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andiesenji

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  1. I no longer have an InstaPot, gave it away because the 8qt was too large for me. However, I still have the 6qt FAGOR Multi-Cooker that I have owned for a few years before the IP appeared and I use it often. I cook dried beans of all types in it all the time - no need to soak them ahead of time and I cook them longer than the recommended time because that is the way I prefer them, so if they aren't to you taste, just reset the cooker and put them through another cycle of 1/4 or 1/2 the time. I buy frozen whole chickens when they are on sale - 2 in a bag - and separate them and freeze them separately. I put one in the fridge and let it thaw for a day or so, until I can get the bag of stuff out of the cavity. I put it into the Fagor, even is still partially frozen, with some seasoning and a cup of water. I set it on high pressure for 50 to 60 minutes, depending on size. I remove the chicken, take all the meat off the bones and refrigerate. I put the bones back into the pot along with celery, carrots and onions and another cup or two of water, depending on how much came out of the chicken. if there is less than an inch, 2 cups. I reset to low pressure and set the time for 40 minutes. when finished, I let it cool some then set a sieve over a container, dump the contents into the sieve, press on the solids to extract as much liquid as possible. Easy chicken stock.
  2. Yesterday's loaf. Three pound Pumpernickel Rye loaf. 30% Bread flour, 40% Dark Rye flour, 15% Pumpernickel flour, 15% Caraway seeds, Ground Caraway, Hemp seeds. Sugar (1 cup), Salt, Yeast, Water. Plus poolish. Poolish was started on Sunday, 24 hours at room temp then into the fridge, refrushed with 1/4 cup of flour yesterday morning. I went off to see cardiologist, home at 2. Had already measured all dry ingredients into a container, except for the yeast and salt. Put water, poolish, dry ingredients into bread machine, turned on and it mixed and kneaded thru first cycle. Stopped it, reset to start but left it off for 40 minutes autolyse. Restarted and added salt, waited a couple of minutes for it to work in and added the yeast. After last brief "knock down" I removed dough from machine and removed paddles, shaped slightly and replaced iin machine and let it finish rise and bake. I'm very pleased with the result. I doubled the amount of sugar I usually use and note that the moisture is better, the structure of the crumb is more even but it does not taste very sweet and I believe that is due to the flavor of the ground caraway plus the whole caraway which does have a bitter component. In any event, the flavor is very good, better than other loaves I have made with a higher percentage of pumpernickel.
  3. andiesenji

    Breakfast 2020!

    We need a YUM emoji! Like this one.
  4. 1. Warm cornbread slathered with butter. 2. Dark roast coffee with cream and sugar. 3. Toasted yeast bread slathered with butter. 4. Crisp Bacon 5. Ripe, warm tomato, freshly picked. 6. Bread pudding, very eggy with cream, sugar and sweet spices. 7. Crisp, brown chicken skin. 8. Pork carnitas. 9. Candied ginger. 10. Rose's Lime Marmalade.
  5. andiesenji

