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[ElectricThunder]

My main concern with eventually trying a deep dish...would be what temp and how long to use on our totally not-specialized-for-it dough. The DD is the only Low n' Slow, relatively, of the pizza world of people jacking about with super hot ovens/domes/surfaces as possible...so it is hard to say.

Just to screw around with it though, if we ever try a quick dough from scratch, I want to use some of Red Mill's Teff Flour just to see what in the hell happens considering the sort of thing that particular kind of flour is used for under normal circumstances.

 

[MutantCyborg]

I've outlined my method here , but it is quite dependent on having a pizza/bread stone or a steel plate. My baking time never exceeds 5 minutes, thanks to the intense heat from the broiler and the plate...

The no-knead recipe I'm using these days gives wonderful dough that beautifully stretches without tearing or shrinking, which means I can shape it within 15 seconds

I had the same issue you describe before when using different recipes, but I was also using some expensive (organic) flour ... once I switched to this recipe above using the cheapest of the cheapest generic flour all my problems disappeared ---> I could fill pages here with talk about dough recipes, but I'm just a hobbyist myself so I don't properly understand all the biological and chemical processes involved. What it boils down to is gluten, and if your dough is too prone to tearing and/or doesn't stretch easily it is probably lacking in gluten.

The easiest things to try with the same recipe you're using know are (1) more kneading (2) more water, though that will give you a stickier dough (3) different type of flour, with a better (higher) proteine content

For 1 you could just knead longer, but you can also try a food processor for small (!) batches as it has a lot more power. For 2, calculate your water % by dividing the amount of water by the amount of flour. My go-to recipe is 70% hydrated, which is quite a lot ... use well floured surfaces and hands ! Another advantage is that more hydration means the bottom won't burn as quickly. As for 3, like I said I get great results with this cheap flour I'm using nowadays. The "premium" organic flour that costs 5 times as much turned out to be pretty terrible, and I can only assume it is due to the low protein content in the flour (neither package actually lists the content sadly). Protein helps gluten develop by the way

Once your dough has all these gluten, it will also retain the air much better inside and puff up a lot more when baking, so it will probably solve all your issues good luck experimenting !

Also you can of course try out a different recipe the one VanWinkle posted earlier is probably very easy to work with



speaking of dough, any UK / EU (Iron)GAFfer saw that "Paul Hollywood's Bread" program on BBC (HD) on Monday ? I recorded it, had some damn fine looking bread in it, basically just food porn ... think I'll try out the simple recipe this weekend

Cool, thanks for the recipe. I did follow the one VanWinkle posted earlier, but maybe I didn't follow it right. When it needed to be kneaded I put it in a Kitchenaid mixer and set it to 2 for about 6 minutes. I thought that would be enough, what setting should I be kneading it at?


Can someone point me in the direction of a decent stand mixer to knead and mix dough? I dont really want to spend $200+ on a Kitchenaid.

 

[BriareosGAF]

Can someone point me in the direction of a decent stand mixer to knead and mix dough? I dont really want to spend $200+ on a Kitchenaid.

Any reason not to knead by hand? It's easy and therapeutic. I actually had my wife record my kneading technique recently when I made some buttermilk bread, was going to solicit comments. This was the first time I had used buttermilk (scalded) as my sponge liquid and it made a really interesting difference in the pliability and texture of the dough, pretty neat stuff!

http://www.infinite-monkeys.org/michael/misc/buttermilk-knead.mov

 

[Facetime with Dr. Bruce]

so... how did it taste?

I only ate a small piece before chucking it all straight in the garbage. The taste itself wasn't as nauseating as the smell but still pretty awful.

 

[Metroid Killer]

Easter is just on the corner with last day at work tomorrow and then a 11 days vacation!!

Yesterday I had some time and made

Chocolate Easter Eggs

I made them last fall, but they are perfect for easter bakery. I brought some to my colleagues and they thought they were awesome.
I made batch of 20 eggs which was veeery time consuming, here's a shot-in-progress before batter is piped into the eggs:

recipe

Happy easter!

