JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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Pizza Margherita for dinner three of the last four nights. Two, including tonight's, were excellent, one was not that great. I think I now have the parameters dialed in. Of course I am certain I can still do better.
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"Autolyse" grates my nerves used as a noun. My bread undergoes autolysis.
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6 hours ago, KennethT said:
Is there a discussion in the book about the purpose of adding ascorbic acid? I just saw the contest #2 in which the recipe called for it. I'm curious because a woman I know on the internet used to work in a bakery in Vietnam, and said that to get similar results to the banh mi there, you need to add ascorbic acid. Does it act as a gluten relaxer? Traditional banh mi have a very tender and crisp crust, and a very light and tender, relatively closed crumb.
If it helps, according to MB (but not Wikipedia) Ho Chi Minh used to be a baker at the Parker House Hotel.
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11 hours ago, Kerry Beal said:
Jim - at the NW chocolate festival - we had a Premier grinder at one of the EZtemper tables - @Alleguede made hazelnut and almond praliné with toasted hazelnuts, roasted almond, caramelized sugar and a bit of salt. Not only was the grinder running a draw to our table - but the smell of the praliné as well! We did discover that letting it run overnight tended to dim the hazelnut flavor - but by god that stuff was smooth the next day.
We made some gianduja with it using the nib to bar chocolate that we made in the Cocoatown grinder that we had on our other table. We molded it up in the little flower mold I usually travel with - cut them in four. I turned my back for a few seconds and the crowds decended like a plague of locust and they were all gone. Thank heaven we had set aside a couple of pieces to impress the folks who provided us with the grinders
Oh yeah - are you coming to the Workshop this year? @Alleguede and I plan to run two masters classes - one on the pastes and praliné. We hope to have the Premier people there and run a number of their units - which will then be available for people to buy and take home. So if you are coming - bring a big suitcase.
Is this a stone grinder? Will it grind grains as well as nuts? If so will it produce a fine flour?
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8 hours ago, TicTac said:
Would like to hear about the Bugialli's lasagna al forno recipe - please!
The Fine Art of Italian Cooking: The Classic Cookbook, Updated & Expanded
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3 hours ago, weinoo said:
This might not be exactly what you're looking for, but Gustiamo has some nice products, and I've never been disappointed...
Olive oil?
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Leslie, MB calls for adding yeast before the autolysis.
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9 hours ago, Duvel said:
That's where Knoedel come in handy ...
I confess I had to google them...Eat Your Books found me a recipe.
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I am sick of bread.
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Last night's pizza...
Details here:
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On 11/12/2017 at 12:59 AM, Duvel said:
The second half of the batch made a decent pizza dough.
I can't top @Duvel but I too made some of my leftover MB dough into pizza, pizza Margherita, baked on my new DeLonghi...
Best pizza this old thing has made. I detest fried pan pizza. Detest I say, Kenji notwithstanding. I couldn't quite achieve char on the upper crust but I got brown spots, and not a few black ones on the bottom!
Brings back primordial post war memories -- my first pizza, the most wonderful slightly underdone pizza on the Seaside boardwalk. Back when basil did not exist. Back when one wasn't sure the Neapolitans were friends or foes, the sunken tanker could still be seen off shore, the arcades featured storm troopers, U-boats, and little yellow men in aeroplanes. And if history is to be believed not a few of the patrons a few years before had been U-boat crews on R&R.
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35 minutes ago, gfweb said:
Food trucks.
Stand in line. Eat with plastic utensils off of styrofoam trays whilst standing outdoors.
Id rather do McDs
And I despise McDs
Do you dine at many music festivals?* Whilst standing outdoors? How 'bout sitting in the mud.
*not counting Glyndebourne.
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Hadn't made waffles here for many a long year. But since now I can...last night I mixed up a batch, technically half a batch, of Marion Cunningham's ubiquitous yeast raised waffles, this version from The Cake Bible p105*. From perusing this thread it seems most folks retard Marion's batter overnight in the refrigerator. In contrast Beranbaum instructs: "Cover the bowl with plastic wrap and let stand overnight at room temperature." Is there any point to refrigeration?
Note I did make a change to Beranbaum's recipe beyond cutting quantities in half. I used instant yeast and substituted additional whole milk for the water.
Here is the result:
First waffle from first batch of new recipe on a new, untested machine. No oil or butter necessary.
My standard waffle recipe of longstanding has been the sour cream waffle recipe from Joy of Cooking. Both have nice flavor. The yeast raised waffle is easier. One bowl! And has better texture. Of course the yeast raised recipe requires more elapsed time, yet far less preparation time.
Anyhow, every waffle was picture worthy. I lost count of how many waffles I actually ate, but I listened to the Hammer Klavier sonata three times.
*credit to Eat Your Books.
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Last week I got a DeLonghi griddle. I opted for the CGH1030D over the CGH1020D because it does Belgianesque style waffles. (Should one own a CGH1020D, the waffle plates are available separately.)
I am very pleased with the DeLonghi. No muss, no fuss, no sticking.
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1 hour ago, Anna N said:
Baguette crumb using the direct method lean French dough.
That's beautiful, Anna!
By the way, are you eating all this bread?
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I am six foot.
And quite seriously my problem is reaching things down low.
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5 hours ago, Okanagancook said:
Surprisingly easy.
I don't buy that for one minute.
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5 hours ago, Anna N said:
Just to be clear the vacuum is used to autolyze the flour and water (and yeast) not to mix the dough.
I may be wrong, but the heading of page 3-108 reads: "How to Perform an Autolyse (and Mix) by Pulling a Vacuum on the Dough". And in step 6, removing the dough from the bag, they say: "The gluten is now practically developed."
The last step is stirring in the salt.
Edit: I'd be inclined to add the salt initially along with the yeast and such. Then after initial mixing divide the dough in half and bag each separately. Vacuum each bag and retard one in the refrigerator while continuing to ferment the second.
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"There are distractions that can tug at you during every step of bread making. Mistakes can happen anytime to anyone, including the common misstep of mixing up the weight of the flour and the water,* which results in more of a batter than a dough."
*I have done this.
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3-108 describes the technique of mixing by pulling a vacuum on the dough. I would like to try it. The procedure calls for sealing the bag. But I don't see the point of this. What is the benefit of sealing the bag? Is it to keep the dough surface from drying?
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The best place I know of that serves quacamole makes it with a fork.
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I like the possibility of getting food.
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1 minute ago, Anna N said:
Damn. I can’t get fresh food from Amazon but I put in an order for some bread flour yesterday and it arrived on my doorstep around noon today. I can’t get it any faster than that no matter what I do. And it was so much cheaper than from my grocery service.
Amazon Prime Now (again according to The WSJ) offers one hour delivery time.
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According to The Wall Street Journal amazon recently appointed the executive in charge of Whole Foods to head Prime Now and Fresh as well. They say it was his decision to kill Fresh in the suburbs.
Lasagna Wars
in Cooking
Posted
Not for Bugialli's recipe.