    Lunch 2020

    The sandwich I finished about 20 minutes ago: Spicy sweet pickles made with black vinegar gifted to me last summer by a friend who imports it in barrels and bottles it in a facility that is almost as secure as Fort Knox. I haven't been there but there are double fences with security guards at each gate, two security guards at the dock and one at each steel door for "personnel." I was flabbergasted when a large glass container that holds more than a half gallon, was handed to me by my friend's driver, because he had planned to stop by but was delayed and was packing for a trip to China. Anyway, with this largess I decided to make a large batch of sweet pickles. Cucumbers, the pickling variety and the rind of a large honeydew melon went into the Cambro container with some pickling salt to keep them crisp, they were rinsed after 24 hours and meantime I had cooked the "brine" and I used Sucanet sugar because I wanted the stronger flavor with using less sugar. I used regular pickling spice mixture, plus some extra cloves and TWO split whole Rocoto peppers, which I had in a mesh tea ball so I could remove them before adding the brine to the pickles. The brine was at 200°F when I poured it over the pickles. This was on September 5. After the container was cool enough, I moved it, draped a towel over it with the lid holding it in place and let it cool completely. I then removed the towel made sure the rim and the lid was dry, sealed the lid on and set it in a dark place in my pantry. I opened it today when I came across it while shifting containsers around while cleaning. Pickles on buttered home made light whole wheat bread. Pickles topped with red onion sliced very thin.
  6. I have had this happen both in a broiler and under a salamander (I had a Garland range back in the '70s with a salamander) and when plating the little suckers on a pre-warmed serving dish. Some snails have cavities in their bodies which contain small amounts of liquid and this becoms superheated during cooking and turns into steam and as it is under pressure, just a slight touch on the now pressurized spot will cause it to burst. When I took a course in French Cuisine from Chef Gregoire in the '60s, his explanation of this phenomena was hilarious and I wish I could recall it. He loved serving snails to patrons who were obviously unfamiliar with them but were putting on a pretentious act. He described one woman who asked if they could be served without the garlic butter but with another sauce that wasn't as strong! When the server told her that was the only way escargot were prepared in this restaurant, she made some remark about having had them at some well known restaurant "back east" that didn't serve them in garlic butter. The server apparently suggested she order something different but she became huffy and left with her companion. There were always people waiting for the chance of an open table, so no problem. When he told us in the class the story a couple of days later, he said perhaps my food is not to the liking of such as that one but there are many, even among the hoi polloi who appreciate good food. We were preparing to do Escargots à la Bourguignonne and this was my first time handlinng snails that were for eating. It made me eye the giant snails that dined on my dichondra lawn every night with considerable interest, although I never attempted to cook and eat one.
  7. Sometimes "accidental" breads have incredible flavor and seemingly can never be repeated.
  8. A friend used to send me unshelled macadamia nuts. Her brother was a grower on the big island until the mid 2000s when he was bought out by a big corporation. I have a nutcracker made for cracking hickory nuts that works great on mac nuts. It is made of solid steel in a wood frame, has a "cup" to hold the nut and a thick sort of blade shaped thing that screws down using a T-shaped handle and exerts a lot of force so the shell splits, usually without damaging the nut inside. You have to stand or sit on either side where the frame is because the shells often fly out the open sides with some force. My cousins used to send me a 25 pound bag of hickory nuts when I was still baking a lot. When we were kids, the cook would line us up on the edge of the porch outside the kitchen, each of us with a sad iron upside down between our thighs over a kitchen towel and a small hammer (I always wondered why there were so many hammers in the kitchen but there must have been a dozen ball-peen hammers) anyway, it was our task to crack hickory nuts, and black walnuts, which were very hard, pecans, English walnuts, which were easier, for all the baked goods and candies that were made in large quantities in the fall and winter. I haven't had any nuts for several years and have no idea where the nutcracker is.
  9. You might want to check if it is dried brewers yeast, which was used almost exclusively for levening bread as far back as in Egypt, Mesopotamia, Greece, Rome and continued well into the 19th century. "Cakes" of the fresh yeast were sold by brewers to bakers, who maintained community ovens, and they in turn dried the yeast and sold it to their customers who would prepare the dough at home and bring it to the baker for baking. It had to be crushed and sieved into a fine powder and mixed with water and a little flour to produce the "sponge" or starter, which was set near the fire overnight to "awaken and grow" then early the next morning added to more flour and water and a little salt to make the dough which was worked and left to rise once, then shaped, left to rise and then taken to the bakery. Somewhere in my boxes of books, I have one that describes a place in Boston, during the Revolutionary War, where "a dozen women lined up, carrying their fat loaves and waiting for the baker to admit them to the warmth of the bake-house."
  10. I received three surprise gifts. A box of 48 Tea Forte Earl Grey tea "pyramids" with a Large, blue 17ounce "Mermaid" mug from a friend who moved to Arkansas several years ago and has now moved back and I "baby sat" her little dog for a few days, one where movers were in and out all day and two more when some installers were going to be in and out all day. This dog is so tiny, 4 pounds, she was worried she couldn't keep an eye on it all the time. My Basenji was not quite sure what to make of it but he was very gentle and shared his bed nicely. The other gift was from a friend that tries to find unusual gifts for me because "you already have everything" and I certainly did not have this: One POUND of BRROKLYN BILTONG. Apparently "NAKED" Grass Fed beef. It is quite tasty with less of the seasonings that for me have way too much salt, in jerky made here. (I do not buy any herky sources from China!)
  11. I finally found the bookmark for this site - "rye" was not prominent in the Bookmark title - It has some good information and a recipe with which I have had excellent results. Masterclass Rye Breads The site has been active for a long time and is updated periodically. The advice on handling the dough is quite good. There are instructions both for baking in a loaf pan OR on a baking sheet.
  12. Rye contains a type of gluten but not enough to produce a strong rise that will sustain througout the process. It will not develop the proteins that support the yeast. Breads from northern Europe contain more rye but all have some wheat. This Norwegian Rye has a larger percentage of rye flour and produces a very tasty bread. Pumpernickel which is all rye, has to rise for a very long time and the oven has to be steamy. The fruited rye breads, like raisin rye can have a higher percentage of rye because the sugar in the raisins boosts the yeast activity.
  13. That is so strange. I usually have no problem with rye and the flavor is not as strong as some ryes but that is because I usually add ground caraway, as well as the whole seeds because I want that flavor to come forward. I do mix the rye flour with the water and oil first and aultlyse for 30 minutes and it is like a batter until I add the bread flour mix and autolyse for another 20 minutes or so. Then I add the sugar, caraway and yeast and in the bread machine let it run through the first mix and knead then first rise and when the second kneat starts I add the salt. I have found that the initial boost, before the salt kicks in, gives a better rise. When I make a "half & half" rye with white whole wheat flour, I use a rounded tablespoon of vital wheat gluten, otherwise I don't get the rise I want and the crumb turns out rather dense.
  14. Yes, they are cheese buttons or cheese "picks" I have some that are cut off antique forks that had the tines flattened so they are straight.
  15. I am cooking a tiny ham for my solitary Christmas dinner but there is enough that I will have leftover ham for sandwiches. So I made Onion/Caraway Rye. First I made the rye with caraway dough last Saturday and it has been in the fridge hydrating and whatever. Monday night I started a poolish which, with only a tiny amount of yeast, fermented actively for 20 hours. Then using my 3-pound bread machine, I cut up the rye dough into chunks, soaked dried onions in just enough water to cover and they took it all up within 30 minutes and I added the poolish, the rye dough and the onion to the bread maching and turned it on the "regular" white bread setting. In the second LONG knead, I noticed it was a bit loose and gradually added AP flour until it looked and felt right. It proceeded through that knead and the two additional short ones, the last with 1.47 still on the timer, at which time I took it out and removed the paddles. It finished baking in the machine and this is the result.
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