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Everything posted by JoNorvelleWalker

  1. Teo, thanks. I shall assay a higher protein flour. It is worth a try. But truly I don't believe the protein level of my flour is the problem. Remember that protein content of flours is measured differently in the US and Europe. According to the tables I have available American 11.7 percent protein flour is equivalent to French 13.93 percent protein flour. Also King Arthur Flour has been in business since 1790 and their hallmark is the consistency of their flour...recent recalls for E. coli or no. I am firmly persuaded my problem is with the mixing. I use a KitchenAid KSM8990WH. According to many authors bread dough is supposed to form a ball around the dough hook. My dough does not. It sits in a puddle in the bottom of the bowl. Unless I run the KitchenAid on ludicrous speed,* in which case the dough mixes but the resulting crumb suffers mightily. I have tested my gram scale with a battery of standard weights and the scale is dead accurate to the gram. *this may or may not be a joke shared with Europeans.
  2. Ann, your link does not work for me. (And Illinois is not exactly local.)
  3. I use King Arthur Organic All Purpose. Raymond Calvel said King Arthur was the best baguette flour in North America. It is 11.7 percent protein. But I am open to a suggestion.
  4. Funny looking loaf. (No baguette was baked tonight.) Looks like someone sat on it. Nice flavor though. And the mai tai helped my headache.
  5. Not Whole Foods, but foods. Two things I cannot live without: kewpie mayonnaise and six bottles of @feste's orgeat cannot be delivered. So I am told. The package was damaged. One bottle of orgeat usually makes it through in one piece but amazon has not yet discovered how to ship six glass bottles in one package. The last time I ordered more than one bottle of orgeat the bottles broke and could not be delivered. One would think amazon could save shipping costs by shipping more than one bottle at a time. But apparently not. And I need my kewpie mayonnaise...
  6. I am sad. I have an ongoing problem with getting my dough strong enough. Last week I beat it on high speed and got some strength, but my crumb suffered. This week I tried doubling my recipe to 1,200 g flour at 68% hydration to see if the larger batch would mix better. It didn't. By the Modernist Bread method I mixed 8 minutes on low, added the salt slurry, mixed 2 minutes more, and then 2 minutes on speed 2. I let the bulk fermentation go 3 1/2 hours, folding every 45 minutes, hoping to get strength. Even so the dough was sticky and hard to divide and shape. I am about to put a boule in the oven. It remains to be seen if the cuts will even open. I'm getting a headache waiting for dinner and I am not a happy camper. Updates will follow, maybe.
  7. No problems here. And most of the time I run my rack through the dishwasher. Though it is not that difficult to clean by hand.
  8. As was my response. But I have roasted poblano and serrano. The Philips may be even better.
  9. JoNorvelleWalker

    Dinner 2019

    I was wrong to blame King Harald. User error. https://forums.egullet.org/topic/150644-another-player-enters-the-sous-vide-field-paragon-induction-cooktop/?do=findComment&comment=2221806
  10. It pays to read the manual.* Last night I was deep frying chicken and potatoes. As I added my potatoes for their second fry the Paragon beeped and crashed. I assumed the charge on the battery of the Bluetooth adapter had run out. But no, there is a light to indicate that condition. All I would have had to do to continue cooking was to press the start button within one minute. I feel like a Boeing pilot. *In particular the Safety Note on page 5.
  11. Green bell peppers? Never tried.
  12. JoNorvelleWalker

    Dinner 2019

    I spoke of possibly cooking my chicken thigh on the Philips Grill. I did not. Chicken and Kenji fries were prepared on the Paragon: My power did not go off like it did for @ElsieD but my dinner suffered an amusing eventuality: after frying the chicken and during the second fry of the potatoes, the Paragon beeped and shut down. Apparently the Bluetooth adapter ran out of charge. It is possible to recover in this circumstance by plugging the Bluetooth adapter into the wall, but I just switched control to manual and let the pot of oil run full blast. Dinner is always interesting. Tonight's trauma is that my next shipment of kewpie mayonnaise will not arrive until tomorrow. That and that in the morning I get to clean up the spilled oil.
  13. Better guitar than organ meat.
  14. I'd be too ashamed to post a picture sober. But it is a large bedroom.
  15. @rotuts I have a Farberware rotisserie* that is also smokeless. I dig out the Farberware once or twice a year to make chicken mechoui. But unlike the Philips the Farberware is rather a pain to clean. And it is bulky and lives in the bedroom. While the Philips, in the dining room, is close at hand. Please let us know how you like your Philips rotisserie. *plus the obligatory spare.
  16. If it helps here you can see and smell a few wisps coming off the dry aged steak...
  17. I have five or six pasteurized thighs left in the refrigerator. I am planning to cook one thigh tonight but hadn't thought to use the Philips for it. Maybe I'll take one for the team. However I was disappointed when I tried cooking thighs from raw. The Philips gets too hot. https://forums.egullet.org/topic/158072-philips-avance-grill/page/2/?tab=comments#comment-2192483
  18. You make your mashed potatoes wrong.
  19. You make your mashed potatoes wrong.
  20. JoNorvelleWalker

    Dinner 2019

    Is that your oven?
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