Cyberider
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Posts posted by Cyberider
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I, too, have the model 14081. It was old when I got it and that was at least 25 years ago. I rather doubt that parts are available for it at this stage but it's held up well under the occasional use it gets.
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Will miss her posts. Requiescant in pace.
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I remember seeing Chinese restaurants with signs in front advertising "No MSG" so I figured it must be bad stuff. I've never used it myself but I may have some in the back of my seasoning shelf that my late wife may have used and I may revisit it.
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This thread has got my curiosity up. I'm going to try and remember to look for some at the store the next I'm there.
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1 hour ago, PatrickT said:
Just had a thought and wanted to see what others think. I know you should not store bread in the refrigerator, as it stales about 6x faster. What I did wonder, however, is whether or not it might be beneficial to use the refrigerator to quickly cool and dehumidify the bread immediately after baking - say, for 1 hour. After that, remove it and store it as you normally would.
Thoughts? Has anyone tried this?
Interesting idea but I've never tried it. At this stage in life, I can't eat enough bread to store it anywhere other than the freezer. I'd still be interested if you or anyone else tried it and noticed any positive results.
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7 minutes ago, PatrickT said:
@Ann_T Well - this should be interesting. 😃 I made a 500g batch of dough (80/20 BF/WW) for your recipe on Wednesday. Took it out early this morning so it could warm up and proof on the counter. It took about 10 hrs to increase a little over double in size. Pics of the dough below. I was originally going to bake it now, but my wife needed the oven, so I needed to pivot. I decided to shape it, pop it in a banneton, and stick it back in the fridge to bake in the morning. LOL Have NO idea if that is going to work or not - we'll see.
That means this dough will have undergone (1) an initial cold retard for 72 hrs; (2) a counter proof to double+ in volume for an additional 10 hrs; and (3) a final cold retard for what will turn out to be about another 13.5 hrs - all on 1 gram of yeast! Have NO idea if this will work or not, but I'll post my bake results in the morning.
It ought to have developed a lot of flavor after all that time!
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On 2/20/2022 at 6:35 PM, blue_dolphin said:
Modernist Pizza (eG-friendly Amazon.com link) currently priced at $300.30 on Amazon in US.
$294.99 at Amazon right now following the above link.
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9 minutes ago, blue_dolphin said:
Fried egg, rice & beans
Chipotle-tomato baked rice from I Dream of Dinner, Rancho Gordo Negro Santananero beans from Oaxaca
Your recipes and preparation are gorgeous! Looks like a feast every day!
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1 hour ago, blue_dolphin said:
I made the Green Eggs & Ham Quesadilla from I Dream of Dinner twice because I had 2 tortillas in the freezer to use up. Though if I'd seen @Ann_T's poached eggs, I might have had to do the same, although it would have been without her stunning bread. Ah well!
Yesterday, I used some of Vivian's Little Green Dress herby tapenade as the green sauce that gets beaten with the eggs, diced country ham and the 2 oz of sharp cheddar the recipe called for. It was OK but a bit too much salt & cheese.
Today, I mixed up some tomatillo & jalapeño salsa to use as the green sauce and cut back on the ham & cheese. Also had a bowl of Rancho Gordo Rio Zape beans tarted up with Vivian's Red Weapons.
Both versions served with some guacamole, sour cream, grape tomatoes and Inner Beauty hot sauce.
Green Eggs and Ham reminds me of the old Dr. Seuss book I read as a child!
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43 minutes ago, DesertTinker said:
My recent under $5 rice cooker find. It just cooks rice, no keep warm, no tunes, no ding at the end of the cycle, no non stick coating. The cord had been undone for testing at the thrift I got it from, but as soon as I cut the zip tie it was apparent that it had never been unwrapped. My research indicates it is probably an early 1980’s model. It had one of the vinyl clings “Automatic Rice Cooker” still with it, but I think the cat snagged that while I was getting it cleaned up. Works perfectly, replaced the peeling non stick Aroma we had been using.
Looks like mine from the 1970's which is still going strong.
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2 hours ago, Dave R said:
Always glad to share. I may alter this later but right now I'm pretty happy with it. The yeasted starter actually has less than 1/16 t of yeast but I use a template I've made and haven't changed it yet. Just a very small amount sprinkled over the water.