 

[nakedsushi]

Cool, thanks for the recipe. I did follow the one VanWinkle posted earlier, but maybe I didn't follow it right. When it needed to be kneaded I put it in a Kitchenaid mixer and set it to 2 for about 6 minutes. I thought that would be enough, what setting should I be kneading it at?


Can someone point me in the direction of a decent stand mixer to knead and mix dough? I dont really want to spend $200+ on a Kitchenaid.

If you don't want to shell out $200, I'd recommend kneading by hand. It's not that much more work. I've kneaded bread and pasta dough (way stiffer than bread!) for a while before getting my Kitchenaid mixer. I say this because most cheaper mixers won't have enough power to mix up a good bread or pizza dough and eventually, it'll break and you'll have to replace it. So save up the money, knead by hand, until you can get a Kitchenaid. Maybe along the way, you'll realize you don't really need a machine to mix bread. I also find it kinda fun and relaxing to do it by hand.

 

[Milchjon]

What are some unusual, tasty things to fry?

Some friends and I wanna do a Fryday tomorrow, and beyond the chicken, onion rings and probably some kind of chocolate bar we wanna try something new.

 

[OnkelC]

frying as in deep frying? my guilty pleasure is mozzarella or raclette cheese in a beer batter.

 

[Metroid Killer]

For dessert? Deep fried banana?

 

[Cerebral Assassin]

Iron-Gaf I have some leftover vegetable pasta that needs to be eaten, but just reheating it doesn't sound particularly interesting, anybody have any good ideas?

What are some unusual, tasty things to fry?

Some friends and I wanna do a Fryday tomorrow, and beyond the chicken, onion rings and probably some kind of chocolate bar we wanna try something new.

Fried Ice Cream is nice.

 

[Cosmic Bus]

What are some unusual, tasty things to fry?

Some friends and I wanna do a Fryday tomorrow, and beyond the chicken, onion rings and probably some kind of chocolate bar we wanna try something new.

Make sweet or savory arancini.

 

[Metroid Killer]

Iron-Gaf I have some leftover vegetable pasta that needs to be eaten, but just reheating it doesn't sound particularly interesting, anybody have any good ideas?

Got some eggs and cheese? Then go for a pasta frittata

 

[Cerebral Assassin]

Got some eggs and cheese? Then go for a pasta frittata

Wow that looks really nice, I guess that's what I'm having for dinner(probably with some salad & some crusty bread), thanks very much.

 

[nakedsushi]

What are some unusual, tasty things to fry?

Some friends and I wanna do a Fryday tomorrow, and beyond the chicken, onion rings and probably some kind of chocolate bar we wanna try something new.

Sliced avocado dipped in batter. The avocado gets all soft and melty inside. I also like slices of eggplant in a tempura batter and then deep fried. It also gets all soft and melty inside.

 

[n0n44m]

anyone else likes onions as much as I do ?

the dough was way overproofed, because I was stuck at university for much longer than I anticipated --> had to reshape it quickly, which meant I couldn't stretch it as wide as I would have liked but this more dense result tasted fine as well

so I start with a well (semolina) floured peel, shaped the dough and loaded up a bunch of onions on top of the sauce and Emmentaler cheese, baked it closely beneath the broiler for around 4 minutes and put some Parmesan sprinkles on top

Cool, thanks for the recipe. I did follow the one VanWinkle posted earlier, but maybe I didn't follow it right. When it needed to be kneaded I put it in a Kitchenaid mixer and set it to 2 for about 6 minutes. I thought that would be enough, what setting should I be kneading it at?


Can someone point me in the direction of a decent stand mixer to knead and mix dough? I dont really want to spend $200+ on a Kitchenaid.

Hmm 6 minutes with a mixer is usually enough for any recipe really ... I think kneading won't be the issue. Letting it sit overnight in the fridge might help, but in my experience that doesn't have a large effect on gluten formation.

That recipe is not very strict on the amount of flour if I recall correctly, so you could try to add either less flour or more water to increase hydration. If that doesn't work out I'd try some different type/brand of flour (recipe calls for bread flour to get gluten).

Also, make sure that the yeast is working/alive by doing that foam-check they mention in the recipe.

Easter is just on the corner with last day at work tomorrow and then a 11 days vacation!!

Yesterday I had some time and made

Chocolate Easter Eggs

those things look cool ! won't have that much time myself around Easter, but I'll try making my own bread for our Easter brunch ... have about a week to learn so I'll probably start tomorrow

What are some unusual, tasty things to fry?

for dessert you can try appelbeignets ; just slice some apples into horizontal slices, mix those with some sugar and cinnamon, then dip them in batter and fry them.

 

[Frank the Great]

Hey guys. Totally forgot about this thread, I love to cook and hopefully will post more. Tonight I made some carbonara with grilled chicken and basil.

anyone else likes onions as much as I do ?

I love onions. I actually just made a pizza with onions a couple of days ago (I did not make the dough myself though.) Yours looks very good.

 

[Zyzyxxz]

Made some lunch before work today: snow crab, avocado, Japanese cucumber, momotaro tomato, cilantro, citrus juices, wakame (type of seaweed), and rice puffs.

 

[Ether_Snake]

I tried a slow-cooker ribs recipe this week and it didn't work out because liquid accumulated and probably caused all the spices to come off the meat.

So tonight I remade it by simply cooking the ribs in the oven, and making a sauce using the same ingredients used for the rub. Such an awesome mix!

Ground cumin, ground coriander, garlic powder, brown sugar, black pepper, ground anise, cinnamon, salt, honey, and orange juice, and a clove thrown in the pan. Amazing! Clove+anise+cinnamon smells so good. The mix of sweetness and strong spices is perfect.

No point making them in the slow cooker, this is perfect sweet spicy chewy ribs goodness.

 

[Metroid Killer]

Regular brownie made from the leftover batter when making the brownie eggs the other day

 

[Maklershed]

Decided to attempt Chicago style pizza. Went looking around online for a Lou malnati's / Giordanos clone having been to both places in the past. Eventually ended up with using a hybrid of America's test kitchen recipe with a few other recipe suggestions added.

Roughly 3/4 pounds of whole milk mozzarella in each pie with a half pound of italian sausage from the local butcher.

Lots of fresh basil into the minimally cooked sauce and finished with pecorino romano and parmesan reggiano

After 35 minutes in the oven

Money shot of justice. Was absolutely delicious and will be doing again in the future

Ohhhhhhhhh myyyyyy God. I never had Chicago style pizza before but these pictures make me want some right now.

 

[raindoc]

http://i.imgur.com/G8cGMJQ.jpg[IMG]

[IMG]http://i.imgur.com/hRLR9wA.jpg[IMG][/QUOTE]

that looks great, i love stews!
here's some boef bourguignon i made a couple of weeks ago:

[QUOTE][IMG]http://i.imgur.com/mQrOAWH.jpg

and yesterday's dinner:

Currywurst

Decided to attempt Chicago style pizza. [...]

that's actually the first "chicago style" i'd like to try. but what exactly do you mean when you say "italian sausage"?

 

[n0n44m]

my first attempt at baking a bread, used this recipe because I recorded his TV show on Monday and it looked simple enough

came out pretty well should have been a little higher and a little less wide, but that's probably due to not rolling the dough tight enough and cutting it a little too deep on top ... could have also used a little bit less water maybe

it tasted pretty good ; the recipe has quite some olive oil in it so it tastes different compared to the white bread you get at the bakery over here

it combined well with either a cooked egg, raspberry jam, or the Dutch classic :

peanut butter

Regular brownie made from the leftover batter when making the brownie eggs the other day

making some pecan&chocolate brownies myself for the first time this afternoon, hope they come out as well as these

and yesterday's dinner:

Currywurst

is that mayo on there as well ?

