin? Mine always puffs up a ton.Speaking of pan pizza, thought's about the only kind I've made since moving into my own house with my wife. It's just so much easier than hand-stretching to shape and size, heating up the pizza stone, putting on the peel that and all that stuff. Been using an oiled 18" pan with a 16oz dough ball in a 450 degree oven. Always comes out perfectly.
I'll probably go back to the traditional pizza on stone at some point, but I've been loving this style.
As for temperature I've always been for hotter is better but without toppings my cheese burns before I get the dough where I want it so I might try lowering it.
GoldenEye 007
Member
Thanks for the suggestion! I'll definitely pick some up soon as I am seeing it pretty frequently in various recipes.
Thanks! I think 450 is good for this specific type of pizza, but lately I've been leaving it in for an extra minute or two which gets it cooked closer to my liking. My old pizzas with the stone were always done at 500, though.
Yeah. It needs to get really soft and pliable since it's a big pan; the oil helps spead it out. It can certainly get puffy, but for this type of pizza I just use a fork and poke it around the entire top surface and it works. You also need to have the right size pan with the right size dough. I measure out 16oz of dough, and an 18" pan is perfect if you want a thin crust like I do.
Oh man. I can't believe I was missing such an obvious step. I've never docked my pizza dough.
I just made a blooming onion with a yellow onion double dipped in flour, paprika, seasoned salt, pepper, cayenne and oregano. It was a lot easier than I always imagined it being but just as tasty. I think next time though I'll cut both sides of the onion and do onion petals. It seems like it'd be easier to coat and would cook more evenly.
I just made a blooming onion with a yellow onion double dipped in flour, paprika, seasoned salt, pepper, cayenne and oregano. It was a lot easier than I always imagined it being but just as tasty. I think next time though I'll cut both sides of the onion and do onion petals. It seems like it'd be easier to coat and would cook more evenly.
Is that the trick to getting a nice crispy crust?
I use this premade dough from publix(not my pic)
And the top usually gets finished well before the bottom so it never comes out how I want it.
What rack of the oven are you using. Also what are you cooking it on/in. You can preheat your stone or iron. If you are making a pan pizza you can even cook it until the top is where you want it and then throw it on a burnwe to finish the bottom.
I only use oil when I make a pan pizza, but yes, it makes for a crispy bottom. I was just saying that I think 2 tbsp oil for one pan looked like too much for me, so I soaked up the extra so it didn't start smoking in my oven.
I'm using the bottom rack and one of those flat pizza pans. Don't own a pizza stone/steel but that might be worth investing in after reading a few articles.
Pan pizza is something I never considered making at home, that seems like the best option.
I keep reading these as TeraBytes, lol
ElectricThunder
Member
A good smear of butter can also work in place of or in addition to oil---one of the secrets of Chicago style pizza success. For some reason, the French President Butter seems to work better than most...
I found this amazing looking pan pizza recipe yesterday
Rest of the pictures http://m.imgur.com/a/ekKmK
Rest of the pictures http://m.imgur.com/a/ekKmK
Coriolanus
Banned
two to five days proofing seems a bit overkill, even in the fridge.
InfiniteBento
Member
What are you proofing?
Coriolanus
Banned
Was looking at the recipe for jay23's linked pizza dough. Is what it recommends. With that much time, i'd expect very little in the way of oven spring.
But then, i've a very hard time finding good flour.
But then, i've a very hard time finding good flour.
If you want a more fermented taste and better gluten structure you'll want 2-5 days
http://slice.seriouseats.com/archiv...-long-should-i-let-my-dough-cold-ferment.html
InfiniteBento
Member
Proofing for 2-3 days is bizarre, imo. Maybe even a day later depending on the quantity of dough. I've never worked with a dough that should be left in the fridge for a few days.
edit: proofing cracker doughs and such should be 1 to 3 hours. Derped and forget we were talking pizza.