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  1. Yes, I focused on farmed fish because that's the most egregious example of toxic exposure, but, the greater the confinement, the increased exposure to toxins, the greater the need for antibiotics. All doctors these days will think twice about prescribing an excess of antibiotics, and yet, without a thought, we'll eat animals that are brimming with the stuff.
  2. That's an interesting link, thanks. Just to be clear, for the most part, I'm not talking about the health impact of eating fish bacteria. The whole purpose of defecation is to separate nutritional components from toxins. There isn't an animal on this planet that is meant to live in a pool of it's own toxic waste. The only way that fish farmers are able to keep the fish alive is by dumping obscene amounts of antibiotics into the pens. It's these antibiotics that we should be worrying about the most when we eat farmed fish (regardless of what the label says). And it's the fact that unhealthy animals have a fraction of the nutrition that healthy animals possess.
  3. You really don't see see the difference between animals that are able to shit and, to varying extents, move away from where they just shat, to animals that are raised in a pen of their own feces?
  4. I'm probably going to be greeted with a chorus of "duh!s" because I'm so incredibly late to this realization. And I still fight the idea because of the massive fiduciary impact this realization will wreak on my bank account, but... they can plaster any certification they can possibly think of on farmed fish, but, no matter which way you cut it, all farmed fish is basically bred in a broth of it's own excrement.
  5. It's not completely fair, but, whenever I compare prices between my local Taiwanese grocer and the Korean and Japanese places, it's like comparing Aldi to Whole Foods. Now, mind you, I don't buy a lot of fish, nor do I seek out purely Korean ingredients, so I'm not the best judge. I DO go through a metric s&?t ton of shiritaki noodles, and the cheapest price I can find is a wallet decimating $4/lb. @eugenep, if, on your travels, you stumble across a reasonable price on shiritaki/konjac noodles, please let me know. Edgewater is SO far for me, but, I'd make that trip if I could save a few pennies. Eugenp, have you tried Restaurant Depot? They opened to the public during Covid, and might still be open. I can't speak to the quality of the fish, but I'm assuming the price is competitive. And there's always a guy behind the counter, for whatever that's worth.
  6. I know a couple people who have played around with pH meters. It was with dough, and the results seemed a bit mixed, but I think, for liquids, they might give you a good idea of the pH you're dealing with- for both the syrups AND the coffee. Milkfat is a stabilizer, making skim the most vulnerable, with heavy cream being the least prone to curdling. One thing you might consider is upping the milkfat percentage. Darker coffee roasts are also less acidic. All of the flavored syrups have to be shelf stable at room temp for a very long time. To achieve this, acids are pretty much always gong to be one of the preservation players. What flavors are you adding? There might be a way of achieving these notes without the syrup. For instance, citrus zest gives you plenty of citrus-y flavor, with much less acid. Dutch cocoa has been 'Dutched' with potassium carbonate. Dutch cocoa, to me, doesn't taste 'yucky.' I think the problem you might run into with baking soda, is that you might be introducing a bit of a salty flavor. This is just a wild guess, but, I think you might get a cleaner taste profile using less of a stronger base, like food grade lye. Do you have any leeway over the temperature of the ingredients? Maybe if you combine them when it's a little less piping hot, they'll be less prone to curdle. One last factor- fresh milk is harder to curdle. Not necessarily from the farm (you want ultra pasteurized/homogenized), but a brand new, unopened jug of whole milk might help a bit.
  7. D'oh! I forget that the Rosa was mozzarella-less. Now, would a quality fresh mozzarella add to the Rosa equation? Maybe Imo, sauce-less pies are really the only place where fresh mozzarella shines, but... that's another conversation. Everyone deserves to experience an unadulterated, mozzarella-less, charred Rosa at least once.
  8. When it comes to pizza, Bon Appetit are generally idiots, so when they anointed Pizzeria Bianco the best in the U.S. I rolled my eyes just as robustly as when they later crowned Beddia. This being said, Bianco is a legit talent, and the Rosa is widely accepted to be his magnum opus. But the Rosa is SO much more than just a pizza topped with Parmigiano, rosemary, red onions, pistachios and olive oil- and for MP to reduce it to merely that and avoid the best element... it's criminal. What's next, chocolate chip cookies without any chocolate? Chris Bianco is one a few well known American pizzamakers who will boast about the uniqueness of their approach/ingredients, but, when you start scratching the surface, you'll find some incredibly Neapolitan-ish components. This is where the magic of the Rosa resides. It's the char, the leoparding, the crispy rigid undercrust that you see on sauceless Neapolitan pizza. Sure, the topping combination is brilliant, but, when you take away the char, it goes from a pizza you want to devour, to merely being okay with three slices. Break out the ooni, an authentic Neapolitan dough and these toppings. It will be a transformative experience. Oh, and you definitely want fresh mozzarella on this. If you can get it, fresh mozzarella recently hand stretched from curd. In my experience, hand stretched mootz tends to be more stable, and, in a white pie like this, where the cheese, without the sauce, will bubble, you need that extra stability.
