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Everything posted by dtremit

  1. Nice read. I am a little sorry I didn't sign up for their spring CSA when it was available (wasn't sure I wanted to make the commitment at the time, plus we have a summer CSA starting in early June). I wish I could actually figure out how to buy stuff from Eva's Garden (which is mentioned in the article) -- their products look fantastic! Nothing useful on their website or Instagram.
  2. For canned goods the "best by" date is generally the date to which they can guarantee the product won't change texture / flavor / color / etc. It's still safe past that, but might be less enjoyable. E.g., I've had expired cans of beans where the beans kind of aggressively settled to the bottom and smooshed together.
  3. So glad it was helpful! It was a bit of a shot in the dark based on a few experiments I've done recently. I can sadly not offer much advice on the banneton -- I struggle with that myself, and had a similar mishap on my last loaf! For the dark crust and Dutch oven, though, I've found that flipping the loaf onto parchment and using that as a sling to lower it into the pot helps a lot. It also lets me pull it *out* of the pot really easily to do the last ~10 minutes of the bake directly on the oven rack; that has helped me get a darker top crust without a tough/burnt bottom. I say this as a frequent sourdough baker, but I often question how much of the sourdough flavor is actually unique to the starter vs just coming from a forced, repeated, slow fermentation in the starter. If you built a "starter" with a tiny quantity of commercial yeast, I wonder how different the results would be?
  4. First off, that looks really tasty! A lot of anadama seems super dense, but that looks nice and light. It looks like the anadama variation is actually slightly lower hydration than the basic white dough -- the two flours plus the cornmeal come out weighing a little more. But beyond that, soaking the cornmeal in boiling water would gelatinize the starches in the corn, meaning I suspect some of that first cup of water is going to be locked away in amylopectin and unavailable by the time it's added to the wheat flour. Fortunately I feel like a sandwich/toast loaf like this would look just right as a "split top" loaf with a score down the middle!
  5. Is the artisan whole wheat flour particularly coarsely milled? Sometimes flour like that can make it really hard to develop gluten, especially if it's a high percentage of the loaf. One suggestion I've seen is to autolyse the bread flour and wheat flour separately, and then knead them together; that way the bread flour can form stronger gluten on its own. Haven't tried it, though. I've also started doing a longer autolyse *before* adding the starter; that way I don't have to worry about having the bread overproof while I'm waiting for gluten to develop.
  6. Given (as you say) the texture of the KAF crumpets is already different from an English muffin, I suspect that if you cooked them longer on the first side (and way less on the second) they'd turn out more like the ones in the picture.
  7. I love it for roasting peppers -- not an original idea, someone upthread suggested it, but it's close to miraculous for that. I *think* that's also what I've used to good effect for eggplant.
  8. @gfweb if you have the patience to experiment with it, sourdough breads seem, for whatever reason, to keep much longer for us. Also worth noting that *dough* often keeps longer than the finished bread. If what you want is a small amount of very fresh bread every day -- look into the "5 minutes a day" bread books from Jeff Hertzberg, who has processes to make a big weekly batch of dough and bake it off into small, varied loaves daily. Hasn't ever fit my routine (routine! I remember routine!) but some people swear by it. On the flip side, you can refresh bread in a microwave surprisingly effectively, just zap it for a few seconds. Staling isn't actually *loss* of water, but rather a change in the structure of the starch that locks water away; microwaves are particularly well suited to reversing the process.
  9. Late in posting these — they’re from about two weeks ago — and no crumb shots, but I’m getting much happier with my sourdough boules. About 50% bread flour, 45% WW, and 5% rye. New batch soon. Have been unexpectedly busy despite being stuck at home, so more recent loaves have been from the Zojirushi. I’ve been tinkering with a dark whole wheat bread from Beth Hensperger’s “Bread Lover’s Bread Machine Cookbook” that lets me use up both sourdough discard and whey from draining Greek yogurt; will post the updated recipe here after an experiment with the next batch. We’ve also been doing Japanese milk bread in the Zo but lately I’ve been substituting a slightly leaner potato bread which is a little quicker to boot.
  10. For any of you located within 50 miles of the Bronx, Baldor is now doing home delivery with a $250 minimum: https://www.nytimes.com/2020/03/18/dining/baldor-specialty-foods.html Really hoping they will expand this to their Boston and DC warehouses. Have a few neighbors I could split things with...
  11. Doesn't have to. If you keep it in the fridge, it can go a loooong time between feedings. And there's plenty of stuff you can incorporate the "discard" into. We make these quite often: https://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe More discard recipes from them here: https://www.kingarthurflour.com/recipes/collections/sourdough-discard-recipes WaPo also posted this cracker recipe recently, haven't tried it yet: https://www.washingtonpost.com/news/voraciously/wp/2020/03/16/want-to-make-the-most-of-your-sourdough-starter-start-with-these-castoff-crackers/ I've started incorporating the discard as a flavor component in yeasted breads, although that doesn't quite fit the current discussion. Have been tinkering with a whole wheat / rye / molasses bread machine loaf using discard, based on a Beth Hensperger recipe.
  12. Late to this thread -- was a little baffled as to why no one was talking about this and never thought to check this forum! Oops. We are fortunately pretty well stocked at this point. However, after a couple of supermarket trips in the past week, I am really, really trying to avoid making another anytime soon. The stores are half stocked at best, and no one in the store is paying any attention to social distancing. On my last trip to Wegmans, a couple was blocking passage the baking aisle having a fight over which frozen pizza to buy. 🙄Checkouts are just as bad, no good way to keep someone from crowding in behind you. I'm trying to do what I can to support local businesses, particularly the ones I normally see at the farmers markets. Many are doing a much better job of being conscious of reducing contact points and keeping distance. I have an order placed with a local farm who is doing "contactless" meat delivery -- you leave a cooler outside, they drop in the food, you wave from the window. All their products were already vacuum sealed. A small local grocery has arranged a "safe supply" event for this weekend -- multiple local farmers and producers will set up in an open air courtyard. Free timestamped tickets are required to get in, so as to limit the number of people present at any one time, and the staff will enforce distancing. Payment is contactless and they will hand you your food all together once you've paid. I will probably not do it this weekend as we have a full fridge, but next weekend I'd like to try it. Plenty of other shops are doing online-order-and-pickup options, including curbside. One local produce shop has (generous) $50 and $100 boxes that you can order and pay for online; they will drop them into your trunk when you arrive. Weirdly, Instagram seems to be the best way to keep up with all of these offers. Someone in my office has also started a shared doc to keep track of various options.
  13. Have they suspended service, or do they just have no delivery slots? If the latter -- a friend was able to secure a time by filling up his cart and just monitoring the checkout page until something opened up. Might work for you.
  14. All of Milk Street's online Cooking School is free through 4/30: https://www.177milkstreet.com/school/classes/online-classes/
  15. It could also be the crumb catcher, I suppose -- similar construction.
  16. I think there's something up with their wattage ratings. I found a manual for three available models of Vesta (with a 4kg, 7kg, and 14kg capacity); the 240v wattages are 285W, 400W, and 450W, but the 120v wattages for the same models are listed as 210W, 280W, and 250W. That's...not possible. (Really love the Irinox chamber vacuum drawer...but the price is even harder to swallow for that.)
  17. @rotuts -- I think my CSO is a great product, but I also find myself running into its limitations (mostly due to size) pretty often. It's clear from the featureset that one could do a heck of a lot more with the Anova. Just being able to bake a big loaf of bread that doesn't get burned by the top element would be a huge improvement for me.
  18. Oh, you're right -- it doesn't go above 100C. Miele does have models that combine both, but apparently that's not one of them. Seems kind of disingenuous to even call that an oven.
  19. Speaking of which, this would be a dream if it came here... https://www.trustedreviews.com/reviews/miele-dg6010-contourline
  20. I'm going to hazard a guess that it hasn't been a great seller for them, given how long it's been "discontinued" on the Cuisinart website while still being available for sale. They seem to be very focused on air fryer ovens now... That said, the number of steam ovens available seems to be increasing, not decreasing, so I suspect we will have good options in the future. Really looking forward to seeing more specs on the Anova, assuming it does actually ship in 2020.
  21. dtremit

