Raamo
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Everything posted by Raamo
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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 -
Baking with Myhrvold's "Modernist Bread: The Art and Science"
Raamo replied to a topic in Pastry & Baking
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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Lunch today, homemade meatballs, and tomato sauce made from MP's Pizza sauce + jar of canned tomatoes + fresh tomato + garlic
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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
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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.
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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!!!
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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;)
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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!
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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! Even though doesn't look the best - taste is what counts here!
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Tonight, my favorite dish Kefka in a Spicey Tomato sauce from the The New Mediterranean Table. I had to make Ras el Hanout so here's the pictures of what all goes into it. Collection of spices that are roasted then ground: Then saffron (.9 g of it!) along with some flowers and orange (simply ground not roasted): Finally some stuff that's just pre-ground: Once it's all ground together you get: Pretty non discript but the smell / flavor is AMAZING. This is the much more complex version in the cookbook.
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Lunch today, I was digging through the freezer last week and found chicken stock. My wife remembered and suggested rissotto. So Risotto with a 2015 Chardonnay
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It got COLD in Minnesota but that means it's pizza time. First pizza of the season was dinner last night:
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America Waygu Ribeye with mashed potatoes and a glass of 2010 cab from whitehall lanes. Cooked to about 130F then seared, it was excellent.
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How do you take your whiskey: neat or with water/ice?
Raamo replied to a topic in Spirits & Cocktails
Harmony, I've had it before - I think in Japan so I spent a while hunting for this bottle. -
How do you take your whiskey: neat or with water/ice?
Raamo replied to a topic in Spirits & Cocktails
A few weeks ago I finally aquired a bottle of hibiki, I drink it like I drink my cognac: neat. -
I just read that part of the book last night, folks used ways to make salt that would normally not be profitable - but it was due to the war.
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So many words I didn't expect to come from Salt do, google lead me to this list: It forms all or part of: hali-; halide; halieutic; halite; halo-; halogen; sal; salad; salami; salary; saline; salmagundi; salsa; salsify; salt; salt-cellar; saltpeter; sauce; sausage; silt; souse.
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Yup, We also checked out Paper by same author I plan to read after.
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I'm reading a book on the history of Salt.... There were wars fought over salt access, salt was the key to preserving everything. Before refigeration the world was very different and salt was king.
