paulpegg
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Posts posted by paulpegg
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Have you found this version? It is huge!
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2012 March Recipes Pig ears.pdf
Quite a while ago, Anthony Bourdain proclaimed that Michael's Qaultiy Food and Beverage was the best restaurant in Miami. I have been going there ever since. On my first visit they served Deep Fried Pig's Ears as an appy. I was hooked. I asked for the recipe but was told they didn't have a recipe. I went home and experimented and sent my result to them. They asked if they could use it and I agreed. here it is. It is killer!
Les Marmitons is an international men's cooking club with 19 chapters throughout North America. I am the webmaster and chief recipe writer for the NJ Chapter.
Paul
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I haven't been here in a while. Around Thanksgiving a friend gave me a batch of 100 year old sourdough starter that has been passed down in his family. This got me interested and I have been making big, no-knead breads since then. This week I decided to try something else so I mixed up a standard batch of 600 gm KA Bread Flour, a splash of salt and 100 gm each of chopped walnuts, raisins and dried cherries. Added 200 gm of recently fed starter and about 400 gm water, stirred it up and let it sit for a day in the garage. It was sticky as all get out so I folded it a few times, poured it onto a piece of parchment paper, let it rise again and then picked the whole thing up and put it into a 450F preheated cast iron dutch oven and put it in a 450F oven. After 20 minutes I took the lid off, stuck in the temperature probe and gave it another 20 minutes with the lid off. The crust wasn't as dark and I wanted when the temp got to 200F so I kept it in for a few more minutes until it got a nice color going. final temp was about 210F Talk about good!
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I have been away for a while but today I made a few Irish Soda breads in memory of my mother who was Irish 100%!
These are traditional loaves, one white and one brown. Just flour, salt, baking soda and buttermilk. The brown one is 75% whole wheat flour.
I also brined a large brisket for a week and cooked it sous vide for the last two days. We will be eating all of this is an hour!!
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Here is a no knead version I just made. I used 200 gm rye flour, 200 gm whole wheat flour and 400 grams bread flour with 8 grams yeast, 20 grams salt and about 600 grams water to make a really sticky mess. MIx it up, let it rise 24 hours, turn out and fold a few times, place on a long sheet of parchment paper and when the thing has risen pick up the ends of the paper and put the whole thing in a preheated cast iron dutch oven. I trim the excess paper and drop in a handful of ice cubes before I put the lid on. Baked at 450 F for 20 minutes then another 20-25 with the lid off until nicely browned and internal temperature is 200-205 F. I let it sit overnight before cutting in to it. The crumb was tight and the flavor was excellent. Best thing is that it stayed fresh for almost 10 days in the bread saver.
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Yes. They produce steam over a few minutes which helps in the rise in the oven and helps produce a crisp crust. Same as a steam oven except in in a confined space where the steam cannot escape. I put them around the perimeter of the dough.
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I use a Dutch oven in a 450F oven. I prepare an no-knead bread and let it rise the second time on a long piece of parchment paper. When it is time, I score the top, pick up the ends of the parchment paper and put the whole thing in the pot. Then I trim off any paper that sticks out of the pot, put a half dozen ice cubes around the edge to produce some steam, put the lid on and bake it for about 25 minutes. Take the lid off and bake some more until the crust is nicely browned and the internal temperature is 200-205F. Much easier to handle and the results are always consistent. Cleanup is wipe out the dutch oven and start again. See some of my earlier posts in this and in prior years for some examples.
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Beautiful. I can hear it all the way down here in New Jersey.
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One tablespoon of salt weight 17 grams. That is a lot of salt for 454 grams of flour. I use 8 grams for 400 grams of flour which is about right for me.
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There might be addife
4 hours ago, liuzhou said:Thank you. I know what gluten is and what it does. The gluten level of the flour I am buying is listed as 13.5%.
I speak and read Chinese and, interesting as the site you link to is, most of those flours are unavailable outside major cities such as Beijing or Shanghai..
You may note that the only flour stores they list are in Beijing which is 1,852 km / 1,151 miles away.from me.
I thought that might be the case. The only difference you might find is the fineness of the grind. There is probably not much difference between your local flour and the Gold Medal.
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4 hours ago, liuzhou said:
Earlier today, I was in my local baking supply store and noticed that they are stocking Gold Medal bread flour from the USA. Not being American, I know nothing about this flour other than that it is a leading brand.
It is a bit more expensive* than the unbranded high gluten flour I have been using with (mostly) satisfactory results. I'm wondering if any of you baking wizards have any thoughts on whether I should give it a try. Or any other comments.
I still have enough flour for a loaf or two, but will have to restock soon.
* ¥7.75/500g as compared to ¥5/500g. Not cripplingly expensive.
American Bread flours such as Gold medal have 12.5 - 14.5% protein. Unbleached All purpose flours have 10 -12% protein. Protein produces gluten in your bread and higher gluten levels increase strength and chewiness in your bread. Low protein flours are generally used in cakes and other soft products. Do you know the protein level of the flour you are using? Try this link Chinese flour guide. You could always buy a bag and try it either 50-50 or 100% to see if you notice a difference.
