JoNorvelleWalker

It probably was. Hard to measure temperature though when you are about at the limit of your thermometer.

Yes, 30, 60, 30, more or less.

Yet strangely that knife reminds me of a Sobakiri.

I was almost too ashamed to post, but since a friend at work inquired how my tortillas were coming along, I had to confess: Last night I made a batch of masa from Bob's Red Mill masa harina using the water ratio from Okanagancook rather than from Diana Kennedy. The more moist masa was a little more difficult to press but on the plus side the edges of the tortillas didn't crack. There still wasn't much in the way of puffing. The first victim puffed slightly. None others that I could see. The problem came as I was determined to increase the temperature to achieve some char and puffing. Previously for tortillas I had used my Teflon coated DeLonghi griddle. The DeLonghi goes only to 450 F. I posses neither comal nor plancha. I have a Le Creuset cast iron griddle that is totally unusable on my current glass top stove. What to do? I dragged out my largest piece of Falk, an 11 inch copper skillet and set it to medium heat, half way between off and high. My surface thermapen measures only to 572 F so I could not tell the temperature. Until I obtain a better probe I am out of luck. The tortillas blackened nicely -- but as I said, they didn't puff. Tasted OK. The real problem was when it came time to clean the Falk. Half an hour with Bar Keeper's Friend and twice that with Mississippi punch till the pans* looked again like copper. Still a bit black in places. *depending if one is seeing double.

Beautiful but all the same orange.

I'm wondering if I should throw the bread out? About a 750 gram boule. Modernist Bread has much interesting information but I didn't find yellow jackets in the index.

Indeed.

Twice in the last ten days there have been yellow jackets on my bread. This is disturbing on many levels.

Not being dense -- and I am reasonably sure I am far older and more confused. My reference of "Rancho Gordo nixtamalized heirloom corn" was from this post: https://forums.egullet.org/topic/61988-making-fresh-masa/?do=findComment&comment=1849918 I had assumed, apparently incorrectly, that the product was already ground. By "freshly ground nixtamalized corn" I meant masa. But I was trying to distinguish between freshly ground masa and masa made from mixing masa harina with water. Do you think the Premier grinder I showed would be able to grind your posole finely enough to make tortillas? Is the correct idea that one cooks the posole before grinding? Thanks for your help.

Which thread is that? Do you know the pan temperature when you made them?

Wow, yours is way wetter. I used 200 grams Bob's Red Mill masa harina and 215 grams water, which is Kennedy's ratio. And yes, I weighed them.

I'm not saying there are health risks for aluminum pans but I choose to avoid aluminum as a food surface. If for no other reason than that aluminum corrodes and makes a mess that I'd rather not ingest. Granted, I occasionally cook in copper but I'm careful to avoid acidic ingredients. Edit: this post posits some of my concerns: https://forums.egullet.org/topic/124877-the-naked-truth-about-bare-aluminum-cookware/?do=findComment&comment=1678229

Though in the context of Modernist Bread recipes, which numerical KitchenAid speed setting corresponds to "low" and which to "medium"? I have a commercial KitchenAid and I've never had it wobble. I also have a smaller KitchenAid but I've never (that I can remember) tried it to make bread.

I've had my Kuhn Rickon Epicurean just short of ten years, according to amazon. I found a 2013 post of mine in a garlic thread where I said I'd had it five. It's one of the few tools that has earned a place living in my drainer. I seldom if ever wash it. Now I'm wondering how it might work for ginger.

But I was using plastic. Polyscience vacuum bags to be precise. Half the masa stuck to the bottom bag and half to the top. The problem could be that I was reusing masa left over from the other night. The ball was cold and hard from the refrigerator, so I crumbled it with my fingers. Then I mixed in a bit of hot water -- a bit too much hot water -- to form a dough. @Thanks for the Crepes with the original masa I could have pressed the tortillas thinner. It's not a question of what thickness I like. It was my first time and I'm not sure of what I'm doing. I had read warnings (I'm not sure from which author, I read several, but probably Kennedy*) not to make the tortillas too thin. *OK, I went back and checked, it was Kennedy.

My moister masa stuck to the press and made a mess. I formed the dough by hand and grilled it. It tasted OK but didn't look much like a tortilla.

Personally I am more worried about aluminum than Teflon. Your mileage may vary.

I just noticed this and picked it up for $3.40!

Steve, this is eGullet. I've this on my counter... Tortilla press and chamber vacuum sealer shown for scale. Think that would do it? The problem with the Premier is it does not work efficiently for much less than a KG of material at a time and I eat maybe three of four tortillas for a meal. How long does freshly ground nixtamalized corn last? Can it be frozen?

I posted in the tortilla thread but I realize not all of us read that far down into the forums. I made tacos for the first time a couple nights ago but I think my masa was too dry. I could not get the tortillas to puff or blister. What temperatures should be used for the tortilla cooking surfaces? I used 375 F and 450 F. This is what my tacos looked like: https://forums.egullet.org/topic/156030-dinner-2018-part-1/?do=findComment&comment=2151559 I'm about to try again with moister masa.

Most recently: https://forums.egullet.org/topic/115047-tacos-cook-off-39/ ...and the threads linked from it.

My guess is that it's two establishments, one Lebanese and one Japanese-Peruvian. I understand Japanese-Peruvian is not an uncommon ethnicity in certain places. Of course I once had a lovely dinner at an Afghan Thai restaurant semi-locally. For reasons of décor the eating areas were separate spaces with separate entrances that shared a common kitchen. Run by a couple one of whom was Thai and the other Afghan.

Chicken Tetrazzini -- save some for me.

Interesting! I'd love to know what the MB folks call "medium". I had originally been using 1 for low and 2 for medium.

I bake a couple loves of French lean bread once a week. Tonight's baguette was particularly lovely. I have a KitchenAid and rather than finishing on speed two I've been finishing my dough on speed four or higher for a shorter time. Not recommended of course. Don't tell on me. But why pay for a commercial mixer if you can't beat the hell out of it? It sure was good.