Ann_T
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Posts posted by Ann_T
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Pizza last night. Same day dough at 78% hydration.
One large 17" Pizza. Ready for the oven.
Half Greek Potato and the other half mushroom and Italian sausage.
Just off the grill. My son grated fresh Reggiano. Parm on his half.
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Used my new stone last night and baked a baguette and a little baby round. I should have measured when I was shaping the baguette.
It was longer than the 10" stone. So I cut off a piece and made a little round.
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Put a pot of beans on to soak before leaving for work.
Cooked in the Breville PC seasoned with garlic and rosemary.
Sauteed with more garlic, spinach, salt, pepper and a few red pepper flakes and served with
grilled sausage.
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Tonight's dinner.
Chicken livers with mushrooms, shallots, garlic and fresh sage.
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Moe's breakfast.
Eggs from local farm, scrambled
with a side of Cranberry beans.
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On 03/12/2017 at 2:35 PM, JoNorvelleWalker said:
Sur La Table has an 11.5 x 11.5 x 0.25 inch baking steel that probably would fit.
I don't think this would fit. The 11.5 would fit the width but I think the depth would have to be 10.25 maximum to fit the shape of the rack.
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My 10 1/4" Lodge arrived today.
Fits with room to spare. Clears the door by more than 2".
Still waiting for the 8" to arrive.
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Shelby, I like the idea of the croissants used in a strata.
Moe's breakfast. Soft boiled (steamed) eggs with buttered toast fingers.
I think this is actually his favourite way to eat eggs and yet it is my least favourite to make.
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On 30/11/2017 at 6:06 AM, lindag said:
And you are already an expert!!! Wow, such beautiful breads.
Thanks Linda.
Had enough dough leftover over from a batch that had been in the fridge since Friday to bake a small loaf last night.
Baked in the CSO at 450°.
Sliced this morning.
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Made pizza last night from dough that had been in the fridge since Friday. Enough leftover to bake another little loaf in the CSO .
I hope the larger stone will arrive this week so I can bake longer loaves.
Does a nice job on the crust without having to spray or toss ice cubes into the bottom of the oven.
Slice this morning.
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Great looking baguettes Norm.
Tonight's Dinner - Pizza
Dough was made on Friday with the intention of baking bread. Instead I made a large 17" pizza with enough dough left for a small loaf.
Pizza was baked on the grill.
This is what it looked like after one minute.
After Four
and after seven.
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Moe's breakfast.
Tonkatsu Sinangag - A Filipino dish.
Breaded Pork chop with Tonkatsu Sauce served with Garlic Fried rice and a fried egg.Recipe from Panlasang Pinoy. With minor adjustments.
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So many wonderful dinners on this page.
@Blue_Dolphins, pasta and garlic bread. @Norm Matthews, beautiful steaks, @Chefmd,'s golden bird, @Anna's perfectly cooked duck breasts. ( I love your choice of zucchini )
and @HungryChris's oysters. It is still early here on the west coast and I'm craving those oysters.
Friday night's dinner.
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1 hour ago, JoNorvelleWalker said:
Amazon and UPS surprised me. When I awoke there was this:
My whole mood changed after the upset of not receiving delivery last night. And now, if you will excuse me, I am off to the kitchen for some fun.
I'm jealous. I don't think mine will be here before next Friday.
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8 hours ago, JoNorvelleWalker said:
But on the plus side, the friend whom I aggressively enabled received her CSO. It is a Canadian model and she hopes it can speak Fahrenheit.
My new one is a Canadian model and it is Fahrenheit.
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OOOH I just ordered a stone that is 10" X 7" for my CSO. And even better it was available on ebay from a Canadian company.
Kitchen Supply Old Stone Oven Toaster Oven Pizza Stone, 7-Inch by 10-Inch
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36 minutes ago, JoNorvelleWalker said:
Just to be clear, do you transfer to the stone while the stone is in the CSO?
Yes and I preheated the oven with the stone in it just like I would if I was baking in the big oven.
It was easy to slide the round off the transfer board on to the stone.
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4 hours ago, Shelby said:
@Shelby, I have the same one plus the 8" on order but I don't think that Amazon has even shipped it yet. Suppose to be here between Dec.5 and the 11th.
Can't wait to see how you use it.
1 hour ago, JoNorvelleWalker said:Beautiful, Ann, as always! I'm glad I asked about the weight because when you said 500 g batch of dough I assumed 500g total recipe weight, not flour weight.
How do you transfer the loaves to the stone?
JoNorvelle, I have birds eye/burl maple transfer board that we made. Loaves can be slid in off the long end or off the short end. So in this case it was the short end.
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4 hours ago, Anna N said:
This remains a cut of beef that will disappoint more people than it pleases. Even more so now that it is so pricey.
Anna, thanks for your review. That is how I feel about Eye of Round. Every time I have cooked an Eye of Round I'm always disappointed. I want to like. But I don't. Same can be said for
flank steak. Doesn't matter how perfectly it is cooked, I just don't care for it.
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8 hours ago, JoNorvelleWalker said:
Do I infer correctly that each boule was 250 g?
JoNorvelle, I didn't weigh when I divided the dough. Just eyeballed. One might have been slightly larger than the other. But the weight of the dough with 500G of flour and 360g of water, would make each loaf around 430g each.
1 hour ago, rotuts said:may I ask where you got the stone ?
would there be one a bit larger for the CSO ?
did you protect the top of the loaf in the CSO ?
Rotus, the stones are by Pizzacraft and come in a set of four 7 .5" stones. I bought two sets when they were on sale at Canadian Tire. If I remember correctly I paid $24.99 per set. Great for lining a grill too.
Not sure what other sizes they have, but I used just one in the CSO last night and it was big enough for the round.
No, I didn't do anything to protect the top of the loaf.
Sliced the CSO loaf this morning.
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Baked my first bread in the CSO tonight. Started the dough after 2:30 this afternoon and the bread just came out of the oven at 9:00 PM.
Made a 500g batch at 72% hydration. The loaf upfront is the one baked in the CSO. The one in the background was baked in a Waring counter-top oven.
Both baked on stones. I have some 7" stones and one was perfect in the CSO for a round/boule.
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Decided after 2:30 PM that I wanted to try baking bread in the CSO.
So I started a 500g batch of dough. I definitely should have started earlier in the day.
The bread came out of the oven at 9:00.
Enough dough for two rounds. The one in the background was baked on a stone in the Waring Countertop and
the one upfront was baked in the CSO. Both were baked on a stone. I have a 7" stone that is perfect for the small oven.
I can't remember the last time I baked bread from same day dough.
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9 minutes ago, Kerry Beal said:
Not totally tender - but sliced thin works!
If you wanted it more rare would you do three minutes?
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Kerry it wasn't me but I'm glad you gave it a try.
Looks good. Was it tender?
Breakfast! 2017 (Part 2)
in Cooking
Posted
I had cut up a whole chicken Monday, and used one of the breasts. Presalted the legs and the other breast.
I was planning on roasting them for dinner tonight but instead I cut the breast into two pieces and separated the leg and thigh and made fried chicken for breakfast.
Fried in a cast iron skillet, oil at 360°F. to Internal temperature of 165°. Drained on paper towels and put on a rack in a low oven to stay warm while the remaining pieces and the vegetables cooked.
Best reason to make fried chicken is for the cream gravy. Seasoned with lots of black pepper and rubbed sage.
Leg and thigh.