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I would reduce the hydration to make a firmer dough. Fifty percent whole wheat is a bit much in my book. Try 25 or 30%. I preheat at least an hour at 450F and add a pan of boiling water when the bread goes in. When i bake in a dutch oven I put the oven in the oven (sounds stupid I know) when i turn the oven on. I throw in a handful of ice cubes with the dough and put the lid on at add some steam inside the dutch oven.
Anyway, your loaf looks delicious to me.
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You're right. I let them marinate with the poppy seeds and some oil for a few hours. I have posted some no kneads in the past but can't seem to find them right now. I did a focaccia on 26Feb2015 it you want to look it up. it is simplicity personified.
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I haven't been posting lately. Here are few recent pieces.
I hate the store bought bialys and hadn't had a good one in many years, so I decided to give them a shot. My first attempt resulted in mini Mount Vesuvius'. These are my second try.
The recipe said it would produce 8 bialys. I made 12 on the second try and would go for 16 on the next one.
For Easter I made a walnut - raisin no-knead bread with two kinds of raisins and some whole wheat thrown in for a little extra flavor. Instead of dumping the dough into the dutch oven I let it rise on a large piece of parchment paper and then just lifted the whole ting into the oven. i trimmed off the long ends before I put the lid on.
It went very fast!
Thanks for sharing all your good efforts.
Paul
- PS: I use a very sharp filet knife to score my dough.
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I use a thermometer to test for doneness. I stick the thermometer into the middle of the loaf and it is done when the center is at 200F.
If you don't have a thermometer then gently tap on the bottom of the loaf. It should sound hollow. If it sounds dense then it is not fully baked.
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The world has lost the art of the Bialy. Thanks for the memories.
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I thought this might give you all a rise.
Please join me in remembering a great icon of the entertainment community. The Pillsbury Doughboy died yesterday of a yeast infection and trauma complications from repeated pokes in the belly. He was 71.Doughboy was buried in a lightly greased coffin. Dozens of celebrities turned out to pay their respects, including Mrs. Butterworth, Hungry Jack, the California Raisins, Betty Crocker, the Hostess Twinkies, and Captain Crunch. The gravesite was piled high with flours.
Aunt Jemima delivered the eulogy and lovingly described Doughboy as a man who never knew how much he was kneaded. Born and bread in Minnesota, Doughboy rose quickly in show business, but his later life was filled with turnovers. He was not considered a very smart cookie, wasting much of his dough on half-baked schemes.
Despite being a little flaky at times, he still was a crusty old man and was considered a positive roll model for millions. Doughboy is survived by his wife Play Dough, three children: John Dough, Jane Dough and Dosey Dough, plus they had one in the oven. He is also survived by his elderly father, Pop Tart.
The funeral was held at 3:50 for about 20 minutes.If you smiled while reading this, please rise to the occasion and pass it on to someone having a crumby day and kneading a lift. -
Beautiful work.
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Beautiful!
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Those look delicious. I have not had a bialy in years, but I'll give you a bit of (completely subjective) background. The bialys I remember from when I was growing up (the Bronx, early sixties) were much thinner than those in the photo. Generally, bialys were not sliced in half like a bagel, they were eaten whole with a bit of cream cheese or whatever smeared over the top. (I always liked them plain, but that's the way I like most fresh bread.) Also, the topping - which was onion and garlic exclusively, I don't remember anything else, ever - was much more sparse, just a hint really, and only in the very center. The main thing about bialys, and I think the reason we don't see them so much any more, is that they had to be eaten almost immediately or they would go stale and be hard as a rock. Almost no shelf life. But a fresh bialy still warm from the oven was one of life's simple pleasures. Bialys seem to be making a comeback, but they're plumper and have more/different toppings, like yours. It almost seems to be a necessity. I'd be interested to see your results from Secrets of a Jewish Baker.
I agree completely. A fresh bialy and a coffee across the street from my office on 48th and Lex was a great way to start the day. Todays "bialy's" are a far cry from the originals. They are all puffed up and have lost the tang of the real thing.
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Today I made some fruit buns based on paulpeggs easy focaccia dough outlined in post# 244 on Feb. 26. I increased the water a bit and added about 280 grams of raisins and dried cranberries. These are very, very good toasted with butter dripping into the nooks and crannies.
Very cool idea. I think you could add just about anything to this dough. Some savory items like strips of proscuitto or small cubes of sausage or other cooked meats would work also. You could stick a small grape tomato in the middle for a flavor surprise.
Best regards,
Paul
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Need your opinion on a kitchen product concept
in Kitchen Consumer
Posted
I agree with all of the above. I would add a small ridge (maybe 1/2" high) at the top to redirect any wayward juice into the cup rather than have it run down the back side of the handle. It could also serve as a place to push against as you rotate the lemon to get the last few drops.