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tikidoc

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Posts posted by tikidoc

  1. 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.

    • Like 1
  2. 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...

  3. On 10/30/2020 at 4:34 PM, JoNorvelleWalker said:

    Edit:  mea culpa, @tikidoc asked about bagels.  The anova bagel recipe does indeed call for steaming bagels with sous vide mode on.  Why steaming bagels with sous vide mode on while steaming bao with sous vide mode off remains a mystery.

     

    I still would leave sous vide mode off.

    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? 

  4. 8 hours ago, JoNorvelleWalker said:

     

    Is this really the same as boiled?

     

    I like the idea of bagels but my dentation does not allow for chewing them.

     

    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.

    • Thanks 1
  5. 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.

    • Like 3
  6. On 1/10/2020 at 12:54 AM, Smithy said:

    The Paragon is now down to $59.97 at RC Willey. It's looking more tempting...even though I wouldn't be able to play with it for a few months.

     

    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?

  7.  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 is cloth bag with a beeswax lining. It’s a bit speedy but if it lasts and does the job, I’d be willing to make the investment. If it matters, I live in an area that is pretty humid this time of year.

    • Like 2
  8. Wegman’s has an absolutely wonderful chocolate-chocolate chip cookie, that they call “chocolate indulgence.” They sell it in the bulk cookie area, but when I look online it appears they also sell what appears to be the same cookie in packages of 2, link below. I never saw it packaged in the store. I had purchased them several times before I found out they were gluten-free (uses oat flour). It is crispy on the outside and fudgey on the inside, and deeply chocolate flavored, not overly sweet. After 15 seconds in the microwave, it is even more amazing, when the chips melt. Among the best cookies ever, especially for someone who loves dark chocolate. Half a cookie satisfies a chocolate craving for several days.
     

    Since we are not going to the store often these days, I’d love to make something similar but have not been able to locate a similar recipe on the internet. I have done very little gluten-free baking so do not feel confident reverse-engineering it. Does anyone have a recipe that is similar, especially if you have tried the Wegman’s cookie and know what I’m going for?  I’m not tied to the idea of gluten free - we eat gluten - but I suspect that may be part of the way they get the texture. I have not baked with oat flour, so have no idea of proportions.
     

    This is the link that I found - I think it is the same cookie, although it looks darker in real life, the color of a very dark chocolate.

     

    https://shop.wegmans.com/product/59520/wegmans-chocolate-indulgence-cookie-2-pk. Ingredients: Sugar, Cacao, Eggs, Butter, Oat Flour, Cocoa Butter, 2% or less of each: Water, Natural Flavor, Sunflower Lecithin, Leavening (Sodium Acid Pyrophosphate, Baking Soda), Cornstarch, Salt, Coffee.

  9. On 3/11/2020 at 7:20 AM, Kerry Beal said:

    Part of the reason I’m so far behind in the planning of this years workshop is that I’m squarely in the middle of all the Covid discussion and planning around the the Shelter Health population for which I serve as the lead physician. 
     

    I had set an alarm for a Zoom meeting that I had around Covid yesterday afternoon - unfortunately it went off at 4:50 this am! I awoke with the same thought about the workshop far too early this am. 
     

    I will continue with planning but we will need to monitor the situation and be prepared to cancel if it seems the right decision.


    Any update? I’m assuming it is called off or potentially delayed, as I cannot see it being safe or advisable to travel any time soon.

  10. 16 hours ago, Strongsoul said:

    I've never tried, because the equipment for roasting is not cheap. I believe, it's more profitable to buy some roasted coffee.


    I use two nested stainless steel bowls, a heat gun from the hardware store, and a dedicated wooden spoon. Works great, and unlike some of the commercial roasters, I can both see and hear the roasting beans. Takes me about 15 minutes - I usually sit on the porch with a podcast or some music. I’m building a slightly more sophisticated set up with a large hand crank flour sifter, aforementioned heat gun, a wooden frame and maybe eventually, an electric drill to turn the crank.

  11. On 12/11/2019 at 8:18 AM, curls said:

    I have heard good things about the King Arthur Flour school & classes by Cirl Hitz (http://breadhitz.com/events.html). Have not taken classes at either location but I think eGullet member @tikidoc has taken bread classes at both, perhaps she will share her experiences.


    I took a class with Ciril Hitz but not KAF. I think Ciril used to do some of the KAF classes - not sure if he still does. It was a fun class. It was a general bread baking class, and we made several different breads. He showed us lots of techniques for shaping the dough, and we all left with a bunch of great breads. He was an enthusiastic, engaging teacher. I would happily take a class from him again. We happened to be on the way to a vacation in MA, and the timing was perfect to do the class on the way to our vacation.

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