Raamo

March 15

On 3/10/2024 at 10:53 AM, Laurentius said:

You must know some secret I don't. Last night I AF'd 10 frozen panko-breaded prawns in the Breville, and it required multiple tray and morsel turns to get somewhat even results.

Breville acknowledges this in their instructions, and that's why they included a "turn reminder" feature.

Have you noticed the AF function almost always takes longer than recommended on the food packaging? These prawns were supposed to bake 8-10 minutes at 400F; I had to AF them for at least 15 minutes at the same 400F to turn them brown.

Don't get me wrong, I'm thankful to have the Breville.

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.

March 9

4 hours ago, Laurentius said:

I've had a series of Breville toaster ovens. I like most functions, except it isn't a particularly good toaster, and I think the air fryer is underpowered (just a scosh more air movement than the convection setting), and the AF rack usually requires rotating.

Overall, I'm happy to have such a Jack-of-All-Trades appliance, because it obviates the need for multiple larger and single-use ones.

Enjoy the Breville!

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.

March 7

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...

March 7

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

March 4

Sourdough Focaccia, First time we've made this with a sourdough levain.

It's 1/3 the dough in a 9x9 pan.

So tasty!

February 27

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.

February 21

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!

February 20

Day 3... Rye setting w/ Proof, program number 31... Never used this before:

Looks closer to the white bread then the multigrain bread option...

February 19

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.

February 18

13 minutes ago, ElsieD said:

@Raamo. What kind of an oven do you have that has all these different settings for bread?

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Thermador Steam oven from 2014, guessing todays models are even more crazy.

February 18

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.

February 13

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.

February 12

On 2/5/2024 at 3:28 AM, FlashJack said:

Be prepared for disappointment. I did it. Totally overrated. Report back.

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.

February 6

On 2/5/2024 at 3:28 AM, FlashJack said:

Be prepared for disappointment. I did it. Totally overrated. Report back.

WTF folks seem to like it. So we'll see

February 5

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...

February 5

Lunch today, homemade meatballs, and tomato sauce made from MP's Pizza sauce + jar of canned tomatoes + fresh tomato + garlic

January 30

It was Pizza again last night. What's interesting about this batch, it's the first one where I had used up the last of the 20lbs of Tony Gemignani's "California Artisan" Type 00 Pizza Flour - but I ordered 20 more pounds so we had enough! That's a lot of pizza since end of 2021 when I received the prior order.

The sauce is MP's sauce as a base, but I combined it with 1/2 a small jar of tomato paste and then added a little water to fix the consistency, that ended up being 300g of sauce (I don't know how much I started with). We put on about 80g and it's very saucy and excellent if not a little messy

January 22

3 hours ago, chromedome said:

Thanks for the reminder. A little while back, when my GF and I visited our area's first-ever Popeye's to see what the fuss was about, the red beans and rice were her favorite thing. She can't eat pork any more for medical reasons, but the bacon fat in the rb&r thankfully didn't trigger a flare of her rheumatoid arthritis. I told her that I'd make it for her at home one day with RA-friendly ingredients, and promptly forgot.

I'll probably run with that recipe as a base, but use Beyond Sausage and a cured rabbit for the meats. It's certainly good weather for it!

It wouldn't totally work with mods. I can't stand andouille sausage so we used fresh local sausage from our local grocery store. I cooked it sousvide and only added it to the bags as we froze them. They didn't contribute to the main dish at all! (My wife won't eat the sausage)

The ham is there 100% for flavor and fat - so anything that would provide that would be fine. It's basically a ham stock with the holy trinity of veg.

We've made it with a smoked ham hook per the recipe, This time it was Berkshire ham from December - we froze the bone section and put in a bunch of fatty meat as well.

January 21

Serious Eats Red Beans and Rice

We make a double recipe of this each year for the past few. Last year it was too watery... so this year once we took everything solid out we boiled the liqud down until it was like gravy.

And this is the best time yet!!!

January 15

Meatballs and tomato sauce with spaghetti noodles.

Noodles were store bought, sauce is home made. Sauce is onions, garlic, oil, canned tomatoes from last summer, and fresh basil.

Meatballs are beef and pork + meatball ingredients;)

December 3, 2023

I really like hash, and we have duck fat in the freezer... so potatoes + duck fat to bath in.... toss in sausage, onions and an egg on top.

Yummy!

November 25, 2023

So for t-day I made dark meat turkey confit from MC. We had left overs.

So I cut it nice and fine, we cooked some diced celery in butter, added some reduced turkey stock and finally added the confit and placed in puf pastry cups.

Works really well!