JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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1 hour ago, mm84321 said:
What was for dessert?
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11 hours ago, Anna N said:
At the moment just the shape of the spiral. I watched a number of YouTube videos on making this style of bread and thought I had it nailed ... but not quite. I changed the way I did it from my previous attempt. First of all I was careful to cover the whole rectangle of dough. Then I gently pressed the smear and the raisins into the dough with my palms. I then tried for a tighter roll. Not sure what more I could do to get that circular, more evenly distributed swirl.
Anna, I believe the solution to your problem is pictured on page 3-183.
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Gastrohysics: The New Science of Eating, by Charles Spence. Fortunately I finished it before Modernist Bread arrived.
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By hand.
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14 minutes ago, Kerry Beal said:
I split the lean dough into 2 boules. Proof done at room temp under bowls.
CSO to bread baking at 450 F, 25 minutes. No preheat. First was kind of dark. Second at 425 under foil after 10 min. Might try 425 no foil next.
What was the recipe dough weight, 1 kg? If so, how did you mix it? Mixing has been the problem here.
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40 minutes ago, Anna N said:
I have done it in a closed rotisserie (think Ron Popeil) Very successfully but you certainly have to be aware in that case of stopping the rotisserie and pouring out the fat to avoid fires.
I'm pretty sure this will not be a problem with my rotisserie. The drip collection is well below the heating element.
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A few minutes late as usual, though I too noticed the discontinued model is the CSO-300N whereas the current model on the Cuisinart site is the CSO-300N1.
Strange that we cannot find the CSO-300N1 on amazon?
Edit: worse, both amazon and Cuisinart interchange/mix up the specifications, images, and model numbers of the CSO-300, the CSO-300N, and the CSO-300N1. If you download the CSO-300N1 manual from the Cuisinart site it turns out to be the manual for the CSO-300.
Hopefully amazon will get the CSO-300N1 back in stock.
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5 hours ago, Anna N said:
Like so.
The comments on that low temperature recipe were not so favorable. I have a duck in the refrigerator that was supposed to have been dinner yesterday. For better or worse I have to cook the duck in the next few days. While my primary interest is in the meat and skin I certainly hope not to waste the fat.
My current thinking is either to steam bake in the CSO (assuming the bird fits in the CSO, which at this point is not a given) or to spit roast on an open rotisserie with a pan underneath to collect the drippings.
I am open to further suggestions.
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'Twas midnight and after hours of shopping and cooking the duck was still in its plastic bag. I had no more energy and appetite than for an avocado* and two tomatoes, plus some stale bread I had intended to throw out.
*a remarkably perfect avocado, as it turns out.
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All is not well with my French Lean Bread experiments. The last loaf I should have pitched. I tried making a half recipe -- 500g. I couldn't get the dough to mix. Only now I realize critical information was omitted from the Modernist Bread eGullet preview recipe. If one is using a planetary stand mixer with an 8 quart bowl you are supposed to scale up the recipe. One kg of dough won't mix properly, let alone 500 g. I switched to my mixer's 5 quart bowl as suggested but that didn't help at all. I even tried the paddle rather than the dough hook.
Vacuum mixing the dough just made a mess.
In an attempt to compensate I used a two and a half hour bulk fermentation with additional folds. The loaf still didn't bake properly. The bread came out of the oven with a shatteringly crisp crust. But when I cut into the loaf an hour and fifteen minutes later the crust was flaccid and the crumb was still warm. I confess I am more used to my baguettes mixed in the Zojirushi.
I have a 1.5 x poolish going as we speak. We shall see. Even if scaling up the recipe is the solution it doesn't solve the problem that I am one small* person who can't eat kilograms of bread a week. I feel a bit betrayed.
*OK, medium sized.
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On 11/10/2017 at 2:23 PM, Raamo said:
How did you do the proof step? It's listed to be as short as 30 for just that reason. I find if I do it in my steam oven on proof it doesn't take as long.
Forgive me, I only just realized this was a question...as I recall I proofed for an hour and fifteen minutes at room temperature. The CSO manual suggests steam proofing dough at 100 deg F. for 30 minutes.
