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IndyRob

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  1. I use a 72 hour cold ferment and do find that 2 hours is not often long enough. That said, it's not a problem as long as you're willing to be patient with the dough. Ideally, you'll take the dough out of the fridge and re-ball it. Then allow it to rest - covered - for at least 2 hours. Then flour the ball and start to work it - starting by pressing the middle outwards and avoiding touching the edges at all costs. If, at any point, the dough doesn't want to cooperate, just walk away for five minutes. Then come back and continue stretching. It's possible that after a little progress, the dough still won't want to cooperate. Just walk away again. Forcing the dough is the worst thing you can do. But it's often amazing what a 5 minute rest can do.
  2. We have a Catholic church near us that has a "French Market" event every year. We also have a Greek Orthodox church that hosts a greek festival annually. One of the perks of living in a multicultural society is being able to pile onto/into ethnic events.
  3. I think the way that food has helped in this regard is sort of the opposite -- How can we extend this family feeling (that we find in this particular village) to the rest of the country. When it's done from the top down, you get something like Mussolini trying to promote rice over pasta for Italians. It doesn't work. But (in a U.S.A. oriented example) when you get people in Minnesota eating southern barbecue, or tex-mex food, you've made a strength of diversity.
  4. Well, speaking of chemistry, what does baking soda do for meat moisture/tenderness? I've had some really good results adding a tiny bit to a pork marinade destined to become sweet and sour pork. I've also seen it recommended in cooking ground beef.
  5. IndyRob

    Hellman's

    Hellman's contains sugar whereas Duke's doesn't. That's the main differentiator for me.
  6. I found a couple of videos on Youtube. The second links to a recipe but is from Bruno Albouze 'inspired' by Cedric Grolet.
  7. They all have their pros and cons. It depends what you're looking for at any given time. IMHO, if you're not shopping at multiple places, you're not being smart shopper. Some that you've characterized as 'meh' are definite 'go to' places for me. ETA: there are already dedicated topics for ALDI and Trader Joes where I think you'll find many useful opinions.
  8. Been making a lot of bagels lately - and buying cream cheese often. My wife swears by the Philadelphia brand and will not be fooled. I've tried all the store brands for half the price and am not convinced that there's much difference. But I do like the Philadelphia brand as well and think there might be an edge in flavor. What do you think? Are there other respected brands? Do homemade versions stack up?
  9. Searching for Sous Vide on the internet brought me to the epic topic here.
  10. A couple I enjoy... French Baker Julien Picamil from Saveurs in Dartmouth, UK. Italia Squisita - All in Italian but you can turn on English captions
  11. You don't say why. I think that a toaster works best when the heating elements are as close as practical to the surface of the bread. That way it can toast the surface quickly without drying out the middle. A toaster oven's elements are relatively far from the surface of the bread, requiring more time in a dry oven atmosphere.
  12. I've found that Glad Press'n Seal is great to wrap up (demi) baguettes before going into the freezer. It sticks to itself but not the bread and seems to be an airtight seal.
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