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Raamo

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  1. Do I have a newer model - or do I put less fries on the tray? I've pre microwaved fries and put them on frozen and I can't go too long or I burn them. Prawns are bigger so maybe that's why.
  2. I've had zero problem getting toasty fries, so even if it's not the most powerful it still crisps up nicely! I haven't needed to rotate the rack, I've tossed the items on it twice, but often I haven't had to.
  3. First Chris Young's video about fries that explain how an air-fryer work and then I think seeing Air Frying instructions on Toaster Strudels got me thinking... Visit to Williams Sonoma after reading far too many reviews and we have this in our house that fits perfectly and it's BLUE! The pro version is too deep. I had just made french fries for lunch in it, here it is next to our vacuum sealer. On top of a cutting board so it doesn't damage the granite. I've used to beak bread, bake meatballs, and make a lot of fries...
  4. Raamo

    Lunch 2024

    Lamb Meatballs with ras el hanout, tomato sauce with ras el hanout.... onion in both, garlic in the sauce.. Fries in our brand new airfryer - I'll post a picture over in airfryer topic. Bread to make sure none of the amazing tomato sauce is left. I made the meatballs and sauce last night, since I didn't figure I'd have time to do more then cook the meatballs in the steam oven, heat the sauce in the microwave, the fries in the air fryer, and the toaster for the bread
  5. Sourdough Focaccia, First time we've made this with a sourdough levain. It's 1/3 the dough in a 9x9 pan. So tasty!
  6. Raamo

    Dinner 2024

    Modernist New York Style Pizza, this time made with a levain instead of yeast! Worked just fine, the dough seemed a little easier to roll up big, so I think the water content was higher.
  7. Raamo

    Dinner 2024

    So I've got this ham I've been doing with potatoes.. but I'm out. We have lots of acorn squash... So I took 1/2 an acorn squash, cut it up small and put in our steam oven at steam + convection 320f. In 7 mins it was ready to go into some butter... OMG this is so good. Of course I've got the 2019 Chardonnay from HDV's Le Debut (younger vines) Very yummy!
  8. Day 3... Rye setting w/ Proof, program number 31... Never used this before: Looks closer to the white bread then the multigrain bread option...
  9. The 2nd loaf of Balser brot I baked using the White Bread proof and bake... It's darker.. so this mode must get hotter. Both loafs were 200f when they came out of the oven... There's a third option: Rye Bread.. how will that be different? Perhaps I try that tomorrow.
  10. Thermador Steam oven from 2014, guessing todays models are even more crazy.
  11. This weekend I made Balser brot. It only has 5 ingredients: Bread Flour, Water, Mature liquid levain, rye flour and salt. In interest of time I proofed and cooked this loaf in our steam oven on the multigrain setting. It's got a different texture then almost anything else I've made from the book - I'll try using the white bread setting on the oven tomorrow to see if it makes any difference. The crumb seems like it really did rise correctly in the steam oven. I was watching it during the proof portion and it sure jumped up in size. It's a comparable size to the ~400 gram loafs I make with other methods.
  12. Here's the 3rd and final loaf pre banking, I like this picture best. I haven't cut the top yet. It looks like a slime: Parchment paper was used for the last 2 bakes. I found for sourdough you want the dough to be in fridge overnight. At least for our steam oven this works best.
  13. Reporting back, we like it, the cherry flavor is overpowered by the chocolate unless you get a piece with out chocolate. My favorite chocolate bread I've ever had was in Japan in the spring of 2018, I've talked about it on this forum some and it's likely not something I can make because we don't have the same ingredients they use in Japan. My wife likes chocolate even more then I do, so she calls this a hit.
  14. We finally took the time to make a sourdough starter... So this is my first real time making sourdough at home, MB's Modernist Sourdough: Modernist Pantry had a video where they make a cherry pie and chocolate sourdough bread from MB... so finally we said OK. Our starter is called Han II. Han is our cat I don't like this better then French Lean Bread, but it does open up more flavor variations. So that's next weeks challenge. My wife wants to do the cherry pie and chocolate one next...
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