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Everything posted by Barrytm

  1. Looks nice. Just checked out the video on Amazon, loved how she pronounced the name each time.
  2. SLB, a hipster may not be able to help you make a new grate, but you might check Craigslist or other online list of services - to find someone local who is good at welding. The best would be someone who has experience brazing ( which is not welding ) and brazing is better suited to repairing cast iron. Welding can work too, but it requires a bit of skill . Depending on the number of cracks, it could be fairly inexpensive repair. Agree on the drip tray, that was the selling point for me.
  3. SLB, what I found was that using a sheet pan on the second rack was a little too far, using the broiler pan, which is bit of a pain to locate in the pantry, puts it up higher, though not as high as the top rack.
  4. I have the RNB 30, though I think when I was looking, the RCS was only offered with the sealed burner, or , I was just confused and thought that all RCS's were sealed, that is why I went for the RNB. If the only difference is 1 higher powered burner, that would be hard to justify for me, since I tend to not even notice whether I am using the 15,000 or the 18,000 burners. As to the simmer burner, on the RNB ( and may be true for the RCS ) you can turn the grate a quarter turn, and it lifts it up slightly, so that you get a lower simmer. The manual says to not use the top rack for broiling, instead use the second rack and the broiler pan, that puts the food a little farther from the broiler element than on the top rack, though I often just use a sheet pan on the top rack, and check it often and rotate. The area of the broiler it is pretty small, so you definitely need to rotate the sheet pan, otherwise the items right under will brown more quickly than those not directly under the broiler. I think you will be happy either way you go.
  5. Great looking pasta board. I make pasta usually once a month - normally fettucine and linguine, then freeze them wrapped in plastic wrap. One trick I saw posted online was to use the pasta machine to crank out the pasta in a sheet, then hang the sheets to dry ( I used to let them dry hanging from the oven racks with the oven off - except that the last time I did it, I came back a little while later and one of the dogs had eaten them off the rack, now I place the rack on boxes on the counter ). After they are drying 20 to 40 minutes, the sheet starts to feel leathery, at that time you can cut into fettucine, or linguine, of whatever shape you are using, and that way when you wrap them up in plastic, the noodles don't stick together) .
  6. Paul, nice setup, though you may want to try something similar to what Bert did with covering most of the grill with aluminum foil, so the heat is directed up to the area where the stone is, and then it would probably work a little better if you could find a longer piece of steel, so that there was a gap between the bricks and the pizza stone, that way, some of the heat would go up into that gap, and give more upper heat. As to Scott's point, the Ardore is a nice little oven, but the owner of the company sold the business earlier this year, and the new owners have decided not to distribute propane or gas ovens to the US. It was originally listed for a higher number , with an introductory price of $600, but that price expired, and it was listed at $1,000 for a short time, before they stopped selling it to the US. They still offer the wood fired Pizza Party ovens in Europe , but I am not sure if they are offered in the US .
  7. Paul, unfortunately, a grill is not a great place to make pizza, since most of the heat is from the bottom, you run the risk of burning the bottom before the top browns. Some have marketed items that are supposed to help make a decent pizza in a gas grill. https://www.pizzamaking.com/forum/index.php?topic=20334.0 That is from a post years ago, Bert subsequently made an MPO2 , I am not sure if he made an MPO 3, but as you can see, what he suggested was using foil to block most of the grate, so all of the heat of the grill was confined to the area where the pie was cooking. If Bert does not still offer an MPO model, you can try to do something similar with two pizza stones, and firebricks for the walls. Another option is the OONI, the Karu is about $330 if you go with a wood version, gas in an extra $90.
  8. Barrytm

