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  1. For those interested, I have attached my Guanciale workbook (Excel). I use the EQ method. 1. Weigh each Jowell and record weight. Measure salt and spices per weight, add to bag and remove air, seal ( I like 2.25% salt, but really you can use 2% to 3.5% depending on your taste and blood pressure) 2. Turn daily in fridge for desired time 3. Remove from bag, wash in white wine, removing spices and brine, then reapply your prefered dry spice mix - i normally use pepper and chilli, sometimes fennel and bay leaf (this is not recorded on my workbook) 4. Hang to cure in cellar or garage in winter, or if temps and humidity not suitable, cure in umai charcuterie bag on bottom shelf of fridge. 5. Aim for 25% moisture loss, about 35 days for me. Guanciale Worksheet 050621.xlsx
  2. I caught a few Rainbow Trout on the weekend from a lake here in Victoria, Australia, and plan to smoke them. There is quite a bit of size difference, so I will probably smoke the smaller one whole, and fillet the larger one. One thing that has confused me in reading this thread and other references on the net is that few recipes actually specify weight, and with salt, that can be dangerous due to size difference of crystals. Just to confirm - roughly 3% salt, 3% sugar, and 3 litres of brine per fish for 8 hours? Thanks Luke
  3. +1 for Roses Chocolate Ice Cream! What tweaks did you make? I have found her other ice creams not so great, too sweet for my tastes. I do understand most Americans like Ice Cream on the sweeter side. I've just made a batch of silky smooth roasted hazelnut paste in the wet grinder and now I'm pulling together a Roasted Hazelnut Ice Cream recipe....
  4. Does Rose mean Pure Malt Powder, as the only Carnation brand malt powder I can find is "Malted milk powder" ? What did you use? Tnx
  5. Recipe for Naan is as follows (sorry for delayed response ) INGREDIENTS 450g (3 cups) bread flour 7g sachet (2 teaspoons) dried yeast 1 teaspoon salt 1 teaspoon caster sugar 185ml (3/4 cup) warm water 90g (1/3 cup) Greek Style Yoghurt 2 tablespoons vegetable oil 30g ghee, melted Sesame seeds, toasted METHOD Step 1 Combine the flour, yeast, salt and sugar in a bowl. Mix in water, yoghurt and oil. Knead dough for 5 minutes or until smooth. Step 2 Place dough in a bowl. Cover with plastic wrap and set aside in a warm place for 1 hour or until the dough has doubled in size.
  6. I made the Creme Anglaise recipe from Myhrvold Modernist Cuisine - it did look curdled and lumpy coming out of the zip lock bag as described in the recipe. I used my stick blender to smooth it out as instructed, but I think I blended it for too long, and it went from lumpy to smooth to watery. Did I make a fatal mistake of over blending the custard? The recipe does not say how to blend or when to stop. Hoping one of the gurus can give me guidance before I try this again. Many Thanks Luke
  7. We have been baking bread out of Forkish's Flour Water Salt Yeast and what we have noticed is: Breads continue to develop flavor 24 to 48 hours after baking, particularly the large 1.5kg boules The recipes with wholemeal/wholegrain remain moist for longer than recipes dominated by white flour The breads do not develop mold - we keep them in a pillow case/bread bag and eventually the scraps become croutons or bread crumbs once they dry out My wife is also intolerant to Soy, and one would be amazed at how many commercial bakeries use Soy Flour in their bread recipes. My next goal is to replicate Ann_T's Baguette's which look very enticing. Cheers Luke
  8. New York style baked cheesecake from Joy of Baking (https://www.joyofbaking.com/Cheesecake.html) with a raspberry jelly topping. I came up with the idea, my wife (bless her) did the execution. In the process, I almost got executed for coming up with the idea (another story, not related to this recipe).
  9. I follow the instructions here: https://www.weekendbakery.com/posts/classic-french-croissant-recipe/ and agree you cant really measure you're success after the first attempt. Try a few times to eliminate variability. But I have had good success with these instructions. Luke
  10. Luke

    Pistachio Paste

    Hi Jo, That's about 250g of roasted pistachios, lightly broken up first by blender. Cheers Luke
  11. Luke

    Pistachio Paste

    Here is some video of the premier wonder grinder in action with pistachios... I always coat the pistachios in a small amount of crystallized sugar to act as an abrasive to help the grinding process. Cheers Luke
  12. Has been a long break for me. Despite being time poor, I couldn't handle off the shelf commercial bread any longer... Here is Field Blend #2 from Forkish...baked as the entire 1.5kg boule in a dutch oven. Very happy with the result, although the crust is a little thicker than I would like, but it really does add some complex malty/coffee/bitter overtones to the bread. I'd probably end up with a slightly more open crumb if I baked two smaller boule's instead of one, particularly as the rye makes the crumb a little denser anyway. Cheers Luke
  13. I would not throw it out. It happens to my starter as well, if left out of the fridge for a few days without a refresh of flour. The root cause is Ethyl Acetate. I think, but not 100% sure, it's caused by the yeast running out of food and being left at ambient temperatures. I follow Ken Forkish's method for Sourdough starter, so when this happens (normally caused by lazyness or forgetting to put into the fridge after a bake), I simply remove all but 50g of starter, refresh with new flour and water, let it sit for a day at ambient temperature, and then pop back into the fridge. Cheers Luke
  14. Hi Rotuts, Yes, I do love a sharp knife. Its another passion of mine. I've tried a variety of sharpening methods, but for time vs cost, I settled on a 1" and 30" belt sander and a selection of different grit belts (from Tru-Grit https://trugrit.com/ ) + a leather belt for finishing. I don't have any trouble sharpening the Globals and yes that Cromva steel is not easy. I'm not in the US but you are, so you should have access to that HB brand at the homeless despot shop. You can also search for "harbor freight 1 x 30 knife sharpening" on youtube to get an idea. Cheers Luke
  15. HelloLiuzhou, Adding a small pinch of salt to frying onions helps draw water out of the onion, which assists with the frying process (speeds it up). I'm not an expert, but google has plenty of references to this. Regarding the lid, what I mean is, every so often, remove the lid, stir and replace the lid. In the first phase of cooking the chicken. Hope that makes sense. Cheers Luke
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