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Chris Hennes

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About Chris Hennes

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    Director of Operations

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    Norman, Oklahoma

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  1. I always use the same ratio and have never had it fail: no dependence on the type of cheese involved. This may mean that the amount of sodium citrate is higher than necessary for some cheeses, however.
  2. I bet! I can't wait to come try it, that review was amazing.
  3. I’m not sure that to my taste there is such a thing as “too gooey” for a cookie. Are you getting the centers up to a food-safe temperature?
  4. I suspect you may be preaching to the choir here... I'd be curious to know how many people reading this at eGullet actually use app-based delivery on any kind of regular basis. A couple of times a year I get pizza delivered, but always directly from the pizza place, never via an independent app. On a whim I once had cookies delivered to a class I was teaching, but again, direct from Insomnia, not via an outside app. Does anyone here find themselves using one of the multi-restaurant delivery services?
  5. We've just completed a software upgrade to Invision Community Suite v4.4. Try as I might, I cannot come up with a list of features you might actually care about -- it's all technical esoterica. So... welcome to 4.4! And if you have any problems with it, please post here.
  6. Do you know the water activity of your ganache? If it’s low I don’t think you would have any problem. Do you have a freezer without a defrost cycle? I don’t think it will be critical in this application but it’s one more factor that can affect quality of long-term freezing.
  7. I made the Modernist Focaccia tonight as a pizza: I use a slight variant on their sauce (just the quantities and ratios adjusted to use a whole can of tomatoes and a whole can of tomato paste). And as you can see I take the exact opposite tack when applying the mozzarella, not even adding it until the pizza is out of the oven. The residual heat melts it by the time it gets to the table, but it doesn't get warm enough to release all of the water that's in it. It doesn't work as well with a thin crust, but with a thick one like this it's perfect.
  8. Better be, that's the date I bought the flights for!
  9. There are lots of simple and inexpensive "science fair"-level things you can do with a sourdough starter. For example, if you've got a camera (or camera phone) that you can set up to do timelapse, you could experiment with how different feeding ratios affect how quickly the starter rises, and how much. Or you could experiment with different ratios of water to flour, and/or different flours, always with that same simple metric. If you do all of the tests in one go you can get some nice photos and timelapse videos and you don't have to worry about temperature control affecting your results.
  10. Kitchen Manual. When I post page numbers occasionally I'm actually using the full volumes, but most often I'm cooking from the (much smaller) kitchen manual.
  11. Basler Brot (KM p. 222) This is a very simple bread, leavened with a very large quantity of levain (66%), with a small amount of light rye added (17%). It's a high-hydration dough at nearly 80%, so it's a bit tricky to work with, but you get a really lovely open structure to the dough and the taste is terrific.
  12. Modernist Ancient Grain Bread (KM p. 107) For their Modernist take on ancient grain breads they decided to go with a "second-chance sourdough"-style construction. I don't think there's any real reasoning behind it, they just thought it was nifty. So it's really a French lean bread with an inactive levain inclusion at about 35%, plus a 48% ancient grain flour substitution, and an optional 7% sweetener. There's a lot going on there, so I kept it simple, just using spelt as a ancient grain and sorghum syrup as the sweetener, with no inclusions or complicated flour blends. So far spelt is my favorite of these grains, and I enjoyed the slight sweetness from the sorghum syrup, so this bread was a success. I think "in real life" I'd probably just make it as a straight sourdough, though, I don't often have a need for using up inactive levain.
  13. 60% Buckwheat Flour Sourdough (KM p. 106) This is a dedicated recipe in the same spirit as the other "ancient grain" loaves, but with only buckwheat, and no inclusions. The recipe is a bit wonky: it's called 60% buckwheat in the recipe title, but you don't actually use 60% buckwheat, you use just under 50%. The "Net Contents" listing is all kinds of messed up, so I really don't know if it's the recipe that's wrong, or the title, or both. All that said, my loaf came out a bit on the dense side, with fairly minimal oven spring. The dough was lower hydration than they normally call for, which may have accounted for part of it. The flavor is good, very buckwheat-y, but I don't have a lot of confidence that the recipe is actually the one they intended to publish.
  14. We booked our flights yesterday So we're definitely confirmed now!
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