Anna N
-
Posts
22,516 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Everything posted by Anna N
-
Gives us a clue.
-
Baking with Myhrvold's "Modernist Bread: The Art and Science"
Anna N replied to a topic in Pastry & Baking
Hope you didn’t spill any! (It’s an inside joke. While we were up in Manitoulin one year a bottle met the tile floor and we smelled Fiori De Sicilia for weeks and weeks.) -
They are not especially common around here but if it’s green I can usually adopt or adapt.
-
Baking with Myhrvold's "Modernist Bread: The Art and Science"
Anna N replied to a topic in Pastry & Baking
Bettter.
-
Thank you. Thank you. Thank you.
-
I have been a little lax in providing meeting snacks recently because I threw myself 100 percent into the Modernist Bread books. Today I decided I had better get back on track. I had oats and I had raisuns so oatmeal raisin cookies it is. @lindag sent me a very interesting recipe that uses Skor bars. I bought them. I ate them.
- 788 replies
-
- 11
-
-
-
Baking with Myhrvold's "Modernist Bread: The Art and Science"
Anna N replied to a topic in Pastry & Baking
I am hoping for a better outcome today. I have just put two loaves to proof and I’m hoping I have the patience and the stamina to wait until they meet all the necessary criteria. -
Very nice.
-
I would suggest that its primary purpose is to measure the correct amount of miso for one serving of miso soup.
-
Roasted potatoes with guacamole. Thanks once again for the inspiration to Hugh Fearnley-Whittingstall. I am not much of a fan of avocados nor of guacamole but this was quite tasty. I am awfully glad I tasted the Korean pepper before adding any of it. An amount that would barely cover my pinky fingernail was quite sufficient.
-
I think it’s really quite ingenious. I don’t make a lot of miso soup but if I did it would be on my wish. Thanks for sharing.
-
Baking with Myhrvold's "Modernist Bread: The Art and Science"
Anna N replied to a topic in Pastry & Baking
I think you might be right. It proofed for three hours and I believe I was running out of stamina and probably misread the signs. -
Baking with Myhrvold's "Modernist Bread: The Art and Science"
Anna N replied to a topic in Pastry & Baking
Brioche fail! Ya don’t mind some breads failing — yeast, flour, salt, water are unlikely to break the budget. But brioche…....... Will spend the evening troubleshooting.
-
Lunch was planned as fried potato planks and rapini. As it became more and more obvious that lunch was segueing into dinner, I pinched off some balls of Italian sausage and added them to the mix.
-
I find them visually attractive but otherwise meh.
-
Looks very much like the ones we call watermelon radishes.
-
Mushroom “risoniotto” with thanks to Hugh Fearnley-Whittingstall.
-
Baking with Myhrvold's "Modernist Bread: The Art and Science"
Anna N replied to a topic in Pastry & Baking
The team have begun to post corrections and clarifications. Here. -
Apple Rutabaga Soup adapted from a recipe from The Inn at Little Washington. I might rename it Essence of Autumn Soup. It calls for rutabaga, butternut squash, carrots, sweet potato, apple and onion. I sweated off the vegetables in my very large electric fry pan before dumping everything into the Instant Pot and cooking it it on high-pressure for 10 minutes. I let the pressure drop naturally. I then carried on as per the recipe. I reduced the cream to one cup and skipped the maple syrup altogether. I did push it through a fine sieve and it is smooth and creamy. Here.
-
@Ann_T That is an amazing looking breakfast. Roasted roots and sous vide eggs.
-
As someone who always seems to be recuperating from something I vote for this idea. If someone has had shoulder surgery then sitting up at the dining room table might prove to be more akin to torture than celebration. To be able to sit in a comfortable chair (or perhaps even lounge) and have a spread on a coffee table within easy reach... I know which one I would choose.
-
Baking with Myhrvold's "Modernist Bread: The Art and Science"
Anna N replied to a topic in Pastry & Baking
Inside the Modernist Bread hamburger buns.
-
If one needed a reason to cook a piece of beef this would be it. Fresh-from-the-oven bun with horseradish cream, arugula and planned over, sous vide chuck eye.
-
Baking with Myhrvold's "Modernist Bread: The Art and Science"
Anna N replied to a topic in Pastry & Baking
These are the Modernist hamburger buns (the other five are in the oven right now). Don’t know yet what they taste like but I do know that they smell nothing like hamburger buns I made yesterday. I am suspecting it is the egg in these ones that I am smelling. Yesterday’s buns smelled of fresh bread and I liked that a lot more!
