Duvel

Yes. But in which ratio ?

Pulled duck leg (thanks SV), together with all the fixings I could find in the fridge to make fajitas. Kind of cumin-scented romesco sauce, sour cream, chipotle tabasco ... Served with duck fat-roasted potatoes 🥳

🥳 I miss the calçotada ...

I used a commercial product. My plan is to make some for the next batch now that I have the soup in the freezer. Ivan Ramen uses about 8% rye in their ramen noodles. In Japan, the addition of a certain percentage of different flours (usually wheat, differently milled or with more bran) has gained popularity in recent years.

I understand that the iPot is a regulated pressure cooker. I cooked many stocks in my regular pressure cooker, and none turned out emulsified. As the pressure inside the pot is regulated there is no boiling retardation and the associated bumps that aid the emulsification. So, even if the iPot would be - in terms of control - far more advantageous than a regular PC I am afraid it reaches it‘s limits here as well ...

The pressure cooker does not really agitate the broth. That’s why pc’ed stocks comenout pretty clear. For the ramen soup I envisioned, you are aiming for the opposite ...

It does not work in the pressure cooker. You need the agitation of the vigorous boil to mechanically support the emulsification process. What you can do is use the pressure cooker to break down the collagen for some time, and then do a final conventional boil to emulsify the fat. But having that huge pot boiling away on the stove for half a day and watching the progress is strangely satisfying ...

I had a serious hankering for Hakata ramen for quite a while now. So yesterday went out to get a few pounds of pork neck bones and some chicken legs for some additional sweetness. First, they were parboiled ... Then scrubbed clean, immersed in cold water and brought to a vigorous boil for the next 10h ... In the meantime, the tare was prepared. It’s good if all the toys get to be used at least once per year, so I made freshly shaved katsuobushi, which together with dried ceps and kombu built the backbone of the tare ... Steeped at 178 F (as per Ivan Orkin), then augmented with mirin, sake, shoyu and anchovies (in lieu for the dried sardines I was not able to source). By now, the collagen within the bones had broken down and emulsified the fat. After the soup was finished, about 1.5 L were separated and boiled in the pressure cooker with some aromatics and additional chicken skin for 45 min, before being pureed to add a bit more body to the soup. Finally, the bowls were assembled with chashu, tamago (both prepared already on Friday and stored in the braising liquid), spring onion, wood ear mushroom, beni shoga and nori. And a bit of spicy red miso directly added at the table. It was very good 🤗 And as a little reward I have about 5 L of basic broth for the freezer and some 500 mL of tare, too ...

I used to do that before I got my baking steel sans the cookie sheet (for example here). Just directly on the bottom of the oven with a piece of baking paper (that can be removed after about 1.5 min to facilitate browning) ..

I see - thanks ! Again, I have no reference and assumed the press is the “go to” solution. A quick cross check on your favorite search engine shows that flour tortillas are seemingly preferably prepared by rolling out ...

@weinoo was showing his attempts to make flour tortillas via a tortilla press. @blue_dolphin was showing her results, “complaining” they were not round. I was wondering whether there is any advantage (texture wise) of using a press rather than rolling it out, which would allow for adjusting the shape, rather than the one shot approach of a press ...

Oh sorry ... I got the advantages for corn tortillas from a preparation perspective. I was referring to the recent posts on flour tortillas, specifically ...

As this is not a food I had any appropriate contact with: what is the difference texture wise between pressing the dough in a tortilla press and rolling it out with a rolling pin ?

That was my assessment as well, based on the look and the description on cooking them (just browsed through). I have to admit I never really “got” Abalones ...

The little one has a regular cold, my wife made a mistake and took a 350 g piece of roasted salmon (plus side salad & pasta) to work, so basically I could cook dinner just for me ... Spicy it is 🥳 Gong Bao Ji Ding (宫保鸡丁), no other things needed. Yeah, except that highball, but it really was a bit spicy ...

I use Gin frequently instead of juniper (especially the straightforward types like Beefeater) in braises. Most probably because the flavors seem fresher (which could be a turnover thing 😉) ...

It is a tasty burger. My favourite sweet soy flavoured burger is this one, though ...

I think that was implied 😉

Another „everyday“ bread - same ratios as above, a little higher finishing temperature (220 oC instead of 210 oC). A bit more caramelization (of course), everything else remained the same ...

„Everyday“ bread - straight yeast, 60% wheat, 20% rye, 20% spelt @70% hydration. Baked in an enameled cast iron ...

Trout, rubbed inside with garlic, thyme & organo and roasted in the oven. Accompanied by roasted cauliflower with sesame yoghurt sauce and a chickpea stew ...

Sure. The technique to create the flaky texture is described here nicely, but I use slightly different ingredients and proportions: 500 g flour (type 550, so strong flour) 240 g water instant yeast (for 500 g flour) 6 g salt 6 g baking powder 25 g neutral oil plus some more for brushing Combine all ingredients, make a smooth dough and let rise for 30 min. Divide into 8 pieces, roll out each on into a flat strip, brush oil on top and fold (see above reference). Roll up tighly and flatten. The will look like this - you can see the snail structure: Let rest for 15 min, then roll out some more to about 12.5 cm. Let rise for 15-30 min more, then bake on a baking steel at full whack for 4 min (or pan fry from both sides for 2 min).

The “layer” under the fried chicken is chicken leg as well (kind of spam or chicken ham) ? If that sauce would have some bite, e.g. real Mala I’d give a try. But we know that bold flavors is not a hallmark of McD China (or anywhere) ...

I so love peeling those ... happy childhood memories !

Sunday night is pizza night, but ... I bought a rather large piece of „Dicke Rippe“ (pork breast tip), that needed to be cooked. So, why not combine ? I braised the pork in soy/wine/aromatics to make a very aromatic version of red cooked pork and made some „mo‘s“, which were cooked on the pizza steel ... Structure of the bread came through nicely. Topped with cucumber (not going into the „traditional“ debate here), cilantro and some chili crisp ... There is no way to make this as good looking as it tasted. Little one agreed ! Enjoyed together with „Alice in Wonderland“ (1951 version) 🤗