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Kerry Beal

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Everything posted by Kerry Beal

  1. Kerry Beal
    Have you read the pizza recipe? Poolish, malt. Don't care for meat tenderized that way. Sous vide does that beautifully.
  2. Kerry Beal
    The modified cornstarch is the carrier for the bromelin - half a gram in the 1 kg batch. It has no function other than carrier for the evil dough relaxant. I have no interest in throwing pizza dough.
  3. Kerry Beal
    Corn Rye crumb Mostly gone in sandwiches already
  4. Kerry Beal
    Do you have the books by the way?
  5. Kerry Beal
    So what recipe would you suggest for pizza dough that turns out beautifully but doesn't fight back when you roll it out?
  6. Kerry Beal
    Why should a home cook not have the same advantages as a manufacturing environment?
  7. Kerry Beal
    Yup - I also tested for gluten development after vacuuming and discovered it fully developed!
  8. Kerry Beal
    I cludged it - probably ended up with about 100 times as much!
  9. Kerry Beal
    Not sure about the 5 minutes - I'm just using a couple of cycles of around 20 seconds each in my chamber vac.
  10. Kerry Beal
    I just pop the whole tub, without top, in the chamber vac and let 'er rip.
  11. Kerry Beal
    This morning I made a 10 times dilution (I know that's not the right word for powders but I can't dredge up the correct one) of L-cysteine again in modified corn starch. Believe it's used in Modernist Burger buns. And I steam baked, for 15 minutes, one of the two Modernist Lean I made the other day to freshen it up and send it with the kid to school.
  12. Kerry Beal
    Yes indeed - pine oil would have it beat - but not by much!
  13. Kerry Beal
    I have a couple of those molds - Tomric I recall? Made him in white.
  14. Kerry Beal
    I feel your pain!
  15. Kerry Beal
    The modified starch is nice and free flowing - so I think it will distribute well.
  16. Kerry Beal
    Corn Rye again
  17. Kerry Beal
    Modernist pizza dough - suffered from an overdose of dough relaxer - it was really, really relaxed - porable. I have taken 0.1 gram of bromelin and added 49.9 grams of modified cornstarch so next batch I'll be able to measure the amount of the addition.
  18. Kerry Beal
    Took the panettone to child's school - most gone by the time I left. Very satisfactory - great texture, nice flavour (I used fiori de Sicilia)
  19. Kerry Beal
    I like to paint my molds - I coat the truffles by rolling them in gloved hands - quick and dirty!
  20. Kerry Beal
    So the child's class had 6 students - and 17 teachers, educational assistants, volunteers! Plus two bus drivers. The students are getting plain stuff the others of course expect more! was feeling a bit lazy so mostly truffles
  21. Kerry Beal
    Yup - what @RobertM says - not seeing any rust that needs removal. Outside will always look a little tarnished as part of the charm
  22. Kerry Beal
    I can see how this came to be when someone had their little whisk out to make miso soup and the rest is history!
  23. Kerry Beal
    Nope - regular convection oven.
  24. Kerry Beal
    Thanks much - perhaps now I can throw out the box that's probably 15 years old.
  25. Kerry Beal
    Modernist panettone. Shaping the dough was an exercise in futility - I ended up pouring it into the pan. I made 6/10's of the 2 kg recipe - thermomix handled the smaller quantity admirably. Like slashing water
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