  9. scott123

    Liquid Smoke Help

    I haven't made gumbo in a while, but, my local (Northeastern U.S.) price for andouille sausage was so high that I ended up taking ground pork and making my own with some liquid smoke. Was it as good as the real deal? No, but, for about $2/lb, it was fantastic- and worked flawlessly in gumbo. I don't have my recipe in front of me, but I'm pretty sure it was less than 1/8 t. to 1 lb ground pork. One other thing worth mentioning- I've never come across concrete evidence for this, but, I've seen endless conjecture that cheap bacon is done with liquid smoke rather than being smoked in an actual smoker. If this true, having only bought cheap bacon for about a decade, I can contend that, at the right quantity of smoke flavoring, it can produce some of the best bacon I've ever had. As sacrilegious as this might sound, I won't even go near expensive bacon these days. The cheaper, the wetter, the better, imo.
  10. Question Are you looking to make authentic Chinese cuisine from a particular province- or are you looking to recreate your favorite Chinese American restaurant dishes at home?
  11. You're welcome! FWIW, Canada is pretty much the only country in the world where you're never going to have a problem with too little gluten using all purpose flour.
  12. You're welcome! Thanks for the kind words. I dig some digging and found this: https://www.sciencedirect.com/science/article/abs/pii/S0308814614015817?via%3Dihub The content is behind a paywall, but, summarizing, the study's authors found that the amount of dead yeast in various dried and fresh commercial products varied by quite a bit- up to about 80 times. The authors found that this variation produced a recognizable weakening effect in the dough. In their words, "This makes GSH [the glutathione in dead yeast] an important ingredient rather than a minor accompanying substance. " I also found this: https://www.lallemand.com/BakerYeastNA/eng/PDFs/LBU PDF FILES/1_7REDUC.PDF Now, you may very well be in that .25% range for total yeast being added to the dough, and dead yeast will be a small fraction of that. Initially (up to 8% based on the first study I linked to). It's important to remember, though, that yeast is a processed derived ingredient- that as you proof the dough, you're creating more and more dead yeast. Depending on how unhappy osmotolerant yeast is in less enriched dough, you might hit that .25% metric and see weakening. Can I guarantee that you'll see weakening? No. But I do believe that the ranges being discussed above are low enough to make dead yeast a very viable player in dough rheology. In my somewhat purist opinion, I don't think it's something you should underestimate. Interesting 15.5% protein with a 360 W value is... odd. https://www.mulinocaputo.it/prodotti/oro/?lang=en Caputo's Manitoba is W 380 (avg) at 14.5%. W, as I'm sure you're aware, is gas trapping ability, and gas is trapped by gluten, which is formed from protein. There are factors that might skew the relationship, but, in white flour, the two tend to be very proportional. The Polselli number is just not in line with the typical protein/w ratio you see in other Neapolitan flours. Apparently, they have a history posting irregular protein specs: https://www.pizzamaking.com/forum/index.php?topic=59615.msg597919#msg597919 I'm not accusing Polselli of funny business, but, at the same time, I might take that 15.5% spec with a grain of salt. Protein can actually be a little misleading- which is why the Europeans came up with the W value. The W value doesn't lie. At 360, the Super is basically Polselli's Manitoba, clocking in as being slightly weaker than the Caputo Manitoba. 360 is pretty respectable. It's basically unmalted American bread flour. With some diastatic malt, it becomes ideal for a typical home oven. Now, if you've got a wood fired oven or an Ooni, it might be a little on the strong side for Neapolitan. Ultimately, though, my protein spec concern is just me being a little pedantic Thanks for bringing this flour to my attention. I think I might have written it off earlier based on the 10% protein spec, but, at 360 W, I'll be adding it to my list of viable flours.