    New Kitchen

    For the Thermador, how does it handle low temperature simmering? My recollection was that it would turn the burner on and off intermittently to get a low simmer. Some are fine with that , others found the noise of the clicker igniting the flame every few seconds upsetting. I am sure you have heard that dual fuel is more expensive, whether it is worth it is up to you. I had one of the first dual fuel Vikings, and it had some pluses and minuses, though thrilled it bit the dust, and I bought a gas Bluestar and love it. If you are fine with electronic controls , you may want to look at an induction - my understanding it that it is quicker to respond than gas, and would give you the electric oven. I also have a combi and love it. While they can be pricey, I use it as an electric convection oven far more oven than combi or steam mode, because it heats up far quicker than the Bluestar, and normally I am not cooking enough to justify heating the entire Bluestar oven, so I hardly ever use the oven on the Bluestar.
  9. For the nonstick pans, next time you get a cardboard box, cut up rounds that fit your pans. I cut then slightly oversized, then put a number of slits and 1 or 2 inches long around the outside so the cardboard will conform to the shape of each pan, works great to keep them from scratching each other.
  10. Linda, While some suggest the machine can be counterproductive because it can be overly aggressive, I have used it at a friends house, and it worked fine, and I would not make fun of you for using it. I am not a professional sharpener, but have more equipment than many of them do and have spent tons of time sharpening all sorts of edges, including plane blades, chisels, bandsaw blades, as well as kitchen knives, and have made my own blades. My suggestion for using that machine is to find a method to determine what is sharp enough, and when a knife is dull and needs to be resharpened. Once you are comfortable with that, you will know when to use the Chef edge on the finest slot and get the blade back to sharp pretty quickly. One problem is that if you don't keep a blade fairly sharp, you run the risk of hurting yourself when using it ( there is an adage that a dull knife is more dangerous than a sharp one, because you have to put more pressure on it to cut, and it can slip). If it gets too dull, then you will have to use the coarser wheels, which can change the shape of the blade. The other problem is if you sharpen too regularly, or too aggressively, you can shorten the life of the knife. There are several ways to test sharpness - some try to slice paper, the type of test you use is not as important as you becoming familiar with what is sharp enough for you. My favorite way to check is the fingernail test. If you hold the knife like this, but upside down so that the spine just rests on the top of a fingernail, and then try to wave the knife from side to side ( not in a sawing motion like you were cutting, but instead like you were trying to push something off your fingernail, ) you will find the knife moves pretty easily. Then flip it so that it is in the same orientation as the image and gently rest the edge on the top of your fingernail and repeat the test. If the knife moves easily, with no scraping of the fingernail, or digging into the nail, then the blade is dull. You would then take it to the sharpener and run it through the finest stone 2 or 3 times on each side of the slot, then repeat the test. If you don't notice any improvement, then go to the medium stone and repeat. You should get it so that the knife feels like it is catching on the fingernail with no downward pressure other than the weight of the knife. You want to check it all along the edge from the tip to heel, because the knife can dull unevenly. Keep going back to the medium stone, I think they call it stage 2, and draw it through a few times on each side, then retest. Once you get it sharp all along the edge, then do a few passes on the finest stone , it is called the 3rd stage or honing stage, then repeat the test to confirm it is still sharp. Then use the knife as you normally would until you start to feel it is not sharp, and if you think it is starting to get hard to use or dull, then do the fingernail test, and if it does not feel like it should, you should be able to go to the 3rd stage or honing stone, and get it sharp in a few strokes. If you have some really dull knives, you may have to use stage 1 , the most aggressive stone, but generally you want to stay with the less aggressive stones.
  11. You are getting lots of good advice. Some learn well by reading a book, others can learn from a video, others really benefit from in person. While an in person class can be very helpful, I suggest you pick a book and work your way through it before you go to a class you have to travel to attend. That way you will have a good idea of the basics before you go to class, and the instructor can help you improve. My suggestion is Bread by Jeffrey Hamelman, and check out his videos as well, and take lots of notes of your successes and failures.
  12. I have one of the older models, marketed as a Magic Mill , and I used the hook once, and then put it in the attic. I use the roller for everything from whipping cream to kneading bread. The roller can handle any volume of bread that will fit in the bowl, though you will need to turn the adjustment knob for larger loafs. One tip is to manually push the roller into the center a few times at the outset of the kneading to make sure everything gets incorporated. After that , it will knead dough all on its own, and I am sure you will love it.
  13. Shelby nice loaf. I think that spring berries will give a little more lift that winter berries, so that could explain part of the difference. I think both loaves look fine, and obviously, they tasted great, which is the thing that matters. Yes, the second loaf was definitely overproofed, but if you make it exactly the same way, and put it in the oven when the volume is a little less than in your photo, meaning let it rise a little above the rim, it should be great. Of course, if you vary the amount of flour, water, or even type of berries, you can't use that level of volume as when to go into the oven. Some say they bake enough that they can look at the texture of the dough to tell when it is ready, but I can't do that at all.
  14. I have a number of different mills, and with most of the better ones, they do not require that you run the berries through more than once. I don't know that it would hurt to run it twice, but I never do. I have used the Komo, and have had no problems with bread rising when running the berries through once. For a few loaves, i tried a coarser grind to see how it changed, and it did not change the final loaf in terms of rise, but there was a different mouth feel.
