JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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43 minutes ago, chefmd said:
Cheese, rye crispbread, grapes, rose wine.
Lovely!
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If it helps anyone I just got a pair of toothbrush holders for storing my blades...
Eunion Plastic Toothbrush Holder for Travel - Clear White, 2 Pack
(No idea what the plural is of "lame".)
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On 12/29/2017 at 1:43 PM, gfweb said:
@Anna N, @JoNorvelleWalker I do Pork loin roast ...137F for 3 hours sealed in a big ziploc bag. Very juicy and fork-tender (example below). I don't brown. Perhaps I should.
For a shoulder or a butt, I go 36 hours at 140 when I make pulled pork
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I got to thinking about that 137F. I'm a bit afraid 137F might be too rare for me. @mgaretz suggested 140F. I may split the difference. @Anna N when you cook loins sous vide what temperature do you use?
Still looking for more browning thoughts, but please don't suggest a torch.
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On 8/23/2017 at 11:29 PM, JoNorvelleWalker said:
My new splatter screen covers all three of my pans that I had hoped it would. And fits in the dishwasher. No live test as yet. Thinking about the smaller All-Clad screen as well. But not before I gain experience with this one.
Other than exploding butter bombs chicken cacciatore is my worst offender.
Well, months later, last night I made chicken cacciatore and baptized my All-Clad screen. Rather than being continuously spattered with hot fat, the kitchen and I were only intermittently spattered with hot fat. The chicken browned nicely and did not seem steamed, so I'll claim success.
The screen is now in the dishwasher and it remains to be seen how well it cleans up. Wishing maybe that I'd bought the smaller size.
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This week organic avocados have been 3 for $5.00 at Shoprite. Unfortunately in the bitter cold I have no appetite for avocados. Besides, they'd freeze before I got them home. Last week, or perhaps the week before, there were regular avocados for $0.99. But all were past the point of no return.
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I shall never again pick up a pan hot from the oven...and then several minutes later, after running my hand under ice water, attempt to pick it up again.
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Tonight chicken cacciatore...
Bread and Boursin not shown.
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Now that the sun is warm, days are getting longer, and the seed catalogs are here...the ground is like a brick.
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On 11/30/2017 at 12:37 AM, Ann_T said:
Baked my first bread in the CSO tonight. Started the dough after 2:30 this afternoon and the bread just came out of the oven at 9:00 PM.
Made a 500g batch at 72% hydration. The loaf upfront is the one baked in the CSO. The one in the background was baked in a Waring counter-top oven.
Both baked on stones. I have some 7" stones and one was perfect in the CSO for a round/boule.
Ann, you obviously have your mixing and proofing down perfect. Could you please say more about your methods? (I realize you may already have at some point.) Particularly for your baguettes.
Since studying Modernist Bread I've switched over to using my KitchenAid for mixing. None of my recent baguettes have come out with the expected nice open crumb and the scarification is disappointing, though taste has been pretty much OK. The loaves are not cottony or anything.
In contrast my boules I have been quite pleased with, and more often than not the scarification is beautiful...from the same batch of dough as the baguettes.
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27 minutes ago, Norm Matthews said:
The chicken I got a few days ago got used for stock, tandoori and the last of it was the breasts which got breaded, pan fried and served with pasta, sauce and vegetables.
What kind of sauce?
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3 minutes ago, ProfessionalHobbit said:
I'm not sure I understand...
You can easily shoot great pictures with low-budget tools as well as high-end tools. The device I currently have costs about $325. None of the cameras I've owned have been over $350.
Having a great eye and access to quality lighting is more important IMHO than a pricey camera.
It was a compliment. Beautiful pictures. So much for dry humor.
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4 hours ago, gfweb said:
@Anna N, @JoNorvelleWalker I do Pork loin roast ...137F for 3 hours sealed in a big ziploc bag. Very juicy and fork-tender (example below). I don't brown. Perhaps I should.
Shoprite featured pork loin on sale this afternoon for $1.99 a pound. They would not have fit in my refrigerator, my largest pot, nor in my Polyscience. All this is moot as one would not have fit in my backpack to carry home. There were none smaller.
I made do with a pair of extra thick loin chops that I shall pretend are a roast. The experiment is planned for later this long weekend. Meanwhile have to think about browning. Further thoughts appreciated.
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4 hours ago, ProfessionalHobbit said:
Partly.
Went through to the keeper
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It must all be due to the quality of the camera.
