ElsieD

I made the shokupan again tonight with the ingredients as listed in the above-linked recipe. I followed the directions as per my post above. When I went to remove the lid after 18 minutes of baking time, the lid had already popped off. I did not know that lids popped off pullman pans, but now I do. I cheated and made the dough in my breadmaker. This is how it turned out. We are waiting for it to cool enough to sample.

Sadly, the Ice Cream book is no longer on sale.

@Lisa Shock And did you try the recipe?

I just read the article and also the interesting comments. I am not a regular WF shopper although I do or rather did, go there to buy a couple of things no one else carried. They no longer carry them so I have no need to go there. The last time I went for those items, the prices were still sky-high and nothing looked very impressive.

Thai pineapple shrimp curry with Japonica rice.

@Anna N It would appear that the shokupan recipe is fine for the 9" pullman as the dough comes to about 665 grams which is darn close to a pound and a half. I also read all the comments on the site and did read the one related to the Pullman. It says to let the dough rise in the pan to 80% height (doesn't say which height, I assume the pan) then bake at 445F for 18 minutes with the lid on. Then it says to take the lid off, turn the oven off and leave it in the oven for another 15 minutes. The baking procedure looks a bit strange, but what do I know? I'll give it a shot the next time I need white bread and see what happens. Thanks again for the links and the suggestion to read the comments. Both were helpful.

That's great news. Wonderful review also.

@lindag and @Anna N Thank you. The bread is good and I have just sliced it up and put it in the freezer. I really like the pullman shaped loaves so will try the recipe again as written and see what happens.

Here is the shokupan which I just took out of the oven. I had a bit over 800 grams of dough. I let the dough rise about 1 inch from the top, put the greased lid on it and stuck it in the oven. Baked for 25 minutes then tried to take the lid off. Tried, tried, and tried again. Wouldn't budge. Called in the heavy artillery a.k.a. John who eventually managed to wrest it out of the pan . Baked it a further 10 minutes. Did I let it rise too much before I put it in the oven?

Okay. Thanks again. I'll make the small one.

Thank you. Funnily enough, when I was looking for a recipe, I came across the one you linked to, so will make that one. If scaled to 800 grams would that be for the 13" pullman? Would 600 grams work for the 9" pullman?

Can you point me to the recipe you use? Or if you can't, the amount of flour you use, and maybe I can figure it out from there? I'd like to make this using a Pullman pan. Thank you.

@dcarch Your squash brought a smile to my face. You do some imaginative plating!

I used to make stuffed grape leaves for husband # 1. And, @Darienne has lots of fresh grape leaves. They make for a nice finger food.

Nothing on the scale of what some of you do, but this was 12 pounds of plum tomatoes dehydrated to 3 1/2 pounds. They are not 100% dried, as I wanted some of the juice to stay in them. They are in the freezer.

Fresh tomato risotto.

@lindag Thanks for that link. I've copied the recipe into my Evernote recipe file.

Yes, please.

If that link takes me to that salad, I can't read.😐

Okay, I'll bite. What is Hughie's love salad?

While in Montreal, visit Patisserie Kouign Aman. Serious Eats did a column on them a while back. I was there just last week and picked up a whole kouign aman, about a 12" round. Delicious. Also visit the Jean Talon market. It's a fabulous place. https://sweets.seriouseats.com/2013/07/where-to-eat-kouign-amann-captivates-twice-in-montreal.html

@lindag You get fresh San Marzanos or are you talking canned ones ?

I just made this except for the jalapeno that is on it's way home. Didn't have lime juice but had finger limes so used that instead. I made it to have with our dinner but I can't stop eating it...........

Did the corn test, microwave vs CSO. The ist cob weighed 438 grams and went into the CSO for 30 minutes at 150. It was slightly undercooked for my taste. The second one weighed 404 grams and went fully clothed into the microwave on high for three minutes. Worked like a charm, but slightly overcooked. One thing I really liked was the way the husk, silk and all, came off, all in one go. The corn also came off in longer strips. The microwaved corn is at the back, the CSO at the front. Conclusion: I'll be microwaving the corn from now on. By the way, everyone needs that little corn stripper. No must, no fuss. It actually works and is made by Zyliss.

Yes, the repair required return rate/not working state is 10%.