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Everything posted by Raamo

  1. HOST'S NOTE: This post and those that follow were split off from the pre-release discussion of Modernist Bread. ***** Figured I don't need to dump all this into the contest thread - so I'll post here. My journey to making my first MC loaf. Her's the poolish after >12 hours: Not pictured - water with yeast in it below the bread flour and poolish That went into the mixer and not long later I had a shaggy mass: That rested for a while - then mixed until medium gluten formation - a window pane that was both opaque and translucent (no picture for that slightly messy part) Folded and rested, folded and rested, I think this is 1/2 the mass now ready to rest one final time. Proofed it in the oven - I have a picture of that but it's just foggy window oven Then it went into the oven, here it is at max temp - 450 with steam turned on. Completed loaf: \ And the crumb - this is awesome bread:
  2. Dinner 2018 (Part 1)

    Tonight we tried something new again: Hot and Numbing Sichuan Chicken Salad (Bang Bang Ji Si) from serious eats: http://www.seriouseats.com/…/sichuan-chicken-salad-chinese-… Chicken cooked sousvide at 150f and shreaded and mixed with a bunch of spices! Pretty interesting - basically an Asian chicken salad.
  3. Dinner 2018 (Part 1)

    My wife thought since we have had awesome beet salads at fancy restaurants before we should try to make our own. Butter lettuce, roasted beets, toasted walnuts, grated parmigiano-reggiano, balsamic vinaigrette, and fresh ground pepper. Served with toast from the white sandwich bread I made earlier. Verdict: amazing!!
  4. Today I made White Sandwich Bread, not sure why they say to egg wash or put oil on top - got WAY too dark, it's rich enough I am not a fan of eating this "fresh" but it makes awesome toast and since there's 40g of sugar in the 1kg loaf - the toast browns nicely. I made this in the pullman loaf - but left the top off - which is pretty much required if you're trying to use 1kg of batter. Not sure what I'll do next, this one supposedly gets stale after 48 hours - but since it's bound for toast and possibly french toast I'm not as worried.
  5. Bread seems like the place it might not matter - other baked goods if the PH is important to obtain a desired effect - it would be more important to get the right kind of cocoa.
  6. You are talking about smart speakers right? They maybe always on but only listening for key words. https://www.wired.com/2016/12/alexa-and-google-record-your-voice/ Nothing you say gets sent out until you say the magic words. Easy to monitor your wifi data use from the device to prove that to yourself.
  7. Interesting, never heard of it before myself, from google: Black cocoa is cocoa powder that has been heavily Dutched. If you've ever had an Oreo cookie, the outer cookies are a good example of black cocoa. Because it has a strong, very brusque flavor, it's best used in conjunction with another cocoa powder and is mostly used to boost color. Seems king author sells it.
  8. So today I decided to try the second chance sourdough since my starter proved to have little lifting power (I feed once a week in the fridge... after a month of daily feeding) Anyway it's yummy, though not as sourdoughy as the sourdough I made earlier with the same starter.
  9. I decided I wanted to make Ciabatta, and I was impatient so I made the direct ciabatta.... and then I said sure lets make the full 1kg at a time... Proofing took forever, and it overflowed my container - making quite the mess. Anyway it worked and it's tasty, but it made me swore never again to make 1kg "loaf" of ciabatta at once again.
  10. Dinner 2018 (Part 1)

    Bibb Lettuce + Bacon with Balsamic Vinaigrette & Fried fingerling potatoes. Yummy!
  11. Dinner 2017 (Part 6)

    BBQ Pork (MC Style) 72 hour @ 150F pork shoulder, memphis style BBQ sauce, and fried pickels! Using MB Buns! So Good! Yesterday we also made the slaw, but didn't feel like making that tonight (did this for friends, but didn't take pictures last night) Last time I did this (some place on this site are pictures), I also made the beans... too much work I didn't bother this time.
  12. Made Hamburger Buns (used for pork bbq), Pain De Mie, and Cinnamon raisin bagels!
  13. So yesterday I made the Buns (went with 150f 72 hour pork shoulder + homemade Memphis bbq).. Today I mixed up Pain De Mie (that's proofing right now) And just a bit ago mixed up bagels.... And this happened: The mixer is likely ~16 years old, and it's the original hook. At least a replacement is only $11 on amazon. The dough was pretty close to fully ready for the raisins and cinnamon, did that by hand...
  14. Dinner 2017 (Part 6)