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I baked a boule and a baguette last night. This time I reduced the salt to 1.5% and found it more to my liking. The baguette I had for dinner, most of the baguette anyway. I have not yet cut into the boule.
So far with the book the crumb of my baguettes is not as open as I would like. I have been more pleased with the boules I've made.
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6 minutes ago, gfweb said:
I cook pork loin roasts by sous vide and they are always tender and moist. Perfect really.
I was thinking a pork roast would be a little large to vacuum seal. What is your time and temperature? Do you brown the meat?
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7 hours ago, Anna N said:
I found a little pork roast at the supermarket and being Christmas and all I was really missing my traditional Christmas pork. I debated whether to roast this one or turn it into carnitas (never had those). But the roast idea won. It ended up being quite disappointing. A bit overcooked and dry.
I've never been able to cook a pork roast that wasn't at least somewhat dry. And I no longer even try.
But I just had a recollection. Where I once worked, going back more than thirty years, there was a decent quality cafeteria for the staff. One day they served roast pork. The chef mentioned that he prided himself that he could cook roast pork without drying out the meat. And he told me how. It really was quite good. Obviously memorably so.
Now if I could only remember his instruction. As I recall the technique involved a long time at a low temperature.
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7 hours ago, btbyrd said:
20% off at MTC Kitchen through NYE with code MTCYESALE. I picked up a konro grill and some ishiri (fish sauce made from squid guts).
EDIT: some exclusions apply, including food items. So I saved on the grill, but not on the fish sauce.
Thanks! I used the opportunity to buy a 1000 ml Baron shaker. One of my smaller Baron shakers came from MTC as well.
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9 hours ago, palo said:
I've heard they can be re-sharpened, but by someone who knos what they are doing.
p
The knife may or may not be dull by now but the main problem is it isn't long enough to address a kg boule.
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13 minutes ago, suzilightning said:
do you at least have a gym nearby???????
Oh, yes, but not that I belong to. However I'm about to go grocery and wine shopping while I can before the temperatures drop and that should warm me up. Plus tonight is bread baking!
Seriously I hope they solve the problem. I am worried about my poor poolish.
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5 hours ago, lindag said:
What happened to your water?
Did I miss an earlier mention of this?
Another thread...still no hot water, and now it seems no heat. My heat and hot water come from a large boiler that supplies three buildings. My guess is that with this weather something froze. I probably won't be running the dishwasher anytime soon.
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No hot water here, so leftovers. Not particularly exciting but enough to stave off starvation and sobriety.
During dinner I read about cooking in Georgian homes that do not have running water. It's now past 4:30 and I am contemplating the prospect of bed without a shower.
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I had come to realize my trusty Wusthof 8 inch was no longer cutting it. OK for a baguette perhaps. Unfortunately these serrated knifes with pointed tips are no longer in the Wusthof catalog so purchase of a longer one was not a possibility. They used to be available in several sizes. The closest I found was the Wusthof 10 inch bread knife:
http://www.wusthof.com/10-bread-knife
But this looked a little flimsy in comparison and there was not much height to the blade with no room for knuckles. And so I went shopping for another brand of bread knife.
Many of my knives are Chicago Cutlery and they offer several such. However I have ruled out a "bread knife" with a rounded tip as I believe these are more suited to slicing protein than bread. Besides I already have a Wusthof 16 inch with a rounded tip. Worse I have read the quality of Chicago Cutlery has deteriorated over the years.
Last month I bought a Cuisinart electric bread knife as recommended by Modernist Bread. Unfortunately the Cuisinart does not cut through bread. Maybe others have had a better experience?
Fat Guy and others have argued for a chef knife but in my hands a chef knife, not even my heavy 10 inch one, can intimidate a hunk of bread.
I checked out the usual suspects and I even found a bread saw.
But what I went with was a Henckels 10 inch that was taller and half again as heavy as the Wusthof. Though I'm guessing the Wusthof would have had a little harder steel.
Are there any new recommendations?
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WS 20% off one item and free shipping with code UPICK. I have got to stop now.
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The Bread Topic (2016–)
in Pastry & Baking
Posted
Interesting and very helpful. For decades I'd been using Zojirushi bread machines to mix my dough but switched to the KitchenAid method after reading Modernist Bread. Possibly I may be overdoing it with the mixing but I'm using MB suggested times.
I note you call for high protein flour. Which flour exactly? I've been using KAF organic AP for years. I can't remember if I've ever tried a higher protein flour for baguettes. But the proof is in the pudding and I've never seen more beautiful breads than yours. Though I must say the cutting boards don't detract much from the presentation.