JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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8 hours ago, adey73 said:
surprised this topic lost momentum almost 2 months ago..... no new experiments or results?
Can the Spinzall mix bread dough?
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Why is it always me? I shall never again, cold sober, shake my mai tai without the top.
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7 hours ago, Kerry Beal said:
CSO baked cauliflower.
Thanks for the description. I feared at first it was some poor patient's organ.
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1 hour ago, heidih said:
Since you will be in Louisiana I'd suggest Tabasco hot sauce. Pretty USA iconic.
Look for the Family Reserve. I have not tried it but I am tempted. Suspect if you go out to Avery Island you may find some.
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The Lodge is almost exactly the same size as the bottom section of the Cuisinart chicken steamer that I had been using. But the sides of the Lodge are steeper, resulting in more baking area. Needless to say the Lodge is also heavier than the aluminum sandwiched bottom, stainless steel Cuisinart.
I have the Lodge with a layer of seasoning in the CSO at the moment while my dough is rising.
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Amazon and UPS surprised me. When I awoke there was this:
My whole mood changed after the upset of not receiving delivery last night. And now, if you will excuse me, I am off to the kitchen for some fun.
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But on the plus side, the friend whom I aggressively enabled received her CSO. It is a Canadian model and she hopes it can speak Fahrenheit.
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10 hours ago, rotuts said:
Im sorry if the above was already posted
however :
Woo Hoo !
H.Simpson
A )
B)
and to be clear Im not a Prime
but this pan does fit easily in the CSB(O) if you adjust it a bit
it does not hit the back nor the glass window .
Rats !
I though I might need to go down to the
Home Workshop
get out the goggles
the welder gloves
and the hand held Grinder
[Ed.: sorry a plug in item not a 18V battery item ]
and
grind away
Soooo
how can fined a Comal for the CSB(O ) ?
My Lodge 10.5 inch was promised by amazon today. They lied. I called and, as one might say, lodged a vigorous complaint.
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I prefer warm light for LED or elsewise. In my youth I often dined by candle light but in my dotage I am too lazy. Aggressively dimmed halogen works pretty well. I minimize my awake time while the sun is up.
Cool illumination does not appear appetizing to me in the kitchen.
True, my old, broken teeth are pretty sharp.
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2 hours ago, robirdstx said:
Sous Vide and then Grill Seared Beef Rib Eye
Rice Cooker Risotto
Beef Rib Eye, Risotto and Steamed Broccoli
I'm not promising to try it myself but how do you make risotto in a rice cooker? A Zojirushi by the looks of it.
Edit: nice steak by the way.
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Let me add my congratulations and good wishes!
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2 hours ago, lindag said:
Maybe you need one of these. Currently 15% off when you sign up.
As I believe I replied in another thread...none of the colors match my living room.
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Amazon has stopped delivery of Fresh to my area, so tonight was the last of good seafood for a while:
Spaghetti con le Vongole from Time Life The Cooking of Italy recipe booklet that had been lost for twenty years. Served with regrettably stale bread.
The last of the excellent seafood I used to be able to get from amazon. Parsley from my dining room.
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11 hours ago, Shelby said:
Now I am that much poorer...plus a pair of silicone gloves.
I wonder though what hours of steam bake will do to the cast iron?
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9 minutes ago, Ann_T said:
JoNorvelle, I have birds eye/burl maple transfer board that we made. Loaves can be slid in off the long end or off the short end. So in this case it was the short end.
Just to be clear, do you transfer to the stone while the stone is in the CSO?
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5 hours ago, Ann_T said:
JoNorvelle, I didn't weigh when I divided the dough. Just eyeballed. One might have been slightly larger than the other. But the weight of the dough with 500G of flour and 360g of water, would make each loaf around 430g each.
Rotus, the stones are by Pizzacraft and come in a set of four 7 .5" stones. I bought two sets when they were on sale at Canadian Tire. If I remember correctly I paid $24.99 per set. Great for lining a grill too.
Not sure what other sizes they have, but I used just one in the CSO last night and it was big enough for the round.
No, I didn't do anything to protect the top of the loaf.
Sliced the CSO loaf this morning.
Beautiful, Ann, as always! I'm glad I asked about the weight because when you said 500 g batch of dough I assumed 500g total recipe weight, not flour weight.
How do you transfer the loaves to the stone?
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5 hours ago, jmacnaughtan said:
Probably better not to ask what the flour was doing in the bedroom.
...as Anna said.
Actually the cambros of flour are by the bedroom window. The unopened bags are on the other side of the bed, near the closets. Not in the closets because there is no room.
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Having grown up in and around Philadelphia I am fond of scrapple. Just not the idea of scrapple.
One might add pepperpot soup.
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42 minutes ago, Ann_T said:
Decided after 2:30 PM that I wanted to try baking bread in the CSO.
So I started a 500g batch of dough. I definitely should have started earlier in the day.
The bread came out of the oven at 9:00.
Enough dough for two rounds. The one in the background was baked on a stone in the Waring Countertop and
the one upfront was baked in the CSO. Both were baked on a stone. I have a 7" stone that is perfect for the small oven.
I can't remember the last time I baked bread from same day dough.
Do I infer correctly that each boule was 250 g?
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4 hours ago, liamsaunt said:
Last night I tested a parsnip mash and roasted brussel sprout recipe in the latest Food and Wine magazine, thinking it might be a nice addition to Christmas dinner. It was tasty and might make the cut. Topped with U10 scallops.
Thanks! I logged in to the library to read the recipe. Stunningly simple. I think I'd love to try it.
...with what I am not quite sure.
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6 hours ago, adey73 said:
what was the rub? ... or was it the lack of rub?
As Chris said. However one should note the comments pertained to the mixer attachment version of the Mockmill, not the stand alone versions of the Mockmill.
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6 hours ago, Anna N said:
Yes, the French lean recipe -- though I added my salt as powder directly after autolysis, not as a slurry following further mixing.
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But while the Mockmill is affordable it was all but excoriated by @nathanm and company.
I'd love to know the truth as to the fineness of the flour between KoMo and the Mockmill. Mockmill is Mock's third grain mill company. As I understand he sold his 50% interest in KoMo to found Mockmill.
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Not much is wanting in the crumb. I might have given the crust another five minutes.
Edit: the final temperature was 204 degrees.
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Baking with Myhrvold's "Modernist Bread: The Art and Science"
in Pastry & Baking
Posted
My last two batches of French lean dough have been mixed and proofed in the Precise Heat Mixing Bowl, because I didn't want to make a huge batch of dough. Unfortunately the dough does not mix as well as in my bigger kitchenAid bowls. Or at least it seems so to me.
I'm thinking it is function of the mixing hook.
I have three KitchenAid dough hooks. The one on the left is for the Precise Heat Mixing Bowl. The one on the right is for my circa 1985 bowl lift mixer. Center is the dough hook for my newest KitchenAid that is a few years old.
Note that the hooks on the left and right are basically two dimensional, almost flat, whereas the center hook is actually a spiral. I can't find a discussion of this in MB, but I'm convinced the geometry of the dough hook has an effect on mixing.
Thoughts?
If it helps, one picture of a dough hook in the book looks just like my dough hook in the middle.