If you scroll up this page on some of my responses to @PatrickTyou'll get an idea of my process. I only do two stretch and folds for the rye bread, since there's less gluten there to develop. I'll be happy to answer any questions and feel free to point out any errors I've made. I post this as a picture. I'm not sure I can post a spread sheet.
Adjust water temperature so dough after mixing is 76°. Usually start at 69°-70°.
Mix 3 min using Bosch mixer or 9 min in bread machine. Ferment covered on board for about 1 hour, turning (stretch and fols) at 30 minutes. Ferment in bulk in ‘fridge, folding to degas at 4 or 5 hours. Leave 12 to 18 hours. If baking that day, ferment about 90 minutes, folding once half way thru,, before scaling and shaping.
Take out of fridge and allow to come to room temp for about 1 or 2 hours, no need to pre shape.Pre-heat the oven to 425°.
Flatten dough, shape. Place in pan and cover with plastic wrap, allowing to rise to about 1/2" of top then remove the plastic, cover with lid and let sit for another 10 minutes. Total proof time is about 30 to 40 minutes.
When the loaf is proofed, bake 25 minutes then remove lid and bake another 10 minutes. Take out of pan and bake to a total of 55 minutes. Internal temp should be about 194
Remove from the oven and cool on a rack. Note: I'm at 7,800 feet above sea level, your final dough temp may vary.Dave
Thanks, Dave R! Just to confirm, that is the 4" X 9" pullman pan?
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17 minutes ago, Dave R said:
I've been experimenting with my Pullman pan off and on and today I baked my first rye Pullman. Used my usual wheat pre-ferment started on Saturday, mixed the dough Sunday for an overnight cold ferment and baked this morning.
I'll have to make note of this formula because when my wife tasted it she said "Damn that's good!". I cant do any better than that!
Dave
Sounds good! I'd like to try it the next time I bake if you'd care to share the formula.
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I don't know if this is the whole problem but it sounds like you may not have kneaded it long enough to fully develop the gluten. I also have an Ankarsrum and usually knead 10 to 15 minutes at a medium speed.
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I bought a couple of the 13" pullman loaf pans last year and really like them. The loaf just falls out of it without sticking. The cheap loaf pans I've been using for the past 40+ years don't always do that. I, too, am a cheapskate when it comes to loaf pans but I'm thinking of getting some of their regular loaf pans as well. I think it took about 4 cups of flour to make a proper square loaf of regular white bread. The dough filled up about the lower third of the pan before rising. When it had risen close to the top, I put the lid on and the oven spring filled it up the rest of the way.
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Welcome aboard, Dave R. Another baking Dave here but baking less since I can't eat as much in my old age.🙁
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Maybe the avocado growers haven't paid their dues to the "sustainable food" gods.
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I'm not planning on making any candied chestnuts but it's nice to see you here again, Andie. I haven't seen any posts from you in a long time. Hope all is well!
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Is this what you were thinking of?
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You may be able to find if at one of the online appliance parts companies.
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Perhaps you can find what you need here:
https://www.pressurecooker-outlet.com/Presto-Pressure-Cooker-Parts.htm
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I've been a member for years. I think they index cookbooks so you can find recipes on a global basis. Can't say I make much use of this but it's interesting to see all of the cookbooks that come out each week and you can enter to win a copy of some of them. I actually got a very nice Greek cookbook in one of their giveaways a few years ago.
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On November 22, 2019 at 1:21 PM, JoNorvelleWalker said:
What weight of flour and water do you use?
I don't weigh anything. I just use approximate quantities and adjust for the consistency I want. Anyway, I find the hook less fussy for dough than the roller, no matter whether it's a stiff or a loose dough.
The knob that locks the arm needs to be turned tightly to be effective. The Ankarsrum is different from most anything else and takes awhile for the love to start. One thing that is immediately apparent, though, is that it will easily handle twice the ingredients of a Kitchenaid without straining.
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I use the hook for all doughs and the roller for everything else. It seems to require less attention that way.
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And I want to thank Andie for putting me on to the Oster ovens.
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Toaster ovens
in Kitchen Consumer
Posted
I use what may be a distant predecessor to your Black & Decker, a GE "Toast-R-Oven" that my grandmother bought in the 1960's. It still works perfectly and I use it for toasting bagels, and crisping up frozen and reheated items. It's small, quick-heating, and convenient. I use it for all the reasons you gave other than air frying since I don't think that had been invented yet.