    On weds I wanted to buy pork shoulder, but I wasn't feeling well and accidentally bought lamb shoulder.... My wife not liking the idea of expensive cat food researched and found a recipe for Lamb Kofta and for the first time in her mostly-pescatarian life, made meatballs with a red meat! There was plenty of spices and other things in these so she didn't think they were terrible, just very strange. I found them quite good though next time we'll buy ground cloves instead of trying to smash them in a food processor. I did make it out later in the evening to get pork shoulder - that's been in sous vide bath since Weds night, will be dinner tomorrow.
  15. Lunch! What'd ya have? (2017)

    The MB pizza recipe makes 1kg of dough, here's pizza number 2 in all it's glory - it was lunch today. My wife doesn't do pepperoni, and I like very light cheese so that's how we roll.
  16. Dinner 2017 (Part 6)

    Pizza - with MB's 1st Pizza crust - yummy!
  17. Lefse!

    I think it's just lots of time to make in small batches - so the price goes up. The only time I've had lefse I HATED was when it was made with instant potatoes - don't EVER do that.
  18. Lefse!

    So I'm 7/8 Swedish, and grew up around a lot of American Scandinavians (most came over mid 1800s). So one thing I had fond memories of growing up was Lefse. Anyway a long time ago now - my wife and I decided we'd make lefse, got the griddle at a Swedish store in a small town in MN, the sticks and rolling pin too. So a few times a winter we cook up the potatoes (since we got the steam oven we just fill the plan and let that do the work), rice them, add butter and milk/cream. And the next day she kneads the potatoes with flour, rolls them out and I cook them on the griddle. We don't really have a recipe - started with some but now we just wing it. Anyone else? They sell this in the supermarkets in MN, but it's pretty expensive. My wife's hands kneading the "dough" Sticks for flipping, and tongs w/ paper towel to remove the burnt flour. Now rolling, first with normal roller, then with special roller. The stack!
  19. Lefse!

    Just AP flour.
  20. Dinner 2017 (Part 6)

    Sunday's dinner, my wife said I had a tough week so she decided to buy me an american wagyu steak. I cooked it sousvide of course and finished on the stove, I don't eat steak very often but it was pretty good. The potato was steamed and shortly after this picture taken smashed
  21. Dinner 2017 (Part 6)

    Fried Catfish coated with Cornmeal+ Succotash! Very nummy!
  22. Roasted Cauliflower

    I didn't realize Roasted Cauliflower had it's own topic. But it does deserve one We found out how good Cauliflower can be at our local Sri Lankan restaurant, they have deep fried cauliflower. We have an awesome indian cookbook that has a recipe that's simmilar - fried cauliflower in chickpea batter w/ spices. And now thanks to finding a recipe for pasta with Roasted Cauliflower which I posted in Dinner 2017 I can see why it has the love. This is so much better then boiled CF with cheese sauce (melted Velveeta) which is the only way I'd known cooked CF before... and why I hated the vegetable as a child..
  23. 2nd try at Bagels - this time cinnamon raisin bagels! I think our yeast needs to be replaced - as they're rather flat. I proofed them in my steam oven for longer then listed - took forever to get to finger test working, so I think it's just tired old yeast. They did float in Lye bath this time - so that tells me my first attempt needed to proof longer (and 14 hours in the fridge wasn't enough time) I used up the prior instant yeast - so I was working on the other container we had (which my wife had been using to make bread pre MB) They have the crumb of a bagel and the taste of cinnamon raisin so bagel attempt number 2 was mostly successful
  24. Dinner 2017 (Part 6)

    Pasta with roasted cauliflower, garlic, and walnuts. From ATK's cooking for two cookbook. Very tasty!
  25. Lunch! What'd ya have? (2017)

    Today we had Risotto! From MC - with corn and a nice Chardonnay from HDV: