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  1. Haha. They are kind of addictive. My Taiwanese grocer has about half an aisle of the snack sized bulk packs. When you get into the multi snack packs, though, the markup goes through the roof. They can be nice for portion control, though.
  2. I was kind of hoping to find someone here who was familiar with Mitsuwa's pricing so I wouldn't have to devote the time and gas for a trip to Edgewater This being said, while Mitsuwa doesn't list prices online for everything, they do have an online sales circular hawking a 2.2 oz bag of nori for $6.99 ($50/lb). What's the advantage of Japanese nori over other countries?
  3. I've been spending a great deal of money on Trader Joe's seaweed snacks. At $1 for a .4 oz. container, that comes out to $40/lb. Considering that they're about 2/5ths very inexpensive seed oil, that drives the price of the actual nori component even higher. While I like the taste, what I really love is just the nori itself, so I'm looking into buying nori sheets. Amazon has $20/lb roasted nori sheets, which isn't horrible, but, I'm hoping I can find a better online deal. I'm in Northern NJ, so if anyone has local recommendations, I'm open to those as well. My Taiwanese groc
  4. The Gold Medal is only a titch stronger than the Stone Buhr- probably about .3% more. Every little bit helps, but, if you want to match the author's crumb (which I think is a fairly worthy goal) then you need to match the strength of his flour. And if you want this open of a crumb with an extra day, then you'll need even stronger flour than that. The first photo in this thread is quite impressive. The crumb is not quit as open as the recipe, but, for the flour you're using, it's an amazing achievement. Do you have to refrigerate the dough one more night? If you can'
  5. The recipe, as it stands, is about a 19 hour dough. By refrigerating the finished dough overnight, you're at least doubling that. For dough, time is atrophy. Most of the time, with strong North American flours, an extra day in the fridge is not a big deal, but you're using a recipe and a flour that is inherently fragile. By giving the dough more time than it can handle, it's giving up the ghost and causing the defects that you're witnessing. I'm a little befuddled as to why the author of that recipe would go to such great lengths to talk about the importance of strong flour and
  6. 1. What brand of bread flour are you using? 2. How long are you letting the dough warm up before you cut and shape it? 3. What brand of diastatic malt powder are you using?
  7. +1 for Trader Joe's, although it's probably about the same price as Phillie. I've been making quite a few cheesecakes recently, and have been working extensively with the cheaper brands, especially Walmart, which I believe is about 85 cents in the 2 pack. The Walmart cheese is definitely softer/wetter and sticks to the packaging more. For my cheesecake, I soften the cheese in the microwave to be able to incorporate it into the other ingredients. The Walmart cheese curdles about 40 degrees lower than Trader Joe's. TJ's is much more stable at higher temps. As far as taste go
  8. Ardent makes my favorite flour for pizza and bread, Spring King. For pizza, Full Strength (General Mills) comes close, but, otherwise, nothing can touch it. This being said... https://www.ardentmills.com/products/traditional-flours/hotel-and-restaurant-hr-all-purpose/ "Flour Protein: 9.0-13.0%" While it's fairly normal for flours to vary a bit in specs from bag to bag, ranging from 9% to 13% protein is absolutely insane. If you're incredibly motivated, you could, in theory, test each bag and get a ballpark of how strong it is, but it'll just be a ballpark and will involv
  9. Chocolate liquor and erythritol, on their own, will not work. And this isn't a case of it'll-be-okay-but-not-great. It will be inedible. This is because erythritol has very little sweetness, and, undissolved, it has a notoriously unnerving cooling effect (almost like mint), and, in a water free environment like a chocolate bar, it's almost impossible to dissolve (on it's own). Erythritol really doesn't work as a sole sweetener, ever. This is why you'll never find a commercial product sweetened only with erythritol. You'll always find it with other things- like polydextrose and inulin
  10. As I was going through the recipes, I noticed that two had soy sauce in varying amounts, but none had msg. I think, in terms of aesthetics, soy sauce is too dark for lobster sauce, but it could definitely use more umami than the stock provides. Bouillon might be better than pure Accent. I've always considered lobster sauce to be a very close cousin to egg drop soup, and that's bouillon city. Additional umami should go a long ways towards resolving the mildness. Unless, of course, you prefer it mild.
  11. scott123

    Sourdough Starter

    That is the inescapable conclusion to the late salt adder's logic. But not everyone's on board the late salt train. The observational evidence is substantial that, while salt definitely slows yeast activity in dough, adding it earlier in the mix doesn't seem to be detrimental to the yeast in the slightest. Yes, salt is anti-fungal, so, while I wouldn't personally add salt to the yeast and water (I know many who do), as far as yeast impact goes, I see no difference between fully mixed and proofing dough, and mixing the flour and salt into the water at the same time. Another aspect to la
  12. scott123

    Sourdough Starter

    True. I spend countless hours trying to get beginning pizza makers to focus on their oven setups, but it's really just a drop in the bucket. Baking steels continue to grow in popularity, but they aren't for everyone (especially not urban apartment dwellers with broiler drawers) and unscrupulous manufacturers have made tremendous inroads with cheap fake baking steels- thin steel sheets that are actually worse than stones. I can completely understand the home cook who just wants to have fun making pizza and prefers avoiding the hassle of complexity. But to spend so much time and e
  13. scott123

    Sourdough Starter

    This covers the basics of gluten fairly well: http://www.cookingscienceguy.com/pages/wp-content/uploads/2012/07/Explaining-Gluten.pdf It goes into how calcium and magnesium in hard water, along with salt, strengthen gluten. But it doesn't go into why they strengthen gluten. This is why: https://modernistcuisine.com/mc/gluten-how-does-it-work/ "Salt provides more than flavor—it strengthens gluten bonding. Although the gluten proteins naturally repel one another, the chloride ions in salt help them overcome that repulsion and stick together."
  14. scott123

    Sourdough Starter

    Whole wheat flour contains pieces of bran that act like tiny little knives which cut through the gluten in the dough. It's essentially a volume killer. This is why you rarely see 100% whole wheat breads, but, rather, find it as a fraction of a blend. A little denseness can work in bread, but you really don't want a dense pizza crust. Generally speaking, whole wheat flour isn't the best choice for pizza dough. If you're dead set on adding it, both keep it to either 15% or less and combine it with a high gluten flour like Sir Lancelot. Bear in mind, though, every bit you add is volume lost.
  15. I would spend some time with this: http://icecreamscience.com/corn-syrup-used-ice-cream/ There's a chart towards the top that goes into the various forms of sugar and their freezing point depression values. As you can see, both glucose and fructose offer considerably more freezing point depression by weight than sugar, and glucose's lower relative sweetness allows you to use more of it to reach the desired sweetness while providing even further freezing point depression. I've never made a brownie using only glucose, but I have made brownies using only polydex
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