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1 hour ago, Kerry Beal said:
I was quite taken by the gelatinization on the surface of the loaf under the influence of steam.
Kerry, in the oven picture above, what is the dough resting on? When I bake loaves in the CSO I use a thin sheet of Teflon.
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1 hour ago, Jim D. said:
Not that this quote will completely clear up the difference between paste and butter, but this is what Fiddyment Farm has to say:
Our Pistachio butter and paste are both 100% pistachio! Our paste goes through a multi step process which makes it more fluid, ultra smooth, and mixable where our butter is similar to old fashion peanut butter consistency.
Odd, I would have guessed the other way around.
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9 hours ago, rotuts said:
interesting that you bring up Raymond Calvel
two points :
what does MBr say about flour on the finished bread ?
and those tiny cracking bubbles on the crust ?
RC had strong opinions on both subjects I recall.
and Im not in any way bering critical of the above two loaves
or or less first come scrolling up on this thread
nor those who baked them
Id gladly enjoy each loaf
right now
my copy is said to be out for delivery.
From The Taste of Bread, Color Plate 11: "Bubbles on the crust, a result of retarding whole loaves at refrigeration temperatures, are well received in North America. In France bubbles are considered a defect."
Modernist bread (4--11) quotes Steven Kaplan: "It looks like it has eczema."
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42 minutes ago, kayb said:
They do have their good points, though. You can get another pricy duck. Littleness is priceless, and all too fleeting.
...Contemplates shifting volume of Johnathan Swift over to the cookbook pile.
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If needing to add oil to pistachio paste, why not pistachio oil?
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1 hour ago, blue_dolphin said:
I like Kenji's Hasselback Potato Gratin but it makes a lot and while the leftovers are good, that fact that I'm the only one eating them is not
!
Last night, I scaled down the recipe ~ 6 oz of small potatoes (weighed after slicing), ~ 1.75 oz cream, 0.5 oz Comté, 0.25 oz Parm, small clove of garlic, thyme, S&P and baked in a 1 cup Pyrex custard cup.
I feared the small dish might dry out too fast so I used steam-bake on the CSO. Temp = 400°F, first 20 min covered with foil, as directed in the recipe, then uncovered.
Worked nicely and produced a nice crispy top and creamy potatoes.
When one is baking with steam is it really necessary to cover a dish with foil?
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Raymond Calvel objects to potassium bromate use on the grounds that "...the gustatory properties of the flour are profoundly changed for the worse, and the taste greatly diminished." The Taste of Bread p18.
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I had to contact amazon tonight about a broken piece of culinary apparatus. The representative told me they were doing a system upgrade but she would call me back in two hours. Well it was well more than two hours but she faithfully called me back. When she asked if there was anything else she could help me with I explained I was an old woman without a vehicle who depended on amazon fresh and I asked her to pass my feedback to the executive that discontinued it.
She said she would pass my comments to her supervisor. She also said I could keep the damaged strainer. (Though I'm still wondering who in their right mind would pack and ship a mesh strainer in a paper envelope?)
My son's family uses Blue Apron. Who am I to judge?
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I have no specific experience but a few minutes of steam bake circa 350-375 F. works for reheating bread or just about anything.
Steam is your friend.
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7 hours ago, Toliver said:
I am a US Prime member and the price you see may vary.
I am a US Prime member and one can always use another ramen book.
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1 hour ago, Raamo said:
Sea Scallops with smashed red potatoes and MB's country style bread. Hagafen's Dry White Riesling - 0% RS went along nicely.
I have to ask...what is "0% RS"?
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1 hour ago, Kerry Beal said:
Nope - it won't - you need a millstone grinder apparently.
Thanks for checking, Kerry. My Waring WSG60 makes nut paste adequate for my purposes, though I've yet to try pistachio. Currently I find myself re-researching flour mills. For some reason.
Baking with Myhrvold's "Modernist Bread: The Art and Science"
in Pastry & Baking
Posted
I think baking preformed loaves directly from the refrigerator is the idea.
What I do though is to refrigerate the unshaped dough and then shape before baking. The way things are stashed and stuffed into my refrigerator a preformed loaf would not stay preformed for long.