  13. This could be a gluten issue. Gluten provides structure, so, when a cake lacks it, it will have a tendency to collapse. Gluten also traps liquid, which might explain the greasy bottom. Your lack of gluten could be coming from two factors: 1. The UK doesn't have super strong flour, but there's a decent chance that British self rising flour might be a titch stronger than the self rising flour you're finding in New Zealand. 2. British water is considerably harder than New Zealand water. Dissolved solids are critical to gluten formation. As to why the chocolate cake recipes are working, while the pound cakes fail, fat is a power gluten inhibitor https://www.huffpost.com/entry/shortening-origin-name_n_6100162#:~:text=Shortening got its name because,softer%2C more crumbly baked good. Both of her chocolate cake recipes have less fat than the cakes you've seen with sunken middles. How certain am I that it's a gluten issue? Maybe 95%. If you can, get some stronger flour and some harder water and give those a try. What butter are you using? Is it a higher fat European style butter? How long are you mixing for? Are you being careful to mix just enough to combine and no more? Another thing you might play around with is a slightly longer mix- but not too long or the gluten will start to break down. Edit: I did a little digging and found this: https://thegreatbritishbakeoff.co.uk/recipes/all/mary-berry-victoria-sponge/ and this https://thehappyfoodie.co.uk/recipes/very-best-chocolate-fudge-cake/ She folds the flour/cocoa into the wet ingredients in the Black Forest Gateau- but that's only got the fat from the eggs- and a trace amount of fat from the cocoa. There's a chance you might find success by merely beating the pound cake recipes like she does with the Chocolate Fudge batter. But I'd also look at your flour and your water.
  14. The scientists call dead yeast a 'reduction agent' and they'll tell you how reducing helps with extensibility. Dough should be extensible, so, at first glance, dead yeast appears to be good stuff. But with just about every aspect regarding pizza, the golden mean is critical. The extensibility one gets without adding dead yeast is more than sufficient enough for pizza dough. If you start adding dead yeast, when you go to knuckle stretch it, it's going to want to plummet to the ground. Instead of calling dead yeast a reduction agent, I'd be more tempted to refer to it as a gluten inhibitor. And gluten, in pizza, is absolutely critical. When you're using yeast in an off label environment, it's going to be inhospitable, and you're going to see a greater proportion of dead yeast than if you used it in it's intended environment. You can offset the lack of rising power by ramping up the yeast, but, as you do so, you're ramping up the dead yeast. Now, how much of an impact is this going to have? I've never seen this studied, so I can't say. Maybe if you started off with 14% protein flour, some extra dead yeast might go unnoticeable, but, I can't say for certain. One thing I do know, for certain, though, is that 14% white flour (16% on the label) doesn't exist in Australia. If you're starting with either weak Australian flour or weak imported Italian 00, the gluten inhibition you're going to see from counter-indicated yeast could be pretty dramatic. And if you push the fermentation clock, then that might make things even worse.
  15. Dialing in the right thickness factor is such a huge piece of the NY style puzzle. 400g for a 14" crust is basically Domino's NY style pizza, and it's, unfortunately, how most of America defines this style. It's only when you've had the real deal do you understand that a NY slice shouldn't be that doughy/bready. Joe's is: 14% protein flour 59-63% water 2% salt 1% sugar 2-4% oil The flour is kind of critical, in that it creates a sufficiently strong dough that best facilitates the characteristic super thin stretch. You can achieve a super thin stretch, as you achieved here, with a weaker flour, but, it's exponentially more difficult/more nerve-racking. Higher protein flour will also brown faster. Previously, I mentioned the Restaurant Depot in Oklahoma City having 14% flour. There's also 14% protein flour you can order online. http://www.pennmac.com/items/3230//Bleached-Pizza-Flour-All-Trump-High-Gluten-Flour There's also a pretty good chance a local bakery is using 14% protein flour and is willing to sell you some. If you don't want to go any of these routes, then 13%-ish flour is your next best bet- King Arthur bread flour- and only King Arthur, as other brands of bread flour will be closer to 12%. Joe's also uses a high fat mozzarella that's hard to find on a retail level. Without a trip to RD, whole milk Boar's head is probably the closest you're going to come to it. As the fat content goes up, the cheese golds as it bakes rather than giving you those dark brown spots. One fairly easy cheat for getting a better melt from a leaner cheese is to go with pepperoni pies- the pepperoni will render it's fat and help the cheese gold. You can also grate a little frozen butter over the shredded cheese with a microplane. These workarounds will mostly be cosmetic, though. Pizzeria cheese has a greater percentage of fat because it's aged longer than retail. The longer the aging, the more flavor you get.
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