    Cooking Dried Beans

    I think I've posted this elsewhere, but my standard procedure for pork shoulder in the IP is to cook a whole, untrimmed, bone-in shoulder for as long as it takes, with minimal seasoning. Remove and rest until it's cooled enough to handle, and then separate the good meat from the bones, skin, fat, and gristle. Everything but the meat goes back in the IP with a bunch more water for another 90 minutes while we eat. The result gets chilled overnight. You end up with a sizable cap of really clean pork fat, and two quarts or so of mild but gelatinous pork stock; the latter being really useful for beans, among other things. I often find myself spooning some of the de-fatted stock back into dishes I make with the shoulder meat, as it adds a nice gloss when reduced.
  22. Actually, if you're going to put them into broth afterwards anyway, it might work just fine. I was imagining grill seared fish with skin that needed to stay crispy or something similar. (That said -- it sounds like you have a method that works great already!)
  23. I've actually reheated fish in the CSO fairly successfully -- but even so I can't imagine grilled fish in particular would do well in that moist environment. It would probably be warm, and you could probably manage to not overcook it, but it would lose a lot of the texture you'd get from the grill in the process.
  24. One potential alternative may be citric acid -- that is what is in most coffee descaling solutions. You can buy it as a powder and mix it a bit stronger than your garden variety vinegar. It has the added benefit of having almost no odor -- less of a concern for the CSO, but really useful for coffee machines!
  25. Oh, totally. 99% sure I'd just make my normal white bread recipe and just use the herb oil. I was just surprised to see a recipe using potato in that way. ETA: I could see it being interesting for a different flavor profile like a potato, bacon, cheddar, and scallion loaf.
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