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tikidoc

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  1. America’s Test Kitchen Simple Weeknight Favorites: More Than 200 No-Fuss, Fullproof Meals (eG-friendly Amazon.com link) $1.99
  2. For the Great British Baking Show fans out there, (eG-friendly Amazon.com link) - The Great British Baking Show - Love to Bake, $1.99.
  3. I have the Paprika app on my iPad, and it’s super helpful, especially with recipes imported from the internet. You can import a web address into the app and it will automatically download and format the recipe for the vast majority of sites. For people who compile a lot of recipes from the internet, it is a fantastic tool. You can also type recipes in directly or cut and paste from other documents. They sell it for every platform - you have to buy them separately. I just have iOS, and that works for me. $4.99 for the iOS version, and I have gotten my money’s worth many times over.
  4. So I gave it a try and it worked pretty well. Rinsed the rice, pre-soaked overnight. Drained and spread on a pan, then 100C 100% humidity, sous vide off, 30 minutes. Might go a few minutes longer next time but acceptable.
  5. Has anyone made sticky rice in the Anova? I would think it would be a good way to do it, but the rice recipes (other kinds of rice) I have seen all involve covering the rice with water, which would likely make for gooey rice rather than sticky. I’ll experiment and post if I figure it out, but if anyone has already tried this, let me know. I’m thinking of soaking the rice then putting in a colander and setting on a baking sheet and steaming until done...
  6. I did it with sous vide mode off and it worked well. No difference in the bagels, a lot less waiting to get up to temp. It looked a bit less steamy in there, but the result was the same. Unfortunately, if you use the pre-programmed recipe, you can’t alter it - I could not just use their settings then turn off sous vide. I had to re-program using the same settings but without the sous vide function on. Minor annoyance. Has anyone else noticed a little bit of condensation in between the two layers of glass in the door?
  7. Anybody had issues with preheating taking FOREVER with 100% sous vide at 100C? I am trying to steam bagels and the last 10 degrees takes forever, and the temp, although trending up, goes up and down...
  8. Day 2 bagel also softer than a regular bagel.
  9. No, it’s a bit softer than a proper boiled bagel. I only at one the day I made them, will update on a day 2 bagel today. I think the addition of the bicarbonate solution made the flavor pretty close. I also added a couple tsp of diastolic malt to the dough. So if regular bagels are too much for your teeth, these may be just right for you.
  10. First recipe, everything bagels. The only thing I would change in the recipe is that the bagels don’t have the flavor and browning that boiling in an alkaline produces. When I made them, I made a solution of baking soda and water and brushed it on half of the bagels after the steam but before baking. It made a big difference, and they tasted more like bagels.
  11. I got my shipping notice this morning, and it arrives tomorrow! What should I do first???
  12. Turns out the website says they don’t ship, but if you call them and get through to the right people (online customer assistance) they will ship. Will update when I get it...
  13. Looks like they don’t ship - only local pick up. Anyone know of somewhere else reliable to get one? The only places that come up in my search are companies I have never heard of and can’t find much on. I’m afraid of getting ripped off. Or anyone local to an RC Wiley willing to ship a couple out?
  14. Like many others during the pandemic, I have been making a lot of bread at home. I have a sourdough starter going, and so there has been a lot of lean sourdough bread in the house, along with other breads more palatable to the teens in the house, such as enriched breads like Japanese milk bread and challah. My problem is storage. Homemade breads go stale so fast, even the enriched ones. I’m experimenting with baking techniques/ingredients to make for longer lasting breads. I’d like to hear what others do as far as storage to make breads stale slower. I keep having an ad pop up on facebook that
  15. Not a book, but the King Arthur flour website is a great resource.
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