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Chris Hennes

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Everything posted by Chris Hennes

  1. I used to have one of those, but it got destroyed in a leaky refrigerator incident. Now I use my long handled pizza peel and just let it stick out off the edge of the counter. I can’t say I’ve ever lost more than a couple scraps using either rack, though.
  2. If you want to stick to your standard grocery-store starches then I think your only real option is to reheat the filling and add more starch. If you want to go with the Modernist modified starch route, Ultratex 4 is a corn-based cold-swelling starch that is stable at high temperatures (if you are going to be baking this later) that I think will work in this application.
  3. Over the past several days the site has been inundated with spam applications attempting to post links to malware -- while we catch most of these before they post to the main forums, and have recently increased the posting and messaging restrictions on new members, please exercise caution when clicking on a link provided by a brand new forums member. As a general rule, if you don't recognize where the link is taking you, don't click on it. Please report any suspicious content you see or receive, and do not respond to it. We are working on a technological solution to the current generation of spammers, but as always it's a game of whack-a-mole.
  4. I haven't had the Beyond, but I've had the Impossible a couple of times in tacos and burritos. The texture is very good, at least in those applications, and I'd say the flavor is good, though I don't think you'd confuse it for beef. It's just that it hits similar flavor notes and works in the same sort of applications. From an pricing perspective, the Qdoba Impossible Burrito is about $10 where I live, while the ground beef burrito is $8. I have no idea what their production costs are, but if they can sell the stuff here in prime cattle country (Oklahoma) they must be doing well.
  5. 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.
  6. I bet! I can't wait to come try it, that review was amazing.
  7. 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?
  8. 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?
  9. 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.
  10. 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.
  11. 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.
  12. Better be, that's the date I bought the flights for!
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. 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.
  18. We booked our flights yesterday So we're definitely confirmed now!
  19. When I did it here I tried a couple of different techniques, but had the most luck putting a smaller amount of the topping in a small bowl and dipping a few, then discarding the remainder of the bowl contents and repeating the process.
  20. As usual, be careful taking random advice off of the internet! A well-established starter can be carried forward with many different ratios, and on many different feeding schedules. Anyone who tells you that it must be done a certain specific way is simply reporting their preferred method, not a hard-and-fast rule. Broadly speaking your goal is to make sure that your yeast and bacteria get enough to eat, don't run out of food before you have a chance to feed them again, and have a relatively stable pH. You don't mention what temperature you are keeping your starter at: if it's at room temperature you might be surprised by how much food it can run through! As a good starting place, Modernist Bread's preferred feeding schedule is once every 24 hours, storing the starter at 55°F, and feeding 4x the weight of the starter in flour and an equal amount of water. For your example, then, you would feed 8oz of flour and 8oz of water to 2oz of starter every 24 hours, discarding (or baking with) the remaining starter. Personally, as someone who only bakes once per week, I find this a bit wasteful in terms of discarded starter, so I store mine in the refrigerator. On Friday morning I take it out of the fridge and put it on the counter (70°F or so). At 10pm or so I feed it according to the MB ratio. I put some of it in the fridge for the next week, and leave the rest on the counter overnight for the next day's baking. It's ready to use first thing the following morning.
  21. Ancient Grain Bread: Spelt, Dark Rye, and Bulgur (KM p. 105) This week's entry is 25% spelt, 10% dark rye, and 5% bulgur. I couldn't find bulgur wheat as a flour, so I ground it myself in the blender, then sifted it through a fine mesh. The inclusion is toasted amaranth, and the topping is amaranth, which makes a tremendous mess; probably even more so than millet. The bread is quite good: a nice texture and good flavor from the spelt. I didn't pick up much in the way of rye flavor, though. 10% is probably below the lower limit of detectability, to my palate anyway. That's probably true of a lot of these ancient grain blends: it's obvious there is something different in each of them, but the exact blend is not discernible. I will probably play around some with going the whole 40% as a single grain to isolate the tastes of the individual grains. Next week's entry will be predominantly buckwheat, which they have a recipe for. After that, we'll see...
  22. Except that Rob called them "elevated plates" - so unless he's going all Sweeney Todd on us I don't think that's it!
  23. Have you had a chance to use one of them?
  24. Ancient Grain Bread: Durum, Barley, and Quinoa (KM p. 105) 20% durum wheat flour, 10% each barley and quinoa flours, and the balance high-gluten bread flour. Inclusions are toasted flax seeds and sprouted brown rice. I've never thought to sprout rice before, and the book doesn't actually contain any instructions for that one. They have a long list of other grains to sprout, but despite a recipe calling for it, no info on sprouting rice. It turns out it's much slower than the other grains, or perhaps needs to be soaked longer. I actually started sprouting the rice the Tuesday before last, and it was just now ready as an inclusion this weekend. I soaked it for 12 hours and then followed the usual procedure of rinsing twice per day, but it took a long time to germinate. At any rate, it worked fine as an inclusion, but was overshadowed by the toasted flax seeds, both in terms of flavor and texture (not to mention appearance). Overall the bread is quite good, I'll probably make this combination again.
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