Raamo
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Everything posted by Raamo
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Finally got a Lamb Shank and made a curry from Modernist Cuisine. I striped the meat from the bone so it's not as pretty as the book. The salad it goes with is cucumber and black eye peas (sauteed so they might as well be nuts) Simply amazing!
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My wife got a dozzen organic eggs yesterday for ~$5.25, they were cheaper then the non-organic. (This is in Minnesota)
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So I tried to make sourdough and the starter failed. Added some yeast and made bread that worked but wasn't the best since I didn't wait long enough or something. So we made crutons with the one loaf that I made yesterday: This is ATK's 30 min tomato soup w/ our homemade croutons.
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I made 3 lbs of meatballs. Here's 3 meatballs from it covered in a tomato sauce I whipped up from tomatoes my wife grew that were in the freezer: Quite tasty, this is why I love combustion inc's wireless thermometer. I cook these in the oven and pull when hit 160F so I don't get dried out overcooked meatballs!
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Finally cooled off it's time to do Pizza! Of course today we set a record in the 70s.... but it cools down at night. MP Sauce and Crust, Onions + 1/2 sausage and 1/2 pinapple. So GOOD!
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From This cookbook: (eG-friendly Amazon.com link) Lamb Shanks with saffron and pomegranate + lots more. The sauce is amazing so we made Couscous. The roasted carrot recipe is also from the cookbook, we used bulgar wheat - and a spicy sauce on them. Very pretty meal.
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My very german lunch, sausage (cooked sousvide at 150f for an hour) and a home made pretzel (modernist bread) My
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Buns from Modernist Bread, but I replaced about 25% of the Bread flour with Whole Wheat flour. I like this way a lot better. . Sloppy Joe is from Savory Spice their: Sweet Jerk Sloppy Joes Jerk flavor is really good - was easy to mix with 1 lbs of ground beef.
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Tonight a new one from 1000 Indian Recipes page 348: Dried-Cooked Red Lentils with Cumin Seeds (and beets) The beets give it this fantastic color. There's a lot of flavor from a bunch of spices and a little heat from some dried red chili peppers.
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Duck + Lamb Kefta Tagine from The New Mediterranean Table by Sam Wadi. I've posted about this before I discovered local lamp producer and have made quite a few meatballs out of lamb. So turns out the texture of duck is not the same as lamb... so about 8oz of Duck + 16 oz of Lamb = 2nd+ time we had this. Sauce is still amazing. Tomato, Egg, Urfa Biber Harissa, Preserved Lemon. Now with lamb - one of my favorite recipes.
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https://arstechnica.com/health/2024/05/new-research-shows-gas-stove-emissions-contribute-to-19000-deaths-annually/ I love induction. But I don't think this will change much any time soon.
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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.
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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.
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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...
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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
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Baking with Myhrvold's "Modernist Bread: The Art and Science"
Raamo replied to a topic in Pastry & Baking
Sourdough Focaccia, First time we've made this with a sourdough levain. It's 1/3 the dough in a 9x9 pan. So tasty!
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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.
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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!
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Baking with Myhrvold's "Modernist Bread: The Art and Science"
Raamo replied to a topic in Pastry & Baking
Day 3... Rye setting w/ Proof, program number 31... Never used this before: Looks closer to the white bread then the multigrain bread option...
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Baking with Myhrvold's "Modernist Bread: The Art and Science"
Raamo replied to a topic in Pastry & Baking
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.
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Baking with Myhrvold's "Modernist Bread: The Art and Science"
Raamo replied to a topic in Pastry & Baking
Thermador Steam oven from 2014, guessing todays models are even more crazy.
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Baking with Myhrvold's "Modernist Bread: The Art and Science"
Raamo replied to a topic in Pastry & Baking
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.
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Baking with Myhrvold's "Modernist Bread: The Art and Science"
Raamo replied to a topic in Pastry & Baking
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.
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Baking with Myhrvold's "Modernist Bread: The Art and Science"
Raamo replied to a topic in Pastry & Baking
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.
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Baking with Myhrvold's "Modernist Bread: The Art and Science"
Raamo replied to a topic in Pastry & Baking
WTF folks seem to like it. So we'll see