 

[adamsappel]

Made a mixed-berry slab pie on a cookie sheet. Lattice crust because I ran out of dough.

Actually tastes really good, and I either thickened it appropriately or the open top let the liquid steam out. I'll try this again with a full top crust. I love a slice of pie you can hold in your hand.

 

[raindoc]

is that mayo on there as well ?

yes.

 

[n0n44m]

Brownies turned out great ! I really liked the roasted pecan nuts, rum and cinnamon flavoring. Such a simple recipe as well, wonder why I didn't try these earlier ...

yes.

here I was thinking mayo + curry is only a Dutch thing

 

[Metroid Killer]

Mmm if I hadn't just ate a piece of cake I would bring out the last piece of brownie I still got, but my brain is melting from all the sugar already.

Made a mixed-berry slab pie on a cookie sheet. Lattice crust because I ran out of dough.

Actually tastes really good, and I either thickened it appropriately or the open top let the liquid steam out. I'll try this again with a full top crust. I love a slice of pie you can hold in your hand.

That looks massive, no wonder you ran out of dough. Gonna make one myself when the berries from my garden are ready in the summer.

 

[Baconsaurus Rex]

Chunky peanut cheese. So good

 

[thespot84]

Chunky peanut cheese. So good

please, do go on...

 

[nakedsushi]

Heh, seeing a baking trend with GAF today. I also baked this afternoon. Made bagels for the first time. It was surprisingly easy, but my bagels came out missing the hole. I guess I need to make the hole bigger for it to not get puffed in during boiling and baking.



Strangely, these tasted okay out of the oven, but after I let them cool for a few hours, they were 2x as good! Much chewier than before.

 

[Ether_Snake]

No wonder I couldn't find coconut oil in stores in the past. I was looking for a bottle of oil with a coconut on it or something similar. Found out that's not what coconut oil looks like, and the grocery nearby had it all along it seems or else my eyes skipped over it because I didn't know it basically looks like white compacted paste. It's a bit crisco-like, but harder.

How do I know I'm buying the healthy stuff? The one I bought says 100% pure coconut oil (refined). I'm surprised it says in the nutritional value that it has no proteins, I thought it did.

 

[IceCold]

No wonder I couldn't find coconut oil in stores in the past. I was looking for a bottle of oil with a coconut on it or something similar. Found out that's not what coconut oil looks like, and the grocery nearby had it all along it seems or else my eyes skipped over it because I didn't know it basically looks like white compacted paste. It's a bit crisco-like, but harder.

How do I know I'm buying the healthy stuff?

Make sure it isn't hydrogenated and get the extra-virgin kind. I bought mine from le Naturiste.

http://www.lenaturiste.com/fiche-produit.php?productID=187

Although for cooking you may want it to be refined instead of raw/unrefined since I believe it's odorless and tasteless that way. The one in the link smells like coconut and you can tell it's pure stuff.

 

[Ether_Snake]

Make sure it isn't hydrogenated and get the extra-virgin kind. I bought mine from le Naturiste.

http://www.lenaturiste.com/fiche-produit.php?productID=187

So I guess mine isn't. It just says 100% PURE and then Refined under it. I'm guessing if it was extra virgin it would say so on it. D'oh.

edit: Hmm, looking on the net seems to say its good.

I wish coconuts were easier to eat. I'd just buy that outright.

 

[thespot84]

So I guess mine isn't. It just says 100% PURE and then Refined under it. I'm guessing if it was extra virgin it would say so on it. D'oh.

edit: Hmm, looking on the net seems to say its good.