  15. Shelby, first congrats. I saw that the flavor is great and that is the primary thing. If your choices are a good looking loaf that tastes like cardboard, or an average looking loaf that tastes great, go with the second every time. Turning to your photo, it is hard to see, but it looks like the edges are slightly higher then the rest of the loaf. While that could be lack of gluten development, it is also a classic sign of hydration that is too high. Decreasing water is the best solution, as you add flour, you run the risk of changing the ratios of yeast and salt. Are you doing stretch and folds after kneading ? If not , why don't you try stretch and folds every 20 minutes after kneading - you should be able to feel the dough develop strength between each set of stretches. Hamelman does it here at about 5 minutes https://www.youtube.com/watch?v=ZnxiawZoL4A&t=1s a Here is a much better view of it since it is a smaller amount, and you can see how it develops between each set and that will tell you whether it is a hydration or gluten development issue.
  16. Rotuts, KA has it right, though I usually take the flakes, put them in a plastic bag, and go over them with a rolling pin to reduce them to dust. You can use a food processor, but it will be awfully loud. It makes it much easier to rehydrate. I have dried and frozen starter many times, usually stored in a vac seal bag, and sent them to others and have never had anyone report a problem with reviving it. I have never tried to freeze active starter, and since it is so easy to dry, and it takes up much less space, probably will never try.
  17. Shelby, glad you liked the pizza. You said you were down to your last cup, but don't worry too much about running out of starter . While starters can be hard to create, they are pretty hard to kill, and the tiniest amount is all you need. In fact, if you completely emptied your jar, the residue in the jar would be more than enough to keep going. Just refresh at whatever rate you have been using 1: 1 : 1 ( weight of starter, water, flour ) is what I think you have been doing , and it will build back up quickly, and then pretty quickly you will have to go back to discarding some when you refresh. Also, it is a good idea to take a little starter after it has been refreshed, put it in a separate jar, and add more water to get it thin and runny, then spread it out very thinly on parchment or a silpat. Once it is dry, break it up into tiny pieces and wrap it up in plastic, label it , and store it in the freezer. It will last nearly forever, and if for some reason you run out of starter, you can just add water to it , and it will leap back to life.
  18. Shelby, nice work. I love the phrase - " its like bread, only better" Definitely my experience as well.
  19. Shelby, first congrats , that is a nice mill. Also, I think you are going to love the taste of bread made from home milled fresh wheat. You must really like diving into the deep end. Most people who make bread in something other than a bread machine use commercial yeast, the results are much more predictable. Also, most use commercial flour, using home milled 100% wheat is a bit harder - the window for proper fermentation and proper final proof is much smaller than with white flour, and even when you nail it , it is difficult if not impossible to get the same rise. As if those two challenges were not enough, you are throwing in ancient grains, which adds another layer of complexity. My suggestion is you stay with one flour for the first several bakes so you can iron out the issues with whatever recipe you decide to follow. I like winter white, though others prefer red spring. Again, the advice above is correct, for yeasted breads, you want gluten development which generally means avoid the soft wheat berries, though they are good for muffin breads, like banana bread, and I use 50% hard and 50% soft for pasta and like the results. As to the starter, the advice you have received is correct - it takes a few weeks for your starter to develop enough to make a good bread. The pineapple juice is a great trick in that it weeds out the bad stuff. If you know anyone near you that makes sourdough, I am sure they will give you some starter. If you need some, I , or others, will mail you dried starter. Once it is up and going, you will have more than you need. A scale is a must, and dive right into grams - once you get used to measuring in grams, it is dead simple to increase or decrease the size of a loaf or manipulate the ratios, unlike dealing in pounds and ounces. If you end up milling more than you need, store the leftovers in the freezer in a freezer bag, it stays very fresh. Although you have already made a major investment in the mill, you will also want to consider how to bake it. If you want sandwich loafs, then regular bread pans are fine. If you want a rustic loaf - boule or batard, you will want to look into what to proof the loaf in, and what to bake it. Many of us, especially those with gas ovens, try to bake in an enclosed container for part of the bake to keep in the steam and encourage good oven spring. Dutch ovens are a good option, so is a combo cooker, or even a metal bowl inverted over a baking stone. One of the cheapest investments, because it is free, is to start to spreadsheet your recipes and keep accurate notes - obviously you want to track the amount of each ingredient, but you also want to try the time and method of kneading, whether you did an autolyse, and temp in bulk ferment ( using straight sided containers, and a rubber band or post-it when you first put the dough in it will help you keep track of how much it increased in size during bulk ferment ) and time and temp in final proof. All of things impact the taste and texture of the bread. If you document each bake, and keep track of the changes in your process, it will go a long way towards letting you get consistent results. I am not familiar with the books you posted - but have read Vanessa Kambell's ebook on Sourdough when it showed up on Kindle at a great price. After a while if you decide you are really addicted to bread making, Bread by Jeffrey Hamelman is a must - there is very little on sourdough, but a ton on what it takes to make great bread, and many good recipes. Finally, don't get too caught up in the photos you see online. Most people only post a photo when the loaf comes out looking great. I have made very many loaves that were under proofed or over proofed, and so did not look ideal, but still tasted great .
  20. I usually go in a different direction. When I finish dusting with bread crumbs, I spray the top with a canned oil spray , like PAM, and then put that side down in a preheated pan, and while that side is browning, I spray the other side, then flip. It requires much less oil than oiling the pan, and still works well to brown the crumbs on both sides. It works best for smooth flat proteins, like boneless skinless chicken breasts, and would probably not work well for things like fried chicken
  21. The Waring WCT704 It is $130 , but it has very long slots, so I can use it when slicing home made bread, and has a lever to lift up the toast a little higher than the regular return , and has worked flawlessly since I got it. The crumb tray is quite small, but that is the only downside I have found so far. https://www.webstaurantstore.com/waring-wct704-4-slice-commercial-toaster-nsf/929WCT704.html
  22. Barrytm

