justjackie

The best time of the year,new cookbooks in time for Christmas.I live in Brisbane In Australia and here are 3 new books I have just bought.Chin Chin is a very popular restaurant in Melbourne and Sydney.Part of a successful group of many restaurants.They publish their own books and this is the third from Chin Chin.Of course I have the other 2.Southeast asian,Vietnamese Thai you name it.So accessible for home cooks. Tony Tan so respected here for his cooking classes,this book has Bali and Asian recipes. Diana Chan a masterchef winner in 2017 ,again a mix of recipes from the area around us. Have a few others that take my interest,we will see how Santa goes this year.

I am in Brisbane Australia and would love to know thw manual settings for the bacon and egg piizza.If you have them for neapolitan pizza would be helpful good too as the woodfired setting burns the top too much even when on lowest upper crust setting. Love the oven and Pan pizza setting is fantastic,very even and faultless results.

Hi,Both are great books and easy to use. Also the whole range of Spirit House Books from the Noosa Restaurant and Cookery School are fabulous.They are Thai Food.

Hi,His name is Peter Turnbull,from Melbourne.Google Pizza steel Australia. He is also on ebay Australia. Got the largest one 10mm thick. Straight in gas pizza oven outside with a coating of coconut oil on the steel. Used Antico Molina Caputo flour for Pizza as per Modernist Cuisine at Home. Made the dough the night before.Brilliant. Baked for a few minutes and then grilled for a couple more in Roller grill pizza oven inside.Light as air just like their photo. Get the flour from Deni International in Mascot 25 kg bag.

Annforums I am in Sydney and just about to buy pizza steel from Melbourne. Did you buy one and are you happy with it

Hi,I would like to know more about how to make a good white flour tortilla.Do you use high gluten flour or low,or a mixture.Is lard the best ?I have an electric tortilla press and cooker but do not have to use this.Do you use baking powder or not.There seems to be two schools of thought?I do make them with a yeast dough but would like alternatives.