I wish coconuts were easier to eat. I'd just buy that outright.

food miles man....food miles

 

[Metroid Killer]

----~ Season's Sweet ~---- (March)

Carrot Cake with Passion Fruit Buttercream

Hardly a choice for this month's Season's Sweet as carrots are some of the only local stuff in season at the moment. But I did go out of my to track down some fine handpicked carrots that were really really great. I opted for a passion fruit buttercream instead of the traditionally cream cheese frosting as I dislike pretty much anything cheese .
The recipe calls for light brown muscovado sugar which made me do a whole lot of studying on sugar and sugar refinery, learning a great deal about sugar in the process. Always nice to learn stuff which is exactly what I had in mind with the Season's Sweet challenge. Oh yeah the cake was great, although the frosting's sweetness could be a bit too much in bites with lots of frosting.

 

[Deleted member 8095]

I want to get into curing some meats and dry aging. I'm mostly looking to make capicola, pancetta, prosciutto and bresaola. The only problem is, I live in an apartment with limited space. Has anyone constructed their own curing chamber? I'm looking to use wine fridge or one of those mini dorm style fridges.

 

[Yes Boss!]

I want to get into curing some meats and dry aging. I'm mostly looking to make capicola, pancetta, prosciutto and bresaola. The only problem is, I live in an apartment with limited space. Has anyone constructed their own curing chamber? I'm looking to use wine fridge or one of those mini dorm style fridges.

My brother lives is a san francisco apartment and does plenty of aging of cheeses and stuff. He uses one of those mini wine fridges and regulates the humidity with an external humidifier slaved to an automatic humidity thermostat that keeps the humidity within a 1% very accurately. It has a tube that goes into the side where a hole was drilled. Whole set-up was maybe $400, not bad.

 

[kami_sama]

Decided to attempt Chicago style pizza. Went looking around online for a Lou malnati's / Giordanos clone having been to both places in the past. Eventually ended up with using a hybrid of America's test kitchen recipe with a few other recipe suggestions added.

http://i.imgur.com/ygLawJN.jpg[/img

Roughly 3/4 pounds of whole milk mozzarella in each pie with a half pound of italian sausage from the local butcher.

[img]http://i.imgur.com/toioE68.jpg[/img

Lots of fresh basil into the minimally cooked sauce and finished with pecorino romano and parmesan reggiano
[img]http://i.imgur.com/3oNC0Wl.jpg[/img

After 35 minutes in the oven
[img]http://i.imgur.com/RHBga6y.jpg[/img

Money shot of justice. Was absolutely delicious and will be doing again in the future :)
[img]http://i.imgur.com/BrRbNCP.jpg[/img[/quote]
Do you have the recipe you used for the pizza? It looks great.

 

[nakedsushi]

Breakfast tacos for dinner!

Filled with tofu, kale, onions, pasilla pepper, and a homemade red sauce. My red sauce needs work. It wasn't spicy or zesty enough. Now that I've learned the magic of microwaving corn on the cob, I can't stop doing it!

 

[CrankyJay]

Picked up some marinated petite shoulder steak...and made a hash of some red potatoes, uncured bacon, and onion, and just a roasted asparagus.

 

[D-Pad]

----~ Season's Sweet ~---- (March)

Carrot Cake with Passion Fruit Buttercream

<snip>

Hardly a choice for this month's Season's Sweet as carrots are some of the only local stuff in season at the moment. But I did go out of my to track down some fine handpicked carrots that were really really great. I opted for a passion fruit buttercream instead of the traditionally cream cheese frosting as I dislike pretty much anything cheese .
The recipe calls for light brown muscovado sugar which made me do a whole lot of studying on sugar and sugar refinery, learning a great deal about sugar in the process. Always nice to learn stuff which is exactly what I had in mind with the Season's Sweet challenge. Oh yeah the cake was great, although the frosting's sweetness could be a bit too much in bites with lots of frosting.

Oh my god! Oh my god that looks delicious! It's an hour past midnight and I'm now craving carrot cake. Damn you!

