Anna N
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Everything posted by Anna N
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Baking with Myhrvold's "Modernist Bread: The Art and Science"
Anna N replied to a topic in Pastry & Baking
Wonderful so very happy to see that you are now going to join us in one way or another and I am sure you can figure out how to make that CSO work for you. I am going to return to my studies to solve my problems and learn how to make a proper cinnamon swirl even though I would much rather have just a loaf of raisin bread. -
Baking with Myhrvold's "Modernist Bread: The Art and Science"
Anna N replied to a topic in Pastry & Baking
Well my cinnamon swirl wasn’t quite the success that I thought it might be. Need to work on that swirl some more! Going to hit the books again to see what I might learn. But granddaughter is such a bread hound she will happily devour both loaves. She gets enough exercise every single day between her job and her schooling that I’m not concerned about it. Oh to be so young again!
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Thought so. It looks very good. And I think that loin rather than tenderloin does so much better sous vide. I always find loin cooked any other way to be dry and dull. I am not nearly so enthusiastic about pork tenderloin cooked sous vide. But others do enjoy it.
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And in the good old days it would’ve been washed down with beer! These days I have quite enough trouble with my balance, thank you.
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And if none of these seem as if they are going to work I can send you my snail mail address. Oh wait maybe I don’t want my cooked steak aged.
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I was hoping for a pickled herring sandwich for lunch but I mostly got a pickled onion sandwich with very little herring. Oh well, the ice cold schnapps will go down equally well. And that, to be truthful, is what I really wanted.
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Baking with Myhrvold's "Modernist Bread: The Art and Science"
Anna N replied to a topic in Pastry & Baking
Cinnamon raisin swirl! Oh boy. Hoping my granddaughter will drive over and grab one. I told her the price of one of these would be a photograph of the inside to see the swirl. If it looks good then the second one will go into the freezer for my cleaning angel to grab on Thursday.
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Tenderloin? Loin?
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@liuzhou Looks very tasty. Do you just wing it? I’m guessing so since you have been doing it so long.
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I needed two eggs today so I took their temperature directly out of the refrigerator and it was bang on 5°C. That’s one variable down!
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Baking with Myhrvold's "Modernist Bread: The Art and Science"
Anna N replied to a topic in Pastry & Baking
I see no cause to be concerned about flour on the finished bread. It’s pretty routine and is often used for decorative purposes.. Unless you are objecting to the aesthetics of this particular loaf. I can no longer find the reference to the bubbles on the crust. I know I read about it and I believe it was an aesthetic rather than anything too serious. I will look some more and see if I can recall in which section it might’ve been. Damn I hope your books make it today. Amazon does not seem to have lived up to its usual reputation here. -
Wow! I found some interesting things in books but never quite that interesting.
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I think I failed to express myself as well as I should have. I was wondering if it was dependent on the temperature curve. But the screenshot of the app shows that they are using an Anova as are you. I am at a loss. I will repeat the experiment today or tomorrow myself to see if I get any different results. I might even break out the ANOVA to do it.
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If I ever thought of marrying again I’d be asking you if you had any brothers who were available.
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What more could you wish for?What more could you wish for? Perhaps some good conversation.
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You might find this worth a read.
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Do report back. I am interested in how it works. There is a recipe for the buns in Modernist Bread and I intend to attempt them at some point.
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As I suspected. I believe that members help create these indices so I’m not sure how many years it might be before one shows up.
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I have serious doubts that it’s been indexed. I will certainly have a look.
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If I could make one single improvement to Modernist Bread, it would be to provide an online index! That would make life simpler and save my poor aching bones and muscles from constantly consulting Volume 5! Please Nathan.
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Don’t know if this might be of help until someone who has already tried to reheat one chimes in and give you better information.
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I do have it but I appreciate you posting these things – – I think. I don’t need any more enabling after becoming the proud owner of Modernist Bread! Every day I open it I need a new ingredient/piece of equipment/.......
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I am wondering how much is dependent upon the sous vide rig you are using. Since the app is designed to account for different rigs which I’m assuming heat at different Rates although they all reach the same final destination, Is the time and temperature different for Anova vs a Joule. Although I think you have the ANOVA. Did you download the app or are you on an android?Did you download the app or are you on an android?
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Baking with Myhrvold's "Modernist Bread: The Art and Science"
Anna N replied to a topic in Pastry & Baking
On the theme of “you learn more from your failures than your successes“ or “you can’t win them all”. First attempt at one of the higher hydration breads. This was the pugliese. There is nothing really complicated about it but it does take some practice to work with such slack doughs. Edited to add: But few breads are abject failures.
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There’s no app for that. Six sous chefs? They are a beast to peel and they don’t slip out the way the other less-cooked eggs do so you more or less have to peel them!