    Beef Wellington Novice

    Looks great, glad it tasted great as well.
  23. Barrytm

    Beef Wellington Novice

    I made some for guests a few months ago. I went with 8 individual Beef Wellingtons, I followed this recipe mostly. https://skillet.lifehacker.com/will-it-sous-vide-a-most-glorious-beef-wellington-1790825718 The temps suggested worked out perfectly. I did it all one day, and did not do the refrigerator overnight option, though I may have let it rest slightly. I seared it with a torch before wrapping in the pastry and everyone was impressed with the appearance and getting them done just right. As you can see, I probably should have rotated them in the oven to get even browning.
  24. Barrytm

    Sous Vide Turkey

    I just made a turkey dinner for some friends on Saturday. Broke the turkey down, and SV the breasts following Serious Eats recipe and procedure. https://www.seriouseats.com/2014/11/food-lab-sous-vide-turkey-crisp-skin-sous-vide-101-thanksgiving.html . I actually smoked the turkey breasts at 145 for about 40 minutes before I started the SV - then SV at 145 for 2 1/2 hours, everyone said it was very moist and had a great flavor. The turkey legs and thighs were separated, and grilled on a lump charcoal grill around 375 for just over an hour to 180 IT - the thighs came out great, legs were okay. I had taken the skin off the turkey before cutting out the breasts, and spread that between two pans, with two pieces of parchment paper , per Serious Eats, and put in the oven for about 50 minutes ( I had planned for longer, but apps were done and guests were ready for the main course). When I took apart the pans, the skin was still not done, so I left off the top pan and parchment paper and put it pack into the oven and turned on the broiler - forgot that the bottom piece of parchment would not fair well under the broiler, but the good news is that the smoke detector only went off for a few minutes, and the guests could not have been more polite about it. A few areas of the skin came out nice and crispy, but the rest was under done. Could be that the oven had not preheated long enough, or that it just needed another 10 to 15 minutes. Obviously Rotus has that part down pat. I intended to add a few slices of breast, few slices of the leg and thigh, to each plate , then top with a piece of crispy skin like a pita wedge, but that didn't quite work out.
  25. The listed price at Williams and Sonoma is $1,200, though they say it is on sale at $799. I think it is pretty pricey for a one trick pony. w & S say they will begin shipping Oct 9.
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