 

[n0n44m]

had a go at making my own Pita bread today, this recipe seemed easy enough

came out really nice ... I probably used a bit too much olive oil given how soft they were, but I didn't mind the olive-y taste (also the outer "skin" let go a bit while stuffing but the halves themselves remained quite firm without any tearing)

I put some garlic sauce, lettuce, tomatoes and pork shoarma in them ... simply wonderful

 

[Deleted member 8095]

My brother lives is a san francisco apartment and does plenty of aging of cheeses and stuff. He uses one of those mini wine fridges and regulates the humidity with an external humidifier slaved to an automatic humidity thermostat that keeps the humidity within a 1% very accurately. It has a tube that goes into the side where a hole was drilled. Whole set-up was maybe $400, not bad.

I looked into and bought a wine fridge and some other components that should arrive next week. Really excited to get started! My first venture is going to be home cured bacon(doesn't need to air dry) and then capicola and pancetta. Bresaola won't be too far after that. Really want to try prosciutto as well but want to wait until I have a little more experience as it takes a full year to cure. I ordered the book Charcuterie which is apparently really great for beginners.

 

[ElectricThunder]

Crumble: BOPS Aged White Cheddar Nifty and unusually dense texture with a surprisingly spot on flavoring---best and only apparently made in Slovakia chip I've ever had.

Meat: Boar's Head Genoa Salami The last of it from the grocery store, luckily I've got a lead on the next thing or so from elsewhere----pretty straightforward but a bit better than their Hard Salami from the last time around IMO.

Cheese: Sartori Montamore Has an odd solid/moist sheen of a look to it, but then you go to slice it and it nearly explodes into a crumby mess and you just don't know what's happening anymore. Melts OK, similar to the last Manchego...though pretty well no oil nor standout tastes aside from seeming a fair bit Cheddar'ish.

 

[CrankyJay]

ET, I'm just gonna ask you since you've tried just about every cheese under the sun...have you tried Kerry Gold Dubliner? Was thinking of buying a brick.

 

[Yes Boss!]

ET, I'm just gonna ask you since you've tried just about every cheese under the sun...have you tried Kerry Gold Dubliner? Was thinking of buying a brick.

I know the question was for ElectricThunder but I'll chime in that the Dubliner is quite nice. The prepackaged waxy brick is like $5 and not too badly priced. Usually buy it in big bricks at Costco. Dubliner's Blarney Castle is a bit rarer and an interesting take on a havarti-style cheese.

Dubliner with stout (green wax) is worth a try if your shop sells it.

 

[CrankyJay]

I know the question was for ElectricThunder but I'll chime in that the Dubliner is quite nice. The prepackaged waxy brick is like $5 and not too badly priced. Usually buy it in big bricks at Costco. Dubliner's Blarney Castle is a bit rarer and an interesting take on a havarti-style cheese.

Dubliner with stout (green wax) is worth a try if your shop sells it.

Appreciate it...whatever kerrygold dubliner they had at my wholesale club was like $9 for a big brick.

 

[Yes Boss!]

Post your fridge...if you dare. This is mine. Pretty mellow. Freezer has nothing in it and is completely empty.

 

[CrankyJay]

We do our grocery shopping on Sundays so Saturday is usually end of the week...at this point just condiments, a bag of romaine lettuce hearts, and a sour cream cheesecake my wife just baked for Easter tomorrow.

 

[ElectricThunder]

Yes Boss! pretty much said what I would've said, but better and with visual aids. I'm especially fond of the Blarney Castle, as it has this cool almost spongy texture to it that I've not really ran into since even compared to standard Havarti and whatnot. Definitely worth the $5+ for a small brick in either case, though I've never seen Blarney Castle in anything other than the smaller ones, or perhaps a bit more for an enormous one at a Costco, Sam's Club, BJ's etc if you really get dialed into them.

In general, I'd pretty much trust to buy Kerrygold anything should the need arise as all of their wares have been stellar stuff thus far---not surprisingly they have some quite nice unsalted butter too be it the brick or the little whipped package.

 

[Etrian Oddity]

So Justin Warner's new show on Food Network (Rebel Eats) premiered tonight, and I've gotta say Food Network may finally have something good on their hands again. I really like the production method, and Warner is one hell of a funny personality.