Joe Blowe

Sounds like you need a Thermapen! I've had the original model for a few years now, and I would definitely recommend it -- it overcomes many of the issues brought up by FG, in that its speed makes it so easy to take multiple readings. For example, I can check the temp on a roast chicken in about 7 seconds: poke the thigh, breast, etc. and the temp of each of those spots QUICKLY registers on the Thermapen. The thin profile of the probe also causes little damage to the item in question. http://www.thermoworks.com/

Unfortunately, the melted knob is your fault as it should never have gone in an oven that hot. However, the enamel should perform at a much higher temperature. It's defective, and you are a due a free replacement, IMO. That's my ChefMate pot, and it's been through 50-odd NNTK cycles...

Another no-knead recipe has been published in today's NYT, titled Soon the Bread Will Be Making Itself. The recipe, adapted from "Artisan Bread in Five Minutes a Day," by Jeff Hertzberg and Zoë François, is reprinted here. I'll be trying this out soon as I'm very curious to see how two-week old dough performs!

Commercial dishwashers are basically sanitizers. You still need a human to scrape and scrub the plates nearly clean, stack them into the tray, and then you blast 'em in the commercial unit until done...

Is that the correct time and temp? 1 hour 10 minutes at 500 degrees?

To quote myself: My Peugeot now serves out its life as a lovely bit of kitchen decoration. P.S. The Peugeot mechanism is the same throughout the line. Just pick a style you like if you go that route...

Maybe something like this: http://www.advancetabco.com/sink_details.a...h=FABSILVERSOAK Kinda pricey, though...

When ever I make something particularly fragrant, I run my HEPA air cleaner for a few hours (or overnight). Works like a charm. And as far as air fresheners go, I like Method and original Ozium.

Matthew is correct -- the closest you'll get here in the States is a top blade steak, or specifically a flat iron...

I knew there was a chance that this would come back to bite me! That would be the "New Joisey" pronunciation. As in Tony asking Carmela where's that box of shfooyadells! Correct pronunciation can be found here...

Yes, I believe it does help the flavor a bit. It's nothing approaching sourdough, but more along the lines of a biga. A touch more complex. And, I should clarify that my experimental loaves are 48 hours in the fridge in addition to 12 to 16 hours on the counter. I've hit the sweet spot a couple of times, but I continue to play around with the timing. If you Google Vogue bread "easy riser", you'll come across this blog entry. The ingredients remain the same, but, as you pointed out, the proportions changed slightly... And, again, I agree that this recipe does not approach the complexity of sourdough flavor, but I don't believe it was ever meant to do that. It's better than your basic grocery store schlock (of which I've purchased about 4 loaves over the past 12 months ), and it has spurred on a lot of people (including me) to expand their bread-baking horizons.

Well, it's been a year since Lahey’s no-knead recipe appeared. How y'all doing? How many loaves have you made? What modifications have you made? I'm on loaf number 49, and have played extensively with the recipe over last year. I've kept notes on results from short rises, long refrigerated rises, different ratios, etc. Here's the "basic recipe" I've settled on, the one that gives the best results for my schedule and tastes. Feel free to add olive oil, herbs, salumi, veggies, etc. 468 grams unbleached all-purpose flour 360 grams water 9 grams kosher salt 1/4 teaspoon instant yeast Mix the ingredients, cover, and let rest for 18 hours. After the initial rest, leave the dough in the bowl and turn/fold the dough over using a plastic/rubber/silicone spatula. Once you have formed a nice dough ball, dust the entire dough ball with rice flour and rest for an additional 2 hours. (You'll note that by this point you will not have actually handled the dough with your hands. Not that there's anything wrong with that. And, yes, I still like kneading by hand!) At the end of the second rise, roll the dough out of the bowl (the rice flour makes it nearly impossible to stick) into your cast iron pot that has been preheating in a 450F degree oven. Add 5ml of water to the pot before replacing the lid. Bake for 20 minutes at 450F. Remove the loaf from the pot and bake directly on the oven rack for an additional 45 minutes at 350F. This method results in a drier loaf (not damp in the center), and measures approximately four inches high at the center. It is not an "artisanal" loaf, but it's tamer crust makes it much more sandwich-friendly than the original recipe. The good part about keeping notes is that I can easily switch between the two styles depending on my needs for the day. I've also been playing a lot with extended rises lasting up to 48 hours. The results have been fantastic!

http://www.foodnetwork.com/food/recipes/re...6_37216,00.html http://www.gumbopages.com/food/veg/maque-choux.html

I should probably be posting this to the NNTK thread, but I'd like to share my latest iteration of that recipe with you: 468 grams of unbleached all-purpose flour 365 grams of water 9 grams of kosher salt 1/4 teaspoon of SAF instant yeast (my favorite yeast) Mix the ingredients, knead slightly if you wish, cover and rest for 6 hours. Refrigerate for another 48 hours. (That is the longest I've tried to date, and may even push it further!) Remove from refrigerator and leave on the counter for another 9 hours. Punch down and rest for another 2 hours. Bake. Results are as good (probably better) than the recommended straight 18 hour rise. That's the abbreviated version, and maybe I'll post all of my NNTK experiments in the proper thread at a later date. But this should give you an idea of just how flexible and forgiving refrigerated dough is...

If you look closely, the Mayor gave the owner the keys to the city earlier in the day (note the clothing). The only reason I watch now is for the continuity errors.

For the price, Costco fresh-roasted coffee kicks ass.

Sfogliatelle = shfoo-ya-dell or schvee-a-dell

Did you search the author's name? It's come up before

Oh, that ol' thing? That would be our beloved Cadco...

Maurdel: The knob pictured in my last post is 100% stainless steel. It's been through 45 rounds of NNTK bread, and still holding up beautifully...

Cabinet knob at Home Depot. $4.50.

Long answer: Short answer: Your money is better spent elsewhere.

You may want to try that search again -- "titles only" usually works better for a broad topic like this. After going through the same search as you, I've narrowed our house olive oils down to Costco, Goya, and Trader Joe's Kalamata and Sicilian. I haven't tried enough M.E. oils, but I do have an unopened bottle of Mustapha's that needs to be opened!

Yes yes! And be sure to click on through to the Q&A at the end of Mr. Kinsey's article -- the issue has been discussed at length...

Cream of tartar? Baking soda? Oh no wait, invert sugar!